Savor the flavor of easy, juicy pork chops!

A quick brine ensures a delicious result. These moist and tender baked pork chops in the oven are seasoned to perfection and made with common pantry staples.

Perfect for serving at family dinners or impressing guests with minimal effort.

sliced Juicy Baked Pork Chops

Why We Love This Recipe

  • Easy to prep and perfectly juicy, oven-baked pork chops are a favorite and made with pantry staples!
  • Made with pantry staples the pork is quickly brined to make flavorful pork chops and to keep them tender.
  • An easy pork rub adds a touch of sweetness and caramelizes beautifully.

Ingredients for Oven Pork Chops

Pork: This recipe uses lean ¾-inch center cut pork chops or pork loin chops. If your chops are thinner or thicker, adjust the cooking time.

Brine: This simple pork chop brine is a savory blend of salt, sugar, and peppercorns and really makes meat tender and flavorful. Brine breaks down the tougher proteins while allowing the meat to absorb the flavors.

Pork Chops in a brine

Pork Chop Rub

The rub for these easy baked pork chops needs just four ingredients! You can swap it up to your liking with additional black pepper, or herbs.

  • Brown Sugar – If brown sugar isn’t in the cupboard, use white sugar or honey (use a bit less). For a low-carb version, swap the brown sugar for brown sugar Swerve.
  • Garlic Powder – For an oniony flavor sub out half the garlic for onion powder. Or rub the pork with a clove of garlic!
  • Mustard Powder – Ground oregano can be subbed for mustard powder if preferred.
  • Paprika – Smoked paprika lends an interesting twist to the flavor. Or change it up with Cayenne for an extra kick.

If there’s no time for brining, just add one teaspoon of kosher salt to the rub!

Pork Chop seasonings in a bowl

How to Make Pork Chops

These delicious pork chops are made more flavorful by brining, seasoning, then broiling!

  1. BRINE: Bring the brine to a boil and cool (per the recipe below). Brine the chops at least 30 minutes, up to two hours.
  2. RUB: Season pork chops with the brown sugar rub.
  3. 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.

But since the bake time will also depend on thickness, use a meat thermometer to test for doneness. Pork chops should be baked to an internal temp of 145°F.

  • 450°F – bake 14-16 minutes
  • 400°F – bake 17-19 minutes
  • 375°F – bake 22-25 minutes
  • 350°F – bake 35 minutes

I broil for the last 2 minutes to add a little color and seal in the juices!

Seasoned pork chops on a baking tray

Tips for The Best Baked Chops

  • This pork chop recipe uses 3/4″ thick boneless loin chops, if your chops are thicker or thinner, the time will need to be adjusted.
  • Choose pork chops uniform in size and thickness so they all cook at the same rate.
  • The brine keeps these tender and adds flavor. If you skip the brine, add salt to the rub.
  • Do not overcook! Use a meat thermometer to ensure the pork reaches the right temperature without overcooking.
  • Pork should reach 145°F, just like pork tenderloin, it’s ok if the chops are a little bit pink in the middle. Take the chops out of the oven a few degrees before they’re done, as the temperature will continue to rise as they rest (carryover cooking).
cooked Juicy Baked Pork Chops

Keep leftover cooked pork chops in an air tight container in the fridge for up to four days.

Sides for Pork Chops

Find the perfect sidekicks for these oven baked pork chops!rn

Did you love these Baked Pork Chops? Be sure to leave a rating and a comment below!

sliced Juicy Baked Pork Chops
4.95 from 235 votes↑ Click stars to rate now!
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Juicy Baked Pork Chops

Brined& seasoned bake these pork chops in the oven until juicy & tender!
Prep Time 10 minutes
Cook Time 20 minutes
Marinating 30 minutes
Total Time 1 hour
Servings 4 pork chops
Author Holly Nilsson


  • 4 boneless pork chops* ¾" thick


  • 2 tablespoons brown sugar
  • ½ teaspoon garlic powder
  • ½ teaspoon mustard powder
  • ½ teaspoon paprika


  • 4 cups water
  • ¼ cup kosher salt
  • 2 tablespoons brown sugar
  • 1 teaspoon peppercorns


  • In a saucepan, combine all brine ingredients and bring to a boil over high heat, ensuring sugar and salt dissolve. Remove from heat and cool completely.
  • In a large bowl or freezer bag, pour the 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 rub ingredients and then thoroughly apply the rub to both sides of the pork chops.
  • 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 let them 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.
4.95 from 235 votes

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
Cuisine American

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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.

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cooked Juicy Baked Pork Chops with a title
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Juicy Baked Pork Chops sliced and close up with a title


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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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Recipe Rating


  1. Thank you for this recipe! I cook for my BIL who has dentures but hates eating with them so he “gums” everything and so he needs very tender food or he cannot eat it. He LOVED THIS! He was so happy to eat one of his favorite foods again! My husband needs gluten free and this is great for him too! I will never overcook pork chops again thanks to you!!!!5 stars

    1. I am so happy to hear that this recipe made such delicious tender pork chops for you Susan!

  2. I made this today, with the scalloped potatoes, when I was making the sauce I added some fresh mushrooms and 1 1/2 , of triple cheddar cheese , I couldn’t stop tasting the sauce! I have the scalloped potatoes in the oven and will put the pork chops in when it’s dinner time! I will tell you how much we enjoyed it !5 stars

  3. To speed up the brining process, put your sugar, salt & peppercorns in a heatproof bowl. Add 1c (of the total amount called for) BOILING water to the bowl, and stir to dissolve, just as if you were making Jello. Add the remaining 3c of water required as either ice water, or very cold tap, etc water. Your brine should now be cool enough for immediate use! I’ve been using this method for decades, regardless of the herb/spice blend I’m using. Works every time!