Tender Oven Baked Pork Chops Recipe

Food & Recipes

Tender Oven-Baked Pork Chops Recipe

Pork chops can easily end up dry and tough, which is frustrating after a long day. This oven-baked pork chop recipe uses a simple brine and gentle baking to keep the meat juicy and flavorful. After lots of testing with different cuts and seasonings, this method gives you tasty, reliable results without any hassle. It’s great for busy weeknights or family meals.

What are Tender Oven Baked Pork Chops?

Tender oven-baked pork chops are made with bone-in or boneless pork loin chops, simply seasoned, brined briefly, and baked at a low temperature. The salt water helps soften the meat, and baking at 325°F until the inside reaches 145°F keeps it juicy with a light crust. You don’t need to flip or fry—this method gives you restaurant-quality pork at home every time.

Why You’ll Love This Recipe

  • Incredible tenderness: A quick brine makes the meat very tender, so the pork chops turn out tender.
  • Rich, savory flavor: Garlic, herbs, and a little oil create a tasty crust that doesn’t mask the pork’s natural flavor.
  • Hands-off ease: Prep takes just 10 minutes, and you can bake the chops while you get everything else ready. It’s perfect for beginners.
  • Time-saving reliability: The recipe is ready in less than an hour and works well with pork chops of any thickness.
  • Versatile and forgiving: Pairs with any side, and leftovers reheat perfectly without drying out.

Ingredients

Serves 4. Prep time is 10 minutes, plus 30 minutes for brining. Cooking takes 30 to 35 minutes.

For the brine:

  • 4 cups water
  • 1/4 cup kosher salt
  • 2 tablespoons brown sugar

For the pork chops:

  • 4 bone-in pork chops (1-inch thick, about 6–8 oz each)
  • 2 tablespoons olive oil
  • 4 garlic cloves, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon paprika
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon onion powder

Optional Substitutions

  • Boneless pork chops: Choose chops that are 3/4-inch thick so they don’t overcook.
  • Low-sodium: Use only 3 tablespoons of salt in the brine for a lower-sodium option.
  • Gluten-free: Recipe is naturally gluten-free.
  • Sugar-free: Replace brown sugar with honey to avoid refined sugar.

Step-by-Step Cooking Instructions

  1. Make the brine: In a large bowl, mix kosher salt and brown sugar into 4 cups of warm water until they dissolve. Let the mixture cool to room temperature.
  2. Brine the chops: Put the pork chops in the brine, cover, and refrigerate for 30 minutes. Don’t leave them in longer, or they’ll get mushy. Rinse the chops under cold water and dry them well with paper towels—this helps them brown.
  3. Preheat the oven: Heat your oven to 325°F. Line a baking sheet with foil and set a wire rack on top so the air can circulate evenly.w.
  4. Season the chops: In a small bowl, combine olive oil, minced garlic, thyme, paprika, pepper, and onion powder. Rub this mixture on both sides of the dry pork chops. Let them sit for 5 minutes to soak up the flavors.
  5. Arrange and bake: Place chops on the wire rack. Bake 30–35 minutes, until internal temperature reaches 145°F in the thickest part (use an instant-read thermometer). You’ll see juices run clear and a golden crust form.
  6. Rest and serve: Remove from oven and tent loosely with foil. Rest for 5 minutes—the chops will firm up slightly while staying juicy. Slice against the grain for tenderness.

Variations and Customizations

Dietary swaps: For a keto version, omit the brown sugar from the brine. The recipe is already dairy-free and pairs well with cauliflower mash.

Flavor variations: Try smoked paprika for a barbecue flavor, or use rosemary instead of thyme for a different herb taste. For a touch of sweetness, brush the chops with honey mustard glaze 10 minutes before they’re done.

Equipment alternatives: If you don’t have a wire rack, bake the chops right on a foil-sprayed baking sheet. For an air fryer, cook at 375°F for 12 to 15 minutes, flipping halfway through.

Expert Cooking Tips

Let the pork come to room temperature after brining so it cooks evenly. If the chops are too cold, they’ll steam instead of sear. Always check the temperature with an instant-read thermometer, since cooking time can change depending on your oven and the thickness of the chops. For a crispier crust, broil for 1 to 2 minutes at the end, but watch closely so they don’t dry out. Store leftovers in an airtight container for up to 3 days. To reheat, cover and warm at 300°F with a little broth. If your chops are thicker (about 1.5 inches), bake for 40 minutes and check early.

Common Mistakes to Avoid

  • Skipping the brine: Leads to dry, bland meat—salt tenderizes naturally.
  • Over-brining: More than 45 minutes results in a mushy texture.
  • High oven heat: Baking above 350°F makes the pork tough. Cooking at a lower temperature gives better results.
  • Not patting dry: Wet chops steam, leaving the flavorful crust behind.
  • Skipping the rest: Juices run out when cut too soon, leaving the chop dry.

Real Cooking Scenario

Last Tuesday, after a busy day driving the kids around, I grabbed four bone-in pork chops from the fridge. I mixed up the brine while chopping vegetables for the sides. By 6:30, the kitchen was filled with the smell of garlic and thyme as the pork baked on its own. My husband loved how juicy they were and said they were even better than our old grilled version. With mashed potatoes and green beans, dinner was ready, and we still had time to help with homework.

FAQs

How long to bake pork chops at 325°F?
Bake 1-inch-thick pork chops for 30 to 35 minutes, until the center reaches 145°F. Check a little early to avoid overcooking.

Can I use boneless pork chops?
Yes, use boneless chops that are 3/4-inch thick. Bake them for 25 to 30 minutes for juicy results.

What if I don’t have time to brine?
Pat the pork dry, season it well with salt, and let it rest for 15 minutes. The chops will still be tender, but brining gives even more flavor.

How do I know pork chops are done?
Use a thermometer for 145°F. Juices run clear, not pink, with a slight carryover cook during rest.

Can I make this in advance?
Yes, you can brine and season the pork ahead of time and keep it in the fridge for up to 4 hours. Bake it fresh for the best texture.