Many people love these oven baked pork chops because they are incredibly tender, juicy, and flavorful. With just a handful of basic ingredients and pantry staples, you can whip up this amazing dinner in no time.
These delicious Baked Pork Chops is one of the best baked pork chops recipes I’ve ever made. You can pair it with Mashed Potatoes and Roasted Cauliflower. If you would like to try other pork chop recipes try this 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.
Recipe Ingredients
- Good quality butter
- 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 – Try to pick an evenly thick cut, so you don’t end up with overcooked tips. I like to buy at least 1 to 2 inches thick. 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 baked 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 both sides 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. Drizzle some of the tasty butter sauce from the skillet over the pork chops. Do this before serving. Enjoy!!
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 ours 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 Do I Cook Pork Chops Without Drying Them Out?
This sear and bake method is a great way to keep pork chops from drying out. But, why sear pork chops before baking? 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.
Why should I let the chops rest before serving?
Letting pork chops rest before serving helps the juices spread out, making the meat moist and tasty.
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: Let the baked pork chops cool down to room temperature. Place them in a freezer-safe container or bag. Include any liquids, like the garlic butter sauce, in the container. Freeze for up to 3 months.
To Reheat: When ready to enjoy this baked pork chops, thaw in the fridge overnight and then reheat leftovers on the stove or in the microwave.
What To Serve With This Recipe
- 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.
- Any side salad! A simple arugula salad would pair really nicely with these pork chops. You could also do corn salad, quinoa salad, couscous salad, broccoli salad or some fresh, creamy coleslaw.
- Bread is always a winner. Add some low-carb dinner rolls and garlic butter to your spread. Crunchy garlic bread or some cornbread with honey would also be super yummy!
Garlic Butter Baked Pork Chops Recipe
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Ingredients
- 2 medium-sized pork chops
- Salt and pepper
- 4 tablespoons melted butter
- 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 cast iron skillet, heat the olive oil over medium heat. When the skillet is 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.
- 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.
Nutrition Information
Nutrition information is calculated using an ingredient database and should be considered an estimate.
sagatoto says
Thank you, I really like it!
Olivia Ribas says
You’re welcome!
Diane Goodhart says
Haven’t cooked in awhile decided I needed to get with it. Having surgery gives you an excuse to put it off. Found this recipe and loved the whole meal. Looking forward to trying more from Primavera Kitchen/Olivia
Olivia Ribas says
That sounds fantastic! It’s great to hear that you’re diving back into cooking and enjoying it.
Tara says
My hubby spent the day sick so at work I requested he get chicken out from the deep freezer. He pulled out Pork Chops. I dreaded supper especially after a 10 hour work day plus extra curriculer activities.. how could I ever make a delicious dinner last minute that would be quick with pork chops? I always end up over cooking them, they are tough and dry and unpleasant when I cook them. My husband on the other hand, marinates his porkchops over night and then grills them the following day. His pork chops are juicy and full of flavor however it takes a day!!! But today, I stumbled upon this recipe. This life saving and most brilliant recipe!!! I added a touch of my favorite spices after drying the meat and then after adding them to a baking dish in the oven, I put foil over the top and closed it firm but lightly and I set my timer to 25 minutes. I went back and checked the temperature when I had 6 minutes left to cook.. they were done! I pulled the foil off and let the meat sit for 20 minutes before serving. This was the hands down best pork chops I have had ever! I cut some pieces for my elderly aunt who no longer has teeth. She said it she couldnt believe that she had no trouble eating the meat, it was so soft and so juicy. I have never had pork this good! The fact that it was so easy to make, and although a little bit of hands on, the oven does most of the work while giving you a much needed break yet still comes out tasting like a 5 star restaraunt. Oh i also added yellow onion slices under the meat because I didnt have thyme… carmalized onion with the meat.. so good! Best recipe I have found hands down! Thank you for sharing!
Olivia Ribas says
I’m so glad you loved the recipe! It sounds like you nailed it, and I love the addition of caramelized onions—such a great touch! Thanks for sharing your experience, and I’m thrilled it made dinner easier after such a long day.
Karen Elaine Mack says
Thank you so much!
Olivia Ribas says
You’re so welcome!
Linda says
A great way to cook thick pork chops.
Make extra garlic butter because you’re gonna want to pour it on!
Olivia Ribas says
Sure thing!
Marie C says
Love this recipe because it is easy, quick, and my husband loves it!! Thank you for the dinner win!
Olivia Ribas says
You are very welcome!
Richard says
All I modified in the recipe was adding more garlic. This was my first successful attempt making a pork chop tast flavorful. Also used my new JV Cookment meat tenderizer. It made it taste like the butter sauce better pentrated the pork chop making it taste flavorful all the way through. Wonderful recip and my wife especially approved. Good job👍
Olivia Ribas says
Thank you so much for sharing your experience! I love the idea of adding more garlic—it must have taken the flavor up a notch. And how cool that your new meat tenderizer helped the butter sauce really soak in! I’m so glad you and your wife enjoyed the recipe. Great job making it your own! 👍
Amelie Quezada says
Seriously the best recipe for pork chops! I will never use another recipe. I live in New Orleans and from a Creole family so sometimes I add Creole seasoning, just out of habit, but not needed as your recipe is perfection! My husband said it’s the best pork chops he’s ever had. Thank you!
Olivia Ribas says
Wow, thank you so much for the amazing feedback! I’m honored that this recipe is now your go-to for pork chops, especially coming from a Creole family. I’m so glad your husband loved it! 😊
Jill says
This is my first comment on a recipe. My family really like it. I have a 14yo and 10 yo and they liked it too. I poured the extra juices in a bowl and we dipped our side rolls into it and loved that.
Olivia Ribas says
Thank you for sharing! I’m so glad your family enjoyed it, and I love the idea of dipping rolls in the extra juices—so creative and delicious!
Mike Payne says
Have do e this recipe a number of times, the family love it. After searing the chops I place them in a roasting bag and then pour in the garlic butter sauce. I get my butcher to provide me with a minimum thickness of 25ml.. they are left to marinate for a while prior to cooking in the oven. They are really tender and delicious.
Olivia Ribas says
That sounds like a fantastic way to make the chops extra tender and flavorful! So glad your family loves this recipe! 😊