This recipe for oven baked bone-in pork chops is an absolute all-time favorite! With just 4 ingredients and 30 minutes in the oven, we’ll make the most delicious pork chops you’ll want to make time and time again.
An easy pork chop dinner recipe
I love making oven baked pork chops because they’re super easy to make and require very little prep, very little cleanup, and since they cook in the oven, you can take care of other things without having to pay constant attention to them. No need to fire up the grill and mess around with a pan. If I have frozen pork chops, I just let them defrost in the refrigerator before work, and they’re ready to cook when I get home.
Delicious pork chops with only 4 simple ingredients
For this recipe we’ll use bone-in pork chops, which naturally are more flavorful and juicy than boneless. The pork chops get seasoned on both sides with some salt and pepper, then rubbed with brown sugar. The brown sugar lends itself perfectly to the natural flavor of the pork to create a sweet and savory flavor you will absolutely love.
Easy to Make Pork chops in the oven
The pork chops will cook low at only 325 degrees F, for 25 minutes, then spend 5 minuted under the broiler. This final step caramelizes the brown sugar and gives the pork chops an awesome flavor and color.
I recommend pork chops that are about ¾″ thick. Also, be sure to pat them dry with a paper towel before you add the seasonings. This is important. Bake them in a shallow baking dish lined with aluminum. This way cleanup will be easy when those sweet juices drip down.
PrintRecipe
Oven Baked Bone-In Pork Chops
- Total Time: 35 mins
- Yield: 2
Description
Easy to make, oven baked pork chops. Perfect for a weeknight meal.
Ingredients
- 2 bone-in pork chops
- 2 teaspoons brown sugar
- 1 teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon fresh ground pepper
Instructions
- Preheat oven to 325 degrees F.
- Mix together the salt, pepper, brown sugar and paprika. Rub mixture liberally onto both sides of the pork chops.
- Place pork chops on a foil lined shallow baking dish and bake on middle rack at 325F for 25 minutes, turning over after 15 minutes. Then, place pan in broiler (or top rack with oven on broil) for 5 minutes.
- Prep Time: 5 mins
- Cook Time: 30 mins
- Category: Dinner
- Method: Oven Baked
- Cuisine: American
Jennifee says
So so so great!!!!
Just so everyone knows;
I cooked 4 “bone-in” pork chops (doubled up on ingredients), I used light brown sugar and, unfortunately, I did this at 350 degrees (instead of 325 but that’s because my hubby thought I originally said 350 and even said he was pretty sure so I didn’t double check), and half the Paprika (cause I can’t eat anything that has a big kick to it which some reviews were saying). This was amazing!! In fact, as a side note for anyone, there wasn’t much juice or whatever it’s called on the foil BUT with what is there, take the bite you have cut off the pork chop, dip it in it and eat it that way. Omg..soooo good. Very sweet tasting. I am wondering if there’s a way to make that as a dipping sauce cause I’m telling ya, it is very tasty.
We also flipped the pork chop over half way through, during the broil process, so both sides had the brownish crispy sweet taste to it.
All and all; this will definitely be a “go to” recipe for our house. Such a quick, easy and (if you use the foil) simple clean up job.
Thank you for sharing this recipe!!
P.S.
If anyone can tell me how to make the little bit of juice that’s on the pan in to an actual dipping sauce I would GREATLY appreciate it. Obviously there’s not enough on the pan to have it that way. I’m assuming there’s not a lot because all the juices are baked nicely into the pork chops ????
Ruth Brown says
Replying to Jennifee, above — I made the pork chops last week, and they were delicious PLUS!!! This week I bought boneless, skinless chicken thighs and tried something a little bit different. I had five thighs, and made 1 1/2 times the marinade. I “opened up the thighs” so the marinade would get all over them, put them in a gallon size freezer bag along with the marinade, shook them up really good and let them set in the fridge for about 2 hours. I did brush 1 tbsp. of olive oil in a 7×11 glass baking dish. When I placed the chicken thighs in the dish, there was still marinade in the bag, so I clipped the corner of the bag and poured the extra marinade over the thighs. They were so-o-o-o good. Next time I’ll probably make 8 thighs and double the marinade, the one that was leftover was great the next day, too! Hope you enjoy it as much as we did. (I”m sure it would work as well with the pork chops too!!!)
Lorene says
Followed the recipe. Pork chops were not ready to turn after 15 min. Turned oven up to 350 and flipped. Still radish looking. Also the bs, paprika, pepper and salt barely covers both sides of the chops. This recipe needs revamped. Used 3/4 inch chops
Jerry Myers says
Tried the pork chops three different times. First and Third times used 1” bone-in and they were excellent, tender and juicy with a bit of a bite. The second time I used boneless chops, they seemed to be more dry. Will always do the bone-in in the future.
Well done! Thanks
Philip F. says
Was looking for something to vary my pork chop dinner and this was a winner. Simple and delicious, made 8 chops for the family. The paprika and pepper gave the chop a nice bite without being too strong for us,
CP says
Thank you for this very easy and delicious recipe. It has a stronger “paprika” flavor than I expected, but that is likely due to the brand and type of paprika I used. I think next time I’ll just decrease the amount a little. It had a nice browned coating after being under the broiler. I like it!
Fred says
Unfortunately you didn’t disclose the thickness of the pork chop. We had “alleged” half inch chops. They had to hold their breath to become half inch. At any rate we followed the recipe to the minute and ended up with black crispy pork chops. Won’t try it again until we have some idea of the recommended thickness of the chop. Still think it would be good if we adjusted the thickness.
Cheryl Shafron says
Fred, if you read the beginning intro before the recipe you will see that it calls for 3/4-inch pork chops. They are perfectly cooked at this size. Try again!
Jennifer says
Do you use light or dark brown sugar? Does it matter which one to use? I am trying different recipes so I can have a variety of ways to cook meats. I am going to try this with the light brown sugar but was curious which one you used, if it matters and what the difference in taste would be with the two? Thank you in advance 🙂
RecipeTeacher says
Doesn’t matter at all.
Ouida Broadhurst says
It was well received ☺️.
Jennifer says
I have one more question. These questions are for the next time i cook them. After 25 minutes the internal temperature was not at 145 degrees. Do you recommend cooking until it’s at 145 degrees and then broil OR after 25 minutes putting them on broil since broil cooks them as well? Also, do you recommend high or low broil setting?
Kathy says
Made this tonight with 2 beautiful pork loin chops, was delicious, easy and quick! Chops were perfectly done.
Will be my go to recipe now – thank you!
Paula Thompson says
Love this recipe! The chops are so juicy & tender ????
Carol Haverly says
Cooked as suggested and these chops were delicious! Bone-in Chops with the brown sugar, black pepper (I used no salt), Sweet Paprika….perfect timing and taste was great. Thank you!