This easy, perfectly juicy baked pork chops recipe is quick to prep and great for weeknights. No frying required—just simple ingredients and a tasty pan sauce that makes the dish feel special.
You might also enjoy the pan-seared version or my creamy white wine pork chops for other easy weeknight ideas.
Why you’ll love it
This baked pork chop recipe is ready in about 30 minutes and requires minimal hands-on time. The oven does the work, yielding tender, juicy chops with a smoky, slightly sweet spice rub. When the seasoning combines with the pork juices and butter in the baking dish, it creates a simple, irresistible pan sauce.
What you’ll need
- Pork chops – bone-in or boneless work well; choose what you prefer or what’s on sale. You don’t need to sear them first.
- Seasoning – a homemade rub with brown sugar, smoked paprika, garlic powder, onion powder, chili powder, Italian seasoning, salt, and pepper.
- Butter – cut into pats to melt over the chops and enrich the pan juices.
Pro tip
Cooking times were tested at sea level, so higher altitudes may require longer. For best results, use a meat thermometer to confirm the internal temperature.
How to bake pork chops
This is a concise overview; the full ingredient amounts and steps are in the recipe card below.
Preheat the oven. Whisk the spice rub in a small bowl. Arrange the pork chops in a baking dish and coat them evenly with the seasoning.
Top each chop with a pat of butter and bake until the internal temperature reaches 145°F, depending on thickness and whether the chops are bone-in or boneless. Let the chops rest a few minutes so the juices redistribute before serving with the pan juices spooned over top.
Helpful tips
- Use an instant-read thermometer (or a dual-probe model with an external reader) to avoid overcooking. Insert the probe into the thickest part of a chop while it cooks and monitor the temperature from outside the oven.
- Pork is safe at 145°F and may still be slightly pink inside. If you prefer, set your thermometer to alert at 140°F because the temperature will continue to rise during resting.
- Always rest cooked pork for a few minutes so the juices redistribute—this keeps the chops tender and juicy.
Substitutions and variations
- Try the spice rub as written the first time, then adjust the seasonings to taste or swap in your favorite blend.
- If you need a substitute for butter, a drizzle of olive oil will work, though butter adds extra richness.
Tools for this recipe
Recommended tools to make this easier: an instant-read or dual-probe meat thermometer and a 9×13-inch baking dish.
- An instant-read or dual-probe thermometer helps prevent overcooking.
- A 9×13 casserole dish fits four chops comfortably.
- A simple butter dish or small bowl makes cutting and measuring butter easy.
What to serve with baked pork chops
- Pour the buttery pan sauce over garlic mashed potatoes, rice, or simple buttered noodles.
- For vegetables, try sautéed green beans, glazed carrots, or stovetop asparagus.
- A bright salad balances the meal—choose a tangy vinaigrette or a herb-forward dressing.
Leftovers and storage
- Store leftovers in an airtight container in the refrigerator for 3–4 days.
- Reheat gently over low heat in a covered skillet so the chops don’t dry out.
- You can freeze cooked chops for up to 3 months, though texture may change slightly after freezing.
More easy pork recipes
- Pulled pork
- Creamy pork marsala
- Boursin pork chops
- Creamy pork tenderloin medallions
- Dutch oven pork roast
If you try these oven-baked pork chops, please leave a rating and review. I’d love to hear how they turned out for you.
Easy Baked Pork Chops
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Ingredients
- 4 pork chops boneless or bone-in
- 2 tablespoons brown sugar
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon chili powder
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 1/4 teaspoon pepper or to taste
- 1/4 cup butter cut into pats
Instructions
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Preheat the oven to 400°F and position a rack in the middle.
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Combine the brown sugar, smoked paprika, garlic powder, onion powder, chili powder, Italian seasoning, salt, and pepper in a small bowl.
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Place the pork chops in a 9×13 baking dish and coat evenly with the spice rub. Top each chop with a pat of butter.
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Bake uncovered for about 20–23 minutes, or until the internal temperature reaches 145°F. Thin chops (under 3/4″) may be done near 18 minutes; thicker chops or bone-in cuts can take longer. Ovens and altitude affect cooking times.
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Let the chops rest 5 minutes before serving, then spoon the pan juices over the top.
Notes
- For the most accurate results, use an instant-read thermometer or a dual-probe model with an external reader set to alert at your preferred temperature (I recommend 145°F final temperature).
- Modern pork safety guidelines mean there’s no need to overcook. If you prefer a final internal temperature of 145°F, set an alert at 140°F so it rises into the safe range while resting.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
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