How Long to Cook Pork Chops in the Oven

20–25 minutes at 200°C (fan 180°C / 392°F, gas mark 6).

Oven-baked pork chops are easy and forgiving as long as you don’t overcook them — pork dries out fast. At 200°C, allow 20–25 minutes for a medium chop, a little less for thin ones and more for thick, bone-in chops.

Juicy, not dry

Searing the chops in a hot pan first gives a lovely golden crust, then the oven finishes them evenly. The key is to pull them out at 75°C and rest them — resting lets the juices redistribute so the meat stays moist. A thick chop can be deceptive, cooked on the outside but cool in the middle, so always check the centre.

Method

1. Heat the oven to 200°C (fan 180°C). Rub the chops with oil and season.
2. For extra colour, sear them in a hot pan for 1–2 minutes each side first.
3. Roast for 20–25 minutes depending on thickness.
4. Rest for a few minutes before serving.

How to tell it's cooked

• 75°C in the centre
• The juices run clear
• The meat is firm but still juicy, not dry

Times by size

Food safety: Cook pork chops to 75°C in the centre with clear juices. A thick chop can look done outside while still cool inside — check the middle. Rest before serving so the juices settle.