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This creates a delicious crust, so I don’t recommend skipping this step. This helps them cook evenly, and helps keep them nice and juicy. Bring chops to room temperature before cooking.After that, they will start to get mushy. Marinate for as long as you have time for, but no more than 24 hours.This will ensure that they cook at the same rate, so you don’t have ones that are overcooked or undercooked. Choose pork chops of a similar size and thickness.Or just use the chart above as a guide.Ĭooking pork chops isn’t hard, but use these tips for the best baked pork chops in oven! A regular instant read thermometer will work, though, as long as it gives instant readings. I recommend a probe thermometer like this, so you don’t have to monitor (it will beep when it reaches the right temperature!). (It doesn’t matter if they are pink inside or not - this is not a good indicator for pork.) However, because the temperature rises as they rest, it’s best to remove them at 140 degrees F. Oven baked pork chops are done when the internal temperature at the thickest part reaches 145 degrees F. On average, for the same thickness, baked bone-in pork chops will take 1-3 minutes longer than boneless.įor best results, use a meat thermometer to test for doneness. ![]() Pork chop bake time varies depending on their thickness and whether they are bone-in or boneless, so use the following time chart. The best way to make juicy baked pork chops is to sear them for about 2-3 minutes per side, then bake for 3-10 minutes.
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