Oven Baked Pork Chops are brushed with a quick garlic Dijon coating and baked at 425°F until juicy and golden. Boneless chops are ready in about 15 minutes, with no breading and no stovetop mess.

Some nights dinner needs to be simple, and these oven baked pork chops are what I make when I want a real meal without the work. There is no breading and no searing. I stir together a quick garlic Dijon mixture, brush it over the pork chops, and slide the pan into a hot oven. About 15 minutes later, dinner is on the table.

 

This is one of my most trusted weeknight recipes because the timing is so reliable. At 425°F, 1-inch boneless pork chops are done in about 15 minutes, and 1-inch bone-in chops take about 22. Grab a meat thermometer, pull them at 145°F, and you get tender, juicy pork chops with a little golden color on top every single time. Add a side of Homemade Applesauce if you are in a cozy mood, or Roasted Carrots for something colorful on the plate.

How Long To Bake Pork Chops

Bake pork chops at 425°F. 1-inch boneless pork chops take about 15 minutes, and 1-inch bone-in pork chops take about 22 minutes. They are done when an instant-read thermometer in the thickest part reads 145°F. Let them rest for 3 minutes before serving.

Pork Chop	Thickness	Oven Temp	Bake Time	Done At
Boneless	1 inch	425°F	About 15 minutes	145°F
Bone-in	1 inch	425°F	About 22 minutes	145°F

Thickness matters more than anything else. Thinner chops will be done sooner, so start checking with a thermometer a few minutes early. Thicker chops will need extra time. The thermometer, not the clock, is what tells you they are ready.

Ingredient Notes

• Pork Chops – I use 1-inch thick boneless pork chops. Thicker chops have more flavor and are harder to overcook than thin ones. Bone-in chops of the same thickness work great too; they just need about 22 minutes.
• Olive Oil – Helps the coating stick and keeps the outside of the pork from drying out.
• Dijon Mustard – Adds tangy flavor and helps the seasoning cling to the pork chops.
• Garlic – Fresh minced garlic gives the best flavor.
• Dried Oregano – Adds an easy herby note without needing fresh herbs.
• Salt and Black Pepper – Simple seasoning that lets the pork shine.

How To Make Oven Baked Pork Chops

• Mix the coating – In a small bowl, stir together the olive oil, Dijon mustard, garlic, salt, oregano, and black pepper until well combined.
• Coat the pork chops – Brush the mixture evenly over both sides of the pork chops, then place them in a single layer in an oven-safe baking dish.
• Bake – Bake 1-inch boneless pork chops for about 15 minutes, or 1-inch bone-in pork chops for about 22 minutes, until a meat thermometer in the thickest part reads 145°F.
• Rest and serve – Let the pork chops rest for a few minutes before serving so the juices stay in the meat.

Recipe Tips

• Use a meat thermometer – Pull the pork chops when the thickest part reaches 145°F. This is the easiest way to avoid dry pork.
• Don’t skip the rest – A few minutes of resting keeps the juices from running out when you cut into them.
• Buy thicker chops – Thin chops dry out quickly in a hot oven. Look for chops about 1 inch thick.
• Pound uneven chops – If one side of a chop is much thicker than the other, use a meat mallet to even it out so it cooks evenly.
• Keep them in a single layer – Crowding or overlapping the chops makes them cook unevenly.
• Line the baking dish – Parchment paper or foil makes cleanup even easier.

Variations

Bone-in pork chops – Use 1-inch bone-in pork chops and bake at the same 425°F for about 22 minutes, until they reach 145°F.

Swap in fresh herbs – Use fresh oregano, thyme, or rosemary if you have them on hand for an extra burst of flavor.

Add a little heat – A pinch of red pepper flakes in the marinade gives the pork a subtle kick without overpowering it.

Make it a sheet pan dinner – Add sliced potatoes, carrots, or green beans to the dish to roast alongside the pork. Depending on the vegetables used, you will want to start them before the pork, so they are all done at the same time and your pork doesn’t dry out.

What To Serve with Pork Chops

• Loaded Baked Potato or Crispy Smashed Potatoes
• Broccoli Rice Casserole or Mushroom Rice Pilaf
• Sauteed Asparagus or Roasted Carrots
• Homemade Applesauce for a classic pork chop pairing
• Brown Gravy spooned over the top

Storage & Reheating

• Fridge – Store leftover pork chops in an airtight container in the refrigerator for 3 to 4 days.
• Reheat – Warm them covered in a 325°F oven with a splash of broth until heated through, or in the microwave at reduced power. Reheating gently keeps them from drying out.
• Freezer – Wrap cooked pork chops tightly and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

More Delicious Pork Recipes

• Mongolian Pork
• Mississippi Pork Roast
• Pulled Pork Sliders
• Crispy Pork Cutlet
• Air Fryer Boneless Pork Chops