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.
- Easy to prep and perfectly juicy, oven-baked pork chops are delicious.
- A brine is a quick mixture of sugar, water, and salt that ensures that the chops are perfectly seasoned and extra tender.
- The homemade pork rub helps them to caramelize beautifully.
What You’ll Need For Baked Pork Chops
- 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, sugar, and water. This simple mixture helps break down tougher proteins and adds flavor. While brine is not required, I recommend it for the most tender and flavorful pork chops.
- Rub: The homemade rub is a simple blend of brown sugar and spices for flavor and to help the pork chops caramelize.
How to Make Oven Baked Pork Chops
- Brine: Bring the brine to a boil and cool (recipe below). Brine the chops at least 30 minutes, up to two hours.
- Rub: Season pork chops with the brown sugar rub.
- Bake on a prepared pan until the chops reach an internal temperature of 140°F.
Use an instant-read thermometer for the best results. The pork should reach an internal temperature of 145°F. Remove it from the oven at 140°F, as it will continue to rise in temperature as it rests.
Perfect Pork Chop Sides
Serve pork chops with a simple salad and your favorite veggies like roast asparagus.
Did you love these Baked Pork Chops? Leave a rating and a comment below.
Juicy Baked Pork Chops
These easy baked pork chops come out incredibly tender and juicy every time.
For the Brine
For the Rub
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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.
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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.
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Preheat the oven to 400°F and line a baking sheet with aluminum foil for easy cleanup.
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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.
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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.
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Place the seasoned pork chops on the prepared baking sheet and bake for 16 minutes.
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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.
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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.
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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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