Baking pork chops in the oven is about as easy as a dinner meal can get! We love a good bone-in ribeye chop! Start by searing the juices in by cooking in a skillet for two minutes per side. Transfer to a baking sheet and cook for about 6-8 more minutes in a 425 degree oven until the internal temperature reaches 145 degrees F. Rest three minutes and serve with your favorite sides.
Roasting, very similar to baking, is a method of cooking pork in the oven in a shallow, uncovered pan, and without adding liquid to the pan. Any cut of pork can be roasted at 350° F unless otherwise noted.
Baking Pork Tips
- Using the drippings from the roasted meat will provide great flavor when making a stock, gravy or sauce.
- When placing a thermometer in the meat to check for doneness, be sure that the stem of it is not touching a bone because this can result in a false reading.
- Do not use sharp utensils that may pierce the meat when trying to turn it because piercing allows valuable juices to escape. Use other utensils, such as wooden spoons and spatulas for turning the meat.
- A roast with a bone in it will cook faster than a boneless roast because the bone will conduct heat faster than the meat.
- For a crisp surface, be sure the oven is fully preheated before placing the pork in it and do not cover the meat while roasting.
Recommended Baking Cuts
- Pork Chops
- Loin Roast