These Easy Baked Pork Chops only require a few spices to really make them stand out. They are juicy, tender, and full of flavor.
People absolutely rave about my recipe for the Perfect Thick Cut Pork Chop. It’s about time I share an Easy Baked Pork Chop Recipe for those of you who prefer the boneless variety. A good pork chop doesn’t require much in the way of seasoning so I’ve kept things super simple in this recipe. It doesn’t get much easier than this!
MY OTHER RECIPES
Baked Pork Chops are incredible simple to make. You will have better results if you purchase pork chops that have been cut about 1-inch thick. This will help prevent your meat from drying out. There’s nothing worse than a dry pork chop! Any thinner than 1 inch and you will most likely end up with dry, flavorless meat.
How long to bake pork chops?
The length of time that you need to bake a pork chop depends on the thickness of your meat as well as whether or not is bone-in. Searing your meat before baking will also impact the cooking time. A good rule of thumb is 7 minutes of baking in a 400 degree oven per half inch of meat. If you sear your meat beforehand, reduce that amount of 2 minutes. If your pork chop has a large bone, you may need to add a few minutes to the cooking time. Pork needs to be cooked to an internal temperature of 145 degrees F. Let your meat rest for at least 5 minutes before cutting into it.
This pork recipe can easily be added to in order to create a one pan dinner. Toss some green beans in some olive oil and salt and pepper and surround the pork on a baking sheet for some roasted green beans and pork. Broccoli would work well too.
For more great tips and ideas, watch the video below where I walk you through every step of this recipe in The Stay At Home Chef Cooking Show. Sometimes it helps to have a visual and we’ve always got you covered.
How to Make Baked Pork Chops
- 4 boneless pork chops, 1 inch thick
- 4 tablespoons extra virgin olive oil
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder
- Preheat an oven to 400 degrees F. Lightly grease a baking sheet.
- Rub each pork chop with olive oil.
- In a small bowl mix together salt, pepper, paprika, and onion powder. Season all sides of the pork chop with this mix. Place seasoned pork chops onto the prepared baking sheet.
- Bake in the preheated oven for 15 to 20 minutes, or until pork chops reach an internal temperature of 145 degrees F (which will depend on how thick the pork chops are).Serve hot.
Gail Fitzpatrick says
This recipe sounds great. Will try them next time.
Linda Cox says
I did not have onion powder, so I used Mrs Dash. I did not hsve smoked paprika, did use regular. All dry ingredients I cut down to 1/2 teaspoon my meat was pork rib eyes turned out fabulous. Thank you, this will be a regular dish. Ps: I have the missing ingredients on my grocery list lol.
Tim Glassman says
I tried crushed pineapple and teriyaki and it came out delicious
Kristina Cates says
So you just baked them with a can of crushed pineapples and some teriyaki sauce? May I ask what I put it with, because that does sound amazing.
Thank you!
Melissa L. says
Rice
Debbie Cummings says
You go girl! This recipe is awesome. 1
Darlene says
Do you know if people seared their pork chops first? Which was is next…seared or just baked?
Chaunte Leary says
I just baked mine with some garlic pepper and Italian seasoning it was wonderful and tender
John says
I baked mine for 20 minutes then tossed them into a hot frying pan and seared both sides. They turned out incredible.
Brandon says
I put a cast iron skillet in the oven as it heated to 400 then took it out and let it set on the stove over high heat. I seared the pork chops until they developed some bark then put them in the oven until they were done. Let rest, and enjoy. In short, I cooked these similar to how I would cook a steak.
James says
Followed your advice and I’m glad I did. Chops turned out perfect. Thanks for the great tip!
Janice says
I mixed olive oil with spices, coated chops all over, then seared over high heat before placing in oven. Turned out delicious.
Gerri says
It’s your preference. When you sear them u will make them a bit more juicy!
Also, u can add Panko bread crumbs before baking for a crunchy outside. YUMM!
Steven Little Wolf says
I just bake, searing is good sometimes but usually adds to the dish pile.
