These no-mess baked pork chops take just 25 minutes to make. They’re finished with an easy tangy-sweet apple cider glaze, perfect for slathering on those juicy, tender chops, making them a favorite weeknight meal!
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Pork chops are a great meal on a budget, but most of the time, recipes call for grilling or pan searing them (AKA a mess!). These pork chops are baked in the oven for only a few minutes at a high temperature, which yields juicy, tender pork chops every time. Less mess, less time, along with a sweet and tangy apple cider glaze that will be done by the time the chops come out of the oven, equals one happy cook and weeknight dinner served in less than 30 minutes! There’s nothing I’m not loving about that!
If you’re more of an air fryer queen (or king), try my popular Air Fryer Pork Chops that are juicy on the inside with a caramelized crust on the outside. I’m drooling just thinking about them…
Why You’ll Love These Baked Pork Chops
- It’s a speedy 25-minute recipe.
- They come out juicy and tender every time, just like my Baked Chicken Breast Recipe!
- You need only 4 ingredients (plus salt and pepper)!
- Top your chops with a super easy, luscious apple cider glaze.
- Don’t want the glaze? This recipe is the perfect blank slate for your favorite spices and seasonings! Get inspired by the spices on my Beef Brisket in the Oven and this easy Lemon Pepper Chicken Recipe.
Watch How to Make Them
How to Bake Pork Chops
This recipe is about as easy as they get! Full instructions are in the recipe card below; this is just an outline.
Step 1: Pour apple cider into a large pan. Bring to a boil, and then reduce heat to medium-high, maintaining a low boil. Skim off most of the foam on the top of the cider when it forms. Let reduce for 22-27 minutes, stirring occasionally.
Step 2: While reducing, marinate the pork chops in apple cider vinegar, salt and pepper for 5 minutes. Place pork chops on a baking sheet and season again with salt and pepper.
Step 3: Bake at 425℉ for 12-15 minutes until the internal temperature reaches 145℉.
Step 4: The glaze is done when it bubbles rapidly and it’s about as thick as maple syrup (after 22-27 minutes).
Step 5: Remove from heat and stir in a tablespoon of butter. Season with salt and fresh herbs if desired. Serve slathered on pork chops.
How Long to Bake Pork Chops
For 1-inch thick boneless pork chops, bake for 12-15 minutes at 425℉. Do not overbake! For bone-in pork chops, the bake time may be a few minutes longer.
High heat is key to lock in those juices, keeping your pork chops extra tender. The USDA recommends that pork be cooked to an internal temperature of 145℉, followed by a 3-minute rest. To accurately test the doneness of the chops, it’s best to insert a meat thermometer from the side rather than the top. Insert the thermometer probe horizontally into the thickest part of the chop, making sure it goes into the center!
My Pro Tip
Tips for Success
Bake at high heat (425℉) to lock in those juices!
Don’t overbake pork chops. There’s honestly nothing worse than an overcooked chop. They’ll get very tough and chewy.
Buy 1-inch thick boneless chops to ensure this recipe is accurate!
Let the pork chops rest for just 3-5 minutes before enjoying, slathered in the glaze.
Recipe Variations
Not feeling the glaze? Instead of the apple cider glaze, try these other seasonings and sauces for your chops:
- Herb-crusted: coat in rosemary, thyme, garlic, and lemon zest with a little olive oil.
- Maple Dijon: brush with Dijon mustard, maple syrup, and apple cider vinegar.
- Garlic parmesan: coat with minced garlic, parmesan cheese, breadcrumbs, and a little melted butter.
- Smoked paprika: rub with smoked paprika, garlic powder, cumin, and olive oil.
- Your favorite marinade or seasoning!
Serving Suggestions
Whether you’re looking for a veggie or a starch, here are some of my favorite side dishes to serve with baked pork chops!
Frequently Asked Questions
I don’t recommend using thin pork chops. They tend to overbake quickly. This recipe is for 1-inch thick boneless pork chops.
Don’t trim the fat off the chops before baking. The fat helps lock in the juices. Feel free to trim the fat after the chops have cooked!
I don’t recommend baking pork chops ahead. They dry out when reheated.
I don’t recommend freezing pork chops that are already cooked since they dry out when reheated.
More Pork Recipes You’ll Love!
Easy Weeknight Dinners
Juicy Grilled Pork Tenderloin (Easy)
Easy Weeknight Dinners
Crispy Pork Milanese (With Salad!)
If you’ve tried this Baked Pork Chops Recipe or any other recipe on my website, please let me know in the comments below. I love hearing from you. Please consider leaving a 🌟 star rating while you are here!
Juicy Baked Pork Chops (With Glaze!)
Ingredients
- 4 boneless pork chops, each 1 inch thick
- 3 cups apple cider
- ⅓ cup apple cider vinegar
- 1 tablespoon butter
- Salt and pepper, to taste
- 2 sprigs fresh thyme or a few sage leaves, optional
Instructions
- Preheat oven to 425℉. Pour apple cider into a large pan. Bring to a boil, and then reduce heat to medium-high, maintaining a low boil. Skim off most of the foam on the top of the cider when it forms. Let reduce for 22-27 minutes, stirring occasionally.
- While reducing, marinate the pork chops in apple cider vinegar, salt and pepper for 5 minutes.
- Place pork chops on a baking sheet and season again with salt and pepper. Bake for 12-15 minutes until the internal temperature reaches 145 degrees. Do not overbake!
- The glaze is done when it bubbles rapidly and it’s about as thick as maple syrup (after 22-27 minutes).
- Remove glaze from heat and stir in a tablespoon of butter. Season with salt and fresh herbs if desired. Serve right away on top of the chops!
Video
Notes
- You must use a large pan to reduce the apple cider. Otherwise, it will take a very long time to reduce.
- Bone-in pork chops may take a few minutes longer.
- If pork chops are not 1 inch thick, bake times will vary.
- The glaze will thicken and become more jelly-like as it cools. I recommend serving the glaze right away! If the glaze solidifies too much as it cools, microwave for a few seconds to loosen.
- This recipe makes roughly 1/3 cup of glaze. Using less or more apple cider will change the boil time.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I was skeptical that ANY pork chops would be flavorful without being pan seared. But after trying this recipe I was proven wrong. Delicious!
It really is so delish! I’m glad you enjoyed!
Grace
I really am not a fan of pork chops. Always dry and tasteless. I decided to try this recipe because the idea of the sauce really appealed to me. I am really glad I did give the recipe a try! These chops were juicy and delicious, and the sauce added a special tasty touch. They will be a regular in my household from now on!
I am not typically a fan either, but I agree the sauce makes these! Thanks for your review ๐
Grace
These pork chops are to die for! So easy and juicy…and that glaze!
Oh I SO agree!!
Grace