Baked pork chops are so easy to make with a simple brine, a perfect dry rub that permeates flavor right down into the meat, and a bit of time in the oven making them tender, juicy, and the perfect bite! Serve with a side of mashed potatoes and roasted veggies and you’ve got a complete, healthy, and wholesome dinner in no time!
Oven-baked pork chops are a comfort classic that is no longer just reserved for Sunday dinner. Although, my slow cooker pork chops with gravy recipe is definitely one of my family’s favorite pork chop recipes on weekends! Making pork chops in the oven takes just 20 minutes of cooking time which is perfect during the busy week!
I highly recommend the brine, using my step-by-step guide. It is, however, optional. Much like the way a chicken brine or turkey brine imparts crazy amounts of flavor and moisture, this brine does the same for these chops!
With just a few simple pantry staples to make a delicious dry rub, these baked boneless pork chops come out extremely moist and juicy on the inside with a beautifully caramelized crust on the outside. Super flavorful, with or without a luscious gravy to smother over top! (Hint, gravy is always a good idea!).
Psst! I have an amazing Instant Pot pork chops recipe that not only requires no brine (thanks to the magic of pressure cooking) but you can make the mushroom gravy in the same pot!
Want chicken for dinner instead? Try my baked chicken and potatoes recipe!
Why You’ll Love Making Baked Boneless Porkchops
- Juicy. No need to worry about dry, overcooked, or tough pork chops. This recipe is basically foolproof, especially when using brine.
- Easy. There is nothing complicated about it. It’s just a matter of treating the pork chop in such a way to maximize flavor and retain and enhance its moisture.
- Healthy. Pork is a lean mean, though high in saturated fat. So, it’s great to incorporate into your diet once in a while! Serve with loads of veggies and you’ve got a healthy satisfying meal for the whole family.
- Delicious. The smoky, tangy, dry rub creates a beautiful outer crust with crazy amounts of flavor!
Ingredients Needed
Complete list of ingredients and amounts can be found in the recipe card below.
- Pork chops – I use 4 for this recipe. Easily double or half, depending on your crowd. If double, you’ll need more brine. You want them about ¾ – 1 inch thick. Any thinner and they could overcook and become dry.
- Olive oil – Helps with moisture throughout the baking process and also helps the dry rub adhere to the meat.
For the brine
- Water – The liquid base of the brine is water. It is used for moisture and is able to absorb all of the additional flavors.
- Salt & Granulated sugar – Traditionally, the very basic ingredients in brine are salt and water. Sugar is a wonderful flavor addition, especially for naturally sweet meat like pork.
- Black peppercorns – Gives the intensity of black pepper without dissolving and getting lost in the water.
- Half a lemon – The acidity helps to break down the fibers making it so nice and tender.
- Other aromatics – A bay leaf, a lightly smashed garlic, and fresh sprigs of rosemary and thyme.
Dry rub
- Light brown sugar – Not only will it add sweetness, but it also helps to brown the outside as the sugars start to caramelize.
- Smoked paprika – A delicious smoky note which pairs so well with all kinds of meat.
- Garlic, mustard, & onion powder – A simple blend of seasoning that most of you probably already have in our home but can easily be swapped for other spices.
- Salt – Only add this if you haven’t brined your pork chops.
- Ground black pepper – The other half of the dynamic salt and pepper duo.
A Quick and Easy Brine
- Grab a bowl large enough, but that can still fit in your fridge.
- Fill it with 1 cup of boiling water and stir in the salt and sugar until they’ve dissolved.
- Add the rest of the brine ingredients followed by 5 cups of cold or room temperature water. Stir to combine.
- Once the brine is cool, fully submerge the pork chops into the solution.
- Cover the bowl with plastic wrap and place in the fridge for a minimum of 30 minutes up to 2 hours.
Tip!
The brine works whether you leave it for 30 minutes or 2 hours, however when possible leave it for as close to the 2-hour mark as you can. Anything longer than that, the acid starts to go into overdrive, and we don’t want that either!
How to Make This Baked Pork Chop Recipe
- Prep. Remove the pork from the brine and pat dry with paper towels. Preheat the oven to 400°F/205°C and line a baking sheet with parchment paper. I like to use this quarter sheet to save room in the oven for the sides.
Tip!
Getting rid of the excess moisture no the pork chops will help the seasoning stick to the meat and it will also allow it to get a nice outer crust.
- Dry rub. Combine dry rub ingredients in a small bowl. Rub each pork chop with olive oil and season with the dry rub with a silicone pastry brush. Use your hands to coat all sides if needed.
