Juicy Bone-In Pork Chops in the Oven
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Prep Time
10 mins
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Cook Time
10 mins
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Marinating Time
30 mins
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Total Time
1 hr 10 mins
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Servings
4
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Calories
560 kcal
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Course
Main Course
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Cuisine
American
Juicy Bone-In Pork Chops in the Oven
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These Oven Baked Bone-In Pork Chops are an effortless and flavorful way to enjoy pork. They are simply marinated and then baked until golden brown and juicy.
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Ingredients
- 4 bone-in thick-cut pork chops 1-inch thick
- 1 bottle (16 oz) Italian dressing
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Instructions
- Place the pork chops in a ziplock bag or a bowl, and then add 1 cup of Italian dressing. Completely coat the surface of each pork chop and then seal the bag or cover the bowl. Let the pork chops marinate in the refrigerator for at least 30 minutes or overnight for best results.
- Preheat your oven to 425°F (220°C).
- Remove the pork chops from the marinade and set the marinade aside.
- Place the marinated pork chops in a casserole dish, pour about ½ a cup of the marinade over them, and then cover the dish with aluminum foil.
- Bake the pork chops, covered, in the preheated oven for 20 minutes. After 20 minutes, remove the aluminum foil and bake uncovered for an additional 5-10 minutes, or until the internal temperature reaches 145°F (63°C). Use a digital meat thermometer to check.
- For a browned finish, use the broiler to brown the pork chops for 2-3 minutes. Keep a close eye on them to prevent burning.
- Remove the juicy chops from the oven and let them rest for 5 minutes before serving.
- Note: Cooking time may vary depending on the thickness of your pork chops. Always use a meat thermometer to ensure they've reached the safe internal temperature of 145°F (63°C).
Notes
- Let the chops rest after cooking: Allow the pork chops to rest for at least 5 minutes after they come out of the oven. This allows the juices to redistribute so they remain moist when you slice them.
- Use a meat thermometer: You must cook pork to 145 degrees F for safety. If you are unsure, a meat thermometer is a great tool to ensure they are cooked properly.
- Pat them dry: To remove excess moisture, pat the pork chops down thoroughly with paper towels before you put them in the marinade. This also helps the pork to brown in the oven.
Nutrition Information
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Calories
560kcal
(28%)
Carbohydrates
14g
(5%)
Protein
36g
(72%)
Fat
39g
(60%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
14g
Monounsaturated Fat
12g
Trans Fat
0.2g
Cholesterol
117mg
(39%)
Sodium
1219mg
(51%)
Potassium
677mg
(19%)
Sugar
12g
(24%)
Vitamin A
51IU
(1%)
Vitamin C
0.5mg
(1%)
Calcium
47mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 560 kcal
% Daily Value*
| Calories | 560kcal | 28% |
| Carbohydrates | 14g | 5% |
| Protein | 36g | 72% |
| Fat | 39g | 60% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 14g | 82% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 117mg | 39% |
| Sodium | 1219mg | 51% |
| Potassium | 677mg | 14% |
| Sugar | 12g | 24% |
| Vitamin A | 51IU | 1% |
| Vitamin C | 0.5mg | 1% |
| Calcium | 47mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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