Oven-Baked Bone-In Pork Chops
By Megan O'Connor · Carnivore Family Blogger · Updated 2026-05-08
Thick-cut bone-in pork chops in a 425°F oven for 14-18 minutes to 145°F internal. Salt and butter only. The 20-minute carnivore weeknight dinner.
Carnivore oven-baked bone-in pork chops are 1.5-inch thick chops (about 12 ounces each) salted, briefly seared in cast iron, then transferred to a 425°F oven for 14 to 18 minutes until internal temperature reaches 145°F. Salt and butter are the only seasonings. Pulling at 145°F (the modern USDA safe minimum, lowered from 160°F in 2011) keeps the chop juicy with a slight pink interior — the older overcook standard makes pork chops dry. A 1-chop serving delivers 48g protein, 22g fat, and 400 calories. Bone-in rib or center-cut chops cost $4 to $8 per pound; a tray of 4 chops feeds 4 adults for $15 to $25. Total cooking time is 20 minutes start to plate, making this one of the fastest carnivore dinner options for the protein-per-effort ratio. The bone keeps the meat moist during the high-heat finish; boneless chops at the same temperature dry out 5 minutes earlier.
Ingredients
| Ingredient | Protein | Fat | Calories |
|---|---|---|---|
| 1 bone-in pork chop cooked (per serving) | 48g | 17g | 350 |
| ½ tbsp butter (per serving) | 0g | 5g | 50 |
| Coarse salt | 0g | 0g | 0 |
| Per serving | 48g | 22g | 400 |
Macros per serving (after cooking and any fat draining). Source: USDA FoodData Central.
Instructions
- 1
Remove chops from fridge 30 minutes before cooking. Preheat oven to 425°F.
- 2
Pat chops completely dry with paper towels. Season both sides with 2 tsp coarse salt total.
- 3
Heat a 12-inch oven-safe cast iron skillet over high heat until smoking.
- 4
Place chops in the dry skillet. Sear undisturbed for 90 seconds per side — just enough to brown the surface.
- 5
Add 2 tbsp butter to the pan. Transfer the skillet to the 425°F oven.
- 6
Bake for 12 to 16 minutes until internal temperature reaches 140°F (rises to 145°F during rest).
- 7
Pull at 140°F. Use the butter in the pan to baste the tops of the chops one final time.
- 8
Rest on a cutting board for 5 minutes. Serve whole on the bone or slice off the bone for plating.
Nutrition per Serving
Frequently Asked Questions
Why pull at 145°F instead of 160°F?
The USDA lowered the safe minimum for whole-muscle pork from 160°F to 145°F in 2011 after research showed modern pork production had eliminated the trichinosis risk that drove the original standard. 145°F kills any remaining pathogens and produces dramatically juicier meat — slight pink in the center is now correct, not undercooked. Ground pork still requires 160°F because grinding distributes potential surface bacteria into the interior.
Bone-in vs boneless pork chops?
Bone-in. The bone adds flavor during cooking and prevents the meat closest to it from overcooking — bone-in chops finish 5 to 7 minutes later than boneless at the same target temperature. Boneless cooks faster but dries faster. For a 1.5-inch-thick chop at 425°F, bone-in is the more forgiving cut for home cooks. Pay the $1-per-pound premium for bone-in; the texture difference is worth it.
How do I keep pork chops from drying out?
Three things. First, brine the chops in 4 cups of water plus 2 tbsp salt for 30 minutes before cooking — adds 5 to 8% moisture. Second, hit 145°F internal exactly; overshoot to 160°F dries them in seconds. Third, rest for 5 minutes before slicing — cutting too early lets juices run out. Together these three keep the chops moist enough that no sauce is needed; the carnivore approach is butter and salt with no marinade.
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