Oven Baked Pork Chops

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.

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).

For Juicy Results: Use an instant-read thermometer and pull baked pork chops at 140°F, then rest to 145°F. For thicker chops, bake longer but rely on temperature, not minutes.
Do Not Overbrine: 30 minutes to 2 hours is the sweet spot for texture.
Cool the Brine Fully: Do this before adding pork so it stays safe and the meat doesn’t start cooking.
Pat Dry: This helps the rub stick and the surface browns instead of steaming.
Score the Fat Cap: If there’s a fat cap, score it so the chop doesn’t curl and cook unevenly.
Keep the Broil Step Short: Brown sugar can darken quickly.

close up of a piece of Juicy Baked Pork Chops on a fork

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

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image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text

Prep Time 10 minutes

Cook Time 20 minutes

Marinate Time 30 minutes

Total Time 1 hour

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.

Choosing Pork Chops: Choose lean chops, ¾-inch thick. Adjust the cooking time slightly for thicker chops.
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.
Leftovers: Keep leftovers in an airtight container in the refrigerator for up to 4 days and in the freezer for up to 3 months.

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

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