This post may contain affiliate links. Please read our disclosure policy.
These Brown Sugar Baked Pork Chops are tender, juicy, and packed with flavor. The sweet and savory spice rub caramelizes in the oven for a delicious glaze that makes this easy recipe perfect for busy weeknights.
If you love simple pork chop dinners, try my Braised Pork Chops, Pan Seared Pork Chops, or Smothered Pork Chops for more family favorites.
Before You Get Started
A few quick tips to make sure your pork chops turn out perfectly juicy every time:
- Choose thick-cut chops. Look for boneless pork chops that are about 1 to 1½ inches thick. Thinner chops cook faster and are more likely to dry out, while thicker cuts give you more wiggle room and stay tender.
- Don’t skip the oil. Rubbing a little olive oil all over the meat before adding the seasoning helps lock in moisture and keeps the pork juicy as it bakes. It also helps the spice rub stick better.
- Let them rest before cutting. This is the most important step! When meat cooks, the juices rush to the center. Letting the chops rest for 5 to 10 minutes allows those juices to redistribute, so you get tender, juicy pork instead of dry.
RECIPE WALK-THROUGH
How To Make Brown Sugar Baked Pork Chops
See the recipe card below for full, detailed instructions
Step 1 – Mix the Spice Rub
In a small bowl, combine the salt, pepper, brown sugar, garlic powder, onion powder, and chili powder.
The brown sugar is the star here. It caramelizes as the pork bakes and creates a slightly sweet, golden crust that pairs perfectly with the savory spices.
Step 2 – Prep the Pork Chops
Pat the pork chops dry with paper towels. This helps the seasoning stick and encourages better browning.
Place the chops in a large baking dish and rub each one with a little olive oil on both sides. Then sprinkle the spice blend generously over the tops and bottoms, pressing it into the meat with your hands.
Step 3 – Sear for Extra Flavor (Recommended)
This step is optional, but it makes a noticeable difference.
Heat a drizzle of oil in a cast iron or stainless steel skillet over medium-high heat. Press each pork chop into the hot pan for about 2 minutes per side until you get a nice golden-brown sear.
This locks in flavor and gives the brown sugar a head start on caramelizing.
Important Note: If you sear the chops first, reduce your bake time by about 5 minutes to avoid overcooking.
Step 4 – Bake Until Golden
Arrange the pork chops in a baking dish or on a foil-lined baking sheet. Bake in a preheated 400°F oven for 15 to 20 minutes.
You’ll know they’re done when the internal temperature reaches 145°F on a meat thermometer and the tops are golden and slightly caramelized.
- Tip: If you want more color on top, flip the broiler on for the last 2 to 3 minutes. Watch closely so the sugar doesn’t burn.
Step 5 – Rest Before Serving
Once the chops are out of the oven, tent them loosely with foil and let them rest for 5 to 10 minutes.
It’s tempting to cut right in, but resting makes a big difference in juiciness. The internal temperature will also continue to rise a few degrees during this time.
How Long to Bake Pork Chops
The key to juicy boneless pork chops is baking at a high temperature for a shorter time. I bake mine at 400°F for about 15 to 20 minutes, depending on thickness. A good rule of thumb is 7 to 8 minutes per half inch of meat.
If you sear the pork chops first, you can reduce the bake time by about 5 minutes since they’ve already started cooking.
According to the USDA, pork is safe to eat at an internal temperature of 145°F. I recommend pulling the chops out just shy of that, around 140°F, since they’ll continue cooking while resting. A digital meat thermometer is the easiest way to check without cutting into the meat and losing those juices.
Substitutions and Variations
This recipe is flexible, so feel free to make it your own:
Brown sugar swaps. You can use coconut sugar, honey, or maple syrup in place of brown sugar. If using a liquid sweetener, reduce the amount slightly and expect the glaze to be a bit thinner.
Soy sauce addition. Some brown sugar pork chop recipes include soy sauce or Worcestershire sauce in the rub for extra depth. Add a tablespoon or two to the seasoning blend if you want a more savory, umami flavor.
