Baked Pork Chops are juicy, tender, and super-flavourful thanks to the amazing butter sauce. You need less than 20 minutes to make this pork chop recipe.
You and your family will love these delicious Baked Pork Chops because this recipe is one of the best baked pork chops recipes I’ve ever made. You can pair it with Mashed Potatoes, Avocado Tomato Salad and Roasted Cauliflower. If you would like to try other pork chop recipes try this Oven Pork Chop, Air Fryer Pork Chops or this Pork Chop with Apples and Onions.
I’ve been making this recipe for years now and my family really love it. I’m sure, you’ll make this baked pork chop recipe many times too since it’s the fastest and easiest way to make pork chops in the oven. In only 5 minutes, you’ll prep everything, and in 10-12 minutes, this baked pork chops will be done and ready to eat.
And the butter sauce is super easy to make as well. Once you melt the butter in the microwave, simply add the minced garlic and chopped thyme, and give it a good stir. Then, pour this sauce over the pork chops, and bake it.
This garlic butter sauce is the queen of this baked pork chops recipe because it keeps the pork chops very juicy, tender, moist, and delicious. This recipe is also low-carb, paleo, whole30 (use ghee instead of butter), and gluten-free.
ingredients to make this Baked Pork Chops
What I love most about this baked pork chops is that it requires simple ingredients, yet it’s so flavourful. You need:
- Good quality butter – if possible organic or grass-fed or ghee
- Garlic – fresh is always best! You can use garlic powder, but I prefer and recommend fresh garlic.
- Fresh thyme – again, I highly suggest fresh thyme
- Salt and ground black pepper – You can rub the pork chops with salt and pepper, but you also can use other spices like paprika and onion powder if you prefer. I prefer just salt and pepper because the garlic butter sauce is already very flavorful.
- Pork chops – I recommend purchasing pork chops that has no antibiotics or added hormones. Try to pick an evenly thick cut so you don’t end up with overcooked tips. I like to buy at least 1-inch thick pork chops. Also, you make this recipe with boneless pork chops (loin chop or pork loin) or bone-in pork chops and even with thick cut pork chops. This recipe also works well with chicken breasts (see my garlic butter chicken breast recipe for reference.)
- Brown sugar (optional): I know many of you like to add a little bit of brown sugar in your seasoning mixture. I don’t add it, because I want to reduce the amount of sugar a consume. However, you can totally do it if you prefer.
How to make Baked Pork Chops
- First, preheat the oven to 425°F. Pat dry the pork chops with a paper towel to remove any leftover moisture from the packaging. Then, season the pork chops well with salt and pepper. The amount of salt and pepper depends on your taste.
- Prepare the butter sauce by melting four tablespoons of butter in the microwave or stove. Once it’s melted, add the chopped thyme and garlic. Stir well, and set aside.
- In a cast iron skillet, heat the olive oil over medium-high heat, and when the skillet is really hot, add the pork chops, and sear them until they have a nice golden brown look, about 2-4 minutes per side.
- Pour the garlic butter mixture over the pork chops, and place the skillet in the oven. Cook until the pork chops reach an internal temperature of 145ºF. Don’t overcook them to avoid having dry pork chops.
- Remove the skillet from the oven, and using a spoon, pour some of the delicious butter sauce left in the skillet onto the pork chops before serving. Enjoy!!
Recipe Tips
- Season both sides of the pork chops generously with salt and pepper. Don’t forget the edges.
- Freshly garlic will provide the best flavor. Sauté it in butter until fragrant before adding it to the pork chops.
- Allow the pork chops to rest for a few minutes after cooking. This lets the juices redistribute and keeps them moist.
- If you don’t have an oven-safe skillet, sear the pork chops in whatever skillet you have and transfer them to a baking dish to finish in the oven.
What’s the best way to cook pork chops?
In my opinion, the best way to make juicy and tender baked pork chops is by searing them on the stove using a cast iron pan and then finish cooking them in the oven.
