These baked pork chops are coated in garlic and herb butter, then oven roasted to golden brown perfection. A super easy way to prepare pork chops that always gets rave reviews!
I love a good pork chop for dinner such as stuffed pork chops, slow cooker pork chops, and these juicy and tender baked chops. Add some mashed potatoes and a vegetable and you’ll have simple yet satisfying meal that the whole family will enjoy.
Baked pork chops are so easy to make, yet packed with plenty of flavor. This version utilizes a two step cooking process to produce perfect results every time.
How do you make baked pork chops?
This recipe starts with bone-in pork chops, which are seared in a little olive oil until golden brown. Remove the chops from the pan, then add the sauce ingredients which include butter, garlic, brown sugar and seasonings. Return the pork chops to the pan and spoon the sauce over the top. Bake the pork chops until they’re cooked through, then serve and enjoy.
Tips for the perfect pork chops
- I prefer to use bone-in pork chops because they’re less likely to dry out compared to the boneless variety. If you have boneless pork chops on hand, feel free to use them, but you may need to reduce the cooking time.
- It’s really worth the extra time to sear your pork chops before you put them in the oven. The golden brown crust adds a lot of flavor and also makes for a nicer presentation.
- I add a little brown sugar to the sauce because I feel that a hint of sweetness pairs perfectly with the other flavor elements in the sauce. You can also use a different sweetener such as honey or maple syrup.
- This recipe calls for dried Italian seasoning which is a blend of basil, oregano, parsley and other herbs such as thyme or rosemary. It can be found in the spice aisle of most grocery stores.
How do you know when pork chops are done?
It is very important not to overcook your pork. I recommend using a thermometer so that you can accurately gauge when your pork is ready to come out of the oven. Insert a probe thermometer into the thickest part of the chop. The temperature should read at least 145 degrees F, but you don’t want to go much past this temperature so that your chops are not dry.
Baked Pork Chops Flavor Variations
There are so many different ways to take this pork chop recipe and customize it to your own tastes.
- Flavorings: Try adding other flavors to the sauce such as fresh ginger, other types of herbs including thyme and basil, or a bit of chili flakes for heat.
- Vegetables: You can add some vegetables to cook alongside your pork such as small broccoli florets, asparagus stalks or thinly sliced zucchini.
- Protein: This recipe also works well with chicken breasts, chicken thighs and other cuts of pork such as a whole pork tenderloin.
These baked pork chops are sure to be a hit with family and friends, and they couldn’t be any simpler to prepare!
More pork recipes to try
Baked Pork Chops
Baked Pork Chops
- 4 bone in pork chops
- 2 teaspoons olive oil
- salt and pepper to taste
- 4 tablespoons butter
- 2 teaspoons minced garlic
- 2 teaspoons brown sugar
- 1 teaspoon dried Italian seasoning
- 1 tablespoon fresh chopped parsley
- lemon wedges and parsley sprigs for serving optional
- Preheat the oven to 400 degrees F. Heat the olive oil in a large pan over medium high heat.
- Season the pork chops on both sides with salt and pepper to taste.
- Add the pork chops to the pan in a single layer. Cook for 4-5 minutes on each side or until browned.
- Remove the pork from the pan and place on a plate. Cover with foil to keep warm.
- Add the butter to the pan and melt. Add the garlic, brown sugar and Italian seasoning and cook for 30 seconds, stirring constantly.
- Place the pork chops back in the pan and spoon the sauce over the top.
- Place the pan in the oven and bake for 10-15 minutes or until pork is cooked to 145 degrees F.
- Spoon the sauce from the bottom of the pan over the pork chops and sprinkle with parsley. Serve, garnished with lemon wedges and parsley sprigs if desired.
- If you don't have Italian seasoning, you can substitute equal parts of dried oregano, dried basil and dried thyme.