21 Mouthwatering Pork Chop Oven Baked Recipes

Picture this: juicy, perfectly baked pork chops that fill your kitchen with incredible aromas and your family with smiles. Whether you’re craving quick weeknight dinners or cozy comfort food, these 21 oven-baked recipes have you covered. From classic herb-crusted to creative glazed versions, get ready to discover your new favorite way to enjoy pork chops!

Garlic Herb Oven-Baked Pork Chops

Cradling a warm plate of these pork chops feels like coming home after a long day, the aroma of garlic and herbs wrapping around you like a soft blanket. There’s something quietly comforting about the way they emerge from the oven, golden and fragrant, ready to anchor a simple, satisfying meal. Let’s walk through the steps together, one gentle motion at a time.

Ingredients

For the Pork Chops

– 4 bone-in pork chops, 1-inch thick
– 1 tbsp olive oil
– 1 tsp kosher salt
– ½ tsp black pepper

For the Garlic Herb Coating

– 3 tbsp unsalted butter, melted
– 4 cloves garlic, minced
– 1 tbsp fresh rosemary, finely chopped
– 1 tbsp fresh thyme leaves
– ½ tsp paprika

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Pat the pork chops completely dry with paper towels to ensure a crisp crust.
3. Rub the pork chops evenly with 1 tbsp olive oil, then season both sides with 1 tsp kosher salt and ½ tsp black pepper.
4. In a small bowl, combine 3 tbsp melted unsalted butter, 4 minced garlic cloves, 1 tbsp chopped rosemary, 1 tbsp thyme leaves, and ½ tsp paprika.
5. Brush the garlic herb mixture thickly over both sides of each pork chop.
6. Arrange the pork chops in a single layer on the prepared baking sheet, leaving space between them for even air circulation.
7. Bake at 400°F for 18–22 minutes, or until the internal temperature reaches 145°F on an instant-read thermometer.
8. Let the pork chops rest on the baking sheet for 5 minutes before serving to allow juices to redistribute.
Melt-in-your-mouth tender with a savory, golden crust, these chops carry the warmth of garlic and earthiness of herbs in every bite. Try serving them over creamy polenta to soak up the buttery pan juices, or slice thinly for a next-day sandwich that feels just as special as the first serving.

Maple Dijon Baked Pork Chops

There’s something quietly comforting about the way autumn light slants through the kitchen window, casting long shadows that make even simple meals feel like small ceremonies. Today, that gentle pull led me to pull out a few pork chops, ready to wrap them in a sweet and tangy embrace that feels just right for the season. It’s a dish that doesn’t ask for much, but gives back warmth and richness in every bite.

Ingredients

For the pork chops:
– 4 boneless pork chops, 1-inch thick
– 1 tablespoon olive oil
– 1 teaspoon kosher salt
– ½ teaspoon black pepper

For the maple Dijon glaze:
– ¼ cup pure maple syrup
– 2 tablespoons Dijon mustard
– 1 tablespoon apple cider vinegar
– 2 cloves garlic, minced
– 1 teaspoon fresh thyme leaves

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish with olive oil.
2. Pat the pork chops completely dry with paper towels to ensure a good sear.
3. Rub both sides of each pork chop with 1 tablespoon olive oil, then season evenly with 1 teaspoon kosher salt and ½ teaspoon black pepper.
4. Heat a large oven-safe skillet over medium-high heat for 2 minutes until hot.
5. Sear the pork chops for 3 minutes per side until golden brown crust forms.
6. While pork chops sear, whisk together ¼ cup maple syrup, 2 tablespoons Dijon mustard, 1 tablespoon apple cider vinegar, 2 minced garlic cloves, and 1 teaspoon fresh thyme leaves in a small bowl.
7. Transfer the seared pork chops to the prepared baking dish in a single layer.
8. Pour the maple Dijon glaze evenly over all pork chops, coating both sides.
9. Bake uncovered at 375°F for 15-18 minutes until the internal temperature reaches 145°F on an instant-read thermometer.
10. Remove from oven and let rest for 5 minutes on a cutting board to allow juices to redistribute.

