What temperature should you bake pork chops in the oven

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I’m so excited to show you this guide for how to cook pork chops in the oven, perfectly every time! While not quite as fancy as stuffed pork chops, this baked pork chops recipe is a simple dish you need to try soon. It’s a great staple meal and so easy.

One of my favorite things ever here at Wholesome Yum is to show you the basics of how to cook everything in the oven… from chicken legs to steak to even lobster tail… and now, how to cook pork chops in the oven.

Why You’ll Love This Baked Pork Chops Recipe

• Super juicy, tender pork chops (never dry!)
• Full of flavor
• Quick and easy pork chop marinade (5 ingredients!)
• Ready in just 15 minutes
• Great source of protein
• Easy dinner recipe for busy weeknights

This section explains how to choose the best ingredients for oven baked pork chops, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.

How To Choose Pork Chops:

You can make bone-in or boneless baked pork chops (sometimes they are called “pork loin chops”), but you can’t cook your way out of subpar ingredients. If you want delicious oven baked pork chops, start with these tips for picking them out:

• Bone-in vs. boneless pork chops: Many love bone-in pork chops because it has great flavor (just like a bone-in steak), but really either will work… it’s up to you. Boneless pork chops are more sensitive to drying out, which is all the more reason you need to follow my tips and easy pork chops recipe below to avoid just that.
• Rib vs loin chops: Pork ribs are a center loin roast and are a fattier cut than the pork loin. If you prefer a more marbled cut, go with the rib. If you prefer a leaner cut, go with the loin.
• Thickness: Choose thick pork chops if possible — The best pork chops will be at least 3/4- to 1-inch thick, but if all you can find is 1/2 inch, they will do. Aim for a similar size and thickness, so that they cook evenly.
• Appearance: Look for firm, pinkish-red pork chops with some marbling. Avoid ones that are very pale or have dark spots.
• Humanely-raised or not: I prefer to buy humanely-raised pork, as I appreciate the farming practices and I think it tastes better! I get it delivered to my door from here.

If you want to pick up some other cuts of pork at the same time as your pork chops from the butcher, you might want to get some pork belly, pork tenderloin, or pork loin.

Other Ingredients:

While you can use simple olive oil, salt, and pepper, in my experience the best pork chop seasoning is a marinade!

• Pork Chop Marinade – Don’t be intimidated, it’s so quick to throw together. You need only 5 ingredients: Olive oil, coconut aminos (or soy sauce), lemon juice, Dijon mustard, and minced garlic (or garlic powder)… plus salt and pepper. Sometimes I like to throw in some paprika for extra flavor. It can be made in advance, and you probably have what you need to make this at home.
• Butter – Just a bit for flavor! But if you prefer to avoid it, any heat-safe oil will do.

This section shows how to bake pork chops, with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.

1. Pat dry. Use paper towels to pat the pork chops dry.
2. Make pork chop marinade. Find the pork chop marinade recipe here. Place the meat into the marinade, making sure it coats all sides of the pork chops. Marinate for up to 12 hours. Take the chops out of the fridge 30 minutes before cooking.
3. Sear. Preheat a cast iron grill pan (or a cast iron skillet if you don’t have a grill pan) over medium-high heat. Melt butter, then add pork chops in a single layer. Sear, without moving, until browned with grill marks. Flip and sear the other side.

FYI: The outside may look done at this point, but at just a couple minutes per side, they are not.

The oven in the next step will finish cooking the pork chops.

1. Roast. Transfer the pan to the oven and bake pork chops until they are cooked through. (See cooking times and temperature info below.)
2. Rest. Remove pork chops from the oven and transfer to a plate. Rest for 3-5 minutes before serving.

How long to cook pork chops in the oven will vary depending on the oven temperature, thickness of the chops, and whether you are using boneless or bone-in pork chops. My process for perfect baked pork chops includes searing them for about 2-3 minutes per side, then baking at 400 degrees F. Use the following time chart.

On average, baked bone-in pork chops will take 1-3 minutes longer than boneless.

For best results, use a meat thermometer to test for doneness. Pork chops are done when the internal temperature at the thickest part reaches 145 degrees F, but because the temperature rises as they rest, it’s best to remove then at 140 degrees F.

I recommend a probe thermometer like this, so you don’t have to monitor (it will beep when it reaches the right temperature!). A regular instant read thermometer will work, though.

If you don’t have a thermometer, you can still use my time range as a guide. Just know that the risk of overcooking is a bit higher, particularly with boneless pork chops.

Tips For The Best Baked Pork Chops

Use these tips for the best baked pork chops in oven!

• Bring chops to room temperature before cooking. This helps the meat to cook evenly, but will also help keep the pork chops nice and juicy.
• Use a pork chop marinade. This is gives the pork chops major flavor, but will also help tenderize the meat. I recommend my 5-ingredient easy pork chop marinade!
• Sear in a hot cast iron pan first. This gives the pork chops a great crust, and if you use a grill pan like I do, you’ll also get grill marks!
• Be careful not to overcook. Overcooking the baked pork chops will make them dry and tough. Use a meat thermometer to cook them perfectly each time.
• Resting baked pork chops is important. Cutting into the pork chops straight from the oven will cause all of the juice (i.e. flavor and moisture!) to run out of the pork chops. Just like a good sirloin steak or filet mignon, letting the pork chops rest before cutting into it allows the juices to redistribute into the meat.

