Pork chops can be cooked in the oven by baking them at a 400 degrees until their internal temperature is 165 degrees Fahrenheit. Rachael Ray's recipe for Pork Chops Smothered with Peppers and Onions is an easy baked pork chop recipe.
Begin with four bone-in pork chops, roughly 1 1/2 inches thick. Preheat an oven to 400 degrees Fahrenheit. Lightly sear the pork chops in an oven safe skillet with very hot olive oil for roughly 3 minutes on each side, or until slightly browned. While the pork chops are searing, prepare the vegetables and spices.
Mince four cloves of garlic, thinly slice one large onion, two Cubanelle peppers, one red bell pepper and one red chili pepper. Sauté these ingredients until they begin to soften in the olive oil and pork drippings. Once the vegetables have begun to soften, add one teaspoon of fennel seeds and two tablespoons of tomato paste, stirring until combined. Deglaze the pan with 1/2 cup red wine and 1 1/2 cups chicken stock.
Add the pork chops back to the pan, and spoon the pepper and onion mixture over them until they are covered. Place the skillet into the preheated oven and bake for about 10 minutes. The pork chops are done and ready to serve when a meat thermometer reads 165 degrees when the probe is inserted at the thickest part of the chop.