Glazed and gleaming, these pork chops emerge with a beautiful caramelized crust that gives way to incredibly juicy meat beneath. The maple sweetness plays perfectly against the sharp Dijon tang, while the thyme adds an earthy note that makes this feel both special and completely approachable. I love serving them over creamy polenta or with roasted root vegetables to soak up every last bit of that glossy sauce.

Honey Mustard Glazed Pork Chops

Cradling a warm plate of honey mustard glazed pork chops feels like holding autumn itself—the sweet golden glaze dripping slowly down the seared edges, the savory aroma filling the kitchen with a quiet, comforting presence that makes even a Tuesday evening feel special.

Ingredients

• For the pork chops:
  • 4 bone-in pork chops, 1-inch thick
  • 1 tbsp olive oil
  • 1 tsp kosher salt
  • ½ tsp black pepper
• For the honey mustard glaze:
  • ¼ cup honey
  • 2 tbsp Dijon mustard
  • 1 tbsp whole grain mustard
  • 2 cloves garlic, minced
  • 1 tbsp apple cider vinegar
  • ½ tsp smoked paprika

Instructions

1. Pat pork chops completely dry with paper towels to ensure proper browning.
2. Season both sides of pork chops evenly with kosher salt and black pepper.
3. Heat olive oil in a large oven-safe skillet over medium-high heat until shimmering, about 2 minutes.
4. Sear pork chops for 3 minutes per side until golden brown crust forms.
5. Transfer skillet to preheated 400°F oven and bake for 8 minutes.
6. Whisk together honey, Dijon mustard, whole grain mustard, minced garlic, apple cider vinegar, and smoked paprika in a small bowl.
7. Remove skillet from oven using oven mitts and brush pork chops generously with honey mustard glaze.
8. Return skillet to oven and bake for 4 more minutes until internal temperature reaches 145°F on an instant-read thermometer.
9. Let pork chops rest on a cutting board for 5 minutes to redistribute juices before serving.

Finally, the resting period transforms these chops—the sweet-tangy glaze caramelizes into a sticky lacquer while the meat becomes impossibly tender. For a beautiful presentation, arrange them over creamy polenta and let the extra glaze pool around the edges like liquid gold.

Apple Cinnamon Baked Pork Chops

Now, as the autumn light slants golden through my kitchen window, I find myself reaching for the familiar comfort of apples and cinnamon, wanting to wrap something savory in their sweet embrace. There’s a quiet magic in how these scents fill the house, a gentle promise of the meal to come.

Ingredients

For the pork chops:
– 4 bone-in pork chops, 1 inch thick
– 1 tbsp olive oil
– 1 tsp kosher salt
– 1/2 tsp black pepper

For the apple cinnamon topping:
– 2 large Granny Smith apples, peeled and thinly sliced
– 1/4 cup brown sugar
– 1 tsp ground cinnamon
– 2 tbsp unsalted butter, cut into small pieces
– 1/4 cup apple cider

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×13 inch baking dish with olive oil.
2. Pat the pork chops completely dry with paper towels to ensure a good sear.
3. Rub both sides of each pork chop with 1 tbsp olive oil, then season evenly with 1 tsp kosher salt and 1/2 tsp black pepper.
4. Arrange the seasoned pork chops in a single layer in the prepared baking dish.
5. In a medium bowl, combine 2 thinly sliced apples, 1/4 cup brown sugar, and 1 tsp cinnamon, tossing gently to coat evenly.
6. Spoon the apple mixture over and around the pork chops in the baking dish.
7. Dot the top of the apples and pork chops with 2 tbsp of butter pieces for rich flavor.
8. Pour 1/4 cup apple cider evenly around the pork chops to keep everything moist during baking.
9. Cover the baking dish tightly with aluminum foil and bake at 375°F for 25 minutes.
10. Remove the foil and continue baking uncovered for another 15-20 minutes, until the pork chops reach an internal temperature of 145°F and the apples are tender.
11. Let the pork chops rest in the baking dish for 5 minutes before serving to allow the juices to redistribute.
12. Spoon the pan juices and softened apples over each pork chop when plating.

