Is it better to bake pork chops covered or uncovered?

Kelli is a Senior Contributing Food Editor for Kitchn. She's a graduate of the French Culinary Institute and author of the cookbooks, Plant-Based Buddha Bowls, The Probiotic Kitchen, Buddha Bowls, and Everyday Freekeh Meals. She lives in New Jersey.

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1. Not knowing the kind of chop you’re cooking.
2. Not seasoning the meat before cooking.
3. Cooking pork chops straight from the refrigerator.
4. Under or overcooking your pork chops.
5. Not resting the meat.
How do you keep pork chops from drying out in the oven?
Should I cover pork with foil when cooking?
What is the best way to cook pork chops without them drying out?
Should I put a lid on my pork chops?

updated Sep 7, 2022

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How To Cook Tender & Juicy Pork Chops in the Oven (Image credit: Joe Lingeman)

There are too many times when pork chops simply don’t get the praise they deserve. When cooked right, this lean cut becomes a tender, flavorful main course. It can serve as a simple supper yet also has a place on the table at a nice holiday dinner. For a tender and juicy pork chop, avoid making one of these common mistakes whether you cook them on the stovetop, bake them in the oven, or grill them.

A Complete Guide to Pork Chops (Image credit: Christine Gallary)

1. Not knowing the kind of chop you’re cooking.

A pork chop isn’t just a pork chop. There are actually a few different cuts, and depending on which cut you buy, the meat may be tender, lean, and quick-cooking; or it may be tough and require braising and a longer cook time.

Follow this tip: Look at the label on the package you buy or talk to your butcher. The more familiar you are with the meat you’re about to cook, the better equipped you’ll be to cook it well. Take a look at our Complete Guide to Pork Chops — it has a quick rundown of everything you need to know.

Know your shops: A Complete Guide to Pork Chops

2. Not seasoning the meat before cooking.

On their own, pork chops are a lean, bland cut of meat. Seasoning with salt before cooking is an essential step in bringing out the meat’s natural flavors. Season generously, and remember that even a very short brine (just 30 minutes) will improve the taste and texture of the meat.

Follow this tip: There are two ways to season pork chops before cooking. You can simply season them with salt and pepper, or you can take it one step further (which I highly recommend!) and brine the chops before cooking. A quick brine takes as little as 30 minutes, or if you have more time, you can leave them for up to four hours. The brine will season the meat (without it tasting salty), both inside and out.

Start pork chops right: How To Brine Any Meat

3. Cooking pork chops straight from the refrigerator.

Taking pork chops from the fridge and immediately placing them in a hot pan or into a hot oven is generally considered no-no. It puts you on the fast track for unevenly cooked meat. This approach all too often yields a chop that’s overcooked on the outside and undercooked on the inside.

Follow this tip: You’ve got a good piece of meat, so treat it well. Take the pork chops out of the refrigerator about 15 minutes before you plan to start cooking. Bringing the meat up to room temperature helps it cook more evenly throughout.

How To Cook Tender & Juicy Pork Chops in the Oven (Image credit: Joe Lingeman)

4. Under or overcooking your pork chops.

There is nothing good about under or overcooked pork. Undercooked pork, like all meat, carries the risk of food-borne illness, which I think we can all agree does not sound like a good time. And, if you’ve ever encountered a dried-out, tough, chewy pork chop, that’s a telltale sign of overcooking.

Follow this tip: The most reliable way to test the doneness of pork chops is by inserting an instant-read thermometer into the thickest part of the chop. According to the USDA, the pork chops should be cooked to an internal temperature of 145 degrees.

You may need to adjust the cook time for your pork chops, depending on the type of chop and their thickness. If you’re working with a thinner chop, try reducing the cook time by a few minutes, then test with a meat thermometer to be certain.

Remember this: The Right Internal Temperature for Cooked Pork

5. Not resting the meat.

It’s tempting to want to dive straight into a pork chop fresh out of the pan, but it’s best to wait. Giving the chops a few minutes to rest so the fibers of the meat relax. This means a more tender bite and a juicier piece of meat.

Follow this tip: After taking your chops off the stove or grill, or out of the oven, transfer them to a separate plate, tent with foil, and let the meat rest for five minutes. If it’s going to take you that long to get everything else ready for dinner, don’t even sweat it. You’ll easily rack up five minutes between grabbing the water glasses and wrangling the family.

How do you keep pork chops from drying out in the oven?

The best way to keep your pork chops from drying out is to bake them at high temperature for a shorter amount of time. I bake my pork chops at 425° F. At this temperature, 1-inch thick boneless pork chops take between 15-20 minutes to cook.

Should I cover pork with foil when cooking?

TIPS FOR A PERFECT PORK ROAST For a crisp surface on your roast, be sure the oven is fully preheated before putting the roast in and don't cover the meat while roasting.

What is the best way to cook pork chops without them drying out?

High-heat frying sears them to a golden brown; and a moderately hot oven (400 degrees F) bakes the pork chops gently enough to keep them from drying out. This "sear-roasting" method is a great way to cook pork chops in the oven: Fry one side to golden brown, then flip, and place the chops directly in the oven.

Should I put a lid on my pork chops?

The basic idea for how to cook pork chops: allow each side to sear in an open skillet to seal in the juices; then finish off your cooking on low, covered with a lid, until the meat is fully cooked.