Pork chops are cut from the loin area of the pig. There are several ways to prepare and cook pork chops, and baking is one popular method. However, when they are baked pork chops can often be on the dry side. However, with a good selection of chops, proper preparation and just enough baking, you can enjoy pork chops that are moist and delicious.

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Choose thick porch chops rather than thin ones – at least 1 inch thick if possible. Also bone-in pork chops with some fat are less likely to dry out the boneless, nearly fat-free chops. Center-cut loin chops are the most tender.

Marinate pork chops before baking them in your preferred marinade sauce, such one made with soy sauce and brown sugar. Let the chops soak in the marinade overnight.

Coat the pork chops in a breading, using your preferred recipe instead of marinating them. Beat an egg, and cover the meat in the egg before breading them.

Soak pork chops in brine as an alternative to marinating and breading them. Brine is made from water, salt, sugar and several other chosen spices to add flavor to the meat. Soaking pork chops in brine will swell them with water so they can remain tender, and are less likely to dry out during the baking process.

Avoid over-baking pork chops. All the bacteria is killed when the inside temperature of pork chops reaches 160 degrees F. Some people like the pork slightly pink at 150 degrees F. At this temperature trichinosis is killed, but not salmonella.


  • In general, it will take about 15 to 20 minutes to bake pork chops in an oven preheated to 375 degrees F, but temperatures and cooking time varies among recipes.