5.0 from 3 votes
Oven Baked Pork Chops Recipe
Moist and tender pork chops bake in the oven with a savory, sweet, and tangy glaze. These chops go well with nearly any side dishes. Prep them with a simple brine, or skip brining and have the chops on the table in under 30 minutes!
Prep Time
10 mins
Cook Time
10 mins
Total Time
22 mins
Servings: 4 chops
Calories: 270 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 4 boneless center-cut pork chops
- ¼ cup light brown sugar packed
- 2 tablespoons Dijon mustard
- 1 tablespoon soy sauce
- 1 teaspoon garlic powder
- Optional for Brine: ¼ cup kosher salt + ¼ cup light brown sugar
Instructions
- Prep Ahead: Brine if you have time! Place a ¼ cup of kosher salt and a ¼ cup of brown sugar in a large bowl. Pour one cup of very hot tap water over the top of the salt and sugar. Stir well to completely dissolve the salt and sugar. Then add several cups of ice to the brine to cool it down. Place the pork chops in the brine making sure they're completely submerged in the cool brine water. Cover the bowl and place it in the refrigerator. Brine the pork chops for a minimum of 2 hours but up to 24 hours in advance. Remove the chops from the brine and allow them to dry before proceeding.
- Preheat the oven to 425 F. Line a rimmed baking sheet with parchment paper. Set the pork chops on the parchment paper and pat them dry with a paper towel.
- Set out a small bowl or a measuring pitcher. Combine the brown sugar, Dijon mustard, soy sauce and garlic powder in the bowl. Whisk well.
- Brush the glaze over the pork chops on both sides. Pour any remaining glaze in the baking sheet.
- Bake for 12- 15 minutes, until the internal temperature reads 145°F.
- The glaze in the baking dish should have thickened as the pork chops baked. Brush the thick glaze over the top of each pork chop.
- If desired, garnish with chopped parsley, scallions, crushed red pepper, or anything you like. Serve warm.
Cup of Yum
Notes
- Leftover cooked pork will keep well in the refrigerator for up to 3 days, stored in an airtight container.
- To Freeze: Wrap the cooled chops individually in a layer of plastic wrap, then in a layer of foil. Place the chops all together in a freezer-safe bag with as much air squeezed out as possible. Freeze for up to 3 months, and thaw in the fridge overnight before reheating in the oven or microwave.
Nutrition Information
Serving
1pc
Calories
270kcal
(14%)
Carbohydrates
15g
(5%)
Protein
30g
(60%)
Fat
10g
(15%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
0.1g
Cholesterol
90mg
(30%)
Sodium
402mg
(17%)
Potassium
548mg
(16%)
Fiber
0.4g
(2%)
Sugar
14g
(28%)
Vitamin A
11IU
(0%)
Vitamin C
0.04mg
(0%)
Calcium
27mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4chops
Amount Per Serving
Calories 270
% Daily Value*
| Serving | 1pc | |
| Calories | 270kcal | 14% |
| Carbohydrates | 15g | 5% |
| Protein | 30g | 60% |
| Fat | 10g | 15% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 90mg | 30% |
| Sodium | 402mg | 17% |
| Potassium | 548mg | 12% |
| Fiber | 0.4g | 2% |
| Sugar | 14g | 28% |
| Vitamin A | 11IU | 0% |
| Vitamin C | 0.04mg | 0% |
| Calcium | 27mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.