Bone-In Pork Chops

By Christie Matherne Jump to Recipe

Embrace the comfort of home cooking with this mouthwatering and simple recipe for Bone-In Pork Chops. It’s brimming with classic flavors and savory goodness!

Pork chops were a mainstay in my parents’ home when I was growing up, so I’ve always loved them. They’re cheap, easy to cook, and easy to season well. I can easily recognize why my parents were always cooking them! But they only ever cooked them one way: a quick pan sear followed by a long braise with liquid and onions.

Now, I never complained about my parents’ steadfast and consistent pork chop recipe. It was plenty delicious, and my sisters and I always scarfed it down. But guys, there’s a whole world of pork chop cooking methods out there.

This recipe for bone-in pork chops resulted in the first pork chop that ever blew me away. These chops are first seared in a pan on the stove, then transferred to a hot oven to roast uncovered, in butter and their own juices, resulting in a lovely browning all around the chops. The flavors of rosemary, paprika, and thyme intermingle with the succulent flavor of the browned pork. It’s nothing short of incredible, and it’s just a simple pork chop! You can whip this up in less than an hour. Pair it with a vegetable side, and you have a perfect, restaurant-quality dinner.

Get perfect bone-in pork chops every time

• Option to create a little more moisture: I like to cover the pork chops with foil at the beginning of the cook to create a little steam pocket and to allow a little more liquid to collect in the pan. Then, remove the foil and let it continue baking.
• Cook your chops to a safe temperature: Get out that meat thermometer. Make sure your pork is cooked to an internal temperature of 145°F.
• Don’t forget to rest: Make sure to let your pork chops rest for a few minutes after cooking. This helps the juices redistribute throughout the meat.

How do I store leftovers?

Let your leftover pork chops cool completely, then transfer them to an airtight container and store in the fridge for up to 4 days. You can also freeze them in a freezer-safe container or bag for up to 3 months. Let them thaw in the fridge overnight before reheating. When you’re ready to eat, place them in the oven on low (around 275°F) until they’re nice and warm, or zap them in the microwave. Take care not to overheat them so they don’t dry out.

Serving suggestions

Pork chops are a great main dish, and you can easily make a complete meal by adding a few simple sides. Whip up some Mashed Red Potatoes, Parmesan Roasted Asparagus, or a classic Caesar Salad as companions. Drizzle any leftover sauce from the pan on top of the chops to give them that extra juicy edge!

Bone-In Pork Chops

Christie Matherne

5 from 5 votes

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Prep Time 5 minutes mins

Cook Time 21 minutes mins

Resting Time 5 minutes mins

Total Time 31 minutes mins

Course Main Course

Cuisine American

Servings 4

Calories 376 kcal

Ingredients

  

1x2x3x

• 2 teaspoons paprika
• 1 teaspoon thyme
• 1 teaspoon mustard powder
• ¼ teaspoon salt
• ½ teaspoon ground black pepper
• 4 bone-in pork loin chops
• 1 tablespoon olive oil
• 2 tablespoons butter
• 2 sprigs rosemary

Instructions

 

• Preheat the oven to 375°F. While the oven is heating, mix the paprika, thyme, mustard powder, salt, and pepper together in a small bowl.
  
• Pat the pork chops dry with a paper towel and then sprinkle the seasoning over the pork chops. Rub the seasonings in to ensure even coverage.
  
• Heat a cast iron pan to medium-high heat, then drizzle in the olive oil. Brown the chops for about 2-3 minutes on each side, using tongs to turn them.
  
• Add the butter and rosemary to the pan and place the pan into the oven to bake for 12-15 minutes. Remove from the oven, spoon the butter over the chops again, and let the chops rest for 5 minutes before serving.
  

Nutrition

Calories: 376kcalCarbohydrates: 1gProtein: 35gFat: 25gSaturated Fat: 9gSodium: 285mgFiber: 1g

Keyword bone in pork chops

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