How long do you bake pork chops at 350

These Baked Pork Chops are the best juicy, tender and flavorful oven baked pork chops! They are incredibly easy to make with just a handful of simple ingredients and seasonings.

Pork chops are such an easy meal, and I have a few favorite pork chop recipes that my family enjoys regularly: Instant Pot Pork Chops, Grilled Pork Chops, Pan Seared Pork Chops, Smothered Pork Chops, and Crock Pot Pork Chops.

These baked pork chops are at the top of our list of favorite dinner ideas! They’re simple to make and turn out perfectly juicy and delicious every time.

Say goodbye to dry, flavorless pork chops. In this post I’m sharing my easy tips that will ensure that your pork chops turn out juicy, tender and full of flavor. These baked pork chops are a mouthwatering meal that you’ll want to add to your recipe collection.

You can use this recipe for boneless pork chops or bone-in pork chops, and it is especially delicious with thick-cut pork chops. Serve with a salad and mashed potatoes or if you prefer a one pan meal, you can roast vegetables and potatoes on the same pan. You’ll find all the details below!

How to Bake Pork Chops

1. Pat the pork chops dry with paper towels and then rub them with olive oil.
   
2. Rub on the pork chop seasoning, which is a simple mixture of brown sugar, paprika, onion powder, dried thyme, salt and pepper. The brown sugar helps to caramelize the seasoning as the pork chops bake.
   
3. Bake boneless pork chops in the oven for 15-20 minutes, or until cooked through.
4. Let the pork chops rest on the baking sheet for 5 minutes before serving.

The full recipe with ingredient amounts and instructions can be found at the end of this post.

How Long to Bake Pork Chops

The best way to keep your pork chops from drying out is to bake them at high temperature for a shorter amount of time. I bake my pork chops at 425° F. At this temperature, 1-inch thick boneless pork chops take between 15-20 minutes to cook.

After your pork chops have cooked for about 12 minutes, you will want to check on them often. They will cook quickly at the end, so it is easy to over cook pork chops if you don’t watch them closely.

You can use an instant read thermometer to check the internal temperature of the pork chops. This is the most accurate way to check that they are cooked through.

The USDA recommends that you cook pork chops to an internal temperature of at least 145° F and then allow the meat to rest for at least 3 minutes, for food safety. I cook my pork chops to an internal temperature of 145-150° F. After removing the pan from the oven, let the meat rest for about 5 minutes. The temperature of the meat will continue to rise about 5 degrees due to carryover cooking.

Tips for Juicy Pork Chops

• Bake them at high temperature. This will caramelize the outsides and sear in the juices.
• Don’t overcook pork chops. Take them out of the oven when the internal temperature is between 145 and 150° F.
• Let the baked pork chops rest for 5-10 minutes before slicing. This is the key to moist, juicy pork chops. You can loosely cover them with foil while they rest if you wish.
• Buy thick-cut pork chops that are at least 1-inch thick. Thin pork chops tend to dry out more easily.
• I usually cook boneless pork chops, but bone-in pork chops can be even more juicy because the bone helps to keep the meat moist.

Recipe Variations

• You can substitute my pork rub for the individual seasonings in this recipe. I like to make a double batch of pork rub so that I have it on hand for quick meals. Use about 3 tablespoons of pork rub for 4 pork chops.
• Bone-in pork chops can be used instead of boneless. Bone-in chops will take a few minutes longer to cook.
• You can cook vegetables on the same pan as the pork chops for a one pan meal. Some vegetables, such as 1-inch cubes of potatoes or sweet potatoes, or 1/4-inch thick slices of carrots, will need to be put in the oven for about 10 minutes before the pork chops. Then you can add the pork chops to the pan. Broccoli or Brussels sprouts will need to be put in the oven for about 5 minutes before you add the pork chops to the pan. Green beans can go into the oven at the same time as the pork chops.

Baked Pork Chops

Course Main Course

Cuisine American

Keyword baked pork chops, oven baked pork chops, pork chop recipes

Prep Time5 mins

Cook Time15 mins

Total Time20 mins

Servings 4 servings

Calories 262kcal

This easy baked pork chops recipe makes the best oven baked pork chops! A simple spice rub gives the pork chops so much flavor.

• ▢ 4 boneless pork chops (at least 1-inch thick*)
• ▢ 1 tablespoon olive oil
• ▢ 1½ tablespoons brown sugar
• ▢ 2 teaspoons paprika (sweet or smoked)
• ▢ 1 teaspoon onion powder
• ▢ 1 teaspoon dried thyme
• ▢ 1 teaspoon salt
• ▢ ½ teaspoon black pepper

• Preheat oven to 425° F. Line a rimmed baking sheet with parchment paper. (You can also bake pork chops in a baking dish, without parchment.)

• Pat pork chops dry with paper towels. Rub pork chops with the olive oil and place them on the prepared baking sheet.

• Combine the brown sugar, paprika, onion powder, dried thyme, salt and pepper in a small bowl. Stir to mix well.

• Rub the spice mixture over all sides of the pork chops.

• Bake pork chops in the preheated oven for 15 to 20 minutes for 1-inch thick boneless pork chops. The pork chops are done when the internal temperature measures 145° F on an instant read thermometer. (Thinner pork chops will cook faster, bone-in pork chops will take longer to cook. See notes.) Be careful not to overcook the pork chops or they may dry out.

• Let the pork chops rest for 5 minutes and then serve.

• If your pork chops are thinner than 1 inch, start checking on them after 10-12 minutes in the oven.
• Bone-in pork chops will take a few minutes longer to cook than boneless.

Serving: 1pork chop | Calories: 262kcal | Carbohydrates: 6g | Protein: 29g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 90mg | Sodium: 648mg | Potassium: 523mg | Fiber: 1g | Sugar: 5g | Vitamin A: 493IU | Calcium: 18mg | Iron: 1mg

Nutrition information is an estimate.

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