The pork emerges incredibly tender, practically falling from the bone, while the apples soften into a sweet-tart jam that melds beautifully with the savory pan juices. This dish feels like a warm hug on a plate, especially lovely when served alongside creamy mashed potatoes or a simple wild rice pilaf to soak up every bit of that spiced apple goodness.

Parmesan Crusted Oven-Baked Pork Chops

Gently, as the afternoon light filters through the kitchen window, I find myself drawn to simple comforts—the kind that fill the house with warmth and settle the soul. These pork chops, with their golden, cheesy crust, are just that: a humble dish that feels like a quiet embrace after a long day.

Ingredients

For the Pork Chops:
– 4 boneless pork chops, 1-inch thick
– 1 tablespoon olive oil
– 1 teaspoon kosher salt
– ½ teaspoon black pepper
For the Crust:
– 1 cup grated Parmesan cheese
– ½ cup panko breadcrumbs
– 1 teaspoon garlic powder
– 1 teaspoon dried Italian seasoning
– 1 large egg
– 1 tablespoon water

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Pat the pork chops completely dry with paper towels to help the crust adhere better.
3. Brush both sides of each pork chop evenly with 1 tablespoon of olive oil.
4. Season both sides of the pork chops with 1 teaspoon of kosher salt and ½ teaspoon of black pepper.
5. In a shallow bowl, whisk together 1 large egg and 1 tablespoon of water until fully combined.
6. In a separate shallow bowl, mix 1 cup of grated Parmesan cheese, ½ cup of panko breadcrumbs, 1 teaspoon of garlic powder, and 1 teaspoon of dried Italian seasoning.
7. Dip each pork chop into the egg mixture, coating both sides thoroughly.
8. Press the pork chop firmly into the Parmesan mixture, ensuring an even coating on all sides.
9. Place the coated pork chops on the prepared baking sheet, leaving space between them for even browning.
10. Bake at 400°F for 18–22 minutes, until the internal temperature reaches 145°F and the crust is golden brown.
11. Let the pork chops rest on the baking sheet for 5 minutes before serving to allow the juices to redistribute.

Buttery and crisp on the outside, these chops give way to tender, juicy meat beneath—a contrast that feels both comforting and elegant. Serve them alongside roasted asparagus or a simple arugula salad to let the Parmesan crust shine, or slice them thin over creamy polenta for a cozy, complete meal.

Balsamic Honey Oven-Baked Pork Chops

Holding this warm plate of pork chops, I’m reminded how some of the simplest ingredients can transform an ordinary Tuesday into something quietly special, how the sweet tang of balsamic and honey can seep right into the rhythm of an evening at home.

Ingredients

For the Pork Chops & Marinade:

• 4 bone-in pork chops, 1-inch thick
• 1/4 cup balsamic vinegar
• 2 tablespoons honey
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon dried rosemary
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

For Baking:

• 1 tablespoon olive oil (for the baking dish)

Instructions

1. Preheat your oven to 375°F (190°C).
2. Pat the 4 pork chops completely dry with paper towels.
3. In a medium bowl, whisk together 1/4 cup balsamic vinegar, 2 tablespoons honey, 2 tablespoons olive oil, 2 minced garlic cloves, 1 teaspoon dried rosemary, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
4. Place the dried pork chops in a large resealable plastic bag.
5. Pour the marinade from the bowl into the bag with the pork chops.
6. Seal the bag, removing as much air as possible.
7. Gently massage the bag to ensure the pork chops are evenly coated in the marinade.
8. Let the pork chops marinate at room temperature for 30 minutes. (Tip: Marinating at room temperature, rather than in the fridge, helps the meat absorb the flavors more effectively for a shorter marinating time.)
9. Pour 1 tablespoon of olive oil into a 9×13-inch baking dish.
10. Use a pastry brush or your fingers to coat the entire bottom of the baking dish with the oil.
11. Arrange the marinated pork chops in a single layer in the prepared baking dish.
12. Pour any remaining marinade from the bag over the pork chops in the dish.
13. Place the baking dish in the preheated oven.
14. Bake for 25 minutes. (Tip: For an extra caramelized glaze, baste the pork chops with the pan juices halfway through the baking time using a spoon.)
15. Check the internal temperature of the pork chops with an instant-read thermometer; it should read 145°F (63°C).
16. If the temperature has not reached 145°F, return the pork chops to the oven and bake for additional 3-minute intervals, checking the temperature after each interval, until done.
17. Remove the baking dish from the oven. (Tip: Letting the pork chops rest in the baking dish for 5 minutes before serving allows the juices to redistribute, resulting in a more tender bite.)
18. Transfer the pork chops to serving plates using tongs.

