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Sliced baked pork chop on a plate, served with mashed potatoes and broccoli
5 from 2 votes

Baked Pork Chops

Baked pork chops are super moist and tender and made with a delicious dry rub, an optional brine, and with just 20 minutes in the oven, dinner is served!
Author Diana
Servings 4 servings
Prep Time 5 minutes
Cook Time 20 minutes
Brine time 2 hours
Total Time 2 hours 25 minutes

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

Serving: 1pork chop | Calories: 277kcal | Carbohydrates: 1g | Protein: 29g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 90mg | Sodium: 655mg | Potassium: 527mg | Fiber: 1g | Sugar: 1g | Vitamin A: 258IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 1mg