Mom's Best Recipes
Recipe

Zesty Baked Pork Chops

Juicy oven-baked pork chops with a bright lemon garlic sauce and crisp, golden edges. Cozy, weeknight-friendly, and big on flavor with pantry basics.

Author By Matt Campbell
4.8/5
Juicy baked pork chops in a white baking dish with lemon slices, herbs, and a glossy pan sauce
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Pork chops have a reputation problem, and honestly, they earned it. One minute they are fine, the next minute they are dry enough to squeak. This recipe fixes that with two things I trust more than my own sense of timing on a busy weeknight: a quick brine and a punchy, buttery lemon-garlic sauce.

These zesty baked pork chops come out tender, seasoned all the way through, and finished with crisp edges that make you want to “just taste” one more bite while you are standing at the counter. It is comforting, cozy, and still bright enough to feel like you did something special, even if you are wearing sweatpants.

Two thick pork chops resting in a glass bowl of light brine on a kitchen counter

Why It Works

  • Juicy chops, not dry ones: A short brine helps the meat hold onto moisture while it bakes.
  • Big flavor with easy ingredients: Lemon, garlic, Dijon, and a little butter make a sauce that tastes like you tried harder than you did.
  • Crisp edges without frying: A quick sear (optional but worth it) plus a hot oven gives you that golden bite.
  • Weeknight timing: You can brine while you prep sides, then the oven does the rest.

Pairs Well With

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Storage Tips

Refrigerate

Cool leftovers, then store pork chops and any sauce in an airtight container for up to 3 to 4 days.

Reheat without drying out

  • Oven (best): Put chops in a small baking dish with a splash of broth or water, cover with foil, and warm at 325°F until heated through.
  • Microwave (fast): Slice the chop, spoon sauce over top, cover, and heat in short bursts. Slicing helps it warm evenly.

Freeze

Freeze cooled chops (with sauce if you have it) for up to 2 months. Thaw overnight in the fridge before reheating.

Make ahead

You can brine the chops earlier the same day (keep them refrigerated), and you can whisk the sauce ingredients (lemon zest and juice, Dijon, honey, broth) together ahead of time. Then all you have to do is melt butter, bloom the garlic briefly, and whisk it all in.

Common Questions

What kind of pork chops work best?

Bone-in, 1 to 1 1/2-inch thick chops are the most forgiving and stay juicy. Rib chops tend to be the most tender, loin chops are lean (watch the temp), and sirloin chops can be a little tougher and may need an extra minute or two. Boneless works too, but it cooks faster, so start checking early.

Do I have to brine?

No, but it is the easiest insurance policy. Even 20 to 30 minutes makes a noticeable difference in tenderness and seasoning.

What internal temp should I aim for?

For juicy pork that is also food-safe, aim for 145°F with at least a 3-minute rest. If you want a little more cushion, pull the chops at 140 to 142°F, then rest 5 to 8 minutes until they reach 145°F.

Can I skip the skillet sear?

Yes. The sear adds extra browning and flavor, but you can bake only. If you bake only, use a preheated sheet pan or a hot baking dish to help the exterior color.

My sauce broke or looks greasy. How do I fix it?

Whisk in 1 to 2 teaspoons warm water or a small splash of broth to bring it back together. Keep it warm, not boiling, once the butter is in. If your skillet had a lot of fat from searing, pour off the excess before you start the sauce.

I started making pork chops like this when I got tired of the dinner roulette. You know the one. You do everything “right,” then you cut in and it is somehow both cooked and still disappointing. The first time I added a quick brine and that lemony Dijon pan sauce, it felt like a cheat code. Now it is one of my go-to cozy meals because it tastes like comfort food but still has that bright, wake-you-up zing that makes the whole plate feel alive.