How to Bake Pork Chops

By Freya Burg for Food Network Kitchen.

Pork Rib Chops

Think of this pork chop at the ribeye steak of pork. It can be on the bone or off the bone, and just like a ribeye, it’s marbled and will be the juiciest loin chop you can buy. On the bone chops will stay a bit juicer when baking, as the bone acts an insulator for that side of the chop. A rib chop can also be labeled as a center-cut rib chop, pork chop end cut, pork rib cut chop, rib end cut or rib pork chop.

Porterhouse Pork Chops

Just like a porterhouse steak, these pork chops have the T-shaped bone down the middle, with a round piece of pork tenderloin on one side and sirloin on the other. They are also labeled as center loin chop, center-cut loin chop, loin pork chop, pork loin end chop, loin chop, top-loin chop at the market. Like rib chops, the bone will keep the center of the chops juicer.

Boneless Pork Chops

A boneless pork chop is a slice from a pork loin, the cut you would order if you were making a pork roast. They will bake faster than the rib or porterhouse chops because the bone isn’t there to insulate them from direct heat. You might see these chops labeled as pork loin filets, center cut boneless chops or just loin chops.

Sirloin Pork Chops

Sirloin chops are from the end of the loin that’s closer to the back of a hog, where the ham is. They are the least expensive loin chops as they are made up of more than one muscle, some connective tissue and bone. They aren’t as tender as the other chops and are best prepared braised.

Pork Shoulder Chops

Pork shoulder chops are slices of pork shoulder; a cut also known as picnic ham when it’s boneless. There is more streaky fat running through the meat in these chops, and it’s not easy to get rid of it and still have a chop that’s in one piece. Pork steaks need to be tenderized (pounded with a meat mallet) before baking. They can also be baked longer than the other pork chops cuts, with an internal temp going up to 165 degrees F. Pork should chops might also be labeled as blade chops, blade steaks, pork shoulder steaks, pork shoulder blade steaks or pork steaks.

How to Bake Pork Chops

Baking pork chops is easy, but you want to be sure you’re doing all you can to keep them juicy.

1. Buy the Right Chops

When shopping, buy pork chops that are the same thickness, so they all bake at the same time.

2. Trim the Fat

Trim the fat from the outer edge of the pork chops. Fat on the inner area can stay: it will help keep the meat juicy.

3. Brine

Combine 2 tablespoons each salt and sugar in a quart of water; bring the mixture to a boil, and cool completely (it's helpful to make a brine the day before to allow it to cool). Then soak the pork chops in the brine for 30 minutes or up to 8 hours before baking. Brining will make for juicier, tastier results.

4. Season

Season pork chops with pepper and spices according to the recipe you choose, being careful to cut down on salt if you did brine the chops.

5. Let Pork Chops Come to Room Temperature

Allow the meat to come to room temperature before cooking, at least 30 minutes.

6. Bread and Bake

Breading pork chops before baking achieves an extra crispy exterior. When baking breaded pork chops, dry them well after taking them out of the brine, then bread according to the recipe directions. 

7. Or Bake Un-breaded

To bake pork chops without breading, sear them in a cast iron skillet before baking. The brown crust that develops when searing is where the great flavor comes from. Sear on each side for 2 to 3 minutes. For easy clean-up you can bake your chops right in the pan you used for searing.

8. They're Done at 62 Degrees C

No matter which way you cook your pork chops—breaded or not—they’re ready to come out of the oven when they reach 62 degrees C. Test them with an instant read thermometer inserted into the thickest part of the chop, making sure not to touch the bone.

9. Rest and Serve

Just like a steak or a roast, let the chops rest for 5 to 10 minutes before serving. During that time, the temperature will go up a bit and the chops will be just a bit pink when cut.