Pork chops: Do your best to purchase chops that are at least 1-inch thick.Scroll down to the printable recipe card at the bottom of this post for quantities! Here is a visual overview of the ingredients you’ll need for this recipe. And the upsides are huge: searing delivers the best flavor and texture, in the form of a browned crust that you simply can’t replicate with baking alone, as well as a faster overall cooking time, because the chops get a significant head start on the high heat of the skillet.

The value equation is clear: a quick sear takes minimal effort, and if using any oven-safe skillet, no extra dishes. It’s true you can make a good pork chop that way, but the quick step of searing - that is to say, browning the outside of the chops briefly over high heat on the stovetop, before cooking through in the oven - delivers so much for so little, and is what will make your protein great. Lots of recipes claim you can make a good pork chop by baking alone.

They can be bought ahead and kept in the freezer for a long time, pair well with just about any vegetables or side dish, and best of all, are very, very simple to make in a delicious way! For the best texture, sear and bake Pork chops are such a great menu item for those nights when you’re not sure what to make or need something super quick and easy to prepare at the last minute. Best of all, you just need pantry staples and about 5 minutes of prep work! Easy to make and flavorful, with a beautiful golden crust and tender, juicy interior, these Baked Boneless Pork Chops are simply the best oven-baked pork chops you’ll ever have.

Juicy bone in pork chops in oven