Easy Baked Bone-in Pork Chops
Baked Bone-in Pork Chops are juicy, tender, sticky and garlicky. They are full of flavor and really easy to make. The perfect and never-dry pork chops with restaurant quality can be easily achieved with a few simple tips.
These Baked Bone-in Pork Chops are so delicious with the perfect balance between savory and sweet. The sauce is made with simple pantry ingredients and works with chicken too. The secret ingredient is brown sugar, which adds to the natural pork flavors for an out-of-this-world delicious taste!
You can make these tender and juicy pork chops EVERY TIME! Forget about tough and dry chops with these few tricks. It doesn’t get easier than this for a quick pork chop meal. No marinating is required.
HOW TO BUY THE RIGHT PORK CHOPS
The bone-in pork chops work the best for this recipe. Pork loin chops are “white meat” of the pig, which means that they have less fat than the darker meat (such as shoulder chops or country style ribs). Pork chops dry out easily, so you need to keep a close eye while baking.
Bone-in Pork Chops: For this recipe, I always go for bone-in pork chops, which keep the meat juicer with more flavor. I love the Center Cut with some fat and marbling. The bone-in pork chops will take a few more minutes to bake than boneless pork chops.
Thicker Pork Chops: Try to buy pork chops that are at least 1-inch thick for this recipe. Thin pork chops tend to dry out quickly in the oven before they get browned. If you have thin pork chops, you can fry them in a skillet instead of baking them in the oven.
The secret to juicy and tender pork chops is to sear the pork chops on the stovetop before they go into the oven so that they will get a nicely browned crust.
HOW TO BAKE PORK CHOPS
Following our step-by-step instructions, and your pork chops will turn out perfectly tender, juicy and flavorful each time! Add potatoes or some vegetables that can be baked at the same time!
A quick brine adds flavor and extra juiciness to your pork chops, but you can totally skip this step if you are in a rush. If you have extra time, a quick brine is one of the best ways to juicy pork chops.
Add 2 tablespoon salt to 1 cup of water, stir to dissolve. Then add an additional 2 cups of cold water. Place the pork chops in a shallow dish and pour the mixture over. Submerge pork chops in the liquid completely. Cover and place the dish in the fridge for at least 30 minutes or up to 4 hours.
SAUCE FOR PORK CHOPS
In a medium bowl, mix together soy sauce, brown sugar, ketchup, minced garlic, apple cider vinegar and oil. Rub the sauce on your pork chops before searing.
SEARING PORK CHOPS
A quick sear is key to perfect pork chops. In a large skillet add oil over medium-high heat. Add pork chops and make sure not to crowd the pan. Cook the chops for 3 minutes without moving them. Place the chops to a baking sheet and rub the rest of the sauce onto the chops. (If you use an oven-safe skillet, you can transfer them to the oven directly.)
HOW LONG TO BAKE PORK CHOPS
Depending on the thickness of your chops, whether they have been seared or not, and whether they are bone-in or boneless, the baking time is different. I always achieve great results when baking them at 400°F for about 15-18 minutes for 1-inch thick, bone-in pork chops that have been seared before baking. Add 2 more minutes if your pork chops are not seared. For thicker pork chops, you will need to add extra times.
WHAT TEMPERATURE TO COOK PORK CHOPS TO
Pork meat needs to be cooked until an instant-read thermometer registers 145°F. This is the updated guidelines from USDA in 2011, compared to the previous standard of 160°F. As a result, the pork might be pinker than most people are used to, but it’s fully cooked as long as the internal temperature reaches 145°F.
Note: Make sure to avoid the bones when you insert your thermometer.
HOW TO SERVE PORK CHOPS
These Baked Bone-in Pork Chops are served with potatoes and broccoli, but you can choose other vegetables instead of broccoli. Check your potatoes before taking them out. Some potatoes need longer cooking time than pork chops and vegetables.
You can also serve them with pasta, rice, or mashed potatoes and a green salad. If you have leftover, you can save for lunch the next day. They even taste great reheated.
TIPS FOR MAKING BAKED BONE-IN PORK CHOPS
- Select the right pork chops for baking. I recommend buying pork chops that are at least 1-inch thick for this recipe.
- A quick sear before baking is the secret to the delicious tender and juicy pork chops with the nicely browned crust.
- I recommend using an oven-safe skillet, making it easier by cooking everything in just one pan.
- NEVER OVERCOOK your pork chops! An instant-read, digital meat thermometer makes it easy to monitor the internal temperature. Overcooked pork is the number 1 complaints about pork. Pork chops will dry out quickly when the temperature rises above 145°F.
- Make sure to let your baked chops rest for about 5 minutes before serving.
- If you your pork chops are frozen. Make sure to thaw them in refrigerator completely before cooking. Avoid microwave defrosting as it will easily make your pork dry and tough.
- If you want to reduce salt intake, you can use a low sodium soy sauce.
HOW TO FREEZE PORK CHOPS
Remove chops from packaging and pat dry with paper towel. Seal them in airtight plastic bags and store in the freezer for up to 4 months.
Easy Baked Bone-in Pork Chops
- 1 1/2 tbsp soy sauce, low-sodium recommended
- 3 tbsp brown sugar
- 3 tbsp ketchup
- 1 1/2 tbsp olive oil
- 2 clove garlic, minced
- 1 1/2 tsp apple cider vinegar
- 4 bone-in pork chops
- 1 tbsp olive oil
- Preheat oven to 400°F (204°C). Set aside a baking sheet.
- In a medium bowl, mix together soy sauce, brown sugar, ketchup, minced garlic, apple cider vinegar and oil.
- Pat dry the pork chops with paper towels. Then rub HALF of the sauce on the pork chops.
- Place a large skillet over medium-high heat. Add oil and pork chops, taking care not to crown them in the pan.
- Cook the chops for 3 minutes without moving them.
- Transfer your pork chops to the baking sheet (or if you're using an ovenproof skillet you can transfer to the oven directly). Add the remaining sauce on top.
- Bake for 15-18 minutes (see note). Optional: broil for the final 2 minutes to get a golden crust.
- Remove from the oven. Let rest for 5 minutes before serving to preserve juiciness. Enjoy!
- You can replace apple cider vinegar with white wine vinegar.
- If you use a loin chop or thicker chop, add extra time depending on the size of the chop.
- Cooking time should be 15-18 minutes for 1-inch (2.5 cm) thick, bone-in chops that have been seared before baking. Add 2 more minutes if NOT seared. Add an extra two minutes per additional 1/4-inch (0.6 cm) thickness.
- You can bake the potatoes and vegetable together with your pork chops for a complete meal. Note that vegetables might need less time, while potatoes might need to be baked longer.
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