How to Cook Juicy, Tender Pork Chops in a Convection Oven

Cooking pork chops in a convection oven is one of the best ways to achieve perfectly cooked moist and tender pork every time. The circulating hot air surrounds the chops sealing in juices while delivering even heat to cook the meat all the way through.

While convection ovens do typically cook foods faster, pork chops still require a careful balance of temperature and time to turn out right. Undercook pork and it will be tough and dry, overcook it and you’ll have shoe leather.

Through trial and error in my own kitchen along with thorough research, I’ve dialed in exactly how to cook bone-in and boneless pork chops of any thickness in a convection oven Follow these simple tips and techniques for finger-licking, fall-off-the-bone pork chops your family will request again and again

How Thick Should Pork Chops Be?

When buying pork chops specifically to cook in the convection oven, opt for 1 to 1 1⁄2 inch thick cuts. Thicker chops do far better with staying moist and juicy than thin, lean chops The extra thickness provides a larger margin of error in the oven

Thinner chops end up overcooked and dry quite easily. I only recommend thin chops if you plan to bread, stuff or wrap them before cooking.

Bone-in rib or loin chops are excellent choices. The bone helps insulate and add flavor to the meat during cooking. Boneless chops work well too, just monitor them closely near the end as they have less margin for error.

Seasoning is Key

One of the secrets to incredible oven-baked pork chops is getting the seasoning right. Salt and pepper are musts not only for flavor but also to help retain moisture in the meat.

I recommend applying a light coat of oil then generously seasoning with salt and pepper just before putting the pork chops in the oven. Garlic powder, onion powder, smoked paprika, chili powder, cumin and oregano also pair well with pork.

You can also marinate the chops in something acidic like lemon juice, vinegar, wine or yogurt which will tenderize the meat. Just be sure to pat off excess moisture before baking or it will steam instead of browning.

Preheat and Arrange on a Rack

Always start by preheating your convection oven 25 to 50 degrees lower than a standard oven, which for pork chops is 250°F. While the oven heats, prep a wire cooling rack over a rimmed baking sheet. This elevates the chops allowing air flow on all sides.

Once preheated, place your seasoned pork chops on the rack spaced apart so steam can escape between them. I like to sear chops in a hot pan first, then transfer them to the rack.

Convection Cooking Time

The convection fan circulates hot air around the chops delivering even heat to cook faster. Use 25% less time than normal oven recipes specify. For 1-inch thick boneless pork chops allow 10-12 minutes, bone-in will need 15-18 minutes.

Here are convection cooking times based on thickness:

• 1⁄2 inch thick – 160°F internal temp – 7-9 minutes
• 3⁄4 inch thick – 160°F – 9-11 minutes
• 1 inch chops – 160°F – 12-15 minutes
• 1 1⁄2 inch chops – 160°F – 18-22 minutes

Always rely on an instant-read thermometer to check doneness rather than time. Pork should reach 145°F for medium or 160°F for well done. Remember it will continue cooking after removal from the oven.

Rest and Serve

Never cut into pork chops straight out of the oven! Letting them rest 3-5 minutes allows juices time to redistribute evenly throughout the meat.

I love serving juicy oven-baked pork chops with a classic pan gravy, fresh herb chimichurri sauce or even just some sautéed apples. Crispy roasted potatoes or rice pilaf round out the meal nicely.

Troubleshooting Pork Chop Problems

Problem: Chops ended up dry and overcooked.

Solution: Use a thermometer to prevent overcooking. Check at 140°F for pink center or 150°F for well done. Also brine chops before cooking.

Problem: Pork chops are undercooked and tough.

Solution: Allow more time if chops are extra thick. Pre-salt chops for tenderness and cook 5 degrees hotter.

Problem: Chops browned but center is uncooked.

Solution: Don’t crowd chops in the oven, leave space between them. Cook at lower temp like 225°F to ensure inside cooks.

**Problem:**Pork chops are not browning during baking.

Solution: Pat chops very dry before cooking. Make sure rack is low enough for tops of chops to be near heating element.

Tips for the Best Oven-Baked Pork Chops

• Bring chops to room temperature before baking for more even cooking.
• Trim off excess fat to prevent smoking, leave just 1⁄8 inch.
• Make sure your seasoning is evenly distributed over all sides.
• Preheat your convection oven for at least 15 minutes before baking chops.
• Use a digital instant-read thermometer to check doneness accurately.
• Allow chops to rest at least 5 minutes before slicing to retain juices.
• Preheat convection ovens 25oF lower than standard ovens.
• Convection ovens can cook foods up to 25% faster than standard ovens.

Cooking pork chops in a convection oven delivers tender, juicy results every time once you get the method down. Preheating at a lower temp, using a rack, seasoning well and checking temperature are the keys to success.

Adjust cooking times depending on thickness and allow standing before eating. If you follow these convection oven tips and techniques, you’ll enjoy mouthwateringly delicious pork chops worth bragging about.