Here’s a reminder that overcooking pork chops is a cardinal sin in my kitchen! I don’t know where we got in the trend of cooking the heck out of pork in the US, but it happens more times than not, and the result is a dry, chewy, ruined piece of meat that no one should have to choke down.
You can easily reach a very safe 145F internal temperature when baking by using a probe or thermometer, but here’s the part many home cooks miss… You have to stop cooking about 5 degrees LESS than your target temperature. During the resting period the internal temperature will continue to rise about 5 degrees where it will peak. 5 degrees makes quite a difference in the level of doneness, so try to be vigilant and be sure you know your target temp as well as the cut-off.
Last night I made some center-cut chops that were absolutely perfect – juicy, tender, and just a hint of pink in the center. My dinner guests couldn’t believe they were eating pork that wasn’t dry as cardboard!
If you don’t have an instant read thermometer or probe, this is your sign to buy one. I’ve tried several over the years, but I keep coming back to my Thermapen One instant read thermometer by ThermoWorks. The readings are lightning-fast and dead accurate every time. You can find them here at ThermoWorks (and heads up – they’re NOT available on Amazon or eBay, so don’t get disappointed by a knock-off).
Trust me, it’s worth every penny when you’re serving perfectly cooked meat instead of leather!
The Right Equipment Makes All the Difference
Baking pork chops is simple provided you have the right equipment. Here’s what you need:
- A quality baking sheet
- A baking rack to elevate the meat
- A silicone baking mat underneath for easy cleanup
This setup from USA Pan is my go-to for perfect results every time. Check it out here on Amazon. The elevated rack allows for air flow and more even baking – similar to how you would use an air fryer – and requires no flipping during this short bake. It’s a game-changer, especially when cooking for a crowd.
Preparation Is Key
The preparation for pork chops is simple, but there’s one critical step many people miss: drying the pork chops thoroughly with paper towels before seasoning.
This step causes the juices to be trapped inside the pork chop, resulting in a tender, juicy final product. It seems like this would have the opposite effect, but it doesn’t! This is the same technique professional chefs use when searing meat – moisture is the enemy of a good sear and properly cooked meat.
Once you’ve dried the pork chops properly, add whatever dry seasonings you like. For the pork chops you see in the photos, I used:
- Sea salt
- Black pepper
- Onion powder
- Dried parsley
Make sure you season all sides of the pork, then place them on the baking rack with some space between them to allow for even cooking.
Choosing the Right Cut
Though you can use any thickness of pork you like, I recommend not using pork chops less than three-quarters of an inch thick for baking. Thinner cuts tend to dry out before they develop good flavor.
Boneless chops tend to cook faster than bone-in chops, and they also cook more evenly. If you’re new to cooking pork, boneless center-cut chops are the most forgiving place to start.
I like to cook my pork to a peak internal temperature of 145°F. You can safely cook them a little more rare, but I find that this medium level of doneness works for most everyone. This temperature guideline also works for pork loins and other cuts of pork. I recently used pork loin cooked this way to make the meat filling for tacos, and they turned out really, really well.
Perfect Baking Temperature
375°F is the baking temperature that I use most often for pork. You can cook them lower and slower, or hotter and faster, but I find that the texture turns out best at 375°F.
Timing Your Cook (With a Grain of Salt)
I’m going to offer you some advice about how long you should bake, but this is very general, so take it with a grain of salt.
I usually do a fairly large amount at once – no less than 4 or 5 lbs at a time. Not everyone will cook quite so much, and some people will cook more. I have a large family, so making more than average is required for us.
With this volume, I find that it takes approximately one minute per 5 degrees in temperature rise, but you have to take the starting temperature of the pork into consideration. Let’s say it’s fresh out of the refrigerator when you first start. While you are drying and seasoning, the temperature will raise slightly to somewhere around 50 degrees from refrigerator temperature of around 40 degrees.
It’s unlikely that the pork chops will bake in less than 15 minutes, so that is exactly when I would first check the temperature. Choose a spot near the center and not touching any bone or the baking rack itself when checking the internal temperature – otherwise you’ll get a false read.
Temperature increases are not in a straight line, so it takes a little while for it to ramp up. For you sciencey folks, the temperature will rise more slowly at the beginning and more quickly at the end up to a certain point where it will peak.
The ambient temperature of the oven definitely affects how quickly you reach your target temperature, as does the placement of the pork. You can assume that I mean the center of the oven for placement. I know that doesn’t take into account the possibility of two racks being used. For you curious ones, the top rack will finish before the rack underneath it in this scenario, and you will have to remove the top pieces first and allow more time for the lower rack to reach its target.
The Critical Resting Period
The next very important step is resting the cooked meat. If you try to cut right in, you will break the seal and your meat will lose juiciness and tenderness. It must rest about 10 minutes for the optimal result. Impatience will cause you pain. You’ve waited this long, so what’s a few more minutes to get a better result?
I don’t like wasting foil because it’s expensive these days, and you likely have a perfect environment sitting right on your countertop… the microwave! Simply place your chops on a dish that can collect a little bit of juice, stick it in the microwave uncovered, and close the door.
What that does is it traps the moisture that will try to escape and slows down cooling to a minimum while it rests. You don’t have to warm up the microwave or turn it on at all – just use a tool that you already have as a draft-free resting place.
Finishing Touches
While your meat is resting, this is a great time to finish up on any sides or sauces you might have been working on while the pork chops were baking. Freshly steamed vegetables are an excellent pairing, as well as rice, corn, or mashed potatoes for your starch.
If you plan to use the meat for another purpose like the filling for tacos, prepare some sautéed peppers and onions to toss the sliced meat in and meld the flavors together. Don’t be tempted to cook it any longer – the meat will tighten up and be tough if you do. Adding it to a warm pan or dish that has sautéed vegetables won’t have this negative effect.
Final Thoughts
Remember, the key to perfect pork every time comes down to three things:
- The right equipment (don’t forget that Thermapen thermometer!)
- Proper preparation (dry those chops!)
- Respecting temperature and resting time
Master these elements, and you’ll never serve dry, overcooked pork again. Your family and dinner guests will think you’ve been holding out on them all these years!
What’s your favorite way to serve pork chops? Let me know in the comments below!
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