Oven Baked Bone In Pork Chops 4 Ingredients

Craving more pork chop recipes? Try my stuffed pork chops, sous vide pork chops, Instant Pot pork chops, or air fryer pork chops next. Pork chops are a go-to cut of meat in my house because they’re affordable, they’re easy, and there’s no wrong way to cook them. This time around, I’m sticking with my easy, baked pork chops recipe. This is one of the less common ways you’ll find it, but in my opinion, it’s the only way to go. By leaving the bone in, you get more flavor and better heat distribution, helping to guarantee tender, succulent chops.

Why I love this recipe

Budget-friendly. Pork is one of the few affordable cuts of meat right now, and bone-in chops are even cheaper (seriously, ask your butcher!). Shortlist of ingredients. There is a reason why I often refer to these as my 4 ingredient oven-baked pork chops! They’re fast. For my recipe, you won’t need to marinate the pork longer than 10 minutes. With 20 minutes in the oven and a few minutes of rest time, it’s a quick weeknight option. Customizable. The marinate is kept short and sweet, but you can spice things up any number of ways.

Ingredients needed

Bone-in pork chops. Look for chops of the same thickness so they cook evenly. You may also see them labeled as ‘pork loin chops.’ All butchers stock this and more and more grocery stores too. Kosher salt and black pepper. To taste. Olive oil. To help the pork stay moist in the oven. Soy sauce. To give the pork chops a rich, salty, and umami flavor. Italian seasoning. Adds a simple, herbaceous layer of flavor. All-purpose flour. Optional, but I sometimes sprinkle the tops with some flour to give the chops a slight crust and to pack in the juices even more.

How to oven bake bone-in pork chops

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post. Step 3- Bake. Transfer the pork onto the baking sheet and bake for 17-20 minutes, flipping halfway through. Let the pork rest for 5 minutes before serving.

Arman’s recipe tips

Use an instant-read thermometer. My #1 tip when working with meat. Keep a thermometer handy and remove the chops from the oven when they reach an internal temperature of 145F. Measure the thickest part to get an accurate temperature. Sear the chops first. This is my secret weapon whenever I bake proteins. By searing the meat in a pan over medium-high heat, you develop a nice crust and lock in the juices. Make sure to reduce the oven time by 4-5 minutes. OR broil them after baking. Instead of searing the chops, turn on the broil setting for the remaining 2-4 minutes and flip the chops midway through.

Storage instructions

To store: Store leftovers in an airtight container in the fridge for 4-5 days. Pair these chops with one of my favorite sides below:

Air fryer smashed potatoes Wedge salad Balsamic glazed Brussels sprouts Roasted root vegetables Air fryer frozen green beans Coconut milk rice

Swap the spices. Try a mixture of garlic powder, onion powder, smoked paprika, or cayenne pepper for some heat. Add fresh herbs. Coat the chops in fresh thyme, rosemary, or basil for a brighter flavor. Use boneless pork chops. I always prefer bone-in chops because they’re more flavorful, but if you can only find boneless chops, reduce the cooking time by 5 minutes.

To freeze: Let the pork chops cool completely, then wrap them in foil, place them in a freezer bag, and freeze for three months. Reheating: Reheat pork chops in an oven at 350F or microwave in 30-second intervals until warm.