This recipe makes the juiciest baked pork chops you’ve ever had.

Moist, tender, and packed with flavor, these baked pork chops are seasoned with pantry staples and are quick to make.

sliced Juicy Baked Pork Chops

Ingredients for Baked Pork Chops

  • Easy to prep and perfectly juicy, oven-baked pork chops are delicious.
  • A quick brine ensures that the chops are perfectly seasoned and extra tender.
  • The homemade pork rub helps them to caramelize beautifully.

Pork Chops – Choose lean ¾-inch center cut pork chops or pork loin chops. If the chops are thinner or thicker than ¾-inch, the cooking time will need to be adjusted.

Brine – A pork chop brine is a blend of salt and sugar with water and it breaks down tougher proteins while allowing the meat to absorb the flavors. A brine is not required but I do recommend it for the most tender and flavorful pork chops.

Seasonings – A simple blend of seasonings makes a quick rub. Brown sugar for sweetness, garlic powder & mustard powder for flavor, and paprika for a hint of savory flavor.

You can change things up with honey in place of brown sugar, try onion powder instead of garlic powder, or add oregano, black pepper, or other fresh herbs to the mix.

Shortcut Tip

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

Pork Chops in a brine

How to Make Baked Pork Chops

  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.
Pork Chop seasonings in a bowl

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.

  • 450°F – bake 14-16 minutes
  • 400°F – bake 17-19 minutes
  • 375°F – bake 22-25 minutes
  • 350°F – bake 35 minutes
Seasoned pork chops on a baking tray

Tips for The Best Baked Pork Chops

  • This pork chop recipe uses ¾-inch thick boneless loin chops, if your chops are thicker or thinner, the time will need to be adjusted. Bone-in pork chops will need a little bit of a longer cooking time.
  • The brine makes chops tender and adds flavor – if you skip the brine, add salt to the rub.
  • Just like pork tenderloin, it’s okay if the chops are a little bit pink in the middle.

Do not overcook: The baking time will depend on thickness, 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 the temperature will rise as they rest (carryover cooking).

cooked Juicy Baked Pork Chops

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

Sides for Pork Chops

Find the perfect sidekicks for these oven baked pork chops!

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

sliced Juicy Baked Pork Chops
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Juicy Baked Pork Chops

These easy baked pork chops come out incredibly tender and juicy every time.
Prep Time 10 minutes
Cook Time 20 minutes
Marinate Time 30 minutes
Total Time 1 hour
Servings 4 pork chops
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  • 4 boneless pork chops* ¾-inch thick

For the Brine

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

For the Rub

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


  • 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.
  • 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 place them on a plate to 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.
4.96 from 304 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
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.

Juicy Baked Pork Chops with a title
Juicy Baked Pork Chops with writing
Juicy Baked Pork Chops cut into pieces with writing
Juicy Baked Pork Chops cooked on a sheet pan and sliced with a title


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Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. With a passion for nostalgic flavors and simplified techniques, Holly helps busy home cooks create delicious meals that always work. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
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Recipe Rating


  1. 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.4 stars

  2. 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!5 stars

  3. 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 you5 stars

    1. 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.

      1. 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.5 stars

  4. 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.5 stars

    1. 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.

  5. 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!5 stars

  6. 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!5 stars

  7. 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.5 stars

  8. 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 sharing5 stars

  9. 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!

  10. 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

  11. 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!