Heat the oven to 375 degrees Fahrenheit (190° C). Set the chops aside to rest for 30 minutes. Take the pork chops out of the refrigerator and season on both sides with salt and pepper - we use just less than 1/4 teaspoon of fine salt per pork chop. For a side salad, try our creamy cucumber salad, this easy chickpea salad, or our simple quinoa salad.This 10-minute lemon garlic bok choy is a reader favorite.Since the oven is on, try roasted broccoli, roasted cauliflower, or these honey roasted carrots.Mashed potatoes or for a low-carb option, try mashed cauliflower.Here’s a list of our favorite sides to serve them with: Thanks to the fact that pork chops are lean and affordable, we cook them quite a bit. If you do not have a thermometer, you will know they are done if the juices run clear when cutting into the chops. Pork is done when the internal temperature reaches 145 degrees Fahrenheit. Thinner chops will cook much quicker, and thicker (or bone-in) chops may take a few minutes longer - a temperature thermometer is your best bet for checking doneness. That said, they won’t need very long in the oven.įor example, boneless pork chops about 1-inch thick will need a 2 to 3 minute sear in the skillet and then 8 to 15 minutes of bake time in the oven. The cook time for baked pork chops will vary depending on how thick your chops are. How Long Should I Cook Pork Chops in the Oven? If you can buy bone-in chops, do it! The bone helps reduce the chance of overcooking, and personally, I think the result tastes better than boneless pork chops. To prevent overcooking, choose pork chops that are at least 1-inch thick. Pork is easy to overcook, and when that happens, the results are less than ideal.
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When it comes to baking pork chops, the thicker, the better. (Here’s our homemade taco seasoning blend.)
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Combine one teaspoon of everything listed, except use only 1/2 teaspoon of smoked paprika and 1/2 teaspoon of black pepper.
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