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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These were the most tender pork chops I have ever made. Delicious too.
Eh, I removed the pork chops from my oven at exactly the 140°F it read on my probe and the carryover cooking reached 143°F and then proceeded to start going down again. I don’t think it would have ever reached 145°F. I’m going to try to make it go slightly over so the carryover works as intended.
Tried this last night, we usually don’t like pork chops because they get dry, this recipe is wonderful! They were excellently delicious! Thank you!
I made these tonight and I have never had a more juicy and delicious pork chop .husband loved them too. can’t wait to make them again. very easy recipe to make. thank you
This pork chops were incredible. Juicy and the flavor was spot on….this brine is a game changer.
Best pork chops I have ever eaten. I will definitely make these again and again.
verrry good. would absolutely make them again!!
Can you do this with Bone in Pork chops?
I have only tried this recipe with boneless chops but it should work with bone-in as well. Other readers have had good results with bone-in pork chops.
I made this with nieman ranch bone in chops that were a good inch thick. I baked for 20 and then broiled for 3. Delicious.
HELP! I’ve followed everything so far, but will it ruin the pork chops to brine them longer than 2 hours??? What’s the max they can brine?
They’re currently in my fridge right now. But I’m not ready to cook just yet.
I recommend 2 hours, you could potentially do 3 hours. If you’re not ready to cook for a while longer, I would suggest removing them from the brine, patting them dry and refrigerating until you’re ready to cook. If they brine too much longer, they can become too salty and the meat can become too soft.
We tried this recipe tonight and the pork chops were moist and delicious. It’s nice to have a recipe that we won’t be concerned about dry pork chops. Also, it was easy and fast. Thank you!
I made these for dinner last night and they were the best pork chops I’ve ever made without a sauce! I’ll be using this method from now on. Thank you!
I never write a review but I made this last night. The absolute best pork chop ever. I have been cooking for a very long time and my pork chops were always dry so I stopped trying until I saw this recipe. These were so tasty, tender and juicy.. Perfect! Thank you so much.
I made these for dinner for my son and I and I must say they were very tender. my son commented on them as well saying that these were so tender that he doesn’t think he has ever had any this tender before. we both like it very much. well be making this again for sure. Thank you for sharing
So glad you both enjoyed them, Darlene!
would love recipe
Very moist – will make these again and again!
These pork chops were very moist and delicious. Will definitely do this recipe again!
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!!!!
I am so happy to hear that this recipe made such delicious tender pork chops for you Susan!
These were so good! Didn’t change a thing…For sure will make again!!
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 !
Sounds so delicious! Enjoy Juanita!
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!
Thank you for the tip Terry!
Thank you! That saves time and means I can still brine!