Nikki says
Not if you use a cast iron skillet 😀
Martha says
I love this comment. That is always my concern… Is it worth washing the extra dishes. Lmao I love it. Best comment ever!!
Martha says
I tried giving five stars
Michele says
I seared mine first for a nice color then put them in a 350 oven for 30 min.
Imelds says
I seared mine on med-high just enough to brown them then baked 15 minutes that seals in the moisture while baking. My chops were very tender, & moist. One of my favorite port chop recipe very easy simple & tasty
Cherhonda Archer says
Broiled mine near the end and added parsley with some broccoli, wonderful meal!
Robert says
That is Gail I am going to give this a short ty
Robert Hays says
This is supposed to say I am going to try it ty I’ll let you know
Karen says
I tried them tonight. I cut the pepper in half. Cut the salt in half.
Bernie Duffy says
I live in Southern Arizona, and for some reason, the pork in the markets is too salty. Most of the time, I don’t add any salt at all.
David says
Going to try this tonight
Pam says
I just made the recipe with bone in chops that were locally raised on a farm. The seasoning was awesome! We baked at 400 degrees for 15 minutes and the outcome was moist and tasty chops. I’ll do this again.
KHatch says
Just made these today, they were tender and moist but too salty. Next time I will just use 1 teaspoon of salt instead of 2 teaspoons.
Sherri smith says
I just made them tonight and I also will do just 1 tsp of salt but they were delicious! Thank you!!!
David says
Thanks for sharing about the salt I have to be careful on the amount of salt I use
Regina Murphy says
David,
There is a salt substitute called NO Salt. You can find it right by the other salt products. My father-in-law uses it and he loves it. 🙂
Mominator60 lh says
There are a few salt substitutes. My husband uses a 50 percent salt. He has arterial disease & it works. He loves it. He didn’t like the no salt variety. Thanks for the recipe-it’s hard to keep chops from getting dry.
Floyd Barron says
Might try Jones’s Mock Salt organic, salt Free, seasoning mixes. They provide the flavor in your salt free dishes. http://www.jonesmocksalt.com
Nicole says
Thanks for the tip about the salt!!
SR says
Agree, WAY too much salt. Ruined the recipe for me. Also, there wasn’t enough spice for 4 chops if you coat them thoroughly.
Stephanie says
Had these two nights ago and currently making them for dinner tonight. They are delicious! I made extra for lunch the next day and I have to say, they are even better reheated.
Romaine pool says
We’ll see….post after supper
Brenda Hughes says
I have never been more happy ! to find a online video that doesn’t describe every little detail, that takes longer to listen to than to make. LOL You just cut to the chase! I will be joining your recipe channel . BTW , I am making it , as I am commenting. Thank you! 👍🏼 Up, from me
Brenda Hughes says
Oh , also, , over the years I tend to cook my meat way too long . and they’re always tough! For fear of foodborne illness I am listening to yours and IDK? You’re really good with your delivery
Amy says
Brenda Hughes…I am.the same way with over-cooking meat for that exact reason. Will try this recipe tonight!
Cynthia says
Invest in a meat thermometer. You wont be sorry.
Rachel Farnsworth says
I’m glad you found me!
Linda Cox says
Just baked the Easy bake pork chops, very good, had to use Mrs Dash for onion powder & regular paprika in place of smoked pap, these 2 ingredients are now on my grocery list, with all that said the chops was wonderful, I did modify the amount of dry ingredients & used 1/2 teaspoon of each just right for the 2 chops, Thank you again.
Lori Mcbride says
Making my tonight ~ 👍🏼😋
Patty says
My family loved it! The seasoning was just enough and I’ve never been able to pull off pork chops let alone everyone end up with a clean plate! Thank you for sharing this recipe!
Melissa says
Sounded good, but WAY to salty!! Cut the salt in half maybe?
Rachel Farnsworth says
Depends on the size of pork chops you use.
