Baked pork chops are super juicy and simple to make. The juiciness comes in part from brining the pork chops which are then seared quickly then placed into the oven to finish baking. Gluten-free.
This pork chop recipe is sure to be loved by the whole family. Easily pair with a side dish to serve as a complete meal any night of the week (find our favorite sides below!).
When you think of pork chops, what comes to mind?
If it’s shoe leather or grandma’s house, this recipe will forever change your thinking. We love this recipe not only because it creates juicy chops each time but because of the amazing flavor of the pork.
For more kid-approved dinner meals, check out our recipes for Mississippi Chicken (Instant Pot), Beef Chimichanga Recipe, and Oven Baked Chicken Tacos. Each one is quick, easy and delicious!
To get started on this recipe for your family, gather the ingredients and then follow the written instructions on how to bake pork chops. Enjoy!
Ingredients
- 4 thick pork chops (bone-in or boneless) ✅
- 3 tablespoons salt
- 1 tablespoon whole peppercorns
- Olive oil
- Salt & Pepper
Gluten-Free Guide: If you’re new to eating gluten-free we understand it’s overwhelming trying to figure out which foods may contain gluten and which ones don’t. All of our gluten-free recipes marked with this symbol ✅ represent foods that need to be checked for gluten.
How To Brine Pork
Brining comes in handy for pork, a lean meat. Lean meats, such as shrimp, chicken, and pork are easily overcooked, and end up tough. Brining helps ensure a juicier end result.
Brining works by osmosis. By sitting in the saltwater solution, the meat will absorb water in order to equalize the salt levels.
The higher water content of the meat is a good thing because moisture is lost during the cooking process. In simple terms, by starting off with higher water content, you end up with higher water content, equating to juicier pork chops. Not only does the meat absorb water, but it also absorbs salt.
Salt plays another role. It helps break down proteins in the meat. Salt makes the proteins in the pork chops relax – which translates to a more moist product.
Brine for at least 1/2 hour. Make sure to use a container with a tight-fitting cover. You don’t want all the raw juice over your fridge. Been there, done that, don’t do it.
How To Make
There is a three-step method when it comes to baking pork chops – brining, searing, cooking. Start by placing the pork chops into a deep bowl with a lid. Mix 3 tablespoons salt into 1 cup hot water, stirring to dissolve. Add peppercorns.
Pour salt solution plus another 2 cups of water over chops. Add more water if needed to fully cover pork chops. Cover and refrigerate for at least 1/2 hour.
Preheat the oven
Preheat the oven to 400 degrees. Place the oven-safe skillet into the preheated oven. Make sure to use a large enough skillet to lay each pork chop flat, or use multiple skillets.
Remove chops from brine solution, and pat dry
Using a silicone pastry brush, brush chops with olive oil on both sides. Season both sides with salt and pepper. A silicon pastry brush makes this task easy – and it’s dishwasher safe for easy cleanup.
Sear the pork chops
Using oven mitts, remove skillets, and place over high heat. Place chops into the hot pan(s), searing. Don’t poke or flip until the chop releases itself from the pan, about 3 minutes. It should be golden brown. Flip pork chops using tongs, and immediately place in the hot oven.
Cook
Bake for about 6 minutes or until the internal temperature reads 140- 145 degrees in the largest part of the chop. Don’t overcook! Let chops rest 5-10 minutes before serving.
Recipe Tips
- Buy thick chops – at least 1- 1 1/2 inch thick
- Always brine the chops for at least 1/2 hour
- Use a calibrated thermometer when taking the meat temperature
- You want the pan nice and hot so that the meat does not stick to it.
- Bake until the internal temperature is 140-145 degrees then remove from the oven to prevent overcooking the pork
- Let the meat rest for 5-10 minutes after cooking before serving for the juiciest pork chops
- Do not cover when cooking to allow the chops to caramelize for a stronger flavor
Frequently Asked Questions
Brine is a salt and water solution that is used to tenderize cuts of meat especially lean cuts such as pork chops.
While this recipe uses salt and pepper as the spices, you could also season pork chops with garlic powder, onion powder, rosemary, fennel and/or paprika.
Feature leftovers in a vegetable stir fry drizzle with teriyaki sauce, shredded in a taco shell topped with pineapple salsa or as a sandwich coated in bbq sauce.
