Easy Oven-Baked Pork Chops (Bone-In)


These easy oven-baked pork chops couldn’t be simpler for you to make. It’s a dinner your family is sure to love.

Not sure what to make for dinner tonight? With just a few basic ingredients Easy Oven Baked Pork Chops will be on the table in no time. A basic homemade rub is all you need to create a delicious main dish with just the right blend of salty and sweet. Let’s get cookin’!

Oven baked pork chops on a plate with rice and broccoli.

Want more recipes like this? Sign up today to get them right in your inbox plus we’ll send you our FREE guide, Ready, Set, Eat! to learn our 3 simple secrets to help you meal plan like a pro!

Baked Pork Chops

Oven-baked pork chops are the perfect meal for any occasion. This versatile main dish is ideal for a quick weeknight meal with a side of roasted vegetables and a box of rice pilaf; or, dress it up for a Sunday dinner with mashed potatoes and pan-seared Brussel sprouts.

Either way, the hint of sweetness from the brown sugar in this rub is sure to make this an instant family favorite and a recipe you will return to time and time again.

Baked pork chops on a foil-lined baking sheet.
Baked pork chops on a baking sheet.

How To Make Easy Oven-Baked Pork Chops

The preparation for this dish couldn’t be simpler or faster. A quick and easy rub is all the seasoning you need and baked on a foil-lined baking sheet clean up is a breeze.

Closeup of a pork chop with herb and spice seasoning.

What You Need:

Here’s what you’ll need from the store. The exact amounts are in the printable recipe card at the bottom of this post.

Kitchen Tools Needed:

Ingredients Needed:

Baked pork chops served on a plate with sides of broccoli and rice.

Tips For Baking Pork Chops In The Oven

If you have more questions, please leave them in the comments. Here are answers to questions and some helpful tips.

Sliced pork chops on a dinner plate with broccoli and rice.

How Long to Cook Pork Chops in Oven

The pork chops will take 30 minutes total in the oven. The ideal pork chops cooking temp is 325 degrees.

15 minutes per side is all you need for the perfect pork chop. Baking the pork chops uncovered and flipping halfway through the cooking time will allow the brown sugar to caramelize and give you a beautiful crust.

Pork Chop Cooking Temperature

Here is where the optional digital meat thermometer can be your best friend. Pork chops should be cooked to an internal temp of 155-160 degrees. Always allow your meat to rest after cooking. This allows the juices to redistribute.

If you cut into your meat too soon, the juices will run all over the plate rather than giving you a deliciously juicy cut.

How To Cook More Than 2 Pork Chops

Want to cook more than 2 chops? Simply increase your cook time by 4 minutes per side. One word of advice when increasing quantity, take care not to overcrowd your baking sheet. This same tip applies when browning meat in a skillet.

Overcrowding your meat will steam it rather than give you the beautiful color you are looking for and remember color equals flavor.

A slice of oven baked pork chops on a fork with blurred plate of food in the background.

Baked Pork Chop Seasoning

This rub is so beautifully simple you guys. In a small bowl combine your salt, pepper, and brown sugar before rubbing the pork chops. Generously apply the rub to your pork chops and don’t be afraid to give them a real good massage.

This rub is perfect in its simplicity. Once you’ve tried it as is don’t be afraid to tweak it to suit your family’s tastes. Garlic lovers in your family? Add some garlic powder. Want to try a touch of paprika? Go for it.

Cooking shouldn’t be intimidating. As I always say baking is science but cooking is art. I always recommend making a recipe as written first but then play with it. Have fun.

A dinner plate with a sliced pork chop, seasoned rice, and steamed broccoli.

Bone-In Pork Chop vs. Boneless Pork Chop

Can you make this recipe using a boneless pork chop? Short answer, absolutely.

Absolutely you can make this with boneless pork chops I say reluctantly. I completely understand some folks have strong feelings about meat on the bone. A boneless pork chop increases the risk of overcooking and giving you a dry piece of shoe leather. However, if you pay close attention to your cooking time and again a digital meat thermometer will aid you in cooking the perfect boneless pork chop.

I prefer a bone-in pork chop. Bone-in proteins are more flavorful and are perfect for a foolproof cooking process. Overcooking and drying out a bone-in pork chop is much harder to do.

