Introduction

Best Bone-In Pork Chop Recipe delivers juicy, tender meat with a beautifully seasoned crust—proof that pork chops don’t have to be dry or boring. Bone-in chops stay moist and flavorful thanks to the bone, while a quick sear followed by oven roasting locks in juices and creates a golden exterior. Simple, reliable, and deeply satisfying, this recipe is perfect for weeknight dinners or special meals alike.

Why you’ll love this recipe

Juicy, tender pork every time
Bone-in cut for maximum flavor
Simple seasoning, big results
One-pan stovetop-to-oven method
Ready in about 30 minutes

Ingredients (serves 4)

4 bone-in pork chops (1–1¼ inches thick)
2 tbsp olive oil
1½ tsp salt
1 tsp black pepper
1 tsp garlic powder
1 tsp paprika
½ tsp onion powder
Optional: fresh thyme or rosemary
Optional finishing butter: 1 tbsp

Essential Tools and Equipment

Large oven-safe skillet (cast iron preferred)
Tongs
Paper towels
Meat thermometer

Step-by-step process (detailed)

1. Bring pork to room temperature

Remove pork chops from the refrigerator 20–30 minutes before cooking. This promotes even cooking and prevents a cold center.

2. Preheat oven

Preheat oven to 400°F (205°C). A hot oven finishes the chops gently after searing.

3. Dry the pork chops

Pat pork chops completely dry with paper towels. Dry surfaces brown better and prevent steaming.

4. Season generously

Season both sides of the pork chops evenly with salt, pepper, garlic powder, paprika, and onion powder. Press seasoning gently into the meat.

5. Sear

Heat olive oil in a large oven-safe skillet over medium-high heat until shimmering. Add pork chops and sear 2–3 minutes per side until a deep golden crust forms.

6. Add aromatics (optional)

If using herbs or butter, add them to the skillet now. Spoon melted butter over the chops once or twice for extra flavor.

7. Finish in the oven

Transfer the skillet to the preheated oven. Roast 8–12 minutes, depending on thickness, until internal temperature reaches 140–145°F (60–63°C).

8. Rest

Remove pork chops from the oven and let rest 5–7 minutes. The temperature will rise slightly, and juices will redistribute.

9. Serve

Serve hot with pan juices spooned over the top.

Mistakes to avoid

Cooking straight from the fridge — uneven doneness
Overcooking — dry pork
Skipping the rest — juice loss
Thin chops — hard to keep juicy
Low heat sear — pale crust

Variations of the Best Bone-In Pork Chop Recipe

Garlic Butter — finish with garlic-herb butter
BBQ — brush with BBQ sauce during the last 5 minutes
Herb Crusted — add rosemary and thyme to the seasoning
Spicy — add cayenne or chili powder
Honey Mustard — glaze lightly before oven finish

Tips for storage & make-ahead

Refrigerate leftovers up to 3 days
Reheat gently at 325°F to avoid drying
Best cooked fresh
Avoid microwaving if possible

Frequently Asked Questions

What thickness is best?
At least 1 inch—thinner chops dry out easily.

Why bone-in instead of boneless?
Bone adds flavor and helps retain moisture.

Is pork safe at 145°F?
Yes—USDA-recommended with a rest period.

Can I grill instead?
Yes—sear over high heat, then finish over indirect heat.

Conclusion

Best Bone-In Pork Chop Recipe proves that perfectly cooked pork is all about technique, not complexity. With a hot sear, gentle oven finish, and proper rest, you’ll get juicy, flavorful chops every time—simple, satisfying, and endlessly versatile.