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!
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
Baked Pork Chops
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Ingredients
For the Baked Pork Chops:
- 4 boneless pork chops at least 3/4-inch thick, about 2 pounds
- Brine if using
- 2 tablespoons extra virgin olive oil
- 1 ½ tablespoons chili powder
- 2 teaspoons dry mustard
- 1 teaspoon smoked paprika
- ½ teaspoon ground cumin
- ½ teaspoon kosher salt increase to 1 1/2 teaspoons if not brining
- ½ teaspoon ground black pepper
- ¼ teaspoon cayenne pepper optional
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.
Nutrition
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Your recipe was super easy to follow, which I appreciated because I’m not the most confident cook. The chops came out tender, juicy, and full of flavor, with a beautiful golden crust on top. I used bone-in chops and seasoned them as directed, and they bake up wonderfully. I served them with rice and steamed broccoli, and the whole family loved them.
Makes me so happy to hear, Judith! Thank you!
My experience with pork chops is that they’re always dry and unappetizing, so I’ve never made them myself. However, food is expensive and they were on sale, so I used this recipe for some nice, thick bone-in chops. OMG, they were AMAZING! So moist, juicy, and flavorful, and even reheating them the next day they were still juicy! I will never fix them any other way now! Thanks for such a fantastic recipe. Even my boyfriend loved them!
Yay! Love to hear that, Cheryl! Thank you!
Delicious! Made this exactly as instructed. It was so tasty and juicy. Brining the pork really made it juicy, it was all worth it. Husband loved it and wants it again very soon. Thank you for sharing this. Definitely a keeper!
So glad to hear you enjoyed the pork chops, Alison! Thank you!