Spice adjustments. Swap the chili powder for smoked paprika if you prefer less heat, or add a pinch of cayenne if you like a little kick.
Bone-in pork chops. You can absolutely use bone-in chops. Just add 5 to 10 minutes to the bake time and check the internal temperature near the bone.
What to Serve with Brown Sugar Pork Chops
Pork pairs beautifully with sweet and savory sides. Here are some of our favorites:
- Honey Roasted Carrots (brings out the sweetness in the brown sugar glaze)
- Slow Cooker Applesauce (a classic pairing with pork)
- Easy Baked Potato Wedges or Make Ahead Mashed Potatoes
- A simple salad (like my Garden Salad with Homemade Ranch Dressing)
Storage Tips
Storage and Reheating
Storage: Keep leftover pork chops in an airtight container in the fridge for up to 3 to 4 days. You can also freeze them for 2 to 3 months.
Reheating: Pork can dry out when reheated, so go low and slow. Warm the chops in a 300°F oven for about 10 minutes, or reheat gently in a skillet with a little butter.
Repurpose leftovers: One of my favorite ways to use leftover pork is to dice it up and add it to Egg Fried Rice. Just sauté the pork pieces in a little butter to warm them before tossing with the rice.
Frequently Asked Questions
Is it better to bake pork chops at 400 or 350?
I prefer 400°F for boneless pork chops. The higher heat cooks them quickly, which helps lock in moisture and prevents drying out. At 350°F, you’d need to bake longer, which increases the risk of overcooking.
Can I use bone-in pork chops instead of boneless?
Yes! Bone-in chops work great with this recipe. They take a bit longer to cook, usually an extra 5 to 10 minutes, so check the internal temperature near the bone to make sure they reach 145°F.
Do pork chops get more tender the longer you bake them?
Actually, it’s the opposite. Pork chops are lean and can dry out quickly if overcooked. They only need about 15 to 20 minutes at 400°F. Cooking them longer won’t make them more tender; it will make them tough.
Why are my pork chops tough?
Tough pork chops are usually overcooked. Since they’re lean, they go from perfectly done to dry very quickly. Use a meat thermometer and pull them out at 140 to 145°F, then let them rest before cutting.
What internal temperature should pork chops be cooked to?
Pork is safe to eat at 145°F. I recommend cooking to just under that, around 140°F, because the chops will continue cooking while they rest.
More Easy Pork Recipes
- Shake and Bake Pork Chops
- Italian Pork Chops
- Pork Schnitzel
- Lemon Herb Pork Tenderloin
- Slow Cooker Barbecue Pulled Pork Sliders
Brown Sugar Baked Pork Chops
Ingredients
- 4 boneless pork loin chops about 1-inch thick
- 3 tablespoons Extra Virgin Olive Oil
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/2 teaspoon chili powder
- 2 tablespoons brown sugar
Instructions
- Preheat oven to 400°F. Spray a large 13×9-inch baking dish with nonstick cooking spray.
- In a small bowl, combine the salt, pepper, garlic powder, onion powder, chili powder, and brown sugar.
- Pat the pork chops dry with paper towels. Place them in the prepared baking dish, side by side but not touching. Coat both sides of each chop with olive oil.
- Sprinkle half of the seasoning blend over the tops of the pork chops and rub into the meat with your hands. Flip and repeat on the other side.
- Optional: For a golden crust, sear the chops in a hot skillet with a little oil for 2 minutes per side before baking. Reduce bake time by 5 minutes if searing.
- Bake for 15 to 20 minutes, or until the pork reaches 145°F on a meat thermometer.
- Tent loosely with foil and let rest for 5 to 10 minutes before serving.
Notes
- Choose thick chops. Pork chops about 1 to 1½ inches thick work best. Thinner chops can dry out quickly.
- Don’t skip the rest. Letting the pork rest for 5 to 10 minutes after baking allows the juices to redistribute for tender, juicy meat.
