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what temp to cook pork chops in oven

For juicy, safe pork chops in the oven, bake them at 375–425°F (190–220°C) and cook until the center reaches 145°F (63°C), then let them rest for a few minutes before serving.

Ideal oven temperature

Most reliable recipes today use a fairly hot oven so the chops cook through without drying out.

  • 375°F (190°C): Gentle, even baking; good if you’re nervous about overcooking.
  • 400°F (200°C): Very common for baked pork chops, often done in about 15–25 minutes depending on thickness.
  • 425°F (about 220°C): Used when you sear on the stove first, then finish quickly in the oven.

A simple one-pan, no-sear method that’s popular right now: season chops, bake at 400°F (200°C) until 145°F inside, rest 5–10 minutes.

Internal temperature (the real key)

The best way to avoid dry pork chops is to cook by internal temp, not time.

  • Target internal temp: 145°F (63°C) at the thickest part of the chop.
  • Let rest: 5–10 minutes so the juices redistribute.
  • If you hate any pink at all, some cooks go up to 150–155°F, but above that they dry out fast.

Think of the oven temp (375–425°F) as the “speed,” and 145°F inside as the “finish line.”

Quick timing guide (story-style)

Imagine it’s a weeknight: you’ve got 1-inch-thick, boneless chops on the counter.

  1. You heat the oven to 400°F.
  2. You pat the chops dry, rub with oil, salt, pepper, maybe paprika or garlic powder.
  1. Onto a baking sheet they go, into the hot oven.
  2. Around the 15-minute mark, you check with an instant-read thermometer; they hit 145°F somewhere between 15 and 25 minutes depending on thickness and your oven.
  1. You pull them out, tent with foil, and let them rest while you plate sides.

Result: tender, slightly juicy pork chops instead of the dry “shoe leather” many people remember from long-ago overcooked pork.

Mini FAQ

  • Bone-in vs. boneless? Both work at 375–425°F; bone-in may take a few extra minutes to reach 145°F.
  • Do I need to sear first? Not required. Many modern recipes skip searing and just bake at 400°F until 145°F. Searing first, then finishing at 400–425°F, adds extra flavor.
  • Is a little pink okay? Yes—145°F with rest time is the current guideline for safe, juicy pork chops.

TL;DR: Set your oven around 400°F (200°C), bake pork chops until the center hits 145°F (63°C), then rest 5–10 minutes for juicy results.