Baked Pork Chops on the Bone
Baked pork chops on the bone need only five store-cupboard seasonings and a hot oven, and the bone helps keep the meat tender while the outside browns. A simple rub of garlic powder, thyme, salt and pepper is pressed onto thick chops, which then bake for 25 minutes and rest briefly under foil. Allow about 40 minutes in total, and serve them with apple sauce, mash and greens.
- Total
- 40 min
- Prep
- 10 min
- Cook
- 25 min
- Serves
- 4
- Per serving
- 340kcal
Seasoning baked pork chops on the bone
A dry rub is all these chops need. Garlic powder and thyme stay on the surface of the meat without burning the way fresh garlic can, and the olive oil helps the rub brown into a thin crust. Salt the chops just before they go in, because salt draws moisture out of the surface if the meat sits for long.
Thick chops with a rim of fat are the best choice. Thin, lean ones dry out well before they colour, so ask the butcher for 2.5cm thick loin chops.
The method for baked pork chops on the bone
Tap a time to start a timer.
- Heat the oven Heat the oven to 200°C (180°C fan), gas 6, and line a baking tray with baking paper. Pat the chops dry on both sides with kitchen paper.
- Season Mix the salt, pepper, garlic powder and thyme in a small bowl. Rub the olive oil over both sides of each chop, then sprinkle over the seasoning and press it in so it sticks. Snip through the fat edge in two places to stop the chops curling.
- Bake Lay the chops on the tray in a single layer, leaving a gap between each. Bake in the middle of the oven for , until golden. The centre of the thickest part should reach 75°C on a meat thermometer, with no pink meat and clear juices. Thinner chops need less time, and thicker ones a few minutes more.
- Rest and serve Move the chops to a warm plate, cover loosely with foil and leave for . This lets the juices settle, so they stay in the meat rather than running onto the plate. Serve with the juices spooned over.
What to serve with it
Apple sauce is the traditional partner for pork, and creamy mash, buttered cabbage or green beans round out the plate. If you want a richer finish, try the pork chops on the bone with herb butter, which uses the same cut and adds melted herb butter over the top at the end.
Common problems and fixes for Baked Pork Chops on the Bone
- The chops are dry and tough.
- They were either too thin or cooked too long. Buy chops that are at least 2.5cm thick and check the temperature from the 20-minute mark, taking them out as soon as they reach 75°C.
- There is no golden crust on the chops.
- Pat them dry before oiling and make sure the oven is fully hot. For extra colour, finish them under a hot grill for 2–3 minutes, watching closely.
- The seasoning falls off in the oven.
- Rub the oil on first so the seasoning has something to cling to, and press it firmly into the meat before baking.
- The chops curl up on the tray.
- The fat edge shrinks as it cooks. Snip through it in a couple of places before baking, as in the method above.
Frequently asked questions about Baked Pork Chops on the Bone
How long do you bake pork chops on the bone at 200°C?
Bake 2.5cm chops for 20–25 minutes at 200°C (180°C fan), gas 6. Chops about 2cm thick need 18–20 minutes, and chops 3cm thick need around 28–30 minutes.
How do I know when pork chops are cooked?
They are cooked when they are steaming hot all the way through, with no pink meat and clear juices. A thermometer in the thickest part should read at least 75°C. If you are unsure, cut into the thickest part to check.
How do I stop pork chops drying out?
Choose thick, bone-in chops, do not overcook them, and rest them for 5 minutes before serving. The bone and fat edge both help keep the meat tender.
Can I keep and reheat leftover pork chops?
Yes, leftover chops keep for up to 2 days in the fridge. Reheat them covered with foil, with a splash of stock, at 160°C (140°C fan), gas 3 for about 15 minutes, until steaming hot all the way through.
How did you like the recipe?
4.6 / 5 · 29 ratings
