|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 8g||10%|
|Saturated Fat 2g||9%|
|Total Carbohydrate 0g||0%|
|Dietary Fiber 0g||0%|
|Total Sugars 0g|
|Vitamin C 0mg||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
If you find meal planning a daunting chore some days, fear no more. These roasted pork chops make a delicious and quick home-cooked meal, and they can be accompanied by just about any side dishes you like.
The simple roasted pork chops are seared on the stovetop and then roasted to perfection in the oven. Following this method, in just about 20 minutes, they come out tender and juicy. A cast-iron skillet is an excellent choice for the recipe, though not required.
Bone-in chops offer the most flavor. Feel free to use boneless in the recipe—just keep in mind that they will take less time to cook. Meaty country-style ribs are another superb alternative for this tasty recipe. If the pork chops or country-style ribs are especially thick, adjust the cooking time accordingly. A thermometer is an easy way to check for doneness.
Throw some potatoes into the oven to roast or bake as a side dish, or make rice to go with the chops. A green bean casserole or carrots go well with pork, as do steamed peas, green beans, and broccoli.
Click Play to See This 15-Minute Oven Roasted Pork Chops Recipe Come Together
"This recipe is a brilliant solution for busy families who love pork chops. It cooks up quickly with very few dishes and comes out of the oven tender and juicy. I tested this with both thin and thick chops, and the recipe’s suggested time range is spot-on. The optional garlic and thyme are great additions." —Colleen Graham
4 bone-in loin pork chops (about 3/4 inch thick)
1 tablespoon olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 teaspoon garlic powder, optional
1/2 teaspoon dried thyme, optional
Steps to Make It
Gather the ingredients. Heat the oven to 375 F.
Place a lightly oiled 12-inch cast-iron skillet over medium-high heat. A ridged pan is best, but any cast-iron pan will work.
Rub the pork chops with olive oil and then sprinkle all over with salt and freshly ground black pepper. If desired, sprinkle them lightly with a little garlic powder and dried thyme.
Sear the chops in the hot skillet for about 3 to 4 minutes on each side or until nicely browned.
Transfer the skillet with the pork chops to the preheated oven and roast for about 6 to 8 minutes, depending on thickness. The pork chops should register at least 145 F on an instant-read thermometer in the thickest part of the meat.
Serve and enjoy.
- If you don't have a cast-iron skillet, sear the chops in a regular skillet and then move them to an oven-safe baking dish to finish roasting. You could also make them in an air fryer.
- To make a complete pork chop sheet pan dinner, toss some diced root vegetables with a bit of olive oil and roast them on a lightly oiled sheet pan for about 20 to 25 minutes. Transfer the seared pork chops to the sheet pan and continue to roast until the pork is done and the vegetables are tender.
- If you crave a bit more flavor, add about 1/2 cup of sliced onion to the skillet with the chops. Or add a few cups of sliced or quartered Brussels sprouts or cauliflower florets to the skillet and roast them along with the chops. Brussels sprouts take on naturally sweet flavor when roasted. Apples and pears marry well with pork, too. Add a diced pear or apple to the pan if you'd like.
- Change up the seasonings. Besides garlic powder and thyme, herbs and spices that go well with pork include fennel, ginger, rosemary, and parsley.
- If you like a sauce or gravy with pork chops, consider making a pan gravy or cream sauce.
Do Baked Pork Chops Need to Be Covered?
Some baked pork chop recipes do require that the pan is covered with either foil or a lid. It creates steam and ensures that the meat is tender and juicy. Those recipes typically require a long cook time and may add vegetables to the pan, and some uncover the chops to finish browning them at a higher temperature. This recipe takes a fast-cook approach, searing the chops first to lock in the juices then roasting them quickly. Between searing and roasting, the total cook time is about 16 minutes, so there's no need to cover the pan.