Oven Baked Pork Chops

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This technique for oven baked pork chops is game changer. Spice crusted, bake in the oven at a low temperature, and seared in a blazing hot pan. Served with a creamy horseradish mustard sauce.

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bake pork chops

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It’s time to share my best ever pork chop recipe! Gone are the days of overcooked, dry chops. This technique will produce some of the most juicy and crusty oven baked pork chops of your life. Plus the creamy horseradish and mustard pan sauce is so easy to make, and compliments the flavor of the pork perfectly.

Once you master this pork chop recipe, make sure to check out how to cook a chicken breast and how to cook chicken thighs.

How To Bake Pork Chops In The Oven

The key to making juicy oven baked pork chops is using the reverse sear method. First you need to bake them at a low temperature of 275F, then sear them until crusty in a very hot cast iron pan. To build massive flavor on the pork chops, first make a spice rub with ground fennel, sweet paprika, and coriander. Season the thick cut pork chops with a generous amount of spice rub and kosher salt all over.

Pork chops are bland, they are not salty like bacon(which a lot of people think!). Season them aggressively, it will bring out their flavor even more. Pork chops need to be at room temperature before going into a hot oven or pan, so let them sit out for 20-30 minutes while the oven is pre-heating. the same is true for meat and chicken. To ensure even cooking in the oven, place the pork chops on a wire rack set inside a sheet tray and insert a digital probe thermometer into the middle of the chop.

The cooking time is roughly 45 minutes, but the only way to know the exact temperature of the pork chops is by using this digital probe. It stays in the oven while the pork chops cook, so you can set the alarm and pull the chops when they reach 140F. The pork chops will finish cooking in the hot pan.

Pre-heat a cast iron pan over medium-high for 3 minutes so it gets really hot then add 1 tablespoon of avocado oil. Once you put the pork chop in the pan, press down with the tongs for 5 seconds so the chops make good contact with the pan. Sear for 1-2 minutes, or until well browned. Flip and repeat on the second side and then sear on both ends for 30 seconds. Remove pork chop from pan and place foil loosely over the top.

baked pork chops recipe
How to bake pork chops in the oven.

What Sauce Goes With Pork Chops?

Once the pork chops are seared, you can make a quick and easy horseradish and mustard pan sauce using all of the sticky bits on the bottom. Add another shot of oil to the pan along with some red onions and a pinch of salt. Cook for 6 minutes then add some white wine and reduce. Add some chicken stock and reduce by half then go in with heavy cream, stone ground mustard, and prepared horseradish.

Season with a pinch of salt and some black pepper and cook for a few minutes until the sauce has thickened a bit. Check for seasoning and turn the heat off. Pour some sauce over the pork chops and enjoy! The sauce is creamy and tangy, and cuts through the richness of the pork chops perfectly!

How Long To Bake Pork Chops In The Oven?

Pork chops are actually very lean and can overcook very easily, just like chicken breasts. The best way to make sure you end up with a juicy baked pork chop, is too bake them for 45 minutes at 275F. This technique works best with thick cut chops, 1.5-2 inches thick. That way they won’t dry out so easily. It’s also a good idea to bake them at a low temperature so they slowly and evenly cook.

Then you can finish the pork chops in a very hot cast iron pan to make them crusty. The results in a juicy, baked pork chop that is easy to make. I also advise baking the pork chop on a wire rack set in a sheet tray. This allows for even flow of air to circulate around the chops while baking.

Make sure to check out my other techniques for baked and pan favorites:

3 ways to cook the perfect shrimp(video)

4 ways to make the best steak of your life

 

 

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bake pork chops

Baked Pork Chops

Course: Main Course
Cuisine: American
Keyword: baked pork chops, pork, pork chops
Prep Time: 3 minutes
Cook Time: 45 minutes
Total Time: 48 minutes
Calories: 542 kcal
Author: Bobby Parrish

This is my recipe for the best oven baked pork chops you will ever eat. Spice crusted, oven baked, and seared in a hot pan until crusty. Served with a creamy horseradish mustard sauce. Such a juicy and flavorful way to cook pork chops.

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Ingredients

For the pork chops:

  • 1-2 thick cut bone-in pork chops(1.5 inches thick)
  • 1 teaspoon each fennel powder coriander, & sweet paprika
  • Kosher salt
  • Avocado oil

For the sauce:

  • ¼ cup red onions finely diced
  • 1/3 cup white wine like chardonnay or pinot grigio
  • ½ cup chicken stock/broth
  • ¼ cup heavy cream
  • 1 teaspoon stoneground or Dijon mustard
  • ½ teaspoon prepared horseradish
  • 1 teaspoon freshly chopped parsley
  • Kosher salt & fresh pepper
  • Avocado oil

Instructions

  1. For the pork chops, pre-heat oven to 275F. Make the spice rub by combining the fennel, coriander, and paprika in a small bowl, mix well. Season all sides of the pork chop with a generous pinch of salt and spice rub. Let sit at room temperature for 20-30 minutes, as you never want to put cold meat into a hot oven or pan. Place the pork chop on a wire cooling rack set in a sheet tray and bake in the oven for 45 minutes, or until the internal temperature is 140F.
  2. When the pork is ready, take out from oven and preheat a cast iron pan over medium-high heat until hot, about 3 minutes. Add 1 tablespoon of oil, wait 30 seconds and add the pork chops. Use tongs to push the chop down so it makes good contact with the pan, and sear for 1-2 minutes, until deep golden brown. Flip and repeat on the second side, and then sear on the sides for 30 seconds. Remove and place pork on a clean plate loosely covered with foil and turn the pan off.
  3. Allow the pan to cool for 2 minutes then add another shot of oil along with the onions, ¼ teaspoon of salt, and a few cracks of pepper. Cook for 4 minutes then add the wine and cook until almost evaporated then add the chicken stock. Cook for 6 minutes, or until reduced by half then add the cream, mustard, horseradish, salt, and a couple cracks of pepper. Cook until sauce has thickened a bit, and the parsley and turn off the heat and check for seasoning. Adjust if necessary.
  4. Pour the sauce over the pork chop, reserving some for dipping on the side, and enjoy!

Recipe Video

Recipe Notes

Macros per pork chop w/o sauce:
542 calories
1 gram of net & total carbs(from the spices)
32 grams of fat
49.5 grams of protein
0 fiber

Macros for all the cream sauce:
332 calories
6.1 grams of net carbs
6.6 grams of total carbs
32 grams of fat
1.6 grams of protein
0.55 grams of fiber

Nutrition Facts
Baked Pork Chops
Amount Per Serving (1 pork chop)
Calories 542 Calories from Fat 288
% Daily Value*
Fat 32g49%
Carbohydrates 1g0%
Protein 49.5g99%
* Percent Daily Values are based on a 2000 calorie diet.

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