Extra Juicy Pork Chops

This recipe for baked pork chops comes out moist, tender, and juicy!

Boneless pork chops are soaked in a quick brine, seasoned, and oven-baked to tender perfection.  Made with pantry staples, this great meal is just a few simple steps away!

A baked pork chop sliced into strips

Why We Love This Recipe

Easy to prep and perfectly juicy, oven-baked pork chops are a favorite and made with pantry staples!

Brining the pork first adds lots of flavor and keeps it tender!

The spice rub this recipe is quick to make and adds a hint of sweetness while the outside caramelizes beautifully.

Ingredients & Variations

The brine (just like a turkey brine) is a savory blend of salt, sugar, and peppercorns and really makes meat tender and flavorful. Brine breaks down the tougher proteins while allowing the meat to absorb the flavors.

Try experimenting with other seasonings that might be in the pantry. Why not try slices of fresh garlic, jalapenos, or even lemon slices in the brine?

Pork Chops in a brine

The rub for baked pork chops is made up of just four ingredients!

  • Brown Sugar: If brown sugar isn’t in the cupboard just sub with less white sugar since it tends to be sweeter.
  • Garlic Powder: For an oniony flavor sub out half the garlic for onion powder. Or rub the pork with a clove of garlic!
  • Mustard Powder: Ground oregano can be subbed for mustard powder if preferred.
  • Paprika: Smoked paprika lends an interesting twist to the flavor. Or change it up with cayenne for an extra kick.

If there’s no time for brining, just add one teaspoon of kosher salt to the rub!

Pork Chop seasonings in a bowl

How to Make Pork Chops

These delicious pork chops are made more flavorful by brining, seasoning, then broiling!

Pork Chop Brine:

Brining makes boneless or bone-in chops extra juicy and tender no matter how thick the meat is! Just two hours in the brine is all it takes!

  1. Bring all the ingredients to a boil then cool completely (per recipe below).
  2. Marinate the chops at least 30 minutes but up to two hours.
  3. After the brining is complete, pat dry with a paper towel.

Pork Chop Rub: 

Once brined, rub the chops with the spice mix below. Keep in mind that the brine has salt so I skip the salt in the rub. If you skip the brining, you’ll want to add some salt.

Seasoned pork chops on a baking tray

Tips for Perfect Chops

This recipe uses 3/4″ thick boneless chops, if your chops are thicker or thinner, the time will need to be adjusted.

The brine keeps these tender and adds flavor. If you skip the brine you will need to add salt to the rub.

Do not overcook! Use a meat thermometer to ensure the pork reaches the right temperature without overcooking.

Pork should reach 145°F, just like pork tenderloin, it’s ok if the chops are a little bit pink in the middle.

Tip: Choose pork chops uniform in size and thickness so they all cook at the same rate.

Close up of a baked pork chops garnished with parsley

How Long to Bake Pork Chops

Depending on the side dish being baked with these pork chops you can alter the cooking times for the oven temperature.

But since the bake time will also depend on thickness, use a meat thermometer to test for doneness. Pork chops should be baked to an internal temp of 145°F.

  • 450°F – bake 14-16 minutes
  • 400°F – bake 17-19 minutes
  • 375°F – bake 22-25 minutes
  • 350°F – bake 35 minutes

I broil for the last 2 minutes to add a little color and seal in the juices!

Serve baked pork chops with garlic mashed potatoes, sauteed brussels sprouts, and a crisp, green salad! Top it all of with some homemade peach crisp for dessert.

Tender & Juicy Pork Chops

Did you love these Baked Pork Chops? Be sure to leave a rating and a comment below!

A baked pork chop sliced into strips

Baked Pork Chops

Brined, seasoned, and broiled this easy recipe results in perfectly juicy & tender pork chops!
Course Dinner, Lunch, Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 20 minutes
Marinating 30 minutes
Total Time 1 hour 5 minutes
Servings 4 pork chops
Calories 234
Author Holly Nilsson


  • 4 boneless pork chops 3/4″ thick


  • 2 tablespoons brown sugar
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon mustard powder
  • 1/2 teaspoon paprika


  • 4 cups water
  • 1/4 cup kosher salt
  • 2 tablespoons brown sugar
  • 1 teaspoon peppercorns


  • Combine brine ingredients in a saucepan and bring to a boil. Once sugar and salt are dissolved, remove from heat and cool completely.
  • Pour cooled brine over pork chops and refrigerate at least 30 minutes or up to 2 hours.
  • Preheat oven to 400°F.
  • Remove pork chops from brine and dab dry with a paper towel.
  • If the pork has a fat cap on one side, cut slits into the fat.
  • Combine rub ingredients and rub over pork chops.
  • Bake 16 minutes. Turn oven to broil and broil the pork chops 2-4 minutes or until they reach 140°F.
  • Remove from the oven and let chops rest 5 minutes before serving (the temperature will continue to rise to 145°F).


If you do not brine the pork chops, add 1 teaspoon kosher salt to the rub mixture.

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.



Serving: 1pork chop | Calories: 234 | Carbohydrates: 6g | Protein: 29g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 90mg | Sodium: 66mg | Potassium: 500mg | Fiber: 1g | Sugar: 6g | Vitamin A: 123IU | Calcium: 14mg | Iron: 1mg
a sliced pork chop on a cutting board with text
baked pork chop sliced on a cutting board with writing
Sliced baked pork chops with writing
Top image - sliced pork chop. Bottom image - baked pork chops on a baking tray with writing

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