A beautiful, sticky glaze clings to each chop, the honey’s sweetness perfectly balancing the balsamic’s gentle acidity. The meat itself is wonderfully tender and juicy, pulling away from the bone with ease. I love serving these over a bed of creamy polenta, letting the sauce from the pan mingle with it, or slicing the chops to top a simple arugula salad for a brighter meal.

BBQ Smothered Baked Pork Chops

Holding this warm plate close, I remember how these pork chops became our family’s quiet comfort on cool autumn evenings, the kind of meal that fills the kitchen with a smoky, sweet aroma and wraps everyone in a sense of home.

Ingredients

For the pork chops and seasoning:
– 4 bone-in pork chops, 1-inch thick
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 1 tablespoon olive oil

For the BBQ sauce and topping:
– 1 cup BBQ sauce
– 1/2 cup chicken broth
– 1 small yellow onion, thinly sliced
– 1/2 teaspoon garlic powder

Instructions

1. Preheat your oven to 375°F.
2. Pat the pork chops completely dry with paper towels to help them brown evenly.
3. Season both sides of the pork chops evenly with 1 teaspoon salt and 1/2 teaspoon black pepper.
4. Heat 1 tablespoon olive oil in a large oven-safe skillet over medium-high heat until it shimmers.
5. Sear the pork chops for 3 minutes per side until a golden-brown crust forms.
6. Remove the skillet from the heat and arrange the pork chops in a single layer.
7. Scatter 1 thinly sliced small yellow onion evenly over the pork chops.
8. In a small bowl, whisk together 1 cup BBQ sauce, 1/2 cup chicken broth, and 1/2 teaspoon garlic powder until smooth.
9. Pour the sauce mixture over the pork chops and onions, coating everything evenly.
10. Cover the skillet tightly with a lid or aluminum foil to trap steam and keep the chops tender.
11. Bake at 375°F for 25 minutes until the pork chops reach an internal temperature of 145°F.
12. Remove the skillet from the oven and let it rest, covered, for 5 minutes to allow the juices to redistribute.
Gliding a fork through the tender meat reveals how the rich BBQ sauce soaks into every layer, while the onions melt into a sweet, silky tangle that clings to each bite. Try serving these chops over a bed of creamy mashed potatoes to catch all the extra sauce, or shred the meat for smoky sandwiches the next day.

Rosemary Lemon Baked Pork Chops

Evenings like these call for something simple yet deeply satisfying, the kind of meal that fills the kitchen with comforting aromas while requiring little more than patience. Rosemary Lemon Baked Pork Chops are just that—a humble dish where a few good ingredients do all the talking, transforming an ordinary cut into something tender and fragrant. It’s a quiet celebration of simplicity, perfect for a reflective weeknight.

Ingredients

For the pork chops and marinade:
– 4 bone-in pork chops, 1-inch thick
– 3 tablespoons olive oil
– 2 tablespoons fresh lemon juice
– 2 teaspoons minced fresh rosemary
– 2 cloves garlic, minced
– 1 teaspoon kosher salt
– 1/2 teaspoon black pepper
For finishing:
– 1 lemon, thinly sliced
– Additional fresh rosemary sprigs for garnish

