Easy Oven Baked Pork Chops (bone in)
2014-12-04- Cuisine: American
- Skill Level: Easy
-
Add to favorites
- Yield : 2
- Servings : 2
- Prep Time : 5m
- Cook Time : 30m
- Ready In : 40m
Learn how to make Easy Oven Baked Pork Chops (bone in)
“This pork chop recipe was perfect! Super easy to make and juicy and flavorful.” – Neil B., Schenectady, NY
Do you want to know how to make the PERFECT pork chops? Ever wonder how to cook pork chops in the oven? Here’s a recipe for quick and easy pork chops that you’re gonna love! With just a few easy steps, you can be on your way to delectable pork chops. Part of the secret is using brown sugar. The taste of brown sugar baked into pork chops brings out the natural pork chop flavors and is absolutely amazing!
This recipe uses bone-in pork chops, which are preferred by many because it is often more flavorful, juicy and tender. Pork chops can be grilled or pan fried, but this recipe is as easy as it gets and bakes right in the oven with little effort.
There are all sorts of ways to cook pork chops, different marinades to use, etc., but this recipe will give you the basics of how to make a delicious, bone-in pork chop right in the oven.
The perfect easy pork chop dinner recipe for two!
Easy baked pork chops
If you need to make more than 2 pork chops, please increase the time to cook, you’ll also need to make more rub too. Never increase the temperature when cooking meat!
How Long Do I Bake Pork Chops?
You will cook the outside too much and leave it pink in the middle, how long to bake pork chops for? Well, the average cooking (for Medium size pork chops) time is 30 minutes, and for each extra pork chop you’ll need to add 8 minutes more per side. Eg. Four pork chops would need 30 minutes per side, be sure to check on them as each oven is different. I recommend using a stove oven with a solid air circulation system.
Ingredients
- 2 pork chops, bone-in
- 3/4 teaspoon salt
- 1/2 teaspoon fresh ground black pepper
- 2 teaspoons of brown sugar
Method
Step 1
Preheat oven to 325 degrees F
Step 2
Rinse pork chops and pat dry with paper towel
Step 3
Line a shallow baking pan with aluminum foil and spray with non-stick cooking spray
Step 4
Coat both sides of pork chops well with salt, pepper and brown sugar. Rub it in good.
Step 5
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.
Step 6
Remove from oven and let pork chops rest on a plate for about 5 minutes before eating.
Recipe Comments
Comments (105)
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posted by Pat on May 17, 2015
Love short ingredient lists! These look delicious. Can’t wait to try them!
posted by Don Martin on March 6, 2017
Is 48 minutes to long for six chops
posted by Anna R on March 9, 2017
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
posted by redhead1943 on April 7, 2017
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
posted by Tunya on May 24, 2017
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!
posted by Sanders family on June 25, 2017
Depends on the thickness of the chops! Always check internal temp before serving to be sure to get the best results.
posted by Nancy Burkholder on August 29, 2017
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!
posted by Tom on February 9, 2018
Yeah, it is.
posted by Kristinia E Berry on April 11, 2017
Just tried this recipe. The ingredient portion was perfect amount when doubling for 4 thin chops. They are cooking, they smell great so far
posted by Keith Nelson on June 24, 2017
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??
posted by Betsy on August 19, 2017
This doesn’t say if you cover them or not. Pretty important !!! Did you cover them
posted by Betsy on August 19, 2017
Forget it. No reply as if to cover or not
posted by Mr T on November 25, 2017
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.
posted by Sadie on April 9, 2018
If the recipe doesn’t say to cover them, then don’t cover them.
posted by Jerry Howe on February 9, 2018
Me too!
posted by Triina on November 10, 2015
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.
posted by Victoria Rose on November 20, 2015
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?
posted by Sid Hickey on October 21, 2016
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
posted by Angelique on March 24, 2017
Decrease cooking time 2mins per chop
posted by Cyd on February 3, 2016
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
posted by Thankful on April 28, 2016
Thank you so much!! Super easy, very tasty. My belly thanks you too.
posted by Ellen Gutierrez on May 18, 2016
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!
posted by Anna on July 19, 2017
Glad to know my hubby can’t have the black pepper
posted by missmissymm on December 5, 2016
Omg! Thank you as our family loved it..even my little picky eater was a fan of this recipe.
posted by Debbie on January 4, 2017
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.
posted by David Atterberry on January 4, 2017
Came out perfect. Highly recommended. Now a definite addition to our diet. Plus about 25% the cost of beef
posted by Janice on January 10, 2017
Was great! I will be making this again!
posted by Kevin on January 29, 2017
Omg delicious :-):-) will be making them again. Thanks
posted by Sherrie on January 30, 2017
Made these a few days ago. They were delicious. Didn’t do the rub just regular seasonig. Loved them! Thank you so much.
posted by Manzi on January 31, 2017
Delicious! My new ‘go to’ for chops! Thank you
posted by Mary on January 31, 2017
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.
posted by Malikah on February 28, 2017
Do you bake uncovered?
posted by Easy Recipe Depot on March 5, 2017
Cover it for most of the baking time and if you like it crispy just uncover it for the last 10 minutes.
posted by Dianne on March 19, 2017
Do you have calorie, fat gram, etc on this recipe?
posted by Toni on March 4, 2017
Wht if u dont have any brown suger to put on the bone in pork chops
posted by Easy Recipe Depot on March 5, 2017
You can put white sugar as well
posted by David Atterberry on March 11, 2017
Maybe substitute honey
posted by Sandie on June 6, 2017
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.
posted by Nj on August 26, 2017
Equal parts white sugar with molasses…. makes brown sugar.
posted by Crystal on March 5, 2017
I made these tonight for dinner.