Mary says
I followed your recipe, but substituted regular paprika for the smoked. I prepared 11 pork chops at once and they were delicious. 😋Unfortunately, no leftovers! Only complaint was my family wanted thicker pork chops!
Thank you for the recipe.
Mary Davis
Jana says
Same here – and I used kosher salt – Oh my WAY too salty!!
Donna Kelly says
Made this & husband loved it. Always had dried out pork chops until now! Thank you. Only cooked for 15 min.
Kim Wilson says
Absolutely the tastiest and moistest pork chops I have ever made or tasted.
So delicious.
I made pork loin chops with this recipe.
It is super fast! Even my potatoes had to cook a little longer!!
Caroline McClendon says
I made this with bone in chops and they were delicious! I had regular paprika instead of smoked and it tasted fine. I will use less salt next time though.
Sandi says
The last time I baked pork chops in the oven they were really tough…didn’t like it at all. Glad I tried this method but I just used the dash spices because it was I had on hand.. They turned out fine…tender and good to eat plus served it with sauerkraut. Next time I will try the spices you suggested. Thank you.;-)
Nicole says
Made this tonight using the exact seasonings, temp. And time…and let me say this is AMAZING! The amount of seasoning done both sides of 8 boneless chops…it would have been way too much for just 4 chops (just in my opinion). Got rave reviews from everyone. Thank you for an easy, tasty recipe.
Indal says
Made them for New Year ‘s dinner. Perfect.
I’m one who also has the tendency to overlook.
Followed your cook time directions and they were awesome. I used half the salt.
Rita says
First thing I noticed was the amount of salt, so I only used half the amount. I had all the other spices and I have to say these were the best bone in chops I have ever made or eaten!! They were so flavorful, tender and juicy. Everyone loved them. I think I’ll try the seasonings on my baked chicken too. This recipe was the BEST ONE I’ve found in a long time! Thanks for posting it.
Diane says
Made two thick pork chops using this recipe – they turned out ABSOLUTELY DELICIOUS. I will use this recipe over and over again.
Alicyn says
As others have said, the amount of salt for seasoning just 4 small bone-in chops is WAY too much salt. My chops came out extremely salty and I was very disappointed 🙁 – Rating this 2 stars. The cooking method however produced a well cooked and not dry pork chops.
Rayleen says
Just tried this out and it was fabulous! I did four bone in chops for twenty minutes and should have added the couple extra minutes but they turned out perfect regardless!
Amy says
Made this for my family with 6 thick cut pork chops. Easy and tasty recipe. Because I have some extra chops left over I am going to chop them up and try an eggroll recipe
Linda Bullock says
Absolutely delicious! I will add a little less salt next time. My chops weren’t quite an inch thick and were bone in. I baked 13 min then 2 min under broiler. Tender and seasonings were perfect!
Thank you!
Kim says
I made these for dinner tonight and took the advice of others using half the salt , I’m not a fan of a lot of salt to begin with so it worked for me and cooked them just a bit longer. Overall I do have to say that these are the best pork chops I have tasted! My boyfriend thought I was crazy when I was mixing all this together but urns out his exact words were “…damn yummy…”!
Cheryl says
This recipe is a keeper. Thanks for sharing.
Bethany says
HOLY SALT!! I made these and they burnt my mouth they were so salty. I only used 1 tsp too! Definitely use only a pinch.
Rachel Farnsworth says
Did you by chance not use thick cut pork chops?
Cassie Rinehart says
Hi and thanks for sharing! I’ve tried so many variations of pork chop recipes, most were pretty time consuming and complex. The combination of the onion powder and paprika gave the chops the perfect flavor. So simple, but so unique! I’ve been looking for a rub combo that doesn’t involve brown sugar or any sweet ingredients, and this was perfect. Only change was that I used 1 tsp. of salt instead of two. Thanks again, 5 stars from me!
C Black says
I made this recipe tonight. My family loved the pork chops. Followed the recipe, they were tender, moist and delicious. Definitely will make again.
