YumVerseEats
30-Minute Meals
Oven Baked Pork Chops
These oven baked pork chops are juicy, flavorful, and ready in under 30 minutes. A simple, foolproof dinner for busy weeknights.
RECIPE AT A GLANCE
10
min
Active Time
30
min
Total Time
4
SERVINGS
Oven
METHOD
Why It Works
Uses simple pantry spices and one baking sheet, with no searing or special techniques required.
Ingredients
Protein
• 4 bone-in pork chops (1–1¼ inch thick)
Seasoning
• 1 tsp smoked paprika
• 1 tsp garlic powder
• ½ tsp onion powder
• ½ tsp kosher salt
• ½ tsp black pepper
• 1 tbsp olive oil
Topping
• Optional garnish: chopped parsley, chili flakes, lemon wedges
How to Make It
1
Preheat oven to 425°F (220°C). Line a baking sheet with parchment or foil.
2
Pat pork chops dry with paper towels — this helps them brown instead of steam.
3
Rub both sides with olive oil.
4
Mix paprika, garlic powder, onion powder, salt, and pepper. Season pork generously on all sides.
5
Arrange pork chops on the baking sheet with space between each one.
6
Bake for 14–18 minutes , depending on thickness, until internal temperature reaches 145°F (63°C) .
7
Remove from oven and rest 5 minutes before serving to lock in juices.
8
Garnish with herbs, chili flakes, or a squeeze of lemon if desired.
How to Make It
1
Preheat oven to 425°F (220°C). Line a baking sheet with parchment or foil.
2
Pat pork chops dry with paper towels — this helps them brown instead of steam.
3
Rub both sides with olive oil.
4
Mix paprika, garlic powder, onion powder, salt, and pepper. Season pork generously on all sides.
5
Arrange pork chops on the baking sheet with space between each one.
6
Bake for 14–18 minutes , depending on thickness, until internal temperature reaches 145°F (63°C) .
7
Remove from oven and rest 5 minutes before serving to lock in juices.
8
Garnish with herbs, chili flakes, or a squeeze of lemon if desired.
Ingredients
Protein
• 4 bone-in pork chops (1–1¼ inch thick)
Seasoning
• 1 tsp smoked paprika
• 1 tsp garlic powder
• ½ tsp onion powder
• ½ tsp kosher salt
• ½ tsp black pepper
• 1 tbsp olive oil
Topping
• Optional garnish: chopped parsley, chili flakes, lemon wedges
Storage & Reheat
Store:
Store in airtight container up to 3 days.
Reheat:
Warm gently at 300°F (150°C) until heated through, or slice and reheat in a skillet with a splash of broth.
Swaps
No olive oil? Use avocado oil or canola oil in the same amount.
Avo's Tip
Use pork chops that are at least 1 inch thick to prevent drying out.
COMMON QUESTIONS
Frequently Asked Questions
Everything you need to know before you start cooking.
How do you keep oven baked pork chops from drying out?
Use pork chops that are at least 1 inch thick, bake at high heat, and remove them from the oven as soon as they reach 145°F. Letting them rest for a few minutes before serving helps the juices redistribute.
Can I use boneless pork chops instead?
Yes, boneless pork chops work, but they cook faster and dry out more easily. Reduce the baking time by 2–3 minutes and monitor closely with a meat thermometer.
What temperature should pork chops be cooked to?
Pork chops are safe and juicy when cooked to an internal temperature of 145°F, followed by a short rest. Cooking beyond this temperature can result in dry pork.
Quick Fixes
Dry and tough: Don't skip the rest. Pull at 145°F internal temp and tent with foil for 5 minutes before serving.
Not browning: Pat chops completely dry before seasoning and make sure the oven is at full 425°F before they go in.
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