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My Easy Baked Pork Chops are so tender and juicy, and the brown sugar spice rub gives them a ton of flavor! These boneless pork chops are sure to be a new family favorite.

For more delicious baked pork chops, try my Shake and Bake Pork Chops and easy Braised Pork Chops.

Baked pork chops in a white baking dish.

Pork is often overlooked as one of the tastiest and most versatile meats. This baked pork chop recipe will change all of that. With tender, juicy meat and tons of flavor, this recipe is the best way to cook pork chops!

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Why I Love This Baked Pork Chops Recipe

I’ll be the first to admit, I’ve never really been a fan of boneless pork chops. They always seem like a good idea, but they come out of the oven dry and tough.

But you know what I figured out? It wasn’t the pork’s fault! It was mine. I finally figured out that I was cooking the poor pork chops to death, and it was slow and painful. Finally learning how to cook pork chops in the oven was life changing!

These baked pork chops are:

  • Tender and juicy. A little bit of olive oil rubbed all over the meat before cooking helps to lock in the juices and keeps the meat so tender and moist.
  • Perfectly seasoned. My All Purpose Seasoning has the best flavor!
  • Quick and easy. Simple seasoning and a fast bake time make this an easy dinner that’s ready in under 30 minutes.

Ingredients for Baked Pork Chops

Ingredients for Baked Pork Chops.
  • Pork chops – I like to use a nice, thick boneless pork chop for this recipe – about an inch to an inch and a half thick is perfect. Thicker chops will take longer to cook, and thinner chops will take less but also run the risk of drying out.
  • Olive oil – Rubbed all over the meat to help keep the meat nice and juicy by locking in the moisture.
  • Seasoning blend – Salt, black pepper, garlic powder, onion powder, chili powder (or paprika).
  • Brown sugar – Added to the seasoning blend, the brown sugar caramelizes and helps to create a nice crust around the meat.

How To Bake Pork Chops

See the recipe card below for full, detailed instructions

Mix of seasoning blend for pork chops.

Mix the rub. In a small bowl, combine salt, pepper, brown sugar, garlic powder, onion powder, and chili powder.

Dry and oil. Pat the pork dry with paper towels. Place the pork chops in a large baking dish and rub with a little bit of olive oil. Rub the spice blend all over the meat.

Seared pork chops in a skillet.

Sear. This step is optional but I’m including it here because it’s really a valuable step toward getting a golden brown crust on the pork. Heat some oil in a skillet and press the pork into the skillet for a couple of minutes per side, until a golden brown sear is achieved.

Baked pork chops in a baking dish.

Bake. Arrange the pork chops in a baking dish or on a covered baking sheet and bake in a 400℉ oven for about 15-20 minutes. If you have a meat thermometer, it will come in handy here. You want the pork to register about 140-145℉ for medium rare.

Baked pork chops in a white baking dish.

Let them rest. Now, it’s tempting to cut into the pork chops to see if they’re done – resist! Cutting right away will let all of those juices out, negating all of your hard work. Cover the chops with foil and let them rest for 5 minutes first.

How Long To Cook Boneless Pork Chops

The best way to keep boneless pork chops from drying out is to bake them at a high temperature for a short amount of time. Rubbing a little oil on them also helps to lock in the moisture, similar to my Baked Chicken Breasts.

I bake my chops at 400℉ for about 15-20 minutes. The thicker the meat, the longer it will take to cook. I recommend choosing a thicker cut of meat – at least 1-inch thick – for the best results. If you opt for searing the chops first, you can shave at least 5 minutes off the bake time.

According to the FDA, pork is safe for consumption when the internal temperature registers 145℉. The cook time can vary based on the thickness of the meat, so keep a digital meat thermometer handy so you can check, and keep from overcooking.


What goes best with pork chops?

Pork pairs well with sweet sides like Honey Roasted Carrots and of course pork chops and Slow Cooker Applesauce is a classic. We love to serve this pork chops recipe with Easy Baked Potato Wedges, Make Ahead Mashed Potatoes, or some simple Garlic Bread and a copycat Olive Garden Salad.

Do pork chops get more tender the longer you bake them?

Actually, it’s the opposite. Pork Chops are very lean and therefore can dry out easily as they cook. They only take about 15 minutes to bake at 400℉.

Why is my pork tough?

Pork chops are a lean meat and it is so easy to overcook them. You want to cook them to just a tad under because they retain heat and will continue cooking even after you remove them from the oven or skillet.

What internal temperature should pork be cooked to?

Pork is safe to eat once it reaches 145 degrees Fahrenheit. I recommend cooking it just shy of that if you can since pork chops do continue cooking a tad after you remove them from the heat.

A pork chop, golden in color and juicy, held on a spatula.