Oven pork chops will take approximately 10 minutes at 400 degrees to cook as the meat is seared then placed in the oven to finish cooking. Total cooking time will depend on your oven and thickness of pork chop. Test internal temperature of pork prior to serving.
Store in the fridge covered in a container for up to 3 days or in the freezer for up to 3 months.
Heat on the stovetop or in the microwave until hot with a splash of water or broth to prevent the pork from drying out. If frozen, thaw overnight in the fridge then reheat.
Side Dishes for Pork Chops
- Quick Baked Apples
- Roasted Butternut Squash with Brown Sugar
- Crockpot Red Potatoes
- Crockpot Green Bean Casserole
- Instant Pot Broccoli
- Baked Brussels Sprouts
- Crockpot Cheesy Potatoes
More Pork Recipes
Along with this pork chop dinner idea, here are more ideas to inspire you to cook with pork!
- Pork Chop Sheet Pan Dinner
- Pork Sausage Wonton Bites
- Pulled Pork Roast Instant Pot Recipe
- Instant Pot Pork Loin Roast With Vegetables
- Pulled Pork Pita Gyros
- Crispy Oven Fried Pork Chops
CKC Features both Gluten-Free Guidance and Kids Cooking Instructions: If you’re new to eating gluten-free we understand it’s overwhelming trying to figure out which foods may contain gluten and which ones don’t. All of our gluten-free recipes marked with this symbol ✅ represent foods that need to be checked for gluten or cross-contamination.
The ⭐️ symbol in the recipe below denotes the steps in which kid cooks may need a helper (depending on age). If there is no ⭐️ symbol, that step (or recipe) doesn’t require a helper.
Baked Pork Chop Recipe
Ingredients
- 4 thick pork chops (bone-in or boneless) ✅
- 3 tablespoons salt
- 1 tablespoon whole peppercorns
- Olive oil
- Salt & Pepper
Instructions
Brine the Pork Chops
- Prep the brine solution. Mix 3 tablespoons of salt with 1 cup of hot water, stirring to dissolve. Add the peppercorns. Place pork chops into a deep bowl with a lid.3 tablespoons salt, 1 tablespoon whole peppercorns
- Brine the chops. Place the pork chops into a deep bowl with a lid. Pour the salt solution plus another 2 cups of water over the chops. Add more water if needed to fully cover pork chops. Cover and refrigerate for at least 1/2 hour.4 thick pork chops (bone-in or boneless)
Sear & Cook the Pork Chops
- Preheat the oven to 400 degrees. Place the oven-safe skillet into the oven prior to preheating. Make sure to use a large enough skillet to lay each pork chop flat, or use multiple skillets.
- Prep the pork chops. Remove chops from brine solution, pat dry. Using a silicone pastry brush, brush chops with olive oil on both sides. Season both sides with salt and pepper.Olive oil, Salt & Pepper
- ⭐️Sear the pork chops. Using oven mitts, remove skillets, and place over high heat. Place chops into the hot pan. Don't poke or flip until chop releases itself from pan, about 3 minutes. It should be golden brown. Flip pork chops using tongs and immediately place them in the hot oven.
- ⭐️Cook. Cook about 6 minutes or until the internal temperature reads 140- 145 degrees in the largest part of the chop. Don't overcook! Let chops rest 5-10 minutes before serving.
Video
Notes
Nutrition
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Melanie says
I love pork chops, but I’ve never done the brine before! I need to change my ways ASAP! Those look delicious, and I’m glad the shoe-leather days are gone haha! Thanks for saving me from the same fate. 🙂
Jodi Danen says
You are welcome Melanie – I am glad as well 🙂 I think the brine makes a huge difference, give it a shot!
Jessi says
Thank you for that great recipe!!! I can’t wait to make it. I’m sure my husband will love it.
Create Kids Club says
I’d love to hear how it goes for you Jessi!
Tara says
Best pork chops ever! Thank you for the tips!
WOODY Wolf says
My chops seem to take 7 plus minutes to release…sometimes longer. Is there something I’m doing wrong?
Jodi Danen, RDN says
Hi Woody! The trick is to get the pan really hot. Foods tend to stick when the pan isn’t hot enough. See if that helps and let me know! 🙂
Woody Wolf says
I’ve tried 10 plus minutes in the oven and then several minutes over high heat and they still stick every time. Love the recipe, and make it often, but I end up sticking the pan in the oven for only 2-3 minutes at the end.