This recipe for baked pork chops comes out moist, tender, and juicy!

Boneless pork chops are soaked in a quick brine, seasoned, and oven-baked to tender perfection.  Made with pantry staples, this great meal is just a few simple steps away!

A baked pork chop sliced into strips

Why We Love This Recipe

Easy to prep and perfectly juicy, oven-baked pork chops are a favorite and made with pantry staples!

Brining the pork first adds lots of flavor and keeps it tender!

The spice rub this recipe is quick to make and adds a hint of sweetness while the outside caramelizes beautifully.

Ingredients & Variations

The brine (just like a turkey 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.

Try experimenting with other seasonings that might be in the pantry. Why not try slices of fresh garlic, jalapenos, or even lemon slices in the brine?

Pork Chops in a brine

The rub for baked pork chops is made up of just four ingredients!

  • Brown Sugar: If brown sugar isn’t in the cupboard just sub with less white sugar since it tends to be sweeter.
  • 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!

Pork Chop Brine:

Brining makes boneless or bone-in chops extra juicy and tender no matter how thick the meat is! Just two hours in the brine is all it takes!

  1. Bring all the ingredients to a boil then cool completely (per recipe below).
  2. Marinate the chops at least 30 minutes but up to two hours.
  3. After the brining is complete, pat dry with a paper towel.

Pork Chop Rub: 

Once brined, rub the chops with the spice mix below. Keep in mind that the brine has salt so I skip the salt in the rub. If you skip the brining, you’ll want to add some salt.

Seasoned pork chops on a baking tray

Tips for Perfect Chops

This recipe uses 3/4″ thick boneless chops, if your chops are thicker or thinner, the time will need to be adjusted.

The brine keeps these tender and adds flavor. If you skip the brine you will need to 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.

Tip: Choose pork chops uniform in size and thickness so they all cook at the same rate.

Close up of a baked pork chops garnished with parsley

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!

Serve baked pork chops with garlic mashed potatoes, sauteed brussels sprouts, and a crisp, green salad! Top it all of with some homemade peach crisp for dessert.

Tender & Juicy Pork Chops

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

A baked pork chop sliced into strips
4.93 from 186 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Juicy Baked Pork Chops

Brined, seasoned, and broiled this easy recipe results in perfectly juicy & tender pork chops!
Prep Time 15 minutes
Cook Time 20 minutes
Marinating 30 minutes
Total Time 1 hour 5 minutes
Servings 4 pork chops


  • 4 boneless pork chops 3/4" 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


  • Combine brine ingredients in a saucepan and bring to a boil. Once sugar and salt are dissolved, remove from heat and cool completely.
  • Pour cooled brine over pork chops and refrigerate at least 30 minutes or up to 2 hours.
  • Preheat oven to 400°F.
  • Remove pork chops from brine and dab dry with a paper towel.
  • If the pork has a fat cap on one side, cut slits into the fat.
  • Combine rub ingredients and rub over pork chops.
  • Bake 16 minutes. Turn oven to broil and broil the pork chops 2-4 minutes or until they reach 140°F.
  • Remove from the oven and let chops rest 5 minutes before serving (the temperature will continue to rise to 145°F).



If you do not brine the pork chops, add 1 teaspoon kosher salt to the rub mixture.
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.
4.93 from 186 votes↑ Click stars to rate now!
Or to leave a comment, click here!

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
Cuisine American

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Top image - sliced pork chop. Bottom image - baked pork chops on a baking tray with writing


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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. Holly. I’ve tried this recipe twice now! Right now I’m thoroughly enjoying my pork chops with my daughter. They came out perfect! Thanks for posting.


