Oven Baked Bone-in Pork Chops

Ingredients

• 2bone-in pork chops
• 15 ml (1 tablespoon)Dijon mustard
• 15 ml (1 tablespoon)olive oil
• 240 ml (1 cup)beef broth
• 5 ml (1 teaspoon)Worcestershire sauce
• 28 g (2 tablespoons)cold butter
• to tastesea salt
• to tastefreshly cracked black pepper

Instructions

1. 1

   Preheat the oven

   Heat the oven to 175°C (350°F).

2. 2

   Brush with mustard

   Coat both sides of the pork chops with Dijon mustard.

3. 3

   Season the chops

   Lightly season the chops with sea salt and black pepper.

4. 4

   Heat the oil

   Warm the olive oil in an oven-proof skillet.

5. 5

   Sear the pork

   Sear the chops over high heat for 3–4 minutes per side.

6. 6

   Add the broth

   Move the chops to the sides of the skillet, then pour in the beef broth.

7. 7

   Bake the chops

   Cover the skillet with aluminium foil and transfer it to the oven. Bake for 8–10 minutes, or until the internal temperature reads 60°C (135°F).

8. 8

   Rest the meat

   Transfer the cooked chops to a plate, cover them with aluminium foil and leave them to rest for at least 10 minutes.

9. 9

   Warm the juices

   Return the skillet with the remaining pork juices to the hob over medium heat.

10. 10

    Reduce the sauce

    Add the Worcestershire sauce and simmer until the liquid has reduced by half.

11. 11

    Whisk in butter

    Take the skillet off the heat and whisk in chunks of cold butter until fully incorporated.

12. 12

    Adjust the seasoning

    Taste the sauce and add salt, pepper or more Worcestershire sauce as desired.

13. 13

    Serve the chops

    Serve the sauce alongside the rested pork chops.

What are oven-baked bone-in pork chops?

Pork chops are cut from the loin, and the bone-in version is cooked with the rib or vertebra alongside the meat. This familiar American-style main is seared first, then finished in the oven.

Here, Dijon coats the chops before browning, while beef broth and the pork juices form the base of a quick pan sauce. Cold butter whisked in at the end gives the sauce a smooth, glossy finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 466 calories, 37g protein, 1g carbs, 34g fat.

The pork provides most of the protein, while olive oil and butter supply much of the fat; the broth, mustard and seasonings contribute little carbohydrate. Balance the plate with a generous vegetable side, adding a starch such as potatoes if you want a more substantial meal.

Why sear before baking?

Searing the chops over high heat gives their surfaces colour before they finish cooking in the oven. Use an oven-proof skillet so the same pan can go from the hob to the oven and retain the juices for the sauce.

Avoid moving the chops constantly while they sear; give each side its stated 3–4 minutes.

The role of Dijon

Dijon mustard is brushed over both sides of the meat before seasoning. Its tangy flavour complements the savoury broth and buttery sauce without requiring a separate marinade.

Spread it in a thin, even coating so it covers the chops rather than collecting in thick patches.

Cooking and resting cues

The recipe gives an oven time of 8–10 minutes and an internal temperature reading of 60°C (135°F). Check the thickest part of a chop with a thermometer, keeping the probe away from the bone.

Rest the cooked chops under foil for at least 10 minutes before serving. The method also gives the meat time to rest while you finish the sauce.

Building the pan sauce

Reduce the broth and pork juices with Worcestershire sauce until the liquid is about half its original volume. Keep it at a simmer and watch the pan as it reduces.

Cold butter: take the skillet off the heat before whisking in the butter chunks. This helps them blend into the liquid rather than simply melting over direct heat.

What to serve alongside

Serve the chops with a vegetable side such as green beans, broccoli or roasted courgette. These bring freshness and colour alongside the rich pan sauce.

For a more filling plate, add mashed potatoes or rice to catch the sauce. Spoon the sauce alongside the meat so diners can add as much as they like.

Recipe notes & tips

• Pat the chops dry before brushing them with mustard so the surface is easier to sear.
• Use an oven-proof skillet for both searing and baking, as directed.
• Measure the internal temperature in the thickest part of the meat without touching the bone.
• Let the broth reduce by half before adding the butter for a more concentrated sauce.
• Whisk the butter in off the heat to help it incorporate smoothly.

Variations

• Add herbs: stir chopped thyme or rosemary into the reduced sauce.
• Use chicken broth: swap it for the beef broth for a milder pan sauce.
• Add garlic: briefly cook minced garlic in the pan juices before reducing the sauce.
• Serve with mushrooms: sauté sliced mushrooms in the skillet after removing the chops.
• Make it peppery: add extra freshly cracked black pepper to the sauce before serving.

Common mistakes to avoid

• Crowding the skillet: cook the chops without overlapping so they can sear properly.
• Skipping the rest: leave the chops covered for at least 10 minutes before serving.
• Over-reducing the broth: stop when the liquid has reduced by half, as the butter will thicken and enrich it further.
• Adding butter over the heat: remove the skillet from the hob first, then whisk in the cold butter.
• Measuring against the bone: place the thermometer in the thickest part of the meat without touching bone.

How to store

Refrigerate leftover pork chops and sauce in a covered container for up to 3 days. Reheat gently in a covered skillet with a splash of broth, just until warmed through.

Frequently asked questions