This recipe makes the juiciest baked pork chops you’ve ever had.
Moist, tender, and packed with flavor, these baked pork chops are seasoned with pantry staples and are quick to make.
Ingredients for Baked Pork Chops
- Easy to prep and perfectly juicy, oven-baked pork chops are delicious.
- A quick brine ensures that the chops are perfectly seasoned and extra tender.
- The homemade pork rub helps them to caramelize beautifully.
Pork Chops – Choose lean ¾-inch center cut pork chops or pork loin chops. If the chops are thinner or thicker than ¾-inch, the cooking time will need to be adjusted.
Brine – A pork chop brine is a blend of salt and sugar with water and it breaks down tougher proteins while allowing the meat to absorb the flavors. A brine is not required but I do recommend it for the most tender and flavorful pork chops.
Seasonings – A simple blend of seasonings makes a quick rub. Brown sugar for sweetness, garlic powder & mustard powder for flavor, and paprika for a hint of savory flavor.
You can change things up with honey in place of brown sugar, try onion powder instead of garlic powder, or add oregano, black pepper, or other fresh herbs to the mix.
If there’s no time for brining, add one teaspoon of kosher salt to the rub.
How to Make Baked Pork Chops
- BRINE: Bring the brine to a boil and cool (per the recipe below). Brine the chops at least 30 minutes, up to two hours.
- RUB: Season pork chops with the brown sugar rub.
- BAKE: Bake according to the recipe below.
How Long to Bake Pork Chops
Depending on the side dish being baked with these pork chops you can alter the cooking times for the oven temperature.
- 450°F – bake 14-16 minutes
- 400°F – bake 17-19 minutes
- 375°F – bake 22-25 minutes
- 350°F – bake 35 minutes
Tips for The Best Baked Pork Chops
- This pork chop recipe uses ¾-inch thick boneless loin chops, if your chops are thicker or thinner, the time will need to be adjusted. Bone-in pork chops will need a little bit of a longer cooking time.
- The brine makes chops tender and adds flavor – if you skip the brine, add salt to the rub.
- Just like pork tenderloin, it’s okay if the chops are a little bit pink in the middle.
Do not overcook: The baking time will depend on thickness, use a meat thermometer to test for doneness. Pork chops should be baked to an internal temp of 145°F. Remove them from the oven at 140°F as the temperature will rise as they rest (carryover cooking).
Keep leftover cooked pork chops in an airtight container in the fridge for up to four days.
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Juicy Baked Pork Chops
These easy baked pork chops come out incredibly tender and juicy every time.
Prep Time 10 minutes
Cook Time 20 minutes
Marinate Time 30 minutes
Total Time 1 hour
- 4 boneless pork chops* ¾-inch thick
For the Brine
- 2 cups water
- ¼ cup kosher salt
- 2 tablespoons brown sugar
- 1 teaspoon peppercorns
- 2 cups ice
For the Rub
- 2 tablespoons brown sugar
- ½ teaspoon garlic powder
- ½ teaspoon dry mustard powder
- ½ teaspoon paprika
In a small saucepan, combine the water, salt, brown sugar, and peppercorns. Bring to a boil over high heat and boil until the sugar and salt have dissolved. Add the ice to the brine and cool completely.
In a large bowl or freezer bag, pour the cooled brine over the pork chops and refrigerate for at least 30 minutes or up to 2 hours.
Preheat the oven to 400°F and line a baking sheet with aluminum foil for easy cleanup.
Remove pork chops from the brine and pat them dry with a paper towel. If the pork chops have a fat cap on one side, make small cuts into the fat to help them cook evenly.
In a small bowl, combine the brown sugar, garlic powder, mustard powder, and paprika. Apply the rub to both sides of the pork chops and massage it into the meat.
Place the seasoned pork chops on the prepared baking sheet and bake for 16 minutes.
Turn the oven to broil, and broil the pork chops, 4 to 6 inches from the heat, for an additional 2-4 minutes, or until they reach an internal temperature of 140°F.
Remove the pork chops from the oven and place them on a plate to rest for 5 minutes before serving, allowing the temperature to rise to 145°F.
Choosing Pork Chops: Choose lean chops, ¾-inch thick.
Skipping the brine? If time allows, the brine is recommended. If you’re short on time, you can skip the brine and add 1 teaspoon kosher salt to the rub mixture.
Cooking Time: Thicker chops will need extra time, while thinner chops will cook faster. Use a meat thermometer to test for doneness. Pork chops should be baked to an internal temp of 145°F. Remove them from the oven at 140°F as they will continue to rise in temperature as they rest. Pork chops can (and should!) be a little bit pink in the middle.
Serving: 1pork chop | Calories: 234 | Carbohydrates: 6g | Protein: 29g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 90mg | Sodium: 66mg | Potassium: 500mg | Fiber: 1g | Sugar: 6g | Vitamin A: 123IU | Calcium: 14mg | Iron: 1mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Dinner, Lunch, Main Course, Pork
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How long to bake pork chops in the oven?
Since the bake time will also depend on thickness, use a meat thermometer to test for doneness.
450°F – bake 14-16 minutes
400°F – bake 17-19 minutes
375°F – bake 22-25 minutes
Broil for the last 2 minutes to add a little color and if desired.
What temperature should pork be cooked to?
Cook pork chops to an internal temp of 145°F. Remove them from the oven at around 140°F as the temperature will continue to rise as they rest.
About the author
Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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