Baked Pork Chops with Italian Seasoning

Juicy bone-in pork chops coated in a savory blend of Italian seasoning, garlic powder, and paprika, then seared to golden perfection and baked until tender. The butter-rosemary basting creates an incredibly flavorful finish that pairs beautifully with mashed potatoes or roasted vegetables.

Prep Time15

Cook Time20

Brining Time1

Total Time1 35

Course: Dinner, Lunch, Main Course

Cuisine: American, Italian

Keyword: baked, baked pork chops with Italian seasoning, comfort food, pork, Savory

Servings: people

Calories: 415kcal

Author: Vanjo Merano

Cost: $

Equipment

1 Cast iron skillet Oven-safe for searing and baking
1 Meat thermometer For checking internal temperature

Ingredients

For the pork chops:

2 lbs bone-in pork chops
2 tablespoons olive oil
½ teaspoon ground black pepper
2 teaspoons Italian seasoning
1 teaspoon garlic powder
½ teaspoon paprika
1 teaspoon brown sugar

For the brine:

4 cups water
¼ cup kosher salt

For basting:

2 tablespoons unsalted butter
3 cloves garlic smashed
2 sprigs fresh rosemary

US Customary - Metric

Instructions

Combine the water and kosher salt in a bowl. Stir until the salt dissolves completely. Submerge the pork chops in the brine and refrigerate for 1 hour.
4 cups water, ¼ cup kosher salt, 2 lbs bone-in pork chops
Remove the pork chops from the brine and pat them completely dry with paper towels.
2 lbs bone-in pork chops
Combine the ground black pepper, Italian seasoning, garlic powder, paprika, and brown sugar in a small bowl. Drizzle olive oil over the pork chops and rub to coat. Sprinkle the seasoning mixture evenly over both sides and gently press it into the meat.
½ teaspoon ground black pepper, 2 teaspoons Italian seasoning, 1 teaspoon garlic powder, ½ teaspoon paprika, 1 teaspoon brown sugar, 2 tablespoons olive oil, 2 lbs bone-in pork chops
Let the seasoned pork chops sit at room temperature for 30 minutes.
2 lbs bone-in pork chops
Preheat the oven to 375°F.
Heat a cast iron skillet over medium-high heat until very hot. Place the pork chops in the skillet and sear without moving for 2 to 3 minutes until a golden-brown crust forms. Flip and sear the other side for 2 minutes.
2 lbs bone-in pork chops
Reduce the heat to medium. Add the butter, smashed garlic, and rosemary to the skillet. Once the butter melts, tilt the pan slightly and use a spoon to baste the pork chops with the melted butter for about 1 minute.
2 tablespoons unsalted butter, 3 cloves garlic, 2 sprigs fresh rosemary
Transfer the skillet to the oven and bake for 8 minutes or until the internal temperature reaches 140°F.
Remove from the oven and transfer the pork chops to a serving plate. Let rest for 5 minutes. Spoon the pan juices over the pork chops before serving.

Notes

Chop thickness – For best results, use pork chops that are at least 1 inch thick. Thinner cuts cook too quickly and tend to dry out before developing a proper crust.

Boneless option – You can use boneless pork chops, but reduce the baking time by 2 to 3 minutes since they cook faster without the bone.

Herb variations – Fresh thyme or sage work as substitutes for rosemary if that is what you have on hand.

Skillet alternatives – A stainless steel oven-safe pan works if you do not own a cast iron skillet. Avoid nonstick pans for this recipe since they cannot handle high searing temperatures.

Nutrition