May 10, 2026
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Move over the dry pork chops and put in the Smothered Baked Pork Chops, which are juicy, tender, sweet and delicious! Plus, it roasts to perfection in just 30 minutes. These grilled pork chops are a quick and easy dinner that’s great any time of the day.
Ingredient memo
These juicy, flavorful grilled pork chops require just 8 pantry staples and 10 minutes of prep. The sauce is a simple mixture of garlic, rosemary, Dijon, honey, and butter that really soaks up the meat.
Pork chops – I like them with the bone for extra juiciness, but you can also use them without the bone (just reduce the baking time). Dijon Mustard – Tangy and bold. In a pinch, yellow mustard comes in handy. Fresh Rosemary + Garlic – Sharp, herbal aroma with a classic garlic flavor. Honey – Adds the perfect sweetness. Salted Butter – Brings the sauce together and adds richness. A simple seasoning that makes the salt + black pepper sauce stand out.
How to bake pork chops in the oven
Grilling pork chops is one of my favorite ways to cook them. The sauce melts into the pork as it sears, so you won’t suffer from dry chops or bland bites. Plus, you can cook everything in one pot! That means less cleaning up and more time to sit down and enjoy dinner like a normal person. For recipe details, including ingredients and quantities, please see the printable recipe card below. I will briefly explain the recipe.
Step 1: Preheat the oven + prepare the pan
Preheat oven to 375°F. Lightly spray a 9×13 baking dish to ensure nothing sticks and makes cleanup easier.
Step 2: Make the sauce
Combine Dijon mustard, rosemary, garlic, honey, and butter in a mixing bowl. Heat in the microwave until melted and smooth.
Step 3: Choke the chop!
Place the pork chops in a baking dish. Pour half of the sauce over the top, spread, flip, and repeat with the rest.
Step 4: Bake
Bake the pork chops, uncovered, at 375°F for 25 to 30 minutes, or until the chops are no longer pink inside and reach an internal temperature of 150 to 160°F.
Step 5: Rest + Service
Cover loosely with foil and let rest for 10 minutes. This will make the whole thing juicy and the sauce will absorb well.
tips for success
Use room temperature meat: Chops can be used right out of the fridge, but consider taking them out of the fridge ahead of time. Room temperature meat tends to cook more evenly. Don’t overcook: You want the pork to be juicy and tender, so be careful not to overcook it. If you are an achiever or above, aim for an internal temperature of 150-160°F (not higher). Let it rest: Once everything is done baking, cover the baking dish with foil and let the meat rest for about 10 minutes. Resting really helps lock in water!
Before you begin, grab a few simple tools to make this recipe go smoothly from start to finish. There’s nothing complicated here. Just the basics to help everything cook evenly and come together without any extra effort.
9×13 Baking Dish – This is where everything happens. It gives the pork chops plenty of space to cook evenly while retaining all of the sauce so it won’t spill. Plus, it helps caramelize just a little bit around the edges of the glaze. Mixing bowl – Required for mixing the sauce. A medium bowl is best, allowing you to whisk everything together without splattering the honey or mustard. Whisk – Helps combine the Dijon mustard, honey, and melted butter to create a smooth, cohesive sauce instead of separating or clumping. It takes a few seconds, but it makes a difference. Meat Thermometer – If you want juicy pork chops without a guessing game, this is the one for you. You’ll be notified exactly when it’s done, so you can pull it out at the right time.
what to eat with pork chops
Storage and reheating
Leftover pork chops can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a 300°F oven or in the microwave in short intervals until warmed through.
Cooked pork chops can be frozen for up to 2 months. Thaw in the refrigerator overnight before reheating.
Make-ahead tip: Mix the sauce early in the day and store in the refrigerator. Warming it up a bit before use will make it easier to spread.
FAQ
Covering the pork chops while grilling creates a steamier environment. I like to evaporate some of the water and create a nice brown crust on the meat. After removing from the oven, cover the baking dish to lock in moisture while it rests.
To keep pork chops bone-tender, be sure to use room temperature pork chops, don’t overcook them, and let them rest.
To prevent chops from drying out when grilling, use a marinade or cooking liquid (like my garlic-dijon-herb mix), use a meat thermometer to make sure they don’t overcook, and cover with foil to rest.
I baked 1/2 inch thick bone-in pork chops at 375°F for 30 minutes. But generally, grill the meat until its internal temperature is 150-160°F (depending on your preference). Because every oven is different, the most accurate way to know when your pork chops are done is to use an instant-read thermometer.
It’s okay if your pork chops are a little pink when you cut them. You can find my cooking temperature guide in the notes section of the recipe card below. For well-cooked pork chops, bake until the internal temperature reaches 160°F. The meat should be white, juicy and steaming.
Variations of smoked pork chops
Substitute thyme for rosemary for a slightly different flavor. Adding a little apple cider vinegar will make it even more sour. Add a pinch of red pepper flakes to the mix for a subtle accent. You can enjoy a deeper sweetness by using maple syrup instead of honey.
More recipes I want to try
These smoked pork chops are simple, flavorful, and exactly what you want when you need dinner. Printable recipe cards are below. Have a great day, friends!
oven smoked pork chops
Juicy, tender, sweet and delicious, these Smothered Baked Pork Chops are roasted to perfection in just 30 minutes. A quick and delicious dinner.
material
US metric system
1x2x3x
Instructions
Preheat oven to 375°F. Spray a 9×13 pan with nonstick cooking spray. Place pork chops in a baking pan.
In a small bowl, combine Dijon mustard, rosemary, garlic, honey, and butter. Heat in the microwave for 30 seconds to 1 minute, or until the butter is completely melted.
Pour half of the sauce over the pork chops and use the back of a spoon to spread it around.
Flip the chops and spread the remaining sauce on top. Bake for 25-30 minutes or until internal temperature is 150-160°F.
Remove from oven, cover with foil and let rest for 10 minutes. Serve hot.
Precautions
140-150°F:Medium rare 150-155°F: Medium 155-160°F: Medium well 160+°F: good
Precautions for storage
You can store leftover pork chops in an airtight container in the refrigerator for up to 4 days, but I doubt they will last that long. It’s so delicious you’ll lick your plate clean.
To freeze: Once completely cool, wrap each chop individually in aluminum foil and store in an airtight freezer or ziplock bag for up to 2 months.
nutrition
calorie: 330kcalcarbohydrates: 16gprotein: 33gfat: 15gSaturated fat: 6gPolyunsaturated fats: 2gMonounsaturated fats: 6gTrans fat: 0.3gcholesterol: 111mgsodium: 411mgpotassium: 598mgfiber: 1gsugar: 15gVitamin A: 132IUVitamin C: 1mgcalcium: twenty threemgiron: 1mg
If you make this recipe, I would really appreciate it if you could give me a star rating or leave a review in the comments! If you have a photo of your finished dish, post it on Instagram using the hashtag #laurenslatest and tagging me @laurens_latest.
