Juicy Oven Baked Pork Chops

Juicy oven baked pork chops are roasted at 400°F until the edges turn golden and a thermometer reads 145°F for a blush-pink, juicy center. This easy baked pork chops method uses a spiced crust and a short 5-minute rest for moist every time.

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Prep Time 5

Cook Time 20

rest 5

Total Time 30

Servings: 4 servings

Course: Main Dish

Cuisine: American

Calories: 420

Ingredients Equipment Method Notes

Ingredients

Bone-in pork chops (1 inch thick)

4 bone-in pork chops (1 inch thick) Use pork chops about 1 inch thick for best timing at 400°F.

Olive oil and spices for the crust

2 tbsp olive oil Helps spices adhere and promotes browning.
1 tsp garlic powder
1 tsp smoked paprika
1 tsp onion powder
0.5 tsp dried thyme
0.25 salt and black pepper to taste Season generously; amount varies by taste.

Serving

1 lemon wedges and fresh parsley for serving Use for a bright finish and fresh color.

Equipment

1 sheet pan

Method

Prep and preheat

Preheat oven to 400°F and line a baking sheet with foil for easier cleanup.
Pat pork chops completely dry with paper towels—this is critical for a good crust.

Season and bake

Brush both sides with olive oil, then season generously with garlic powder, smoked paprika, onion powder, dried thyme, salt, and black pepper.
Place pork chops on the baking sheet and bake for 15–20 minutes depending on thickness, until the internal temperature reaches 145°F.

Rest and finish

Rest the pork chops for 5 minutes before serving—do not skip the rest or juices will run out.
Garnish with fresh parsley and serve with lemon wedges.

Notes

Pro tip: drying the pork chops really well is what creates that golden, spiced crust instead of steaming. Refrigerate leftovers in a sealed container for up to 3 days; reheat gently to avoid drying. Freezing is yes for up to 2 months, though texture may soften slightly. For a lower-fat swap, use a cooking spray in place of olive oil and adjust seasoning to taste.