Cooking pork chops isn’t hard, but here are some common questions about cooking them that can help you feel confident.

Can You Make Baked Pork Chops Without Marinade?

Yes, you can! If you don’t use the marinade, use a brine instead:

1. Brine. Make the same brine I use for baked chicken breasts. Then, brine the chops for 15-30 minutes, or up to 24 hours.
2. Season. Brush with olive oil and sprinkle with salt (1 teaspoon per pound of meat) and pepper (1/4 to 1/2 teaspoon per pound of meat).
3. Cook. Proceed to sear and then bake pork chops as written on the recipe card below.

Can You Skip The Pan Searing?

You can, but I don’t recommend it. Searing the chops first, followed by a short pork chop oven time, creates a beautiful golden crust and evenly cooked inside. Still, if you want to simply cook them in a baking dish, add about 10-12 minutes to the pork chop cook times listed above.

Can You Cook Pork Chops From Frozen?

You can bake pork chops from frozen, but I don’t recommend it. Cooking meat direct from the freezer will result in uneven cooking, meaning some parts will end up over cooked.

If you have frozen pork chops, thaw them first in cold water before proceeding with the baked pork chop recipe. Besides, since you are marinating the meat anyway, you can let the chops thaw in the marinade in the fridge overnight if you have the time.

Can Pork Chops Be Pink?

Yes, pork chops are sometimes pink, even after they are fully cooked. Make sure you’re cooking to 145 degrees F and you are good!

Are Pork Chops Red Meat?

Yes, pork chops are red meat — despite the facts that pork doesn’t look red and pork chops are often referred to as “the other white meat”. This is because pork is high in myoglobin, a protein that is abundant in other red meat, such as lamb, veal and beef [*].

Store leftover pork in an airtight container in the fridge for 2-3 days.

What To Do With Leftover Pork Chops?

Use leftover pork in sandwiches, tacos, sliced on top of salads, or even just straight from the refrigerator.

Can You Freeze Pork Chops?

Yes, you can freeze pork chops for 2-3 months. They can be frozen before or after cooking. However, do not freeze raw pork chops in marinade — they will become mushy.

Reheating Instructions:

Reheat any leftover pork in a hot skillet or in the oven. If you want the absolute best, juiciest pork chops after reheating them, use my method for reheating reverse sear steak here (see the section about reheating instructions).

These pork chops in the oven need a few sides for a great meal. (You can also add a pat of garlic butter on top.) Here are a few ideas:

• Vegetables – Vegetable recipes like roasted asparagus, green beans (pictured above), smashed brussels sprouts, or sauteed broccoli all pair well with this recipe for pork chops.
• Salads – Salad recipes such as Greek salad, creamy cucumber radish, or a classic wedge salad make easy, healthy side dishes.
• Starches – While I don’t personally eat these much, roasted potatoes or rice make good pairings. I sub them with healthier mashed cauliflower (pictured above) or cauliflower rice instead.

If you’re looking for more delicious pork chop recipes, try these:

Tap underlined ingredients to see where to get them. Please turn Safari reader mode OFF to view ingredients.

• 1 recipe Pork chop marinade ▢
• 4 8-oz Pork chops (boneless or bone-in) ▢
• 1 tbsp Unsalted butter ▢

Tap on the times in the instructions below to start a kitchen timer while you cook.

1. Use paper towels to pat the pork chops dry.

2. Prepare the pork chop marinade according to the instructions here. Marinate the steaks for 1-12 hours (but not longer). (Alternatively, you can simply season generously with salt and pepper and skip the marinade, but the marinade makes them so juicy!)

3. Remove the chops from the fridge about 30 minutes before cooking.

4. Preheat the oven to 400 degrees F (204 degrees C). At the same time, preheat a cast iron grill pan on the stovetop over medium-high heat, about 2-3 minutes.

5. Once the oven is just a few minutes away from being preheated, add the butter and heat until melted, tilting the pan to coat. Add the pork chops in a single layer. Sear for 2-3 minutes, without moving, until browned with grill marks on the bottom. Flip and sear for 1-2 minutes on the other side.

6. Transfer the pan to the preheated oven. Bake until internal temperature reaches 145 degrees F (63 degrees C). Use a probe thermometer for best results, but here is a guideline for pork chop baking times:

   * 1" thick boneless pork chops: 6-8 minutes

   * 1/2" thick boneless pork chops: 3-4 minutes

   * 1" thick bone-in pork chops: 8-10 minutes

   * 1/2" thick bone-in pork chops: 5-6 minutes

7. Remove the pork chops from the oven and transfer to a plate. (Do not leave them in the pan or they will be overcooked.) Let the chops rest for 3-5 minutes.

Serving size: 1 pork chop

Only 1/4 of the marinade is included in the nutrition calculation, as a lot is discarded after marinating the pork chops.

Nutrition Facts

Amount per serving. Serving size in recipe notes above.

Calories 282

Fat 10.1g

Protein 50g

Total Carbs 0.8g

Net Carbs 0.7g

Fiber 0.1g

Sugar 0.8g

Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.

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Is it better to bake pork chops at 350 or 400?

Do you bake pork chops at 350 or 375?