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How is where trusted research and expert knowledge come together. Vanna Tran is a home cook who started cooking with her mother at a very young age. She has catered events and hosted pop-up dinners in the San Francisco Bay Area for over 5 years. There are 20 references cited in this article, which can be found at the bottom of the page. How marks an article as reader-approved once it receives enough positive feedback.
This article has been viewed 2,290,079 times. Pork chops make a fast, easy, and scrumptious meal for hectic weeknight dinners and special occasions alike. And because pork is such a versatile meat, it can be prepared a variety of different ways, making it easy to adapt to your busy schedule or dietary restraints. Baking pork chops is one of the simplest ways to go, and results in a tender, juicy finish. If your oven has a convection setting, select it rather than standard bake. Convection baking allows heat to circulate better, which will help your chops cook quicker and more evenly.
Make sure frozen chops have had a chance to thaw completely before you begin cooking. Season the pork chops to taste. While the oven is heating up, you can add any herbs, spices, and seasonings that you think will enhance the recipe you’re preparing. Place the chops on a large serving plate, then sprinkle them with flavorings like minced garlic, parmesan cheese, oregano, or red pepper flakes. You could also keep things simple with a dash of kosher salt and coarse ground black pepper.
Rub or brush the pork chops with about a tablespoon of oil to help your seasonings stick. Arrange the seasoned pork chops on a baking sheet. Lay out the chops across the entire surface, leaving a few inches of space between each. They should have plenty of room to breathe while they cook. Situating the chops too close together may cause them to heat more slowly. Grease the baking sheet with a small amount of olive or canola oil to keep the meat from sticking if you didn’t already coat the pork chops during the seasoning process.
Cook the pork chops for 10-15 minutes on the first side. Slide the baking sheet into the oven on the center rack. Set a timer to help you keep track of how long the chops have been in the oven. They should begin to brown lightly around the edges after about 10 minutes. For especially thick and bone-in cuts, allot an extra 2-5 minutes on each side. Turn the pork chops and continue baking for 10-15 more minutes. Carefully pull the baking sheet out from the center rack just enough to flip the chops using a fork or pair of tongs.
Then, put them back in the oven until they take on a warm brown color and glisten with juice. The chops typically won’t need quite as long on the second side, since they’ll already be partially cooked. For your own protection, always use an insulated oven mitt anytime you remove a dish from a hot oven. The best way to avoid confusion about when your dinner is ready is to use a meat thermometer. Slide the tip of the thermometer into the thickest portion of the chop, usually somewhere near the middle, then wait 30 seconds to get an accurate reading. Online portal combining food safety information from the U.
Cooking pork can be a little tricky, since it may look done on the outside but be dangerously undercooked in the center. Enjoy baked pork chops fresh out of the oven. Serve your chops with traditional favorites like cinnamon apples, mashed new potatoes, or rice pilaf. For a lower-calorie feast, go with sides like grilled asparagus or steam broccoli. A few sprigs of fresh parsley or a dash of rosemary can add a jolt of bold flavor without increasing the amount of calories in the dish. Leftovers can be stored in the refrigerator for 3-4 days and reheated in the oven at a medium temperature. Brine the pork chops to lock in moisture.
Add salt, whole peppercorns, whole cloves, garlic, star anise, lemon rinds, or other pungent spices to taste and stir until they’re evenly distributed. Add the pork chops and leave them in the refrigerator for 1-12 hours to absorb the brine. For maximum flavor, let your chops marinate overnight. Pork chops have a tendency to dry out when cooked over intense direct heat.