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Overhead shot of three seared bone-in Baked Pork Chops in a black cast iron pan on a stone countertop.

Baked Pork Chops: The Ultimate Juicy Bone-In Cast Iron Method

These succulent Baked Pork Chops feature a heavy, dark golden-brown seared crust and a savory herb rub. Perfectly juicy and tender, this cast iron method ensures restaurant-quality results every single time in under 30 minutes.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 3 chops
Course: Dinner, Main Course
Cuisine: American
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 3 thick Bone-in Pork Chops 1 to 1.5-inch (2.5 to 3.8cm) thickness
  • 2 tablespoons Avocado Oil Or any high-heat oil (30ml)
  • 1 teaspoon Smoked Paprika (5ml)
  • 1 teaspoon Garlic Powder (5ml)
  • 1 teaspoon Onion Powder (5ml)
  • 1 tablespoon Cracked Black Pepper Coarsely ground (15ml)
  • 1 teaspoon Dried Oregano Or thyme flakes (5ml)
  • 1.5 teaspoons Kosher Salt (7.5ml)
  • 1 sprig Fresh Rosemary Whole sprig
  • 1 wedge Lemon Bright yellow

Equipment

  • 1 Cast Iron Skillet 12-inch seasoned black skillet preferred.
  • 1 Meat Thermometer Digital instant-read.

Method
 

Preparation
  1. Remove pork chops from the fridge 20 minutes before cooking. Pat extremely dry with paper towels.
  2. Combine all rub ingredients and press firmly into both sides and the edges of the meat.
Cooking
  1. Heat oil in a cast iron skillet over medium-high heat. Sear chops for 3 minutes on one side until a dark golden crust forms.
  2. Flip chops and transfer skillet to a 400°F (200°C) oven. Bake for 5-8 minutes until internal temperature reaches 145°F (63°C).
  3. Remove from oven, baste with pan juices and rosemary. Let rest for 5-7 minutes before serving with a lemon wedge.

Notes

Use a thick-cut chop to prevent drying out.
Always pull the meat at 140°F as it will rise to 145°F while resting.