Baked Pork Chops
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Unrated
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Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
50 mins
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Servings
4 servings
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Calories
430 kcal
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Course
Main Course
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Cuisine
American
Baked Pork Chops
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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!
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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.
- 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 Information
Show Details
Calories
430kcal
(22%)
Carbohydrates
2g
(1%)
Protein
50g
(100%)
Fat
24g
(37%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
3g
Monounsaturated Fat
12g
Trans Fat
0.1g
Cholesterol
152mg
(51%)
Potassium
934mg
(27%)
Fiber
1g
(4%)
Sugar
0.4g
(1%)
Vitamin A
1202IU
(24%)
Vitamin C
0.2mg
(0%)
Calcium
33mg
(3%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 430 kcal
% Daily Value*
| Calories | 430kcal | 22% |
| Carbohydrates | 2g | 1% |
| Protein | 50g | 100% |
| Fat | 24g | 37% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 152mg | 51% |
| Potassium | 934mg | 20% |
| Fiber | 1g | 4% |
| Sugar | 0.4g | 1% |
| Vitamin A | 1202IU | 24% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 33mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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