Oven baked pork chops turn out juicy and tender every time thanks to a simple brine and a sweet, savory rub. This easy, fuss-free dinner has minimal prep and big flavor the whole family will love.
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Holly’s Recipe Highlights
- Why Make It: Make these when you want juicy, flavorful pork chops with minimal effort. The quick brine and oven bake skip the stovetop sear and keep cleanup easy.
- Technique: Brining makes all the difference! Even chops that used to turn out dry are now tender and perfectly juicy.
- Serving Suggestions: These are delicious with mashed potatoes, and I love pairing them in a sheet pan combo with roasted veggies.
Ingredient Notes
- Pork Chops: This recipe uses boneless pork chops about ¾-inch thick. Thicker chops will need extra bake time and a thermometer to ensure they’re cooked just right.
- Brine: If using fine table salt instead, reduce the amount so the brine doesn’t get too salty. Peppercorns give gentle pepper flavor without making the brine gritty. It can be replaced with ground pepper if needed.
- Rub: Dry mustard adds tang and a deeper roasted flavor. Swap with a small smear of Dijon for a slightly different crust.
- Variations: For variations, a pinch of cayenne adds a little heat, while dried thyme or rosemary gives a more herby, roasted flavor. If you prefer, you can skip the brine and add 1 teaspoon kosher salt to the rub, which is less juicy but still delicious.
The Importance of the Brine & the Rub
The Brine: A 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.
The Rub: This rub is a simple blend of brown sugar and spices. It adds flavor and helps the pork chops caramelize.
How to Bake Pork Chops
- Cool the brine then soak the pork chops.
- Pat the chops very dry and score.
- Coat with the rub and bake (full recipe below).
Leftovers That Stay Juicy
Keep leftover pork chops in an airtight container in the refrigerator for up to 4 days and in the freezer for 2 to 3 months. Reheat, covering with foil in a 325°F to 350°F oven with a splash of broth to keep them moist.
Perfect Sides For Baked Pork Chops
Did you enjoy this Baked Pork Chops Recipe? Leave a comment and rating below.
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
Nutrition Information
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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This is an excellent guide to cooking pork chops just right. The idea of brining and baking at the proper temperature really helps to lock in moisture. I also appreciate the reminder that having a slight pink center is perfectly fine—it really takes the guesswork out of cooking!
I hate a dried out pork chop so I went looking for a great recipe and found your site and this recipe. I was thrilled with the flavor, the easy ingredients and most of all the tender juicy results. This is a Winner and I will be making this again and again. Thank You!
My toddlers , and my picky wife ate this and said it was delicious! Can’t beat that
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!