This recipe makes the juiciest baked pork chops you’ve ever had.
Juicy, flavorful, and perfectly seasoned with everyday ingredients, these baked pork chops are quick, easy, and sure to impress!
- They are easy to prep and perfectly juicy.
- The brine ensures that the chops are perfectly seasoned and extra tender.
- The homemade pork rub helps them to caramelize beautifully.
- Flavor: These baked pork chops are savory with a nice sweet glaze.
- Difficulty: These are easy to prepare, but they can overcook quickly so be sure to keep an eye on them.
- Ingredient tip: Ensure the pork is at least ¾-inch thick for the best results.
- Technique: This recipe uses a brine which is salt, sugar, and water. It’s easy to do and makes a really big difference in the texture and flavor.
- Tools: I highly recommend a meat thermometer for this recipe—they’re inexpensive (less than $20) and will ensure all of your meats are cooked perfectly.
What You’ll Need For Baked Pork Chops
- 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, 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.
- Rub: The homemade rub is a simple blend of brown sugar and spices for flavor and to help the pork chops caramelize.
How to Bake Pork Chops (so they’re tender!)
- Brine: Bring the brine to a boil and cool (recipe below). Brine the chops at least 30 minutes, up to two hours.
- Rub: Season pork chops with the brown sugar rub.
- Bake on a prepared pan until the chops reach an internal temperature of 140°F.
Use an instant-read thermometer for the best results. The pork should reach an internal temperature of 145°F. Remove it from the oven at 140°F, as it will continue to rise in temperature as it rests.
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Juicy Baked Pork Chops
These easy baked pork chops come out incredibly tender and juicy every time.
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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.
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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.
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Preheat the oven to 400°F and line a baking sheet with aluminum foil for easy cleanup.
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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.
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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.
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Place the seasoned pork chops on the prepared baking sheet and bake for 16 minutes.
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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.
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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.
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.
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© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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