Real Recipes From Real Home Cooks ®

moist and tender baked pork chops

(9 ratings)
Blue Ribbon Recipe by
Jolene Kath
Seattle, WA

My husband loves pork chops again. He didn't like pork chops because they were always served to him dry and tough. That is until he got to sample mine. They always come out moist and tender. We have these at least two or three times a month.

Blue Ribbon Recipe

You'll never think boneless pork chops are dry after trying this recipe. Simply seasoned, you only need a few ingredients to make these pork chops. Searing them gives the pork chops a little color. The steam when baking them in the oven makes the pork chops tender and super juicy. This recipe also makes a thin, flavorful gravy you can drizzle over rice or mashed potatoes when serving.

— The Test Kitchen @kitchencrew
(9 ratings)
yield 4 serving(s)
prep time 5 Min
cook time 2 Hr
method Bake

Ingredients For moist and tender baked pork chops

  • 4
    boneless, pork chops, ~1 inch thick
  • 1/2 tsp
    black pepper
  • 1 tsp
    seasoning salt
  • 1 tsp
    garlic powder
  • 1 tsp
    onion powder
  • 1 - 2 Tbsp
    olive oil
  • 1/2 - 1 c

How To Make moist and tender baked pork chops

  • Black pepper, seasoning salt, garlic, and onion powder in a bowl.
    Preheat oven to 300 degrees. Mix together black pepper, seasoning salt, garlic, and onion powder.
  • Seasoning sprinkled over the pork chops.
    Rub evenly all over each pork chop. (Season to your taste. My husband doesn't like his as salt so I season his less.)
  • Pork chops in a hot skillet with oil.
    Heat olive oil in a frying pan over med-high heat. Lay pork chops on a pan and allow to sear for 2 minutes without moving them.
  • Browning second side of the pork chops.
    Flip the pork chops over and allow to sear for 1 minute longer.
  • Pork chops in a baking dish with water.
    Remove pork chops and place them in an oven-safe baking dish. I use a 19 x 13 pyrex baking dish. Pour in the water. You will want the water to come about 1/3 the way up the pork chop.
  • Baking dish covered in foil and placed in the oven.
    Cover the baking dish tightly. I use tinfoil and seal the sides very tight. Place in preheated oven.
  • Pork chops after they've baked with their juices.
    Bake for 1 1/2 to 2 hours. Your pork should be at 160 degrees when done. I would not check until at least 1 1/2 hours have passed. You will let out all the steam that is keeping the chops moist. The juices in the baking dish make a wonderful gravy.