5.0 from 915 votes
Juicy Baked Pork Chops
These easy baked pork chops come out incredibly tender and juicy every time.
Prep Time
10 mins
Cook Time
10 mins
Additional Time
30 mins
Total Time
1 hr
Servings: 4 pork chops
Calories: 234 kcal
Course:
Main Course , Lunch , Dinner
Cuisine:
American
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.
Cup of Yum
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
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
% 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.