4.43 from 7 votes

Easy Oven Baked Pork Chops (bone in)

Print Recipe
These easy oven baked pork chops are sure to become your go-to pork chop recipe!
Prep Time:5 minutes
Cook Time:30 minutes
Total Time:35 minutes




  • Small Bowl
  • Shallow Baking Pan
  • Aluminum Foil
  • Meat Thermometer
  • Oven


  • 2 piece pork chops bone-in
  • 3/4 teaspoon salt
  • 1/2 teaspoon black pepper fresh ground
  • 2 teaspoons brown sugar


  • Preheat oven to 325 degrees F
  • Combine salt, pepper, and brown sugar in a small bowl.
  • Line a shallow baking pan with aluminum foil and spray with non-stick cooking spray
  • Coat both sides of pork chops with salt, pepper, and brown sugar and rub in well.
  • Place coated pork chops in baking pan and cook for 15 minutes on center rack of oven. Turn over and cook an additional 15 minutes for a total of 30 minutes cooking time.
  • Remove from oven and let pork chops rest on a plate for about 5 minutes before eating.


Serving: 1serving | Calories: 224kcal | Carbohydrates: 4g | Protein: 29g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 90mg | Sodium: 938mg | Potassium: 512mg | Fiber: 1g | Sugar: 4g | Vitamin A: 8IU | Calcium: 15mg | Iron: 1mg
Course: Main Course
Cuisine: American
Keyword: oven-baked pork chops, pork chops
Servings: 2
Calories: 224kcal
Easy bone-in oven baked pork chops on a foil-lined baking sheet.

Love these recipes? Get our latest recipes in your inbox. Sign up now and we’ll also send you our FREE guide, Ready, Set, Eat! to learn our 3 simple secrets to help you meal plan like a pro!

More Easy Recipes

If you enjoyed this oven-baked pork recipe, then you will love these easy recipes:

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating


      1. I did 5 pork chops (bone in) 40 mins each side ( going by the 8 min per side per chop) they came out really good!!! Hope that helps

      2. Way too much. Just because you are cooking 4 or 6 instead of 2 DO NOT want to double the cook time unless they are stacked on top of each other. 30 minutes per side is 1 way to cover cook this meat Toe may want to in crease time by 5 or 10 minutes. Use your instant read to check the temp

      3. Can I do this in a casserole dish and keep covered? Or do I use a cookie sheet with foil down? Sorry I’m new to cooking!

      4. Depends on the thickness of the chops! Always check internal temp before serving to be sure to get the best results.

      5. Yes, 6 pork chops should be all baked in a preheated ovem; at 345degrees F.,– and should be done in 35 minutes & sll bsked, –&,certainly ready to enjoy!

    1. Just tried this recipe. The ingredient portion was perfect amount when doubling for 4 thin chops. They are cooking, they smell great so far

      1. From some of the comments, it appears chops should be seared prior to baking. Should I apply the rub BEFORE or AFTER searing. Also, if I sear the chops, should I bake covered or uncovered??

      1. You don’t need to cover them. This is why they will not crisp up. If you do cover them you are then not just cooking them you are actually steaming them at the same time witch in turn shortens your cooking time. Hope this helps you.

  1. I made this for my boyfriend and I. He is a huge food critic and he LOVED it. He even picked up the bone with his fingers so he could chew all the meat off. It’s so simple but so good! This will be an easy “go-to” for me.

  2. I only have boneless pork chops. Can I still make this? Or is there anything I could add to still be able to use this recipe?

    1. I used boneless and this was my first time using the recipe as well and this is sooo good I just think I can eat these chops all day everyday they are soooo good

  3. Me and my family loved this recipe! I usually dry them out and over cook them but not this time!!! It was so quick and easy! I paired it with scallop potatoes and green beans. Thank you

  4. I used 2 bone in apx 1-1/2 thick center cut chops. Followed the recipe except no black pepper (hubby can’t have) came out very good! I will make these again!

  5. Try basting with honey about 15 mins b4 they are done, flipping and repeating other side half way thru the last 15 mins. Helps with carmelizing too. Very yummy.

  6. Came out perfect. Highly recommended. Now a definite addition to our diet. Plus about 25% the cost of beef

  7. Made these a few days ago. They were delicious. Didn’t do the rub just regular seasonig. Loved them! Thank you so much.

  8. Made this for my family. We have 3 boys all under age of 9. They gnawed on the bones like cavemen. My go to bone in pork chop recipe.

    1. Cover it for most of the baking time and if you like it crispy just uncover it for the last 10 minutes.

    1. You know…. I have always made pork chops the way I was taught….
      Sprinkle generously with Lawry’s Season Salt then pour some liquid smoke. Even the bone tastes yummy. I am making half my way and half the way this recipe says. We will see what my husband thinks. He usually cooks because I tend to burn myself lately when cooking. LOL. He will never know it’s on purpose. Anyway, I will let you know how it turns out.

  9. I made these tonight for dinner.
    They were good but I wouldn’t say amazing like other people 🙁

    1. If you like them thicker just keep them in the oven 5 to 10 more minutes. Depends on the degree of doneness you like.

  10. Also why do you increase baking time with more chops if they are laid in a single layer on the pan, why would they not all cook the same. In the time given

  11. Yes they are covered and if you like them crispy you should take off the cover for the last 5-10 minutes.

    1. I’m concerned. Mine are in the oven now, with only 8 minutes to go. Where in the main recipe above does it say to cover while cooking?

