This recipe makes the juiciest baked pork chops you’ve ever had.
Juicy, flavorful, and perfectly seasoned with everyday ingredients, these baked pork chops are quick, easy, and sure to impress!
Holly’s Recipe Highlights
- Flavor: These baked pork chops are savory with a nice sweet glaze.
- Difficulty: These are easy to prepare, but they can overcook quickly so be sure to keep an eye on them.
- Ingredient tip: Ensure the pork is at least ¾-inch thick for the best results.
- Technique: This recipe uses a brine which is salt, sugar, and water. It’s easy to do and makes a really big difference in the texture and flavor.
- Tools: I highly recommend a meat thermometer for this recipe—they’re inexpensive (less than $20) and will ensure all of your meats are cooked perfectly.
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 Bake Pork Chops (so they’re tender!)
- 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.
Kitchen Tip!
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.
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.
Ingredients
- 4 boneless pork chops ¾-inch thick
For the Brine
- 2 cups water
- ¼ cup kosher salt
- 2 tablespoons brown sugar
- 1 teaspoon black peppercorns
- 2 cups ice
For the Rub
- 2 tablespoons brown sugar
- ½ teaspoon garlic powder
- ½ teaspoon dry mustard powder
- ½ teaspoon paprika
Instructions
- To make the brine, 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.
- To make the seasoning, 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 transfer them to a plate to rest for 5 minutes before serving, allowing the temperature to rise to 145°F.
Video
Notes
Choosing Pork Chops: Choose lean chops, ¾-inch thick. Adjust the cooking time slightly for thicker chops.
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.
Nutrition Information
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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I made this just as recipe said pork chops were not tender but had a wonderful flavor. Will try it again.
Hello John Lerno from Belgium it’s been awhile but this i have to try looks so good yummy
I hope you enjoy it!
I simply loved these pork chops. There was only one slight problem. On the first night (made enough for two meals) I thought the brown sugar made them a bit too sweet for my taste. But on the second night they were perfection!
Next time–and I WILL be making them again!–I may cut down the brown sugar a skosh.
Otherwise, wonderful recipe!
How would this be altered to cooking it in an air fryer please?
I would suggest using the cooking times from my air fryer pork chops recipe.
Good tender enough, I only soaked for 1/2 hour , liked that I could just make in oven.
This recipe isn’t for me. There’s nothing wrong with it, I just didn’t care for it. I found it to be way too sweet. I read in the comments that everybody really loved it, but there were a few others who also found it too sweet. As one commenter said, this is simply a matter of taste.
Thanks for trying our recipe, Sarah!
will these turn out good on the grill?
I haven’t tried them on the grill but other readers have with good results.
Can I use mustard in the bottle instead of dry mustard?
I haven’t tried it with prepared mustard but I do love the flavor of mustard (or Dijon mustard) with pork. Let us know how it goes!