They were good but I wouldn’t say amazing like other people 🙁
posted by Daniel on March 5, 2017
Any idea on how many calories in this?
posted by Bridgetadair on March 6, 2017
Would boneless pork chops work as fine as bone in porkchops?
posted by Lyle on March 12, 2017
What about thick cut pork chops? I’m making this for dinner for the 1st time and we like a thicker chop…
posted by Easy Recipe Depot on March 13, 2017
If you like them thicker just keep them in the oven 5 to 10 more minutes. Depends on the degree of doneness you like.
posted by Deb Miller on March 14, 2017
Why do you line the pan with foil, do you cover the pork chops
posted by Deb Miller on March 14, 2017
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
posted by A. J.Mitch on March 17, 2017
Are the pork chops cooked with cover on baking dish?
posted by Easy Recipe Depot on March 19, 2017
Yes they are covered and if you like them crispy you should take off the cover for the last 5-10 minutes.
posted by Linda on January 18, 2018
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?
posted by J on April 3, 2017
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.
posted by Cynthia Cotton on May 7, 2017
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
posted by Laura on May 14, 2017
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!
posted by TheMaj on December 3, 2017
Rub in season, sear n then finish in the oven is how I always do chops. These were great.
posted by Diane T on April 4, 2017
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
posted by Cristina on April 4, 2017
Cooked 6 pork chops for 40 min on each side and were Finger licking good. 😉
posted by manuel on September 11, 2017
40 mins on each side or 40 mins all together?
posted by Denis D on April 4, 2017
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.
posted by Denis D on April 6, 2017
What does it mean awaiting moderation?
posted by Susan on April 7, 2017
I have 10 palm sized boneless chops. What is my cooking time?
posted by Easy Recipe Depot on April 13, 2017
20-25 Minutes
posted by Denis D on April 8, 2017
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.
posted by Easy Recipe Depot on April 13, 2017
Hi Dennis, Sorry to hear that. You can send us a PM and we’ll try to see what happen there
posted by Natasha Vandergriff on December 11, 2017
How long do i cook 8 bone in chops… And do i cover them
posted by Ruby on April 9, 2017
Great idea. I found my Sunday dinner. Brownsugar. Who knew
posted by Easy Recipe Depot on April 13, 2017
Hahaha You welcome 🙂
posted by Bev on April 13, 2017
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.
S
posted by Easy Recipe Depot on April 13, 2017
Great Work Bev!.
In case the pork chops you huge, you can cut them in half so they’ll fit 🙂
posted by Amanda on April 14, 2017
Would this recipe pare well with country gravy ?
posted by Rebekah on April 18, 2017
Hi, I’m making this tonight. I have 6 bone-in (kind of thin). How long do I cook on each side?
posted by Lisa on April 21, 2017
Ive got 4 pork chops? What would be my cooking time for each side?
posted by Francine Poitras Jones on April 30, 2017
I fixed these tonight and my husband said they are the best pork chops I’ve ever made! We’ve been together 17 years!
posted by Dixie Taylor on May 2, 2017
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.
posted by Kathy on May 4, 2017
My husband loved these. Made exactly as directed and they were perfect. Yum
posted by Joshua on May 8, 2017
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.
posted by Laura on May 14, 2017
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?
posted by Cathy on May 18, 2017
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?
posted by Joyce on May 19, 2017
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.
posted by Melissa Reep on May 26, 2017
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.
posted by Brittany on June 3, 2017
I have 3 bone-in kind of thick. What’s my cooking time for both sides?
posted by Ike on June 7, 2017
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.
posted by Nadia on June 17, 2017
Can I use white sugar?
posted by Pete on June 28, 2017
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
posted by Debbie on June 29, 2017
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.
posted by Celine on August 1, 2017
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!!
posted by Cassy on August 17, 2017
Just tried this recipe for my family tonight and they LOVED it!!
posted by Aj rogers on August 18, 2017
Can you do this with pork loin
posted by Jack on August 23, 2017
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!
posted by Stephanie on September 11, 2017
BEST pork chops I have ever had!! AMAZING!!!!
posted by Mary on September 17, 2017
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.
posted by Lisa on October 3, 2017
Iam making these right now,they are almost done..looks nothing like the picture🤔i like a little bit on the crispy side
posted by Lisa on October 3, 2017
I am in the process of making these now they do not look like picture I like a little bit on the crispy side
posted by Lisa on October 3, 2017
Omg my final results==== delicious😍😍😍😍
posted by Luciluch on October 4, 2017
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
posted by Kat Hess on October 19, 2017
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.
posted by Marisabel on October 30, 2017
So does noone on here use adobo or garlic powder or oinion powder orrrrr sazon? Just asking
posted by Tony on November 16, 2017
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.
posted by Mel on November 20, 2017
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.
posted by Andrea on November 27, 2017
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!
posted by Meka W Brown on March 3, 2018
Hehe Andrea I agree 😉
posted by Andrea on November 27, 2017
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 .
posted by Poeticalisa on November 30, 2017
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!!
posted by Denise on December 17, 2017
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
posted by SHARON TOLLIVER on January 9, 2018
THE BEST JUICY THIN BONE IN CHOPS EVER!!!!!!
the husband and I LOVED THEM…..Will be making this way from now on.
THANKS
posted by Lisa on January 9, 2018
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?
posted by Gigi on April 7, 2018
I made two bone-in chops. My rub included brown sugar, instant coffee, cinnamon, and cayenne. When I took them out of the oven, I topped each with just a scraping of butter and a teaspoon of real maple syrup before resting for five minutes. The taste was very good, but the chops were not tender and juicy. 🙁