  12. flavor was decent. I followed recipe and cooking instructions exactly. 1st, not nearly enough seasoning, the recipe will work for one pork chop. 2nd, 325 for 30 min they were still raw, 3rd did not brown/ glaze at all like the picture. Next time I would pan sear at a hot temp then in over at 350 for about 8 min to finish.

    1. Agreed…pan-searung locks the flavor in before putting them ub the oven. I cooked my boneless chops with brown sugar uncovered 15 minutes on each side and they were excellent

      1. I should have read this first. I was skeptical of the low temp ability to brown, and I am finding that to be true. I’ll try throwing them under the broiler quicky to brown the tops, next time – pan sear first!

  13. I Am trying these tonight. 3 with bone in and 1 without as my daughter is very picky and also on Atkins. I made hers with salt pepper and splenda. Cant wait to try them

  14. I will make these pork chops today with two additions. I will cut a clove of garlic and rub it on the chops before the rub and I will also add half teaspoon of dried thyme crushed.

  15. Tried the chops and something was missing. Next time I will add garlic powder and a bit more Guyana dried thyme. Now it’s only 4 out of 10.

    1. Hi Dennis, Sorry to hear that. You can send us a PM and we’ll try to see what happen there

  16. The recipe looks good and I would love to try it. My problem is I’m waiting to start fdinner and I have them in the refrigerator with a sauce on them from another recipe I got here on line. I have 4 pork chops but they are huge. They take up my whole cookie sheet . I have potatoes waiting to go with it but they may not fit ! I plan to try it. I have cooked they before and used mustard and honey on them. It was super. The good news is I’m done talking !!! Thanks.

    1. Great Work Bev!.

      In case the pork chops you huge, you can cut them in half so they’ll fit 🙂

  17. I fixed these tonight and my husband said they are the best pork chops I’ve ever made! We’ve been together 17 years!

  18. Made 8 bone in chops in oven (had marinated them earlier to grill but was too stormy outside so used the oven). THESE WERE AWESOME! Cover for first 15-20 minutes then uncover for last 15-20 for crispier finish. Will def do this again! Very moist and tender.

  19. I cooked these bone in porks.. I cooked 5 of them for 40 minutes per side.. they came out awesome..the only thing I will change is less black pepper in the sauce.

  20. I’m not thinking 15 minutes per side at 325 degrees is long enough to brown the chops. Did anyone sear them in a skillet first?

  21. I didn’t know I had to cover them darn it I have mine in the I’ve now 10 of them so should I take them out and switch pans?

  22. I see nowhere on the recipe where it gives how thick the pork chops were for this recipe. That will make a huge difference for cooking time… thick or thin? Looking forward to reply ad would like to try these tonight.

  23. This recipe was absolutely amazing. It was a huge hit with my husband and 2 kids. I made 8 boneless pork chops that were rather thick so I made the time 35 minutes on each side and they came out nice and browned as if they had been seared. I probably could have gotten away with 30 but I wanted to be safe. They were so tender and juicy and the flavor was out of this world. Such an easy and delicious recipe. I will definitely be making this again.

  24. Delicious! I prefer thick pork chops, but my local store only had thin cut tonight, maybe half inch with bone in. I bumped up the temp and shortened the cook time, then hit them with full broiler for a minute or so each side. Very moist! I added a few shakes of chili powder to add a kick, which was perfect.

  25. To the person that added 8 minutes more per chopped note: she said if you cook more chops add 8 minutes to cook time per side. NOT per chop
    And no don’t use white sugar

  26. I did this with just two pork chops and 30 minutes was not enough. even with 15 on each side it does not look anything like the picture so I am doing 45 on one side and 15 on another.

  27. Perfect! My chops were very thick so I cooked them for a total of 45 minutes (for 2 of them). I had marinated them in olive oil, salt, pepper, rosemary and basil overnight. My first time making pork chops and will happily do them again. Thank you!!

  28. Excellent recipe! I have made this four times over the past two months since I stumbled upon the recipe. The Kroger by my house always has thick (1 inch +) bone-in pork chops on the clearance meat rack so I have 8 packs of them in my freezer now, just so I can make this recipe.

    I use light brown sugar, garlic and onion powder, and salt-free Frere Jean’s Cajun Seasoning as the rub, cook for three minutes a side in hot olive oil, then bake for 20 minutes a side in the oven. I’m only cooking two chops. They turn out perfect every time!