  2. This was very good. I haven’t made pork chops in years due to failure after failure. Getting the thicker chops seems to be the answer, my husband really really liked this!5 stars

  3. Best pork chops ever. I brine for just 30 minutes and cook them in a gas stove. Makes a complete difference vs electric. Honestly better than any restaurant chop.5 stars

  4. This pork chops recipe is to die for, soo easy, timings are everything, do not over cook❤️❤️5 stars

  5. I made this last night and usually my husband makes pork chops because I tend to dry them out but I followed this recipe as is except I let them chill in the frig in a brine for 30 minutes and they were some of the best pork chops I ever ate in my life! I got mine extra thick from Costco so I had to bake in the oven for 5 or 6 minutes. Thanks!5 stars

  6. Hi Holly, almost all brining recipes I looked up for pork say to rinse twice and then pat dry? I really want to make this, but would be so disappointed if they came out salty. Thanks for your help, Ally.

    1. There is no other salt added in the recipe and we do not find them salty. If you prefer, you can rinse them before patting them dry. Enjoy Ally!

      1. Thanks Holly! Okay I won’t rinse :) I’m just about to put them in the brine! I’ll let you know how they tur out. :)

  7. No. I had high hopes for this recipe. Followed to the letter. Dry. Not particularly flavorful. Maybe that is the fate of pork chops.1 star

    1. I’m sorry these didn’t work out for you, that’s definitely disappointing Shaun! If the pork was dry, it was definitely overcooked. Did you use a thermometer to check the temperature of the pork?

    1. Sorry to hear that Debbie. You can try leaving the pork chops in the brine for the full 2 hours for a deeper flavor. Hopefully that helps!

  8. Is parchment paper better to use than just on a cookie sheet like pan? I’ve read the comments and one used foil but I’d think that it would cook faster. Again people put them on the grill. Just wondering what would be best?

    1. Hi Terri, we like using parchment paper for an easier clean-up and to keep the pork chops from sticking to the pan, but you could use either. Hope that helps!

  9. This looks and sounds good,
    Being on a low sodium diet one thing I have to do is check the sodium content of foods. I was excited to see there was only 66mg of sodium in this recipe could eat this three times a day and be well below the daily limit, but I am sure my body would tell me otherwise, other recipes using about 1/4 tsp of salt show 1200+ mg of sodium so I am guessing this is a calculation error or a type o.
    Thank you

    1. Hi Clint, we recommend using a nutrition app like MyFitnessPal or similar to calculate nutrition information. For our recipe, when calculating nutritional information, brine is not including as per the FDA which would alter the sodium content in this recipe. I hope that helps!

  10. This was fantastic and very easy. I only marinated for 30 min and these were much juicier and more tender than my test group (which I pan seared and baked while the others were marinating). I will use this cooking method again and again. Don’t skimp on the seasoning—more is more in this dish.5 stars

  11. The brining suggestion was brilliant, but the rub is WAY too sweet! That, of course, is a matter of taste. I would half the amount of brown sugar and double the paprika. I also added some black pepper. Second time round, with my changes, it was much better

  12. When I went to the market they didn’t have any boneless pork chops but I bought country style ribs which are also boneless and about 1 inch thick. I followed the recipe with limited time so I only brined for about 1/2 hour and I added sliced garlic cloves to the brine. I also about doubled the rub and they were DELICIOUS! I got a from the whole family! We’ll be having these again!5 stars

    1. Brining overnight can cause the meat to break down too much and become mushy. I would recommend not more than 4 hours.

  13. To be honest these turned out to be the worst pork chops I’ve ever had. I brined them according to the recipe I did everything right and once they were baked they lost all their juice and sat in a soup mixture of liquid and were dry and tough. Very disappointed1 star

    1. I’m sorry these didn’t work out for you, that’s definitely disappointing Darshell! Did you use a thermometer to check the temperature of the pork?

  14. I’ve had trouble with thick cut pork chops, but these were wonderful. And easy. This will go into our regular rotation.5 stars

    1. Hi Mark, it would depend on thickness but for 3/4″ chops bake 16 minutes. Broil the pork chops 2-4 minutes or until they reach 140°F. A meat thermometer is the best way to ensure the pork is not overcooked.