Make these perfect Baked Pork Chops (Chuletas de Cerdo al Horno) in the oven. Guaranteed to cook perfectly tender and juicy with just a few simple techniques. No more dry oven baked pork chops!
These juicy tender Baked Pork Chops are excellent! Savory, succulent, just perfectly tender and juicy! Follow the steps in this simple recipe and I guarantee you will also agree!
Unfortunately oven baked pork chops always seem to get a bad rap because they can easily dry up in the oven. But I promise there are some really simple tips and tricks to overcome this dilemma.
A lot of cooks believe that in order to avoid dry oven pork chops, you have to buy thick chops and cook them for 20 minutes and they will come out perfect. Other cooks suggest stuffing your pork chops and this technique will keep them tender.
But I’ve got a trick to keep oven baked pork chops tender and it works every time!
For some there’s another dilemma. Pale pork chops that don’t look very appealing or appetizing.
(See these don’t look pale! 😋)
Well I’m here to say you don’t need 2 inch pork chops or pale ones either.
Although thicker pork chops is ideal for oven baked pork chops, it is absolutely not necessary.
What I do almost insist on is choosing pork chops with the bone in. They just make for juicier, tastier pork chops.
Seasoning for Juicy Pork Chops
When it comes to oven baked chops, I like the seasoning to be simple, I like to keep true to the flavor of the pork chop.
So I simply add salt, pepper, garlic powder and paprika.
You however can season your chops whichever way you like.
How to Bake Pork Chops
Tip #1 (Here’s the Main Trick!)
First rinse the the pork chops and then let them sit in a brine of salt and water for 30 minutes. If you don’t have 30 minutes to spare, at least make sure to marinate them in the brine for 15 minutes. This step is important because it tenderizes the pork.
Rinse again with cold water and then season. Let them sit for a few minutes.
Preheat oven to 375 degrees F.
Tip #2
In the meantime heat an oven proof skillet over medium high heat. (I use a cast iron) Add one to two tablespoons of oil.
Add the pork chops and sear on each side for a few minutes to give them color.
Look how perfect they look already.
Finish cooking the pork chops in the oven.
Pork chops are done cooking. They are perfectly juicy and tender now.
** Let the pork chops sit for a few minutes before serving to hold in the juices the same way you would with a steak.
Note: If pork chops are half an inch thick, cook for 10 minutes or until internal temperature reaches 145 degrees F. (62 degrees Celsius).
If they are an inch, cook for 15 minutes or until internal temperature reaches 145 degrees F (62 degrees Celsius)
What to serve Baked Pork Chops With
Habichuelas Guisadas (Puerto Rican Beans) serve with white or yellow rice
Arroz Mamposteao (Dirty Rice and Beans)
Garlic Tostones (Fried Garlic Plantains)
Baked or Mashed Potatoes and a side of veggies
Morisqueta (Mexican Beans in a Savory Tomato Sauce with Rice)
📖 Recipe
Baked Pork Chops
Ingredients
For Brine
- 1 tbsp salt to every one cup of water
For Chops
- 4 half inch thick pork chops with bone in Make however many pork chops you need
- garlic powder lightly sprinkled on both sides of chops
- paprika lightly sprinkled on both sides of chops
- salt and pepper lightly sprinkled on both sides of chops
- oil for searing chops
Instructions
Brine the Pork Chops
- Rinse and brine the pork chops in the brine solution for 30 minutes.If you don’t have 30 minutes, brine for at least 15 minutes.
- Remove pork chops from brine and rinse with cold water.Season and let seat for a few minutes.
- Preheat oven to 375 degrees F (190 C)
- In the meantime heat an oven proof skillet over medium high heat. (I use a cast iron) Add one to two tablespoons of oil.
- Add the pork chops and sear on each side for a few minutes to give them color.
- Finish cooking the pork chops in the oven. Porks chops are ready when internal temperature reaches 145 degrees F (62 C). (Refer to notes)
- Let the pork chops sit for a few minutes before serving to hold in the juices the same way you would with a steak.Done!
kim says
What a great dinner idea! So easy and tasty!
Cathy says
Thanks Kim!
Danielle Wolter says
these sound delicious. great tip on brining the pork chops to make them juicier. Definitely need to try this!
Cathy says
Thanks Danielle!
Heidy L. McCallum says
Made these the other day and the chops turned out perfectly juicy. Saving the recipe to make again.
Cathy says
Awesome Heidy! Great to hear that!
Shashi at SavorySpin says
My pork chops tend to be a bit dry when I bake them, so thank you so much for these tips! Your chops look so darn juicy!
Cathy says
Thanks Shashi!
Adriana says
Pork chops are amazing and so versatile and so yummy, loving the condiments you used for seasoning and that this can be made in such an easy way. Delicious weekly dinner for sure!
Cathy says
Thanks Adriana! Yes these are so easy and come out just perfect!
Marsha Maxwell says
I love these brined pork chops! So easy and tasty.
Cathy says
Thanks Marsha!
Veena Azmanov says
Such delicious dishes are always a welcome home to my family. They to relish it. Have to try it for sure.
Cathy says
Yes Veena! Cheers!
sue | the view from great island says
I always have trouble with pork chops getting dry, so I’m excited to try your recipe ~ I love the quick 30 minute brine!
Cathy says
Thanks Sue!
michele h peterson says
My husband is a big fan of pork chops and this recipe looks like a perfect combo of intense flavour and tenderness. I’ll give it a try – and thanks too for the sides suggestions.
Cathy says
Awesome Michele! I’m sure your husband will love these! 😋
Adrianne says
I LOVE Mexican seasoning so you have really got me with this one! Pork and mexican seasoning, yum. The step by step photos are great, cheers!
Cathy says
Thanks Adrianne!
Rosa says
Thanks for the great tips! I often overcook my meats in the oven and they get dry so this is very helpful!
Cathy says
Great to hear Rosa!
Natalie says
I love pork chops! Looks so delicious and perfect for dinner!
Cathy says
Yes they are Natalie! Cheers!