Instructions

1. Preheat your oven to 375°F.
2. Pat the pork chops completely dry with paper towels to ensure a good sear.
3. In a small bowl, whisk together the olive oil, lemon juice, minced rosemary, minced garlic, kosher salt, and black pepper.
4. Brush the marinade mixture evenly over both sides of each pork chop.
5. Heat a large, oven-safe skillet over medium-high heat for 2 minutes.
6. Place the pork chops in the hot skillet and sear for 3 minutes without moving them to develop a golden-brown crust.
7. Flip the pork chops and sear the other side for another 3 minutes.
8. Arrange the thin lemon slices and additional rosemary sprigs over the top of the pork chops.
9. Transfer the skillet to the preheated oven and bake for 12-15 minutes, or until the internal temperature reaches 145°F on an instant-read thermometer.
10. Remove the skillet from the oven and let the pork chops rest in the pan for 5 minutes to allow the juices to redistribute.
11. Serve the pork chops directly from the skillet, spooning the pan juices over the top. Deliciously tender with a subtle herbal fragrance, these pork chops offer a delicate balance between the earthy rosemary and bright lemon notes. The edges caramelize slightly in the oven, creating a wonderful contrast to the juicy interior, making them lovely served over creamy polenta or alongside roasted fingerling potatoes to soak up the flavorful pan sauce.

Teriyaki Glazed Oven-Baked Pork Chops

There’s something quietly comforting about the way sweet and savory scents fill the kitchen on a slow afternoon, a gentle reminder that simple ingredients can transform into something deeply satisfying. This teriyaki-glazed pork chop recipe unfolds with patient steps, each one building layers of flavor that settle into tender, juicy meat beneath a glossy, caramelized coating.

Ingredients

For the pork chops and marinade:
– 4 boneless pork chops, 1-inch thick
– 1/4 cup low-sodium soy sauce
– 2 tbsp honey
– 1 tbsp rice vinegar
– 2 cloves garlic, minced
– 1 tsp freshly grated ginger

For the glaze and finishing:
– 2 tbsp brown sugar
– 1 tbsp cornstarch
– 2 tbsp cold water
– 1 tbsp sesame seeds
– 1 tbsp sliced green onions

Instructions

1. Pat the pork chops completely dry with paper towels on both sides.
2. Whisk together soy sauce, honey, rice vinegar, minced garlic, and grated ginger in a shallow baking dish.
3. Place pork chops in the marinade, turning to coat both sides thoroughly.
4. Cover the dish with plastic wrap and refrigerate for exactly 30 minutes.
5. Preheat your oven to 375°F while the pork chops marinate.
6. Remove pork chops from marinade, letting excess liquid drip back into the dish.
7. Pour the remaining marinade into a small saucepan.
8. Stir brown sugar into the marinade in the saucepan.
9. Bring the mixture to a gentle boil over medium heat.
10. Whisk cornstarch and cold water together in a small bowl until smooth.
11. Slowly whisk the cornstarch mixture into the simmering marinade.
12. Cook the glaze for 2 minutes, stirring constantly, until thickened and glossy.
13. Place marinated pork chops on a parchment-lined baking sheet.
14. Brush both sides of each pork chop generously with the teriyaki glaze.
15. Bake at 375°F for 18 minutes.
16. Flip each pork chop carefully using tongs.
17. Brush the other side with remaining glaze.
18. Continue baking for another 12 minutes.
19. Check that the internal temperature reaches 145°F using an instant-read thermometer.
20. Remove pork chops from oven and let rest on the baking sheet for 5 minutes.
21. Sprinkle with sesame seeds and sliced green onions before serving.

Just beyond the sticky-sweet glaze lies pork that falls apart with gentle pressure, its juices mingling with the savory-sweet teriyaki in a way that feels both familiar and special. Serve these chops over steamed jasmine rice to catch every drop of the glossy sauce, or slice them thin to crown a bed of crisp greens for a warmer take on salad.

Savory Mushroom and Onion Baked Pork Chops

A quiet afternoon like this always makes me crave something comforting from the oven, something that fills the kitchen with earthy aromas and promises a satisfying meal. These pork chops, nestled with mushrooms and onions, feel like a warm embrace after a long day, simple yet deeply nourishing.