The reason is that the pork chops will have more flavor and a nice, brown, and beautiful crust on the outside, and they will be very juicy and tender inside. S
How Long to Bake Pork Chops
We recommend to bake your pork chops in the oven at high temperature to avoid them from drying out. We bake our pork chops at 425° F. At this temperature, 1-inch thick boneless pork chops take about 15 minutes to cook. Again, I recommend you use a meat thermometer to determine doneness and not rely on the general cook time.
How To Store Leftovers
To Store: These baked pork chops are great as leftovers. Store any leftovers in an airtight container in the fridge for up to four days.
To Freeze: Once these baked pork chops have cooled to room temperature, transfer the baked pork chops along with any liquids (the garlic butter sauce) into a freezer-safe container or bag. Freeze for up to 3 months.
To Reheat: When ready to enjoy this easy baked pork chops, thaw it in the fridge overnight and then reheat leftovers on the stove or in the microwave.
Sides that go well with baked pork chops:
- Cauliflower in any form makes a great side! Try my golden cauliflower rice, creamy avocado cauliflower salad, mushroom cauliflower rice skillet, roasted cauliflower or even this delicious whole30 mashed cauliflower.
- Potatoes, potatoes, potatoes! If you’re not looking to keep things low-carb, serve your chops with some starchy root veggies. Potatoes au gratin, mashed sweet potatoes, regular creamy mashed potatoes, roasted potatoes or air fryer baby potatoes are some of my favorites.
- Other vegetables like crispy roasted green beans, side salad garlic parmesan roasted brussels sprouts, air fryer asparagus, grilled corn on the cob or this savory roasted butternut squash mash.
- Any side salad! A simple arugula salad or spinach fruit salad would pair really nicely with these pork chops. You could also do corn salad, pasta salad, quinoa salad, couscous salad, broccoli salad or some fresh, creamy coleslaw.
- Bread is always a winner. Add some low-carb dinner rolls and butter to your spread. Crunchy garlic bread or some cornbread with honey would also be super yummy!
More pork chop recipes to try:
- Instant Pot Pork Chops: Got an Instant Pot? Well, try this restaurant-quality pork chop with a gravy sauce in an Instant Pot! Ready in under an hour.
- Garlic Butter Baked Pork Chops: Check out my webstory on how to make this garlic butter pork chop recipe.
- Garlic Butter Pork Tenderloin Recipe: Perfectly cooked in a garlicky butter sauce, this garlic butter pork tenderloin is going to have you reaching for seconds.
- Balsamic Roast Pork Tenderloin: This balsamic roast pork is made with a savory balsamic glaze that is absolutely perfect for the holidays or a weekend dinner.
Frequently Asked Questions
Pork chops are lean red meat and they are consider a good and healthy protein choice. Many cuts of pork are as lean or leaner than chicken, for example. They have nutrients like protein, selenium, zinc, and iron too.
This pork chop recipe is keto-friendly and can be prepared in many different ways, just don’t cook it with sauces that contains sugar.
For this pork chop recipe, you don’t need to cover the pork chops. But once the baked pork chops are done, remove and cover them with aluminum foil. Let the pork chops stand three minutes before serving.
My favorite herbs and spices to season pork chops are thyme, cumin, garlic, paprika, chili powder and of course salt and pepper. You can also play around and use sage, rosemary, and coriander.
This sear and bake method is a great way to keep pork chops from drying out. But, why sear pork chops before baking? Because searing the pork chops helps build a beautiful golden crust as well as helping lock in the moisture for when it bakes in the oven. Don’t overcooking them. Use a meat thermometer and stop cooking them once they’ve reached an internal temperature of 145°F at the thickest point.
Garlic Butter Baked Pork Chops Recipe
Video
Ingredients
- 2 medium-sized pork chops
- salt and pepper
- 4 tablespoons melted butter use ghee if you're doing whole30.