- Searing is optional but recommended. A quick sear before baking adds extra flavor and helps the brown sugar caramelize.
- Check the temperature. Use a meat thermometer to avoid overcooking. Pull the chops at 140 to 145°F since they’ll continue cooking while resting.
- Want more color? Broil for the last 2 to 3 minutes to caramelize the top. Watch closely so the sugar doesn’t burn.
- Substitutions: Swap brown sugar for honey or maple syrup. Use smoked paprika instead of chili powder for less heat.
- Storage: Refrigerate leftovers in an airtight container for up to 3 to 4 days, or freeze for up to 3 months.
Nutrition
Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
Such a quick and easy recipe. This is a officially a go-to meal for me and my family just add a side of rice and a veggie and its perfect.
Thank you RJ!
Just popped in the oven i can tell already the rub is amazing my family keeps asking me is it done. Hahaha no just put it in the over. Supper easy recipe to follow as well. Thank you!!
You are so welcome Jamie! Thanks for stopping by.
It’s so delicious and very easy to follow the recipe. My favorite oven baked pork chops. Definitely i will do it again. The rub is amazing. Thank you
You are so welcome Mihra! Thanks for sharing your feedback.
Everyone in the family loves this recipe which is rare in our house with 7 kids and all picky eaters! Thank you!!
You are so welcome Dena! That’s so awesome! Thanks for stopping by to share your feedback.
Pork was good. The recipe is a good start but I don’t find the flavor was strong enough so I am going to have to tweak the recipe a little bit good base.
Awesome feedback Andreana! Thanks for stopping by.
Anxious to try this recipe, but have 1 question about the baking process…Do you cover the chops when baking or not?
No, they are left uncovered.
I made these last Sunday evening for a dinner party I through. OMG, it turned out to be a huge success! The porkchops were the stars of the meal. I ended up giving the recipe to the other women that I had invited. I now know that i must look at some of your other recipes. thank so much for sharing!.
You are so welcome Kaara! Thank you for sharing.
By far the best pork chop recipe I have ever made. The chops are so tender and juicy, and are absolutely delicious❣️ I will never make them any other way‼️😋
That’s so great to hear! Thanks for stopping by Carol.
LOVE this recipe – super simple to make and SO DELICIOUS!!! Thank you!!!!
You are so welcome jane! Thanks for stopping by.
OMG, thanks for this rub recipe, my chops turned out so wonderful, and thanks for the headsup about the time on the chops, mine usually are too dry but these came out so moist and delicious, I wanted to not stop eating, lol
You are so welcome Debbie! Thanks for stopping by.
This spice blend is delicious! I had butterfly pork chops but I will try it on chicken too, as others have suggested. I followed the recipe pretty closely, the difference being I used avocado oil instead of olive oil because that’s what I had.
It didn’t get crispy like it shows in the picture, but I was afraid of cooking it longer so I just left it like it was, not a deal breaker for me anyway, and the drippings from the pan made a nice crunchy treat!
The side dish I used for this was sauteed squash seasoned very simply with just salt and pepper, cooked in a cast iron skillet because I love the texture it gives.
Wonderful recipe, thanks for sharing!
You are so welcome Sandy! Thanks for stopping by.
I Love this rub recipe, I use it on Pork Chops, and Pork Tenderloins on the grill. I just tried it with Chicken Legs and it tasted great.
Love the feedback Alex! Thanks for stopping by.
I have saved as a go to quick dinner. I used center cut pork chops. Very moist and delicious. I will also like to try this on ribs and chicken. I am not a spice person so I was skeptical about the chili powder. Just right balance with the brown sugar. I will definitely be making this again.
Nice! Thank you so much Suzie for stopping by.
Thank for for sharing this recipe, Kristin. This recipe is a keeper and is now my “go to” spice rub for pork chops.
Moist and delicious. 5 Stars.
That’s awesome Judy! Thanks for stopping by.