Juicy Baked Pork Chops
User Reviews
5.0
915 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Additional Time
30 mins
-
Total Time
1 hr
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Servings
4 pork chops
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Calories
234 kcal
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Course
Main Course, Lunch, Dinner
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Cuisine
American
Juicy Baked Pork Chops
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These easy baked pork chops come out incredibly tender and juicy every time.
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Ingredients
- 4 boneless pork chops ¾-inch thick
For the Brine
- 2 cups water
- ¼ cup kosher salt
- 2 tablespoons brown sugar
- 1 teaspoon black peppercorns
- 2 cups ice
For the Rub
- 2 tablespoons brown sugar
- ½ teaspoon garlic powder
- ½ teaspoon dry mustard powder
- ½ teaspoon paprika
Instructions
- To make the brine, in a small saucepan, combine the water, salt, brown sugar, and peppercorns. Bring to a boil over high heat and boil until the sugar and salt have dissolved. Add the ice to the brine and cool completely.
- In a large bowl or freezer bag, pour the cooled brine over the pork chops and refrigerate for at least 30 minutes or up to 2 hours.
- Preheat the oven to 400°F and line a baking sheet with aluminum foil for easy cleanup.
- Remove pork chops from the brine and pat them dry with a paper towel. If the pork chops have a fat cap on one side, make small cuts into the fat to help them cook evenly.
- To make the seasoning, in a small bowl, combine the brown sugar, garlic powder, mustard powder, and paprika. Apply the rub to both sides of the pork chops and massage it into the meat.
- Place the seasoned pork chops on the prepared baking sheet and bake for 16 minutes.
- Turn the oven to broil, and broil the pork chops, 4 to 6 inches from the heat, for an additional 2-4 minutes, or until they reach an internal temperature of 140°F.
- Remove the pork chops from the oven and transfer them to a plate to rest for 5 minutes before serving, allowing the temperature to rise to 145°F.
Notes
- Choosing Pork Chops: Choose lean chops, ¾-inch thick. Adjust the cooking time slightly for thicker chops.
- Skipping the brine? If time allows, the brine is recommended. If you're short on time, you can skip the brine and add 1 teaspoon kosher salt to the rub mixture.
- Cooking Time: Thicker chops will need extra time, while thinner chops will cook faster. Use a meat thermometer to test for doneness. Pork chops should be baked to an internal temp of 145°F. Remove them from the oven at 140°F as they will continue to rise in temperature as they rest. Pork chops can (and should!) be a little bit pink in the middle.
Nutrition Information
Show Details
Serving
1pork chop
Calories
234
(12%)
Carbohydrates
6g
(2%)
Protein
29g
(58%)
Fat
9g
(14%)
Saturated Fat
3g
(15%)
Cholesterol
90mg
(30%)
Sodium
66mg
(3%)
Potassium
500mg
(14%)
Fiber
1g
(4%)
Sugar
6g
(12%)
Vitamin A
123IU
(2%)
Calcium
14mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4pork chops
Amount Per Serving
Calories 234 kcal
% Daily Value*
| Serving | 1pork chop | |
| Calories | 234 | 12% |
| Carbohydrates | 6g | 2% |
| Protein | 29g | 58% |
| Fat | 9g | 14% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 90mg | 30% |
| Sodium | 66mg | 3% |
| Potassium | 500mg | 11% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
| Vitamin A | 123IU | 2% |
| Calcium | 14mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
915 reviews
Excellent
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