Sue says
This was pretty good but I used regular paprika bc I didn’t have smoked. Followed the rest of the recipe as stated, but should have listened to my instinct that 2 tsp salt was fat too much; it’s overpowering. When I make it again, I will reduce the salt by half. Not bad though. Looking forward to trying it with smoked paprika when I get some and seeing what difference that makes in flavor. 🙂
Sharee says
My kids love this recipe!
Debby says
Wow! Just wish I wasn’t heading out of town tomorrow. Definitely making these as soon as we return. Recipe sounds fantastic. Hubby is on a low sodium diet, so I will reduce the salt a bit, but really anxious to try. Thanks for sharing!
Donna says
Way too much salt for my taste. The combination of other spices was good. Chops turned out very moist and juicy, though.
Macy says
Holy moley! This recipe is perfection! Unfortunately, I didn’t have the smoked paprika and hubbs is a huge fan of garlic so I improvised on the spices a little and added some garlic and a few other spices in addition to the ones you listed.. They turned out AMAZING! I’ve never been a huge fan of baked chops.. Until now! These honestly were the juiciest, most perfectly cooked pork chops I’ve ever made or had. I will definitely be using your cooking instructions again (..and again, and again) and will have to try this recipe with the smoked paprika next time. My new favorite way to cook and eat pork chops for sure! Such a simple, foolproof method for perfectly cooked pork– my chops were a little over an inch with the bone in and I cooked them exactly 17 minutes at 400 then let them rest for 5 as indicated. So easy yet so delicious! The hubby was super impressed and practically licked his plate clean.. Thanks SO much for sharing!
Amanda says
I’m out of olive oil. Can I use peanut oil instead??
Amanda says
Used peanut oil and they were delicious. Husband and kids loved them.
Rachel Farnsworth says
It should work.
FELICIA says
These were spectacular ! Didn’t have onion powder; added a bit of garlic powder. I may cut the salt down a bit next time. But family of five loved it! Thanks so much! This recipe is definitely a keeper!
Julie says
I’ve never made a pork chop that wasn’t dry. These were outstanding – I didn’t know how juicy a pork chop could be before now! I did cut the salt in half and used kosher salt. I am truly blessed to have found your recipe and technique as I will forever be cured of dry pork chops! Thank you!
Nicole Darrach says
Is it fine to cover with foil while baking? If anything it keeps the moisture in correct? Sorry, I’m no pro at cooking 😉
Rachel Farnsworth says
I would not cover it with foil as it redistributes heat.
Todd says
If you think pork chops are going to cook in 7 minutes at 400 deg, you’re wrong! Mine were still basically raw after 7 min. I cranked it to broil and eventually got there. But the timing mishap threw off my other dishes. Be warned!
Rachel Farnsworth says
They certainly won’t be done in 7 minutes! The recipe says to cook for 15 to 20 minutes so that might have been your problem there.
Marc says
You are referring to the guidelines which were included in the description which was provided before the actual recipe. The instruction was 7 minutes *per 1/2 inch of meat* – so if your chops were, say, 1 inch thick, they should have taken appx 14-15 minutes to cook. Respectfully, it sounds like you misread the directions.
Catherine Patterson says
I made these pork chops last night for my VERY picky husband. They were awesome! He ate his rather huge pork chop and wanted more! I did not change a single thing about the recipe and it was perfect. I do want to add this however. I had to make a store run just for the smoked paprika. It was SO worth it. I will make these time and time again and always use the smoked paprika. Thank you very much for the recipe!!
Vera Moore says
Am cooking boneless pork loin chops tonight and was going to just use a home-made shake-n-bake, but think I’ll try this tonight, except using Cajun Seasoning! I’ve never baked a chop without breading.or without a can of cream of something soup after searing. Can’t wait to try!
Steve Corby says
Instead of using paprica and onions,I used Italian bread crumbs, lawyer’s +it’s pronounced Lori) season salt and a pinch of garlic powder…I coated the chops with this and seard them for 30 to 45 seconds.Then baked them for 18 minutes at 400 degrees… Turned out very good I would definitely recommend this recipe to all my friends
Thomas says
Easy to put together with enough room to make it your own.