Ingredients

For the pork chops and seasoning:
– 4 bone-in pork chops, 1 inch thick
– 1 tsp kosher salt
– 1/2 tsp black pepper
– 1 tbsp olive oil

For the mushroom and onion mixture:
– 1 large yellow onion, thinly sliced
– 8 oz cremini mushrooms, sliced
– 2 cloves garlic, minced
– 1 tbsp fresh thyme leaves
– 1/2 cup chicken broth
– 2 tbsp unsalted butter

Instructions

1. Preheat your oven to 375°F and pat the pork chops completely dry with paper towels.
2. Season both sides of the pork chops evenly with kosher salt and black pepper.
3. Heat olive oil in a large oven-safe skillet over medium-high heat until shimmering.
4. Sear the pork chops for 3 minutes per side until golden brown, then transfer to a plate.
5. Reduce heat to medium and melt butter in the same skillet.
6. Add sliced onions and cook for 5 minutes, stirring occasionally, until softened.
7. Add sliced mushrooms and cook for 6-7 minutes until they release their liquid and begin to brown.
8. Stir in minced garlic and fresh thyme leaves, cooking for 1 minute until fragrant.
9. Pour in chicken broth, scraping up any browned bits from the bottom of the skillet.
10. Return the seared pork chops to the skillet, nestling them into the mushroom-onion mixture.
11. Transfer the skillet to the preheated oven and bake for 18-20 minutes until pork reaches 145°F internally.
12. Remove from oven and let rest for 5 minutes before serving.

Zesty and tender, these pork chops emerge from the oven with mushrooms that have soaked up all the savory juices and onions that have caramelized into sweetness. The bone keeps the meat incredibly moist, while the thyme adds a subtle herbal note that lingers pleasantly. Try serving them over creamy polenta or with crusty bread to soak up every bit of the rich pan sauce.

Spicy Cajun Oven-Baked Pork Chops

A quiet Tuesday afternoon finds me craving something with warmth and spice, something that fills the kitchen with the kind of aroma that promises comfort. These pork chops, seasoned with a bold Cajun blend and baked until tender, are just that kind of meal. They’re simple enough for a weeknight but feel special enough to slow down and savor.

Ingredients

For the Spice Rub
– 4 bone-in pork chops, 1-inch thick
– 2 tbsp olive oil
– 1 tbsp paprika
– 1 tsp garlic powder
– 1 tsp onion powder
– 1 tsp dried oregano
– 1/2 tsp cayenne pepper
– 1/2 tsp salt
– 1/2 tsp black pepper
For Baking
– 1/2 cup low-sodium chicken broth

Instructions

1. Preheat your oven to 375°F.
2. Pat the 4 bone-in pork chops completely dry with paper towels. (Tip: Drying the chops helps the spice rub stick better and promotes a nicer crust.)
3. Brush both sides of each pork chop evenly with the 2 tbsp of olive oil.
4. In a small bowl, combine 1 tbsp paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp dried oregano, 1/2 tsp cayenne pepper, 1/2 tsp salt, and 1/2 tsp black pepper to make the spice rub.
5. Sprinkle the spice rub mixture generously over both sides of each pork chop, pressing it gently into the meat.
6. Place the seasoned pork chops in a single layer in a 9×13-inch baking dish.
7. Pour the 1/2 cup of low-sodium chicken broth into the bottom of the baking dish, around the chops, not over them. (Tip: The broth creates steam in the oven, which helps keep the pork chops moist and tender during baking.)
8. Bake the pork chops at 375°F for 25-30 minutes, or until a meat thermometer inserted into the thickest part of a chop reads 145°F. (Tip: Using a meat thermometer is the most reliable way to ensure pork is cooked safely without overcooking.)
9. Remove the baking dish from the oven and let the pork chops rest in the dish for 5 minutes before serving. Gently pulling them from the oven reveals chops with a beautifully darkened, fragrant crust that gives way to incredibly juicy, flavorful meat. They’re wonderful served over creamy grits or with a simple side of roasted vegetables to soak up the spiced pan juices.