    And the recipe is easy enough to make when I get home from work at 4:30. I turn on the oven and heat the oil when I walk in, change clothes while they heat, then brown the meat and pop it in the oven. My favorite side for the chops is Pict Sweet’s Summer Vegetables with black pepper, which blends nicely with the Cajun spice and brown sugar of the chops. Thanks!

  29. Double the seasoning, this recipe is only enough for one chop. Many are saying the cooking time is not enough, but I found it to be fine. It will not brown, though; I just broil it for a few minutes at the end. My family loves these, although one of my sons prefers a little less black pepper.

  30. Iam making these right now,they are almost done..looks nothing like the picture????i like a little bit on the crispy side

  31. These sound easy and from the comments also delicious. But are they sweet? Or does the brown sugar just bring out the flavor of the chop? I don’t want them to be sweet

  32. The chops were tender and not overcooked. They tasted good but boring because the seasoning did not stay put and the chops did not brown.

    I made 5, bone-in, medium pork chops (approx 1/2 inch thick) and baked on the center rack in a 325 preheated oven for 20 minutes each side. Seasoning was doubled. I used a sheet pan lined with foil and sprayed with cooking spray. The chops were not crowded. After the first 20 minutes there was no color on the top and it looked like all the seasoning just melted away into the juices in the bottom of the pan. I flipped them and set the timer for another 20 minutes. During the last 5 minutes I took a peak and there was still no browning. They looked like I had not seasoned them at all and the tops were looking dry. I basted with the juices and turned the oven to broil for 3 of the remaining minutes. I flipped the chops, basting again, then broiled for another 2 minutes. 10 minute rest. They still were not brown and looked like gray boiled pork chops.

  33. Ok, I am a fairly accompished cook. So I followed the intructions to a T. On 2 bone in Pork chops the rub wa bairly enough to cover both chops. In the oven at 325, preheated, the chops still looked raw at 15 minutes. Now I am at 5 minutes into the second side and they are looking anemic. By the way my oven is calibrated so I know the temp is correct. Will have to finish them in a skillet. Sadly disappointed.

  34. No where in the recipe does it say brown in skillet or to cover the chops in this so called “easy recipe”.
    Saw all of this in the comments while chops were cooking in oven. Not sure if this will turn out but trying.

  35. You are killing me here people!
    If the recipe didn’t specify covering the dish then
    no you don’t cover the dish.
    If your meat was raw gray or in someway unappealing my guess is your oven temp may not be accurate. Use a thermometer in the oven not the type you stick in the food.
    Also this nice lady has offered you a easy meal idea that she thought you may enjoy as well. Be grateful don’t pick it to death. If you like garlic,
    arrozo, or some other flavor then fix your diner however you want and don’t ask why this recipe doesn’t call for those things. If it did it wouldn’t be this dish.
    I tried it we loved it, I will make it again in the future.
    Peace out!

  36. Oops my mistake Neil, I am so sorry I called you a nice lady.
    Correction this nice gentleman has offered his recipe for your enjoyment .

  37. I have 5 thin bone in pork loin chops. I may be able to go with 15 each side for these thin chops. If they were thicker I may do searing and linger time. I tried a similar recipe with butter and honey for a friend decades ago because she had nothing else to use and she loved them. I normally don’t have brown sugar but do now so my recipe will take a back burner. I will do the garlic too though bcz I love garlic. My daughter is the customer this time. We’ll see. Thank you for easy!!

  38. I tried this recipe and my boyfriend, who is a very picky eater, said these may be the best pork chops he has ever had


    the husband and I LOVED THEM…..Will be making this way from now on.


  40. So many comments, and they aren’t consistent with original “easy” directions. Cook covered or uncovered? 325 or 345? 30 mins total or 30 mins per side? I have 8 bone-in thin chops that I’m trying to decide on how to cook. They are on a foil lined pan, seasoned on both sides. Then the confusion starts! Can I get confirmation please?

  41. 5 stars
    Everyone in my family LOVED these bone in pork chops! I made six chops and placed 3 per shallow baking pan. Super flavorful! The only issue I had was I had to make 6 times the amount of rub. Basically the dry rub amount was good for one chop. I added four minutes to the bake time.

    1. Thanks so much Robin! We’re glad that the pork chops turned out well for you. The rub will depend on the number of pork chops and the thickness. So scaling up was absolutely the right thing to do! Thanks again for the comment, we’d love to hear your experience with any of our other recipes!

    1. Hi Jeff,
      You certainly could use a cast-iron skillet for this recipe! Just be sure not to overcrowd the meat in the pan and then watch the internal temperature of the meat. The amount of time may need to be adjusted accordingly. Do let us know how this turns out for you!

      Best wishes,
      Easy Recipe Depot

  42. Hubby LOVED these but I had to double the recipe and add an additional 10 minutes to each side because our pork chops were so thick. This is absolutely one of our go-to recipes now.