Prepared as instructed but placed chop on a bed of spinach with fresh blueberries, mandarins, and tomatoes. Put together balsamic, OO, & crushed peppercorn for a dressing.
Thanks again
Jack says
I cut salt to 1 teaspoon and added 1 teaspoon of garlic salt.I also added 1 teaspoon of ginger.The family enjoyed it so much they wanted the left overs with eggs the next morning.
Christine @ myblissfulmess says
I made these for dinner last night, and the title isn’t kidding! Very easy and very flavorful! Family approved. The pork chops stayed moist, and the seasoning blend really gives them the best flavor. I made the recipe as is, and didn’t change a thing. I will definitely be making these again.
Not a chef says
I used Adobo seasoning….it is always good on pork….
JulieS says
Really delish, followed another commenter’s method, seared first side in cast iron skillet, flipped them and added a sliced shallot and a sliced apple . After baking 15 minutes rested chops and added 2 tablespoons each of Calvados (apple brandy) and heavy cream. Didn’t even need to turn burner on, skillet was still hot enough to heat the sauce. Did cut salt in half as well. Definite keeper!
Christina says
Do you turn the pork chops over halfway in the cooking time or just leave on one side the entire time?
Rachel Farnsworth says
I just leave them on one side.
Kerriann says
I forgot to put the oil on, but it was still good. Definitely too salty, so I’ll cut back next time. Even my son who doesn’t like pork asked me to make them again.
Holroyd says
Great recipe, with the exception of the salt quantity. I used half of what the recipe calls for and it was still a little too much.
I also broiled the chops for 3mn on each side before baking them. they came out very juicy and flavorful.
Claudia says
I tried this recipe tonight and got two thumbs [way] up from my husband, who insisted I add them to my recipe collection. “I’d say these are a do again!,” said he. I followed the recipe exactly and the chops were juicy and delicious. They were great with roasted asparagus and garlic mashed potatoes.
Lisa k says
This is an awesome recipe definitely adding to rotation of dinners. Thank you sooo much for posting never thought of baking pork chops.
Eboni says
I made these last night for dinner and they were delicious. My husband loved them and even my kids ate them which is always a plus. I will make the again but I used a applewood sub on them.
Mark says
I used this recipe with a reverse sear, like I cook my steaks…perfection!
Rachael says
This recipe is AWESOME. The chops were so easy to make and really, really good.
Neda says
I made these tonight and followed recipe exactly as given and they were so tasty. I added garlic with mine and just used reg paprika; not smoked, still yummy and very tender. Already saved this recipe for use again.
BitterOldMan says
Wait. So you followed the recipe exactly, but you added garlic and substituted different paprika?
BitterOldMan says
Great simple recipe, but holy cow was it salty! I mean mouthful of ocean salty. Nice bit of heat from the SMOKED paprika and pepper, though. Next time (and oh yes, I will definitely make these again!) I’m going to cut the salt in half, maybe even less, and then salt to taste at the table as the original recipe suggested. BTW, why do commenters say how delicious this was and then go on to say how much they altered the recipe? They end up cooking a completely different dish.
Rachel Farnsworth says
There’s a note in the recipe about the salt for this very reason. Some people are more sensitive to salt than others and if your pork chops are smaller then you may have a problem. Many people have found this recipe delicious as written.
coyotepup says
Wonderful moist chops. I put oil and spices (added some garlic powder) in a bag and then added chops. Shook up, let them sit a little bit like a marinade and ta da. Great chops!
coyotepup says
Forgot to add 5 stars!
Disne says
I am learning to cook. What does seared mean
Rachel Farnsworth says
It means to cook over a high heat. With pork, searing the meat will produce a bit of a browned color on each side.
Kim says
When you cook these for 15 minutes do they turn out tender as that’s the only way he can eat them? i would love to make these for my husband can someone give me advice please?
Rachel Farnsworth says
If you cook them to an internal temperature of 145 degrees F then they will be tender.
