Cooking Bone In Pork Chops In Oven

How To Cook Tender & Juicy Pork Chops in the Oven

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What if I told you that I could guarantee perfectly cooked, perfectly tender pork chops, every time? Would you believe me? Or have too many dinners of overcooked shoe-leather pork chops turned you off from this easy addition to the weeknight meal rotation? Let me convince you to try them one more time. Let me convince you to try roasting your pork chops in the oven.

Here is our step-by-step recipe for perfectly cooked, perfectly juicy pork chops.

Buy Bone-on Pork Chops

I encourage you to look for bone-on pork chops. They take a little longer to cook than boneless chops, but in my experience, they are another way of ensuring tender cooked pork chops. And by "a littler longer to cook," I'm really only talking about a few minutes. It won't make a huge difference to your meal prep!

(Image credit: Joe Lingeman)

For Juiciest Pork Chops, Use a Quick Brine (30 Minutes!)

After you bring your pork chops home, time to brine! Brining pork chops is one of the best ways way to guarantee a juicy cooked pork chop. Even a quick 30-minute brine (or up to four hours) makes a big difference.

It's not strictly necessary — you can still use this method to make great pork chops even without brining — but if you have some extra time, I recommend it. Brining actually changes the cell structure within the meat, resulting in a noticeably juicier chop. The salt brine also seasons the interior of the meat. It won't taste "salty" — just well-seasoned. You can even add other seasonings, like garlic, peppercorns, fresh herbs, and lemon, to the brine for more flavor. If you fear bland pork chops, definitely give brining a try.

(Image credit: Joe Lingeman)

Avoid Overcooking with the Stovetop to Oven Method

Pork chops are a tender, quick-cooking cut of meat — so quick-cooking, in fact, that they're very easy to overcook. This is why I like to start the chops on the stovetop, where they get a good sear, and then transfer them to the oven to finish cooking. The gentle heat of the oven helps us control the rate of cooking a little better and also prevents the outside from getting tough and dry before the middle has finished cooking.

You can also make this whole process of cooking pork chops easier by using just one pan. Heat up the skillet in the oven while you get the rest of the meal prepped, then transfer it — carefully! — to a stovetop burner to sear the pork chops. Once the chops are golden on the underside, you flip them and transfer the skillet back to the oven. The residual heat from the skillet will sear the other side of the pork chops while the heat of the oven cooks them through.

The result is a perfectly cooked pork chop — one that's golden and crusted on the outside, and perfectly tender and juicy in the middle. Every time. Serve it with a simple side salad, roasted vegetables, or rice pilaf for an easy and quick weeknight meal.

The easiest recipe for tender, juicy pork chops that turn out perfectly every time. All you need? Cast iron skillet and your oven. No brining necessary!

alcohol-free
egg-free
paleo
dairy-free
low-carb
fish-free
peanut-free
shellfish-free
sugar-conscious
gluten-free
tree-nut-free
soy-free
wheat-free

Per serving, based on

servings. (% daily value)

Calories 298
Fat 18.1 g (27.9%)
Saturated 5.1 g (25.6%)
Carbs 0.9 g (0.3%)
Fiber 0.3 g (1.3%)
Sugars 0.0 g
Protein 31.0 g (62.1%)
Sodium 774.2 mg (32.3%)

Ingredients

For the brine (optional)

3 cups
cold water, divided
3 tablespoons
kosher salt (or 2 1/2 tablespoons table salt)
Optional flavorings: 2 smashed garlic cloves, 1/2 teaspoon black peppercorns, 1 bay leaf

For the pork chops:

2 to 4
center cut, bone-in pork chops (3/4-inch to 1-inch thick, about 1 pound each)
Olive oil
Salt
Pepper

Instructions

Brine the pork chops (optional). If you have time, brining the pork for even a brief period adds flavor and ensures juiciness in the finished chop. Bring 1 cup of the water to a boil, add the salt and optional flavorings, and stir to dissolve the salt. Add 2 more cups of cold water to bring the temperature of the brine down to room temperature. Place the pork chops in a shallow dish and pour the brine over top. The brine should cover the chops — if not, add additional water and salt (1 cup water to 1 tablespoon salt) until the chops are submerged. Cover the dish and refrigerate for 30 minutes or up to 4 hours.
Heat the oven and skillet. Arrange a rack in the middle of the oven and heat to 400°F. Place a large ovensafe skillet in the oven to heat as well. While the oven heats, prepare the pork chops.
Season the pork chops. Remove the chops from the brine; if you didn't brine, remove the chops from their packaging. Pat dry with paper towels. Rub both sides with olive oil, then season with salt and pepper. Set the chops aside while the oven finishes heating.
Remove the skillet from the oven. Using oven mitts, carefully remove the hot skillet from the oven and set it over medium-high heat on the stovetop. Turn on a vent fan or open a window.
Sear the pork chops. Place the pork chops in the hot skillet. You should hear them immediately begin to sizzle. Sear until the bottom of the chops are golden-brown, about 3 minutes. The chops may start to smoke a little — that's ok. Turn down the heat if it becomes excessive.
Flip the chops and transfer to the oven. Use tongs to flip the pork chops. Using oven mitts, immediately place the skillet in the oven.
Roast the chops until cooked through. Roast until the pork chops are cooked through and register 140°F to 145°F in the thickest part of the meat with an instant-read thermometer. Cooking time will be 6 to 10 minutes depending on the thickness of the chops, how cool they were at the start of cooking, and whether they were brined. Start checking the chops at 6 minutes and continue checking every minute or two until the chops are ready.
Rest the chops. Transfer the pork chops to a plate and pour any pan juices over the top (or reserve for making a pan sauce or gravy). Tent loosely with foil and let the chops rest for at least 5 minutes before serving.

Recipe Notes

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.

(Image credit: The Kitchn)

Emma Christensen

Contributor

Emma is a former editor for The Kitchn and a graduate of the Cambridge School for Culinary Arts. She is the author of True Brews and Brew Better Beer. Check out her website for more cooking stories.