Expert Tips

Here are a few tips I’ve learned about keeping this cut of meat super tender and juicy without drying it out:

  • Oil and season. Rub the pork chops with a little bit of olive oil before adding the seasoning. This will not only help the seasoning stick to the pork, but it adds a little flavor and lock in moisture to keep the pork moist.
  • Don’t overcook it. People tend to think that pork takes a long time to cook, but with boneless pork chops this rule just doesn’t apply. A good rule of thumb for baking pork chops is 7-8 minutes per half inch of meat in a 400℉ oven. Pork roasts and bone-in pork is a different story and will take much longer.
  • Let it rest. This is true for any meat that you’re cooking, from chicken to steaks to pork. I cannot stress this enough! When meat cooks, all of the juices inside rush to the center. Resting allows those juices to redistribute throughout the meat resulting in a tender and juicy pork chop.
  • Resist the urge to cut. Do not cut before serving. Cutting into them too soon lets all of those juices out and the meat becomes dry very quickly.
  • Sear the chops first to lock in that sweet and spice. This will also give the pork a nice golden crust. Or, you could flip on the broiler during the last few minutes to caramelize the top.

What To Do With Leftovers

Storage: Store leftovers in an airtight container in the fridge for up to 3-4 days. Or freeze for up to 2-3 months.

Reheating: Pork can be finicky to reheat, so I’ll sometimes eat it cold. One great way to reuse leftover pork is to add it to my Egg Fried Rice which is something I do often. Make sure to dice the pork up into small, bite-sized pieces and saute them in a little butter to heat them before adding them to the rice.

A pork chop, a slice taken out with a fork.

More Pork Recipes

Pork chop on a spatula.

Easy Baked Pork Chops

4.78 from 36 votes
These Baked Pork Chops are the most tender and juicy boneless pork chops, with a sweet and spicy rub that gives a ton of flavor.
Prep Time 7 minutes
Cook Time 15 minutes
Total Time 22 minutes
Servings 4 servings


  • 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
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  • Preheat oven to 400 degrees 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.
  • Lay pork chops in the prepared baking dish, side by side but not touching. Coat both sides of each chop with the olive oil.
  • Sprinkle half of the seasoning blend over the tops of the pork chops and rub into the meat with your hands. Repeat on the flip side of the meat.
  • Slide the dish into the preheated oven and bake for 15-20 minutes, or until pork registers 145 degrees F on a meat thermometer.
  • Tent with foil and let stand for 5-10 minutes before serving.


If you’re not getting that golden color you’re looking for, broil the chops during the last several minutes.
Or, you could opt to sear the chops in a cast iron or stainless steel skillet with a little melted butter or olive oil. This will seal in the flavor and give you a nice golden crust. You will probably want to take several minutes off of the cooking time to account for the pre-cook.


Calories: 326kcalCarbohydrates: 6gProtein: 29gFat: 20gSaturated Fat: 5gCholesterol: 90mgSodium: 652mgPotassium: 500mgFiber: 1gSugar: 6gVitamin A: 74IUCalcium: 14mgIron: 1mg

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.

Kristin Maxwell

Kristin Maxwell is the creator and main recipe developer, writer, and photographer of Yellow Bliss Road. A self-taught cook and self-appointed foodie, she specializes in easy, flavorful and approachable recipes for any home cook.

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  1. Andreana says:

    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.

    1. Kristin says:

      Awesome feedback Andreana! Thanks for stopping by.

  2. Donna says:

    Anxious to try this recipe, but have 1 question about the baking process…Do you cover the chops when baking or not?

    1. Kristin Maxwell says:

      No, they are left uncovered.

  3. KAARA K REITZEL says:

    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!.

    1. Kristin says:

      You are so welcome Kaara! Thank you for sharing.

  4. Carol Nunes says:

    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‼️😋

    1. Adrienne - Yellow Bliss Road says:

      That’s so great to hear! Thanks for stopping by Carol.

  5. jane says:

    LOVE this recipe – super simple to make and SO DELICIOUS!!! Thank you!!!!

    1. Kristin says:

      You are so welcome jane! Thanks for stopping by.

  6. Debbie says:

    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

    1. Kristin says:

      You are so welcome Debbie! Thanks for stopping by.

  7. Sandy says:

    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!

    1. Kristin says:

      You are so welcome Sandy! Thanks for stopping by.

  8. Alex says:

    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.

    1. Kristin says:

      Love the feedback Alex! Thanks for stopping by.

  9. Suzie says:

    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.

    1. Kristin says:

      Nice! Thank you so much Suzie for stopping by.

  10. Judy Olivier says:

    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.

    1. Kristin says:

      That’s awesome Judy! Thanks for stopping by.

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