Juicy Baked Pork Chops
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Additional Time
30 mins
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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
Description
These Juicy Baked Pork Chops begin with a brine made from water, kosher salt, brown sugar, and peppercorns brought to a boil, then cooled with ice before submerging the chops. This brining step allows the pork to retain juices during cooking, resulting in moist, tender meat. After brining for 30 minutes to 2 hours, the chops are patted dry and prepared for seasoning.
A dry rub consisting of brown sugar, garlic powder, dry mustard powder, and paprika is massaged into both sides of the pork chops. Baking at 400°F for 16 minutes cooks them through while preserving juiciness. A final broil adds a browned finish and flavorful crust, enhancing both texture and appearance.
The chops chosen are boneless, about ¾ inch thick, to ensure even cooking. Cuts into any fat cap help them cook evenly without curling. The recipe advises monitoring internal temperature, aiming for 145°F with removal at 140°F to account for carryover cooking. Slight pinkness is acceptable, keeping the meat juicy and tender.
This method produces pork chops that balance savory rub flavors with juicy interior texture, suitable for serving as a simple main dish with vegetables or sides.
Ingredients
- 4 pork chops ¾-inch thick, boneless
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
- Use lean, boneless pork chops about ¾-inch thick for best results; adjust cooking time for thickness.
- The brine significantly improves juiciness and tenderness; if short on time, skip brine and add 1 tsp kosher salt to rub.
- Check for doneness with a meat thermometer; remove chops at 140°F as temperature rises while resting.
- Pork may have a slight pink center when properly cooked and still juicy.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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