Oven Baked Bone-in Pork Chops

These Oven Baked Bone-in Pork Chops are juicy, well seasoned, and finished with garlic-herb butter. I use thick bone-in chops and my pork chop seasoning for plenty of flavor.

You can make baked bone in pork chops on a regular baking sheet or in a baking dish, but I prefer a preheated cast-iron skillet. It gives the chops a better seasoned crust while they bake and helps them stay juicy as they rest.

For dinner, I like to serve them with browned butter mashed potatoes and sautéed green beans, or keep the oven going with baked asparagus. If you want a stovetop version instead, try my cast iron pork chops, which includes a creamy pan sauce.

Why You’ll Love This Recipe

• Juicy thick pork chops: A thermometer makes it easy to pull them before they overcook.
• A better seasoned crust: The hot cast iron sears the seasoned side while the chops bake, without a separate stovetop searing step.
• Garlic-herb butter: Butter, fresh garlic, and herbs melt together in the hot skillet for an easy finish.

Ingredients Needed

Get the exact amounts from the recipe card at the bottom of the post.

• Bone-in pork chops: I use center-cut or rib chops that are about 1 to 1½ inches thick. Mine are about 1 pound each. Smaller or thinner chops will cook faster.
• Pork chop seasoning: I use my homemade pork chop seasoning, which I made specifically for pork chops.
• Avocado oil: Olive oil works too.
• Unsalted butter: For the garlic-herb butter at the end.
• Garlic: Fresh minced garlic works best here.
• Fresh thyme or rosemary: Use whichever you prefer.
• Fresh parsley: For serving.

How to Make Oven Baked Bone-in Pork Chops

Use the photos below as a guide. The main things to look for are pork chops that are dry and evenly seasoned before baking, an immediate sizzle when they hit the skillet, and a browned seasoned crust when they’re ready to come out of the oven.

Get the seasoning onto the pork

Pat the chops dry, then coat them with oil and press the seasoning over both sides and around the edges. You want an even layer that stays on the pork rather than a lot of loose seasoning left behind. While you prep the chops, let the cast-iron skillet get thoroughly hot in the 400°F oven.

Look for an immediate sizzle

When the pork hits the skillet, you should hear it sizzle right away. That’s your cue that the pan is hot enough to start searing the seasoned side while the chops bake. As they cook, that seasoning should begin to brown onto the pork instead of looking like a loose coating sitting on top.

Start checking before they look fully done

Thick pork chops can go from juicy to overcooked pretty quickly, so I start checking the temperature before the estimated cook time is up. Check the thickest part without touching the bone. For this cast-iron method, I take the skillet out when the chops are around 135°F and let the hot pan do the rest.

Let the hot skillet finish the job

Add the garlic-herb butter, spoon it over the pork, and leave the chops in the skillet while they rest. Before serving, check the temperature again. Once they’ve reached at least 145°F, they’re ready for the pan butter and fresh parsley.

Tips for the Best Results

• Choose chops that are similar in thickness: They’ll finish cooking at about the same time. If one is thinner, check it first.
• Press on the seasoning: After adding the oil, press the seasoning onto the pork rather than just sprinkling it over the top.
• Cook by temperature, not just time: My thick chops usually take about 15 to 20 minutes, but thickness and ovens vary. I start checking around 13 minutes.
• Keep the thermometer away from the bone: Check the thickest part of the meat for the most useful reading.

Can I Use a Regular Baking Sheet or Baking Dish?

Yes. I tested these on a regular baking sheet too, and the pork chops were still juicy and flavorful. The biggest difference was the crust.

Without the initial sear from the preheated cast iron, the seasoning stayed more like a coating on the pork and could be scraped off fairly easily. The hot cast iron gives you a more developed seasoned crust.

Plan on about 5 to 10 extra minutes if you’re using a baking sheet or baking dish. I cook those chops to about 140°F before taking them out of the oven since the pan doesn’t hold heat like cast iron. Let them rest and make sure they reach at least 145°F before serving.

More Ways to Cook Pork Chops

If you have bone-in pork chops and want to cook them completely on the stovetop, try my cast iron pork chops. I finish those with a creamy mushroom pan sauce.

For boneless chops, make my garlic butter pork chops. They’re cooked on the stovetop and finished with garlic butter.

What to Serve With Baked Bone-in Pork Chops

• Keep it classic: Add browned butter mashed potatoes and sautéed green beans.
• Make it extra comforting: Serve them with mashed potatoes with cheese and roasted Brussels sprouts with bacon.
• Use the oven for your side: Make baked asparagus and add your favorite potato or another easy starch.
• Go with Southern-style sides: Add creamed corn and either Crockpot cabbage or Instant Pot cabbage.

FAQs

Make Ahead & Storage

• Make ahead: Season the pork chops up to 24 hours ahead and refrigerate them uncovered on a rack. This gives the seasoning more time with the pork and helps dry the outside for better browning.
• Store: Refrigerate leftovers with the pan butter and juices in an airtight container for up to 3 days.
• Freeze: Wrap the cooked chops tightly and freeze for up to 2 months. Thaw overnight in the refrigerator.
• Reheat: Warm them gently in a covered skillet over low heat with the reserved juices. Add a small splash of broth or water if needed.