Oven-Roasted Pork Chops Are a Quick and Easy Dinner Solution (2024)

FAQs

How long should pork chops cook in the oven? ›

Wondering how long to bake pork chops in the oven? Our recipe developers find that 15 to 20 minutes is a good guideline, but the exact timing will vary based on the size and thickness of your chops and temperature fluctuations in your oven. That's why we use an instant-read thermometer to check for doneness.

Baking pork chops at 400 degrees F will result in a slightly crisper, more caramelized exterior.

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.

Cook them low and slow. Most times, when we cook pork, we cook it at high temps. Pork, and pork chops in particular, cook up pretty fast. However, pork only needs an internal temperature of 145 degrees.

Pork chops tend to dry out and burn when you cook them on the stove-top alone, but by frying one side first and getting it good and brown, then turning it over and putting it in the oven to finish cooking, you get the best of both worlds.

Salt will help your meat retain moisture. You can add salt directly, or use a salty liquid like soy sauce or Worcestershire sauce. And aromatics like garlic, shallots, herbs, and spices will impart flavor. When your marinade is ready, place your pork chops in a zipper bag and pour the marinade over top.

Because pork chops are such a lean cut, they are relatively quick-cooking and prone to overcooking. When they're cooked for even a few minutes too long, whether it's in the oven or on the stovetop or grill, they're quick to dry out, and — you guessed it — become tough, chewy, and less than appealing.

Cooking pork chops in the oven can yield to a tender and juicy meat. Brine bone-in pork chops then sear them first before finishing them off in the oven.

Bake for 20 to 35 minutes, turning once.

After 10 minutes, flip the pork chops to ensure even cooking. Continue baking until there is no longer any pink and the juices run clear.

Washing beef, pork, lamb, or veal before cooking it is not recommended. Bacteria in raw meat and poultry juices can be spread to other foods, utensils, and surfaces. We call this cross-contamination. Some consumers think they are removing bacteria and making their meat or poultry safe.

How do you keep breading from falling off pork chops in the oven? ›

For this recipe, we're cooking breaded pork chops in the oven for about 17-25 minutes at 425°F. Why does my breading always fall off my pork chops? If your chops are too wet, the breading will fall off of them in the oven. Make sure to pat them dry before beginning the dredging process.

Preheat your oven to 375˚. Blot each pork chop on a paper towel, before placing on a baking sheet pan. Bake at 375˚ for 20-30 minutes, or until an internal temperature of 140˚- 160˚ is reached. Rest for a few minutes before serving.

When you're frying thin pork chops over medium-high to high heat, 2 to 3 minutes per side is just right for browning and cooking them all the way through. For thicker chops, brown on both sides then check the internal temperature with a digital thermometer. It will take 5 to 6 minutes per side to completely cook them.

The safe internal pork cooking temperature for fresh cuts is 145° F. To check doneness properly, use a digital cooking thermometer. Fresh cut muscle meats such as pork chops, pork roasts, pork loin, and tenderloin should measure 145° F, ensuring the maximum amount of flavor.

One way to determine your porks' doneness is by the color of the juices that come out of it when you poke a hole in it with a knife or fork. If the juices run clear or are very faintly pink, the pork is done cooking. If they're mostly or entirely pink or red, it's best to continue cooking.