Cooking pork chops in the oven is, in my opinion, one of the best and easiest methods to achieve consistently delicious results. It’s a hands-off approach that minimizes mess and maximizes flavor, making it ideal for busy weeknights or relaxed weekend meals.

Today, we’re diving deep into the art of baking pork chops to perfection. This detailed guide will show you exactly how to prepare easy baked pork chops that are coated in a delightful breadcrumb and Parmesan cheese crust. This crust acts as a protective barrier, locking in moisture and ensuring your pork chops are incredibly tender and juicy with every bite.

If you’ve enjoyed other pork recipes I’ve shared, such as How to Make Pork Tenderloin in the Slow Cooker and How to Make Pork Loin in the Slow Cooker, you’ll find this oven-baked method equally helpful and satisfying. My goal is always to simplify cooking, and baking pork chops delivers on that promise. And for those who are true pork chop enthusiasts, don’t forget to explore my Grilled Hawaiian Pork Chops, BBQ Baked Pork Chops, Parmesan Crusted Pork Chops, Easy Pineapple Pork Chops, and Maple Bourbon Pork Chops for more delicious variations!

These versatile baked breaded pork chops pair wonderfully with a variety of sides. Consider serving them with a bed of fluffy rice, your favorite pasta, or nutrient-rich quinoa. They are also fantastic on their own or alongside vibrant side dishes like these Mediterranean Roasted Vegetables and a refreshing Lemon Arugula Salad. The possibilities are endless!

This foolproof method works beautifully with any type of pork chop you choose, whether you prefer bone-in or boneless cuts. It’s an incredibly versatile way to prepare a hearty meal, especially during colder months when you crave comforting, warm dishes using simple, readily available ingredients.

How to Make Easy Baked Pork Chops in the Oven

Oven-baked pork chops are my go-to choice, particularly in the winter. Follow these simple steps to achieve that perfect tender, juicy pork you’ll adore:

• Step 1: Prepare the Breading Mixture. Begin by preheating your oven to 400 degrees F (200 degrees C). In a large mixing bowl, combine the panko breadcrumbs, a generous drizzle of olive oil, grated Parmesan cheese, dried oregano, dried basil, fresh chopped parsley, salt, and black pepper. Stir these ingredients thoroughly until the breadcrumbs are evenly coated with the oil and spices. This forms the flavorful crust that will make your pork chops truly special.
• Step 2: Coat the Pork Chops. Before coating, it’s crucial to pat each side of the pork chops dry with paper towels. This step helps the breading adhere better and contributes to a crispier crust. Place the chops (bone-in or boneless) into a large ziplock bag or a spacious Tupperware container. Add 2 tablespoons of water to the bag with the pork chops, then add the prepared breadcrumb mixture. Seal the bag (or container) and gently toss the pork chops, using your hands to ensure they are completely and evenly coated. If you’re cooking a large batch, work in smaller groups to prevent overcrowding and ensure all chops get a good coating.
• Step 3: Arrange on a Wire Rack. For optimal crispiness and even cooking, place a wire rack on a baking sheet. Arrange the coated pork chops on the wire rack, leaving a little space between each chop. This allows air to circulate around them, resulting in a perfectly golden and crisp crust on all sides. Optionally, sprinkle with a little extra salt, pepper, and any leftover breadcrumbs for added seasoning and crunch. While you can use a baking dish, I find that a wire rack provides superior results, ensuring both sides of the pork chops cook and crisp up uniformly.
• Step 4: Bake to Perfection. Transfer the baking sheet with the pork chops to your preheated oven. Bake until the breadcrumbs turn a beautiful golden brown and the internal temperature of the pork reaches 145 degrees F (63 degrees C) when measured with an instant-read thermometer. For ½ inch (1 cm) thick chops, this typically takes about 12-14 minutes. For 1 inch (2½ cm) thick chops, expect 20 to 22 minutes. Once cooked, remove the pork chops from the oven and let them rest for 3 minutes. This crucial resting period allows the juices to redistribute throughout the meat, guaranteeing a more tender and moist result. Garnish with fresh parsley and serve immediately with your favorite tomato sauce and pasta, or other desired side dishes.

How Long to Cook Bone-In Pork Chops in the Oven at 400°F?

A common question I receive is about the ideal baking time for bone-in pork chops. This is a crucial detail, as nobody wants dry and tough pork! The goal is always a succulent and juicy result. While both bone-in and boneless pork chops work well with this recipe, many chefs (myself included) find that bone-in chops offer a richer flavor and tend to stay juicier due to the bone’s insulation.

To guarantee a juicy, tender piece of pork, it’s essential to cook your bone-in pork chops to the correct internal temperature, not just for a set amount of time. The USDA recommends cooking pork to an internal temperature of 145 degrees F (63 degrees C), followed by a three-minute rest. At 400 degrees F (200 degrees C), bone-in pork chops typically take about 20 to 25 minutes to reach this temperature. Always remember that exact cook times will vary based on the thickness of your chops and your oven’s calibration.

How Long to Cook Boneless Pork Chops in the Oven?

As mentioned, this baked pork chop recipe is flexible enough for both bone-in and boneless cuts. When working with boneless pork chops, however, it’s crucial to pay closer attention to the cooking time to prevent them from drying out. Boneless cuts tend to cook faster and can become tough if overcooked. I generally recommend baking boneless pork chops at a slightly higher temperature, around 375°F (190°C) or even 400°F (200°C), especially if you desire a crispier exterior.

Always use a meat thermometer to check for doneness, aiming for 145°F (63°C) and then allowing for a 3-minute rest. Boneless pork chops typically require less cooking time than their bone-in counterparts due to their uniform thickness and lack of insulating bone. Refer to the chart below for guidance on cooking times based on thickness: