I’ve got the secret to making the BEST Baked Pork Chops! Not only are they perfectly seasoned and delish, they’re tender and exceptionally juicy. No more dry pork chops again!
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The one simple trick for juicy baked pork chops.
Let’s be real: pork chops can be a big womp womp when they hit the table—dry, tough, flavorless, and all-around disappointing.
One too many sad pork chops might put you off of them for good. But these baked pork chops change the game.
I’ve been brining my Baked Chicken Breast for a few years now, which keeps them from drying out in the oven. I wanted to see if I could use that same technique to keep baked pork chops juicy and tender. The verdict? SUCCESS!
A simple brine—just salt and water—soaks into the pork chops, making them flavorful and juicy. If you brine your pork chops and don’t overcook, your pork chops won’t dry out!
Then I add a blend of seasonings to give them some oomph. You will not believe how delish these baked pork chops are. Give them a try!
Key Ingredients
You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.
Boneless Pork Chops. I recommend using pork chops that are at least 3/4-inch thick for maximum juiciness.
Brine. While you don’t HAVE to use it, I can’t stress enough how much it improves the flavor and texture of baked pork chops.
Seasonings. Chili powder, dry mustard, smoked paprika, ground cumin, salt and pepper. You can also add some cayenne for a bit of heat—that’s optional!
How to Make Baked Pork Chops
Brine the Pork Chops. Trim away excess fat, then whisk together the salt and water in a large pot. Add the pork chops to the brine and let them sit for 45 minutes at room temperature, or up to 12 hours in the refrigerator.
Prepare. Drain the brine and pat the pork chops dry so the seasonings stick. Start prepping the oven by setting a rack in the center and preheating it to 265 degrees F. Place parchment paper on a rimmed baking sheet, then set a wire rack on top (the kind you use to cool cookies after baking!).
Season the Pork. Rub oil all over the pork, then rub on the seasonings. Tasty, tasty! Set the chops on the rack, leaving space between them so air can circulate.
Bake. Place the pan in the oven and bake for 30 to 40 minutes, or until the pork chops reach 135 degrees F on an instant read thermometer. (While the pork chops rest, the temperature will rise to a safe 145 degrees F.)
Serve. Cover the pork chops on a plate or cutting board and let them rest for 5 minutes before serving (maybe with some Mushroom Sauce?). ENJOY!
Substitution Tip
You can change up this recipe by using any seasoning blend or rub you like with pork. (My Salmon Seasoning works well with baked pork chops too!)
What to Serve with Baked Pork Chops
These baked pork chops are boldly flavored, but those flavors are pretty neutral—the kinds you can pair with a wide range of flavors and cuisines. If you need some inspiration, here are a few ideas.
Potatoes. Garlic Mashed Potatoes Recipe are super flavorful, no gravy needed!
Salad. This Apple Walnut Salad would be a fantastic pairing—because apples are always good with pork.
Vegetables. Any vegetable side will work! These Roasted Brussels Sprouts are a perennial fave around here.
Grains. Add some decadence to your dinner with Instant Pot Risotto.
More Scrumptious Pork Chop Recipes
Crock Pot Pork Chops
Breaded Pork Chops
Air Fryer Pork Chops
Smothered Pork Chops
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Baked Pork Chops
These juicy baked pork chops are super tender, flavorful, and easy to make, with a simple, delicious spice rub! The best pork chops you'll ever cook!
Course Main Course
Cuisine American
Prep Time 10 minutesminutes
Cook Time 35 minutesminutes
Total Time 50 minutesminutes
Servings 4servings
Calories 430kcal
Author Erin Clarke / Well Plated
Ingredients
For the Baked Pork Chops:
4boneless pork chopsat least 3/4-inch thick, about 2 pounds
Brineif using
2tablespoonsextra virgin olive oil
1 ½tablespoonschili powder
2teaspoonsdry mustard
1teaspoonsmoked paprika
½teaspoonground cumin
½teaspoonkosher saltincrease to 1 1/2 teaspoons if not brining
½teaspoonground black pepper
¼teaspooncayenne pepperoptional
For the Brine:
Water
Kosher salt
Instructions
Trim the pork chops of any excess fat. Brine the pork chops (you can skip it but I HIGHLY recommend brining for the juiciest possible pork. It's worth it!): In a large pot, whisk together the water and salt. Add the pork and submerge for 45 minutes at room temperature (or up to 12 hours in the refrigerator). Drain and pat dry (no need to rinse).
When ready to bake, place a rack in the center of your oven and preheat to 265°F. Line a rimmed baking sheet with parchment paper and place a wire rack on top. Rub the pork all over with the oil—make sure it’s nice and moist so the rub still stick.
In a small bowl, combine the chili powder, mustard, smoked paprika, cumin, salt (check amount depending upon whether or not you brined), black pepper, and cayenne pepper. Rub all over the pork.
Arrange the pork chops side by side on the rack so they are not touching. Roast until they register 135°F on an instant read thermometer inserted at the thickest part, 30 to 40 minutes. (The FDA says to roast to 145°F but there will be carry over cooking; if you go all the way to 145°F the pork chops will be dry).
Remove the pork chops to a plate or cutting board, cover, and let rest for at least minutes.
Notes
TO STORE: Refrigerate leftover baked pork chops in an airtight storage container for up to 3 days.
TO REHEAT: Gently rewarm pork chops in the air fryer or oven at 350°F, in the microwave, or in a skillet on the stove.
TO FREEZE: Freeze leftover pork chops in an airtight freezer-safe storage container for up to 3 months. Thaw overnight in the refrigerator before reheating.
