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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OMG!!! Super easy to make and delicious…Best of all, my husband is a picky eater and he loved your recipe so I am making them again tonight. Thank you!
Easy to make, even for a beginner. The finished product tasted delicious and was very tender and juicy! This is now my favorite go to recipe for baked pork chops. I served them with steamed broccoli and carrots!
should put whether or not to cover with foil
This recipe is baked uncovered.
Bone in pork chops, 1 1/2 in thick. Following recipe. Roasted Brussels sprouts, also your recipe and roasted quartered sweet potatoes all cooked in convection oven at same time as we live and travel in our RV. Apple crisp! We have apple crisp. Thanks for the inspiration. Easy meal day before Thanksgiving!
You are welcome Doug! Thank you for sharing!
These were the most juicy chops I have ever made and eaten… I did the non brine method. I will never cook pork chops any other way
Wow I made this last night and omgoodness they were so good. The only thing I messed up on was boiling the brine and letting it cool before putting the chops in. I was in a hurry and didn’t read the instructions correctly. I made the brine the way it said and mixed very well then placed my chops in and let them sit in the fridge for about 45 mins and took them out and baked them as instructed and they were still amazing. Next time I make i will follow to the “T” and I know it’ll be good. The family LOVED them thanks for the recipe it was delicious!!
So glad you loved the chops! You’re welcome Jasmine!
Perfect pork chop recipe!
Glad you loved them!
If I have more pork chops than 4, even double, will the brine measurements still be enough? Or will I need to increase?
As long as the brine covers the chops it’s just fine. If you don’t have enough liquid to cover them, you’ll want to increase the amount of brine.
I’ve not cooked in 30 years and I followed this recipe to the “T”… and ended up with the most impressive, delectable, moist, and succulent “High End Restaurant” quality chops I’ve ever had! Maybe the magic is in the brining. But I know I’ll never cook a chop without brining again!
I’m so glad you loved these Robert!
Soooo good I had to sub white sugar with a bit of maple syrup instead of the brown and used some Cavender’s Greek seasoning in place of mustard powder but this is now my go to for pork chops and the brining made them even better love it thanks
So glad you loved it Brandon, thanks for sharing your substitutions!
Delicious!! Made these last night and followed recipe as written. So easy, and produced really juicy pork chops. Thank you for another great recipe!
I gave this a 5 because it is so easy and the spices really do work well together and with pork. I did not add as much brown sugar because we really don’t like things that sweet, but with half the brown sugar called for, it was a delightful mix and really flavored the meat well. My 11 year old granddaughter did not ask for ketchup, A-1 or BBQ sauce as she does so often with meat. Simple, quick and very good! I served with sweet potatoes and cabbage braised with butter and a bit of my home made pepper sauce and carraway thrown in at the end. Great combo with this meal.
So glad you all love these prok chops Debra!
Great recipe, nice juicy chops.
That simple rub works great.
I brined them for about 45 minutes with simple brown sugar, peppercorns, water, bay leaf
Brined pork chops look delicious.
I might halve the paprika next time, just so that it’s not so prominent, but other than that, this is the best baked pork chop recipe ever! The whole family wanted seconds, and even my son who loves fried pork chops pronounced this one a winner.
This recipe was easy to follow and turned out awesome!! Super impressed and tasted great!
This Baked PorkChops recipe was by far the juciest, best, easiest pork chop recipe I have ever made. Any my super picky 17 year-old son couldn’t stop saying how good it was while he was eating it. Definitely a keeper!
These chops were moist, tender and delicious! I brushed olive oil on foil-lined baking then brushed olive oil on both sides of the pork chops after drying with paper towels. Baked only. (no broiliing). Next time I will double the rub ingredients. My husband and I loved this recipe and will definitely make again and again.
Delicious. I made 1/2 recipe and I grilled instead of baked. Haven’t made pork chops for years–this was a real treat. I will try your grilled pork chop recipe soon! Thanks
So happy you enjoyed them Patty!
Great recipe.
You have to add at least 30 minutes to prepare the brine. I used ice to get the stuff cool faster.
I used only 1Tbsp. of brown sugar in both the brine and the rub because I don’t like sweet meats and grilled the pork rather than bake and these were great! Thanks, Holly!
So happy to hear that Shannon! Glad you enjoyed it :)