How to Bake Pork Chops in the Oven So They Are Tender and Juicy

Thick-cut, bone-in pork chops turn out juicer than thin-cut, boneless pork chops, which are easy to dry out by overcooking. When you cook pork chops, there is no need to buy huge, 10- or 12-oz chops. A 3-oz pork chop is an ideal serving size, with 197 calories and 9 g of fat. If you can only find large pork chops, buy the 6-ounce size and cut them in half. A 3-oz pork chop contains 27 g of protein and is a good source of thiamine and riboflavin.

Step 1

Wash the pork chops under cold running water. Pat dry with paper towels.

Step 2

Heat the olive oil in a large ovenproof skillet over medium heat. Preheat the oven to 350 degrees F.

Step 3

Sprinkle the pork chops on both sides with salt, pepper, rosemary, sage, marjoram and garlic powder. Place the pork chops in the skillet.

Step 4

Cook the pork chops for about 5 minutes per side, or until they are a nice, brown color on each side.

Step 5

Add the wine and apple cider to the pan. Stir to deglaze the pan.

Step 6

Cover the skillet tightly with tin foil and place in the oven.

Step 7

Bake the pork chops for 1 hour, or until fork-tender. Serve immediately.

Things You'll Need

  • 4 center cut pork chops, 3-oz each, 2-inches thick

  • Paper towels

  • 2 tbsp. extra-virgin olive oil

  • Large oven-proof skillet

  • 1 tsp. salt

  • 1 tsp. ground black pepper

  • ½ tsp. dried rosemary

  • 1 tsp. dried sage

  • ½ tsp. dried marjoram

  • ½ tsp. garlic powder

  • ½ cup red wine

  • ½ cup apple cider

  • Tin foil


Serve with baked sweet potatoes, apple sauce and steamed green beans for a complete meal.

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