Honey Garlic Oven-Baked Pork Chops

Mellow evenings call for comforting meals that fill the kitchen with warmth and the heart with quiet satisfaction. This honey garlic pork chop recipe brings together sweet and savory in a simple oven-baked preparation that feels like a gentle embrace after a long day. It’s the kind of dish that asks for little effort but returns so much flavor.

Ingredients

For the pork chops:
– 4 bone-in pork chops, 1-inch thick
– 1 tbsp olive oil
– 1 tsp kosher salt
– ½ tsp black pepper

For the honey garlic sauce:
– ⅓ cup honey
– 3 tbsp soy sauce
– 4 garlic cloves, minced
– 2 tbsp apple cider vinegar
– 1 tbsp unsalted butter

Instructions

1. Preheat your oven to 375°F and position a rack in the center.
2. Pat the pork chops completely dry with paper towels to ensure a good sear.
3. Rub the olive oil evenly over all sides of the pork chops.
4. Sprinkle the kosher salt and black pepper evenly over both sides of each pork chop.
5. Heat a large oven-safe skillet over medium-high heat for 2 minutes until hot.
6. Sear the pork chops for 3 minutes per side until golden brown crust forms.
7. While the pork chops sear, whisk together the honey, soy sauce, minced garlic, and apple cider vinegar in a small bowl.
8. Pour the honey garlic sauce over the pork chops in the skillet, scraping any browned bits from the bottom.
9. Dot the top of each pork chop with small pieces of unsalted butter.
10. Transfer the skillet to the preheated oven and bake for 12-15 minutes until the internal temperature reaches 145°F on an instant-read thermometer.
11. Remove the skillet from the oven and let the pork chops rest in the sauce for 5 minutes before serving.

Velvety sauce clings to each tender chop, the honey caramelizing into a glossy glaze that balances the sharpness of garlic. Serve these over creamy mashed potatoes to catch every drop of sauce, or slice them thin to top a crisp autumn salad for contrasting textures that make an ordinary meal feel special.

Italian Herb-Crusted Baked Pork Chops

Remembering how my grandmother would fill her kitchen with the scent of drying herbs each autumn, I find myself drawn to recipes that carry that same earthy warmth. Reaching for these pork chops feels like unfolding a handwritten note, simple yet full of memory, inviting quiet evenings where the oven does most of the work while I simply breathe in the aroma.

Ingredients

For the pork chops:

• 4 bone-in pork chops, 1-inch thick
• 2 tablespoons olive oil
• 1 teaspoon kosher salt
• ½ teaspoon black pepper

For the herb crust:

• ½ cup panko breadcrumbs
• ¼ cup grated Parmesan cheese
• 1 tablespoon dried Italian seasoning
• 1 teaspoon garlic powder
• ¼ teaspoon red pepper flakes

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Pat the pork chops completely dry with paper towels to ensure a crisp crust forms.
3. Rub both sides of each pork chop evenly with olive oil.
4. Sprinkle kosher salt and black pepper evenly over both sides of each pork chop.
5. In a medium bowl, combine panko breadcrumbs, Parmesan cheese, Italian seasoning, garlic powder, and red pepper flakes.
6. Press the herb mixture firmly onto both sides of each pork chop, using the palm of your hand to adhere the crust.
7. Arrange the coated pork chops in a single layer on the prepared baking sheet.
8. Bake for 18-22 minutes, until the internal temperature reaches 145°F on an instant-read thermometer.
9. Let the pork chops rest on the baking sheet for 5 minutes before serving to allow juices to redistribute.

Each bite offers a satisfying crackle from the golden crust giving way to tender, juicy pork beneath. Earthy herbs and sharp Parmesan mellow into something deeply comforting against the subtle heat of red pepper flakes. I love serving these alongside roasted potatoes that catch any fallen crumbs, or sliced thin over a bright arugula salad to balance the richness.

Conclusion

Whether you’re craving classic comfort or exciting new flavors, these 21 oven-baked pork chop recipes offer endless inspiration for delicious family dinners. We hope you find some new favorites to add to your rotation! Don’t forget to leave a comment telling us which recipe you loved most, and please share this roundup on Pinterest to help other home cooks discover these mouthwatering dishes.