Juicy Baked Pork Chops
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Additional Time
5 mins
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Total Time
35 mins
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Servings
4 servings
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Calories
302 kcal
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Course
Main Course
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Cuisine
American
Juicy Baked Pork Chops
Description
This Juicy Baked Pork Chops recipe starts by seasoning chops with kosher salt, black pepper, paprika, and garlic powder. The pork chops are seared on a hot, oiled skillet to develop a brown crust that enhances flavor and texture. Thicker chops are then finished in a preheated 400°F oven to cook through gently, retaining juiciness. Thinner chops may only require searing.
The spice blend adds a smoky and savory note, complementing the meat's natural flavor. The two-step cooking ensures the chops stay moist without overcooking, which can cause dryness and toughness. Pork is cooked to an internal temperature of 145°F with a recommended rest period for safety and optimal tenderness.
These chops can be served directly after resting or stored refrigerated. Leftovers reheat best gently in a microwave at half power to avoid drying out. The recipe accommodates both bone-in and boneless pork chops, offering flexibility depending on availability and preference.
Using an oven-safe skillet allows easy transition from sear to bake. Monitoring with a thermometer supports perfect doneness. The sear on the fat strip, if present, is optional but adds flavor and texture.
Ingredients
- 1 teaspoon kosher salt or ½ teaspoon of any other salt, including Morton kosher salt, Diamond Crystal brand
- ¼ teaspoon black pepper
- ½ tablespoon paprika or smoked paprika
- 1 teaspoon garlic powder
- 4 pork chops ½ to 1 inch thick, 6-8 ounces each
- Avocado oil spray
Instructions
- If your chops are around 1 inch thick, preheat the oven to 400°F. If they are thin (½ inch), they can simply be seared.
- In a small bowl, mix the kosher salt, black pepper, paprika, and garlic powder. Rub the mixture on both sides of the chops.
- When your oven has reached 400℉, sear the chops: Heat a large, oven-safe, heavy-bottomed skillet (such as a cast-iron skillet) over high heat for about 3 minutes. Spray it with cooking spray. Add the chops and sear them for 2 minutes per side, without moving them, until well browned. If the skillet becomes too hot, lower the heat to medium-high.
- You can also sear the fat strip briefly - for about 30 seconds - although that's not mandatory.
- If your chops are ½-inch thick, they should be ready now (check with a thermometer - their internal temperature should reach 145°F). Transfer them to a platter, loosely cover them with foil, and allow them to rest for 3 minutes before serving.
- If your chops are ¾ to 1 inch thick, place them in the oven and bake to an internal temperature of 145°F. This should take between 8 and 10 minutes, depending on your oven and the thickness of the chops.
- Transfer the chops to a platter, tent them with foil, and allow them to rest for 5 minutes before serving.
Notes
- Bone-in pork chops tend to retain more juiciness, but boneless chops are suitable and often more affordable.
- Use a meat thermometer to ensure chops reach 145°F internally for safe, slightly pink doneness.
- Do not overcook; searing followed by oven baking preserves moisture and texture well.
- Reheat leftovers gently in a microwave at 50% power covered to prevent drying out.
- Cooking times may vary with oven calibration; always check doneness with a thermometer.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 302 kcal
% Daily Value*
| Serving | 6ounces | |
| Calories | 302kcal | 15% |
| Carbohydrates | 1g | 0% |
| Protein | 34g | 68% |
| Fat | 17g | 26% |
| Saturated Fat | 6g | 30% |
| Sodium | 484mg | 20% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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