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The Best Thick Pork Chop Recipe | Juicy Oven Baked Bone In Pork Chops

Thick, juicy bone-in pork chops are seared for a flavorful crust and gently finished in the oven for perfectly tender, moist results. A simple spice rub and proper resting ensure big flavor and consistent doneness.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 2 pork chops

Ingredients
  

Ingredients

  • 2 thick bone-in pork chops (1.25 to 1.5 inches thick, about 12–16 oz each)
  • 1 tablespoon olive oil (plus a little more for the skillet if needed)
  • 1 teaspoon kosher salt
  • 3/4 teaspoon freshly ground black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika (or sweet paprika)
  • 1/2 teaspoon dried thyme (or Italian seasoning)
  • 1 tablespoon butter
  • 1 clove garlic, smashed (optional, for basting aroma)
  • Lemon wedge, for serving (optional)
  • Fresh parsley, for garnish (optional)

Instructions
 

Instructions

  • Bring the pork chops to room temperature for 20–30 minutes and preheat the oven to 400°F with a rack in the middle.
  • Pat the pork chops dry thoroughly with paper towels.
  • In a small bowl, mix the salt, pepper, garlic powder, onion powder, smoked paprika, and dried thyme.
  • Rub the chops on both sides with olive oil, then coat generously with the spice mixture, pressing to adhere.
  • Heat a large oven-safe skillet over medium-high heat for 2–3 minutes and add a light drizzle of oil if needed.
  • Sear the chops for 2–3 minutes per side until deeply golden brown.
  • Add the butter and smashed garlic to the skillet, tilt the pan, and baste the chops with the buttery drippings for about 30 seconds.
  • Transfer the skillet to the oven and bake for 8–12 minutes depending on thickness, starting to check at 7 minutes.
  • Use an instant-read thermometer and remove the chops from the oven when they reach 140°F in the thickest part without touching bone.
  • Transfer the chops to a plate, tent loosely with foil, and rest for 5–8 minutes to reach a final temperature of about 145°F.
  • Finish with a squeeze of lemon and a sprinkle of chopped parsley before serving.

Notes

If skipping the sear, extend oven time and expect a softer exterior. Boneless chops cook faster; monitor temperature closely. For extra juiciness, a quick brine of 4 cups water and 3 tablespoons kosher salt for 30–60 minutes works well; pat very dry before seasoning. Avoid overcrowding the pan when searing. A cast-iron skillet gives the best crust. Optional pan sauce: after removing chops, add 1/3 cup chicken broth and 1 teaspoon Dijon to the skillet, simmer 2 minutes, then swirl in 1 tablespoon butter.