Pork chops make for a quick and easy dinner that can be on the table in under 30 minutes. But to get the best results when baking pork chops – tender and juicy interior with a nicely browned crust – it’s important to know how long to bake them. Overcooking leads to dry, tough pork while undercooking can mean raw, unsafe meat. So what’s the ideal baking time for delicious pork chops?
The baking time for pork chops depends on several factors:
Thickness of the Pork Chops
Thinner chops will cook faster while thicker chops require more time in the oven. Here are general guidelines based on thickness
- 1/2 inch thick – Bake for 8-12 minutes
- 3/4 inch thick – Bake for 15-20 minutes
- 1 inch thick – Bake for 18-24 minutes
- 1 1/2 inches thick – Bake for 25-30 minutes
For thicker bone-in chops, extend cooking time by 2-3 minutes.
Bone-In vs. Boneless
Bone-in chops will take a bit longer to cook through since the bone insulates the meat, Plan on adding 2-3 extra minutes to the times above if using bone-in pork chops,
Oven Temperature
Higher oven temperatures will shorten the baking time. The most common oven temperatures for pork chops are:
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350°F – Will take longer, 25-35 minutes, but results in very tender meat. Best for braised or pan-seared chops.
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375°F – Slightly faster baking, about 20-30 minutes. Good all-purpose temperature.
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400°F – Baked in 15-25 minutes. Provides nice browning and caramelization. Best for breaded chops or sheet pan meals.
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425°F – Cooks chops in 10-20 minutes. Gives the most browned exterior but can dry out the meat if overcooked.
Internal Temperature
The absolute best way to know when your pork chops are done baking is to use an instant-read thermometer. According to food safety guidelines, pork should reach an internal temperature of 145°F. When poked into the thickest part of the chop, away from bone, the thermometer will give you a precise doneness reading.
Visual Cues
If you don’t have a thermometer, check for these signs that the pork chops are fully cooked:
- Meat looks opaque throughout with no traces of pink
- Juices run clear when poked with a knife tip
- Meat feels firm when pressed
But these visual cues are not as reliable as checking temperature, so I recommend investing in a good digital thermometer for foolproof results every time.
Step-by-Step Guide for Baking Pork Chops
Follow these simple steps for baked pork chops just like your favorite restaurant:
1. Prepare the Pork Chops
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For best results, choose bone-in, center cut pork chops that are at least 3/4-inch thick. Rinse and pat completely dry with paper towels.
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Season chops lightly on both sides with salt, pepper and any other spices like garlic powder, paprika or Italian seasoning.
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For extra moisture and flavor, soak chops in a quick brine for 1 hour before cooking.
2. Preheat the Oven
- Preheat oven to 375°F-400°F. The higher temperature will provide the most browning and caramelization.
3. Heat Skillet then Transfer to Oven
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Heat an ovenproof skillet over medium-high heat until very hot.
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Place seasoned chops in the hot skillet. Cook 2-3 minutes without moving to sear.
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Flip chops and sear second side for 2 minutes.
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Transfer skillet directly to the preheated oven.
4. Bake Pork Chops
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Bake chops for 15-25 minutes, depending on thickness. Start checking temperature after 10 minutes.
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Insert an instant-read thermometer into the thickest part of chop, away from bone. It is done at 145°F.
5. Rest and Serve
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Remove chops from oven and let rest 5 minutes before serving.
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Temperature will rise another 5°F as it rests. Do not overcook!
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The resting time allows juices to reabsorb for moist, tender meat.
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Serve chops with your favorite sauces and sides. Enjoy!
Tips for Moist and Juicy Baked Pork Chops
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Pat chops very dry before cooking. Excess moisture can inhibit browning.
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Use a thermometer for perfectly cooked meat every time. No guessing!
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Let chops rest before slicing to retain moisture and juices.
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Brine chops in saltwater solution for added flavor and tenderness.
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Bake at 400°F on a wire rack over a baking sheet. Improves browning and texture.
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Avoid moving or flipping chops often during cooking. Let sear to get a good crust.
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Take chops out of fridge 30 minutes before cooking so they can come to room temperature.
Common Questions
What is the minimum safe internal temperature for pork?
The USDA recommends cooking pork to a minimum internal temperature of 145°F to kill any potential bacteria. Let rest for 3 minutes before serving.
Should pork chops be baked covered or uncovered?
For best results, bake pork uncovered. This allows the surface to brown and caramelize nicely. Covering can make the chops braise and stew.
Can you bake frozen pork chops without thawing first?
It’s best to thaw pork chops before baking to ensure even cooking. Thaw in the fridge overnight or under cool running water for 30 minutes before baking.
Should you flip pork chops while baking?
Minimal flipping is best, just once halfway through baking. Frequent flipping can inhibit browning. Let chops sear undisturbed at first to develop a nice crust.
What is the best way to store leftover baked pork chops?
Refrigerate leftovers in an airtight container for 3-4 days. Reheat gently in the oven or pan on the stove until warmed through, adding sauce or gravy to keep moist.
The Takeaway
With the proper baking time and temperature, you can achieve pork chops with a browned, caramelized exterior while keeping the interior juicy. Use an instant-read thermometer for the best results. For 3/4 to 1-inch chops, bake at 400°F for approximately 15-25 minutes until reaching an internal temperature of 145°F. Let rest before serving for mouthwateringly moist pork chops every time.