Why you’ll love this recipe
- The perfect homemade pork chop seasoning makes these chops next-level good.
- It’s an easy way to cook juicy pork chops without firing up the grill or messing up your stovetop.
- This is a staple recipe, you can serve these easy pork chops with just about any side dish!
- Bone in pork chops have the most flavor, so your taste buds will thank you 🙂
Ingredient notes
Pork chops – Thicker cuts are best for juicy chops, so I suggest using bone in pork chops that are at least 1 inch thick for this recipe.
Add a quick side – You can easily add in another sheet pan with the pork chops to roast some veggies for a side dish. Just pick veggies like broccoli, cauliflower or brussels sprouts that will cook in about 30 minutes.
The seasoning – You might want to make more of the seasoning after trying it, so go ahead and use it on chicken or steak too :).
Tips from an expert home chef
- Don’t skip the resting step. Allow the chops to rest for a full 5 minutes to retain the juices in every bite!
- If you want a little brown crust on the outside of the pork chops here are two options:
- Sear them in a hot pan for 1-2 minutes on both sides before putting them in the oven.
- Turn the oven to broil at the end of cooking to brown the chops at the end.
If you do either of these, reduce the baking cook time by 4-5 minutes so the chops don’t try out.
More easy oven baked meals
- Baked Honey Mustard Pork Chops
- One Pan Baked Chicken and Broccoli
- Oven Baked Pizza Meatballs
- Easy Baked Fish and Chips
- 5-Ingredient Baked Chicken Drumsticks
If you try this recipe, please share some love!
Don’t forget to leave a quick star rating and review below, we read every comment and truly appreciate your feedback. Also, be sure to browse the rest of our easy one pan dinner recipes to find some other favorites too!
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Easy (and Juicy!) Oven Baked Bone In Pork Chops
Perfectly cooked (and juicy!) oven baked bone in pork chops in around 30 minutes. Only 5 minutes of prep to make the best homemade pork chop seasoning and toss them in the oven. Never-dry, these are cooked to the perfect temperature in the oven.
Ingredients
For the pork chop seasoning:
- 1 tsp chili powder
- 1 tsp coconut sugar, Omit for low carb or whole30. Can sub another sweetener of choice.
- 1 tsp smoked paprika
- 1 tsp dried thyme
- 1 tsp ground mustard
- 1 tsp sea salt
- 1/2 tsp onion powder
- 1/2 tsp pepper
For the baked pork chops:
- 4 bone in pork chops, (about 1.5 inches thick, see recipe notes)
- 4 tbsp olive oil, (or other cooking oil of choice)
Instructions
- Preheat oven to 400° Fahrenheit and grease a baking pan with oil or line it with parchment paper.
- Make the seasoning mix by combining the seasonings in a small bowl and mixing.
- Place the pork chops on the baking pan and drizzle oil over each pork chop. Rub (or brush) the oil over both sides of the pork chops.
- Season the pork chops on both sides with the seasoning mix.
- Place the pork chops in the oven to bake for 25 minutes, or until the pork chops reach a temperature of 145° Fahrenheit.
- Carefully remove from the oven and allow the pork chops to rest for 3-5 minutes before serving.
Notes
- The cooking time of 25 minutes in this recipe is for bone-in pork chops that are approximately 1.5 inches thick. The cooking time will vary based on the size of your pork chops and your oven. Use this time recommendation as a starting point and adjust as needed. Watch your pork chops carefully during cooking to avoid over or under-cooking them. I highly recommend using an instant-read thermometer.
- As a general rule of thumb, bone-in pork chops need to cook for about 8-10 minutes per ½ inch of thickness in a 400° Fahrenheit preheated oven.
- Nutrition amounts provided are per serving and an estimate provided for those following a Ketogenic or low-carb diet. See our full nutrition information disclosure here.
Calories: 423kcal, Carbohydrates: 2g, Protein: 35g, Fat: 30g, Saturated Fat: 7g, Fiber: 1g
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Excellent and easy. Like other person substituted dry mustard by just lightly covering French cut pork with Dijon mustard. Had already brined my pork for another recipe than changed mind to do this. As a result, I dried pork off completely before applying mustard then followed rub recipe leaving out salt and pepper because of brining then added garlic powder. Made little extra and sautéed thinly sliced apples with butter. Really complimented the dish and served marscapone whipped sweet potatoes and roasted asparagus. Note, lightly browned both sides of 2” each pork in lightly oiled cast iron skillet. Followed cooking directions flipping pork over after 10 minutes. Remember to adjust cooking time a little bit if browning ahead as it does slightly reduce cooking time. Really great recipe and will be on repeat list for sure
Thanks, Jan! We love hearing how you made this one work for you and that you’ll be making it again and again! 🙂
These are my go to everyone loved them and so easy. I broiled for 5 min after baking for 20.
Happy to hear that Amber! Thanks for coming back to leave a review, we really appreciate it 🙂
These are amazing.. I didn’t have ground mustard so I slathered both sides with whole grain mustard and then topped with the seasonings. Really good. I will make them again
Thanks for coming back to leave a review, glad to hear you’ll be making these agian!
These were great! Used my own spice rub but otherwise followed the recipe exactly. I had two 1 inch bone-in pork chops, baked them for 16 minutes, checked the temp, flipped them and gave them another 4 minutes. Perfect!!
Happy to hear that, thanks for coming back to leave a review!
Husband not a fan of pork chops, enjoyed these, flavorful. My two daughters who never seem to enjoy the same meals said they were great. “Thanks Mom.” Now I say Thank you Justin. These oven baked bone in pork chops a hit with the whole family.
Thank you for sharing.
Thanks for the amazing review Jennifer (and for the personal thank you!)
Wow! Just made this tonight after my teenage daughter picked up thick cut, bone in pork chops from the grocery store. Our rule is to make the recipe as written the first time and then doctor is afterwards. After using a leave in meat thermometer and cooking at 400F until it reached 145F, the meat was so moist and seasonings were on point… not too sweet or smoky or anything. We let it rest for 10 while carrots and sweet potatoes were finishing up. Afterwards, just carved it off the bone and sliced into strips. Everyone loved it. Will definitely put this into the rotation without any changes to spice or cooking techniques. Kids also said it would pair with rice, Mac and cheese, mashed potato, broccoli, green beans, or asparagus as good sides.
What a great review, so glad you enjoyed the recipe with your family! Thanks for coming back to leave a review, we truly appreciate it 🙂
Excellent recipe! Flavorful, tender and juicy. Will definitely make again.
Glad you enjoyed it Kathy! Thanks for coming back to leave a rating and review, we appreciate it 🙂
Made it last night. The rub is very good! Made extra for future endeavors, and may try it on chicken, as suggested. Seared both sides and left the pork chops in the pan when putting it into the oven. Why get a sheet pan dirty, right?
Took advantage of the oven and the free sheet pan and paired with roasted butternut squash.
Really a good dinner!
Sounds like a great dinner! Thanks for coming back to share your experience and leave a review, we truly appreciate it 🙂
Another easy and delicious recipe. Thank you! I cooked asparagus and sweet potatoes in oven with pork chops. (Sorry forgot to take a picture). Am going to try the Pork Ramen Noodles next.
Hooray! And I can’t wait to hear what you think of the pork ramen noodles nest – those are one of our little one’s all time favorite recipes! Thanks for coming back to share how this one went! 🙂
First time trying – excellent. Although I would use less chili powder. Or, maybe substitute cumin. But, family loved them and, great deal on bone in chops. I served mine with eggs. Thanks for the recipe.
You’re very welcome! Thanks for coming back to leave a rating and review, we appreciate it 🙂