Baked Pork Chops
A glaze that caramelizes in the oven while the pork gets tender — minimal effort, maximum flavor.
Main Dish · Prep 10 min · Cook 20 min · Serves 4 · Easy · By Tina · Published
Ingredients
- 4 pieces bone-in pork chops, 1-inch thick
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- 0.5 tsp dried thyme
- 1 tsp salt
- 0.5 tsp black pepper
Juicy, Tender, and Impossibly Easy
Baked pork chops were one of the first things I learned to cook on my own, and they taught me the most important lesson in all of cooking: a meat thermometer is your best friend. Overcooked pork chops are a tragedy, but when you nail the timing, they're juicy, tender, and absolutely wonderful.
Choosing Your Chops
Go for bone-in, centre-cut pork chops at least 2.5cm thick. Thin chops dry out before they even have a chance to develop flavour. The bone insulates the meat and keeps everything juicier. Pat them dry with paper towels and season both sides generously with salt and pepper.
The Sear
Heat a cast iron or oven-safe skillet over high heat with a little oil. Sear the chops for 3 minutes per side until they develop a beautiful golden-brown crust. This caramelisation adds so much flavour -- don't skip it and don't rush it.
Into the Oven
Transfer the skillet straight into a preheated 200°C/400°F oven. Bake for 12-15 minutes until the internal temperature reaches 63°C/145°F. This is the sweet spot -- the pork will be slightly pink in the centre and incredibly juicy.
The Rest
Tent loosely with foil and let them rest for 5 minutes. The temperature will climb a few more degrees and the juices will redistribute. Meanwhile, deglaze the skillet with a splash of chicken broth and a knob of butter for a quick, flavourful pan sauce.
Tina's Tips
- Buy thick, bone-in chops -- thin, boneless chops dry out almost instantly in the oven
- Use a meat thermometer and pull at 63°C/145°F; carryover heat will bring it to the perfect temperature
- Sear first, bake second -- the crust from searing adds incredible flavour and texture
- Deglaze the pan with broth and butter for a 30-second sauce that tastes like you spent an hour on it
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