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.

These baked pork chops are coated in garlic and herb butter, then oven roasted to golden brown perfection. These baked pork chops are coated in garlic and herb butter, then oven roasted to golden brown perfection.

Baked pork chops in garlic butter, garnished with parsley and lemon.

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.

These chops are great with hearty side dishes like crab mac and cheese, oven baked potatoes and pineapple casserole!

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.

Raw pork on a plate.

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.

Seared pork chops in a skillet.

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.

Pork coated in garlic and herb butter.

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.

A baked pork chop served over rice with a side of green beans.

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

5 from 26 votes

Baked Pork Chops

AuthorSara Welch
Baked pork chops in garlic butter, garnished with parsley and lemon.
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!
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course Main Course
Cuisine American
Serves 4


  • 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.


  1. If you don't have Italian seasoning, you can substitute equal parts of dried oregano, dried basil and dried thyme.


Calories: 416kcal | Carbohydrates: 9g | Protein: 35g | Fat: 15g | Saturated Fat: 10g | Cholesterol: 139mg | Sodium: 170mg | Potassium: 593mg | Sugar: 8g | Vitamin A: 260IU | Calcium: 50mg | Iron: 1.3mg

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Recipe Rating


  1. 5 stars
    This was really good! I changed it up just a smidge because I’m keto. I used 1 teaspoon of brown Monkfruit.

  2. 5 stars
    Fabulous! Both my husband and I really enjoyed these with some mashed potatoes and green beans. Thank you!

  3. Made this recipe for my wife and me tonight. it was delicious! I made a few slight additions to the recipe to see what happened. Used the suggested herbs and add a bit of an herb jar we have labeled “Italian bouquet”. It includes sage and marjoram in addition to the traditional Italian herbs. I also added two tablespoons of lime juice, diced yellow bell pepper, and chopped fresh mushrooms to add a woodsy finish to each bite. I only made two thick cut, bone-in porkchops so reduced everything a bit. I also raised the oven rack to the top position, removed the foil and turned the oven to broil for about 8 minutes to give a final “crisp” to the top. My wife is not a big meat eater and she loved this dish. I served it with wild rice and spring peas. Damn it was good. Thanks so much for sharing this recipe. It was a nice treat this chilly Spring evening.


    Steven P.
    Westwood, KS

  4. 5 stars
    This was the best pork chop recipe I have ever tasted! My husband loved them! We totally enjoyed this recipe.

  5. 5 stars
    Great recipe – I tweeked it abit for my husband but .. it was GREAT! I My cooking is usually towards more Eastern flavors so I’m not that familiar with pork chops. I never coud have done this without you.

  6. 5 stars
    Love this recipe! The pork chops come out so tender. I do have an issue and hoped you could help me. My husband does all my shopping and when I ask him to get me garlic, he gets me pre chopped in a jar. It’s good for most things but I find it burns when I use it in this recipe and I get black specs. I do use this recipe for Chicken breasts as well, the exact same way (delicious!) but same problem. I guess I should insist on whole garlic and put larger pieces. suggestions?

    1. Does the garlic burn on the bottom of the pan or on the meat? I’d recommend making sure most of the garlic is on the meat it shouldn’t burn that way!

    2. I am going to make this tonight , but I like to use the frozen fresh minced garlic that is sold at Walmart. It is so easy, always on hand…I keep a bunch of packages in my freezer. It tastes so much better than the garlic from a jar!
      Thanks for this recipe and will let you know how it turns out!

  7. 5 stars
    Amazing! We have been having pork chops with mushroom soup for 50 years and this will replace that recipe hands down!
    I only used 1 tsp garlic. Served with rica and fried mushrooms.
    Thanks for the great recipe!

  8. 5 stars
    I made this and it was so yummyyy! IT tasted so good with the fresh parsley also
    I even used the leftover sauce to made some baked garlic bread <3 .
    But I just don't know why I coulnd't make the pork that brown even when I cooked them on the pan with oil T_T