Easy Baked Pork Chops

Frequently Asked Questions

How thick should my pork chops be?

Can I add veggies?

How long do I need to bake pork chops?

What is the safe internal temperature for pork?

Visual Guide to Making Baked Pork Chops

A collage of process shots showing how to make baked pork chops from start to finish.

Pork Chop Cuts

Pork chops, a favorite cut from the loin of the pig, come in various forms, each offering its distinct taste and texture. The most common types include:

Rib chops, which boasts a tender texture due to its location near the rib with a noticeable bone along one side.
Center-cut or loin chop, recognized by the T-shaped bone dividing the loin meat from the tenderloin, offering a balanced blend of meat and fat.
Sirloin chop, which is meatier and located closer to the rear.
Shoulder or blade chop, a flavorful cut with marbling and connective tissue.

The choice between bone-in and boneless is often based on personal preference and the desired cooking method.

Bone-in chops tend to retain moisture better and can be more flavorful due to the bone marrow’s contribution during cooking
Boneless chops provide ease of eating and consistent meat thickness, making them a favorite for recipes that require even cooking.

When at the store or butcher, choose pork chops that are pinkish-red in color with a bit of marbling. Avoid those that look dry or have a gray hue. The meat should feel firm to the touch.

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