- Bake. Transfer chops onto the prepared baking sheet and bake them in the preheated oven for 15-20 minutes.
- Broil. Place under the broiler for a couple of minutes if desired.
- Rest. Allow pork chops to rest before serving. Transfer to a baking dish or serving tray for a nicer presentation!
What to Serve with Pork Chops
I love a simple side of mashed potatoes and steamed broccoli, but you can definitely get creative with your sides.
Try air fryer roasted potatoes, or smothered potatoes instead!
For something a little different try this Velveeta mac and cheese, sautéed mushrooms and onions, roasted Brussel sprouts, or brown sugar glazed carrots.
Or keep it simple with baked beans and a tossed green salad!
Tips & Tricks
- Check for doneness. Using a meat thermometer, the best way to check if your pork is at the optimal temperature for not only a pleasing bite but to make sure it’s safe to eat is 145 degrees.
- Make sure not to overcook the pork chops. Check internal temperature at the 15-minute mark and go from there.
- Brine is highly recommended. The brine is enough for 4-6 pork chops, it’s optional but recommended as makes the meat moist and juicy.
- Letting the pork chops rest before slicing is important. It allows the juices to settle and not run out as soon as you slice into it. When this happens, it leaves the meat dry and without moisture.
FAQ
I used ¾-1 inch thick pork chops and tried to get them all uniform in the same size. The optimal cook time for chops this size is 15-20 minutes. Knowing how long to bake the pork chops comes down to the size and depends on the thickness. Always best to use a kitchen thermometer.
If your pork chops are thicker or thinner then baking time will need to be adjusted. The same goes for if you’ve decided to use a bone-in pork chop.
Health is always so individual, and what is healthy for one person isn’t necessarily healthy for another. However, as a part of a well-rounded diet, baked pork chops can absolutely be a healthy part of it. It’s lean meat that is generally not overly processed and contains an abundance of vitamins and nutrients. Baking the chops rather than frying them is also a way to cut down the extra fat. Serve with a ton of veggies and you’re golden!
Unlike my slow cooker and Instant Pot recipe that requires added liquid to cook the chops, which creates its own gravy, oven-baked pork chops don’t have that. So instead, make this super simple brown gravy on the side!
I am willing to bet this becomes one of your new favorite pork chop recipes! Please share it with others so they can enjoy this incredibly fast and delicious weeknight dinner idea too!
Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!
Baked Pork Chops
Ingredients
- 4 pork chops ¾ – 1 inch thick
- 2 tablespoons olive oil
For the brine
- 6 cups water
- 3 tablespoons salt
- 2 tablespoons granulated sugar
- 1 ½ teaspoons black peppercorns
- Juice of half a lemon
- 1 bay leaf
- 2 cloves garlic lightly smashed
- 3-4 sprigs fresh thyme/rosemary
Dry rub
- 1 tablespoon light brown sugar
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon mustard powder
- 1 teaspoon salt if brined, then skip
- 1 teaspoon ground black pepper
Instructions
- To brine: to a large bowl (that you’ll use for brining, make sure it can fit in your fridge), add 1 cup of boiling water, and stir in the salt and sugar until dissolved. Add the rest of the brine ingredients, followed by 5 cups of water (cold or at room temp) and stir to combine. Make sure that the brine is cool, add the pork chops to the solution, and make sure that they’re fully submerged in the liquid. Cover with plastic wrap, and place in the fridge for up to 2 hours (at least 30 minutes).
- Remove the pork chops from the brine, pat dry with paper towels, and discard the brine (you can’t use it again).
- Preheat oven to 400°F/205°C and line a baking sheet with parchment paper.
- Make the rub: combine all of the rub ingredients in a small bowl.
- Rub each pork chop with olive oil, then season with the dry rub from all sides.
- Place on the baking sheet, and bake for 15-20 minutes. The internal temperature must reach 145°F/63°C. Place under the broiler for a couple of minutes if desired.
- Allow the pork chops to rest for 5 minutes before serving.
- Serve with mashed potatoes and steamed broccoli.
Notes:
- Brine is highly recommended. The brine is enough for 4-6 pork chops, it’s optional but recommended as makes the meat moist and juicy.
- Check for doneness. Using a meat thermometer, the best way to check if your pork is at the optimal temperature for not only a pleasing bite but to make sure it’s safe to eat is 145 degrees.
- Make sure not to overcook the pork chops. Check internal temperature at the 15-minute mark and go from there.
- Letting the pork chops rest before slicing is important. It allows the juices to settle and not run out as soon as you slice into it. When this happens, it leaves the meat dry and without moisture.
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
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