- 1 teaspoon fresh thyme chopped
- 2 cloves garlic minced
- 1 tablespoon extra virgin olive oil
Instructions
- Preheat oven to 425°F. Season the pork chops with salt and pepper, and set aside.
- In a small bowl, mix together the butter, thyme, and garlic. Set aside.
- In a cast iron skillet, heat the olive oil over medium heat. When the skillet is really hot, add the pork chops. Sear until golden, about 2 minutes per side.
- Pour the garlic butter mixture over the pork chops. Place the skillet in the oven, and cook until the pork chops reach an internal temperature of 145ºF, about 10-14 minutes. The time depends on the thickness of your pork chops.*
- Remove from the oven. Using a spoon, pour some of the butter sauce left in the skillet onto the pork chops before serving.
Tips
- Insert the thermometer into the thickest part of the pork chop.
- Make sure to give your pork chops a few minutes to rest before cutting so they can redistribute the moisture.
- Thick cut pork chops are ideal as they won’t overcook as easily.
- To store: Store leftover pork chops in an airtight container in the fridge for up to 4 days.
- To reheat: You can reheat leftovers on the stove or in the microwave.
- To freeze: Freeze the cooked pork chops in an airtight bag for up to 3 months.
Nutrition Information
Nutrition information is calculated using an ingredient database and should be considered an estimate.
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Ps: When using a cast iron skillet in the oven, use a heat-resistant glove or oven mitt to safeguard your hands when handling the skillet. It gets extremely hot and can cause burns if touched without protection.
Gregory says
Really enjoyed. Really easy. Single dude who doesn’t cook a lot much less follow recipes that closely. Highly rec and will do this weekly
Olivia says
Aww thank you. So happy to hear that. I appreciate your comment. Thanks for stopping by.
Nancy says
Delicious & so easy; definitely will make it again (and again)!
Olivia says
So glad you enjoyed this recipe!
Jenna says
Sooo good. Been trying to find the pork chop recipe we enjoy the most, Husband and son said best pork chops I’ve ever made and I would have to agree! Thanks for the easy yummy recipe
Olivia says
You’re very welcome!!
e says
easy and tasty!
Olivia says
Thank you! Happy you liked it!
Kristina Renee Wisdom says
Quick and easy
Olivia says
Sure thing!
Veronica Evans says
This is now my favorite pork chop recipe. I will be cooking this for the third time tonight. The pork chop just melts in your mouth.
Olivia says
WOw that makes me so happy 😉
Linds says
So easy. One of those why didn’t I think of this. Mine were always so dry. Thank you for saving my pork chops. 😋
Any tips of for the left over butter sauce?
Olivia says
You are so so so welcome. Yes you can use it on pasta. It’s a delicious garlic butter sauce for pasta. Or on top of rice too.
Kerry Corley says
Save it and toss it with pasta. Serve with a salad and dinner the next night is done!
Olivia says
Amazing!
Michael Trovillo says
I made this tonight, but one thing in the recipe is wrong. You never put olive oil in cast iron.
Olivia says
Yes, you can put olive oil in cast iron. In fact, using a small amount of oil can help to season and maintain the cast iron’s non-stick surface.
Rich says
He is correct. Olive oil can be used but is generally not recommended for cast iron as it has a low smoking point.
Kerry corley says
I made this for my husband tonight and the only thing I did different was add about 1/4 to 1/2 cup cream. He could not get enough of it. Served with rice pilaf to soak up the glorious sauce. I will make this again soon
Olivia says
Aww thank you so much! Your comment made me very happy!
Mae says
Olivia I love the idea an cant wait to taste the recipe, but you dont specify how much thyme and how much garlic or how much onion powder, the only amount mentioned is the butter, is just to our taste? what if I put too much of something in and it turns out horrible.
Olivia says
All the measurements are in the recipe card at the bottom of the post.
Trevor says
I followed the steps and my garlic butter chips turned out great!!!!
Olivia says
So happy to hear that!! Thanks for stopping by 😉