This recipe makes the juiciest baked pork chops you’ll ever have.
Juicy, flavorful, and perfectly seasoned with everyday ingredients, these Baked Pork Chops are quick, easy, and sure to impress!
- I am easy to prepare AND perfectly juicy.
- The brine ensures that the ribs are perfectly seasoned and extra tender.
- Homemade pork rub helps them caramelize beautifully.
- Taste: These baked pork chops are flavorful with a nice sweet glaze.
- Difficulty: They’re easy to make, but can cook quickly, so be sure to keep an eye on them.
- Ingredients tip: Make sure the pork is at least ¾ inch thick for best results.
- Technique: This recipe uses a brine made of salt, sugar and water. It’s easy to make and really makes a big difference in texture and flavor.
- Tools: I highly recommend one meat thermometer for this recipe: They’re cheap (under $20) and will ensure that all your meats are cooked to perfection.
What you will need for baked pork chops
- Pig Chops: Choose lean ¾-inch center-cut pork chops or pork loin chops. If the ribs are thinner or thicker than ¾ inch, you will need to adjust the cooking time.
- Brine: A pork chop brine is a mixture of salt, sugar and water. This simple blend helps break down harder proteins and adds flavor. While brining isn’t necessary, I recommend it for the most tender, flavorful pork chops.
- Rub: The homemade rub is a simple blend of brown sugar and spices to flavor and help the pork chops caramelize.
How to Cook Pork Chops (So They’re Tender!)
- Brine: Bring the brine to the boil and cool it (recipe below). Leave the ribs to brine for at least 30 minutes, up to two hours.
- Rub: Season the pork chops with brown sugar.
- Baking on a prepared pan until the ribs reach an internal temperature of 140°F.
Use a instant read thermometer for 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 increase in temperature as it rests.
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Juicy Baked Pork Chops
These simple baked pork chops turn 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 the boil over high heat and boil until the sugar and salt have dissolved. Add ice to the brine and let 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 the pork chops from the brine and pat dry with paper towels. If the pork chops have a coating of fat on one side, make small cuts in the fat to help them cook evenly.
- To prepare the sauceIn a small bowl, combine 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 on to broil and cook the pork chops, 4 to 6 inches from the heat, for an additional 2 to 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 60°C.
Skip the brine? If time permits, brining is recommended. If you’re short on time, you can skip the brine and add 1 teaspoon kosher salt to the scrubbing mixture.
Cooking time: Thicker chops will take longer, while thinner ones will cook faster. Use a meat thermometer to test doneness. Pork chops should be cooked to an internal temperature of 145°F. Remove them from the 140°F oven as they will continue to rise in temperature as they rest. Pork chops can (and should!) be a little pink in the center.
Serve: 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: 123UI | Soccer: 14mg | Iron: 1mg
The nutritional 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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