Mario Fuller says
Just did it. Now all the gal’s want to come over for dinner. Thanks. Getting plenty of love off this. Lol
Zoe says
Made this tonight and we all loved it. I will definitely make it again. Thanks for the recipe!
Mary says
I cut the salt down to a sprinkle, added some onion powder and Tony Chachere’ s Creole seasoning. This time I baked, next time I will sear and put the cast iron skillet in the oven. We have smoked paprika, and it is worth it.
Ashley says
Can you use bone in pork chops too?
Rachel Farnsworth says
This is the recipe I’d recommend for bone-in chops https://thestayathomechef.com/perfect-thick-cut-pork-chops/
Laura Adams says
Wow, Rachel! These were excellent. I baked 12 thick chops, cut from a large pork loin. I didn’t brown them, though I will next time, just to bump up the flavor even more. I figured it would take a little longer to do so many, all on one half sheet pan, and they registered 145° at 25 minutes. Succulent & tasty. A big hit for our Easter dinner. Thank you for a wonderful recipe!
Meg Cummins says
I love this recipe. It’s my go-to I don’t want to think about what to make for dinner. Thanks for an easy, tasty recipe where I already have all the ingredients!
Amber says
I make my pork chops similar. I use salt, pepper, oregano, and parsley. They always taste great!!
Diane says
I’m new to cooking meat. Realize this may sound crazy to most, but will making this recipe make a mess of my oven, i.e. with oil and port juices/fat splattering all over the place? These sound fantastic but the hassle of having to clean my oven upon completion is not worth it in my mind. Thanks or any thoughts.
Rachel Farnsworth says
It shouldn’t!
Nichole says
Attempted to make exactly as directed, but forgot to oil the pork chops first-oops. We did add a bit of garlic because, well, garlic 😀 I had some super thick chops, some nearly 2 inches, and the chops weren’t consistent thickness either so I used my oven safe instant read thermometer in my thinnest chop and when it hit 145 I checked the chops near the same thickness and just kept popping them in until they were all at 145. Took about 4 attempts for a total of 6 chops.
I noticed several commented on how salty these were. Granted, these were super thick and might have made a difference, but we thought they were perfect. Since we made 6 chops, we used 1.5x the spices as was directed for 4 and it was perfect.
Serving idea. We love roasted vegetables so I took out my biggest sheet pan with a huge silpat sheet and arranged sliced brussel sprouts and cauliflower that had been seasoned with plenty of turmeric, cumin, garlic (of course), and salt. While we were prepping those chops, the veg was roasting away happily with a couple tablespoons of coconut oil at 400 degrees. We turn the veg every 10-15 minutes and add sliced almonds during the last 20 minutes or so. Perfect timing to push the veg to one side of the sheet and add the chops right after adding almonds and giving it a stir. Worked great this way 🙂
Sandra Collins says
…just prepared this recipe & the chops (which wete 2″ thick) were delicious, very tender & flavorful..I .served with rice & green beans! I WILL make again…very simple prep…! Thank u 4 the recipe!
Donna Marie says
Served mine (bone in) with a sauce made from reducing about a half cup of cream with some sage leaves and real maple syrup, adding the pan drippings in after they baked. Had maple butternut squash, sage rubbed baby potatoes, and apple sauce on the side. 😊
Christina Mackey says
I made these tonight and included ranch seasoning for my guy who is a ranch fanatic. Awesome recipe! Thanks for sharing!
Sandra Evans says
I seared in cast iron pan 2 mins each side and cooked 375 degree 1” bone-in for15. Mins. Next time would lcook for 10 to 12 mins. They were delicious but would have been juicier with less oven time. The spice recipe was good and I used my own judgement on amount so no problem with too much salt. This is an excellent recipe re 7 mins per 1/2 inch thick chop!.
KC Fendley says
I’m going to try this tomorrow night, but I’ll have to triple or quadruple the recipe for the eight girls, all teenagers, for whom I’m a house parent. I’ll let you know how it goes.