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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.
My favorite pork chop recipe!!! Now I make sure I buy pork chops when on sale just to enjoy this tasty recipe 🙂
Nice! Thanks for stopping by Shannon.
I’m obsessed with this recipe! It’s the perfect spice blend. It’s delicious on pork and on chicken. And I’ve even mixed up a batch (sans olive oil) and sprinkled it on popcorn.
Awesome feedback Sydney! Thanks for stopping by.
Great recipe, Great flavor. Has become a go-to during the week. My daughter cleans her plate every time, which is rare.
Nice!Thanks for the awesome feedback Troy.
Reading this recipe I wasn’t too sure how it was gonna turn out & thought it’d be spicy (I don’t do spicy) because of the chili powder, but not at all was their even a hint of spicy!! The juiciest pork chops I’ve ever had!! Wonderful tasting!! I also brined my chops for the first time ever when i tried this recipe; i was surprised to find my pork chops were not at all salty!! VERY GOOD recipe that I’ll keep making for the family!! We all loved it!!
Hi Nickiey, Thanks for stopping by. Love the feedback.
This was great! My husband isn’t a fan of hot/spicy so I was hesitant with the chilli powder, but he at two chops so fast I’m not even sure he chewed. He LOVED it. Said the balance of heat and sweet was perfect. The chops were not dry at all. I’ve never had much luck with pork. This was perfectly timed. 16 minutes at 400 and then broil the last 4 minutes. We WILL be making this again.
Thanks for the awesome feedback Jenn.
Definitely a keeper! I forgot to take a picture. I served it with roasted acorn squash slices. Super delicious!
That’s awesome Lynda! Thanks for stopping by.
I made this a few weeks ago and it was delicious. Great recipe. Tonight I am using the basic instructions but with different seasonings.
This was absolutely delicious and juicy! Plus easy! Not very spicy and not too sweet, but has great flavor /sauce! Thanks!! My husband made sure I wrote the recipe down!!
Nice! Thanks for stopping by Pam.
This recipe looks good and the directions simple. Will try it for dinner. I always over cook my pork and thanks for the advise of temperature and timing. I am sure this will help with the dryness I seem to always end up with.
This is a wonderful recipe. I have to increase the amount of rub (usually by just adding Emeril’s Essence which gives it a bit of a kick) and cooking time a bit because I am using really fat boneless chops from Costco, but otherwise I following the recipe. I have made it three times already and it has become a family favorite. Thank you!
You’re so welcome Ani Kindall! thank you so much for stopping by and sharing your positive feedback!
It is a hit with the hubster! I was a bit concerned about the sugar because he doesn’t like “sweet” in his food, but he said it was very flavorful and he really liked it!! SCORE!!!
I followed the recipe exactly and it was a juicy success! =D haha! Thank you for sharing.
Nice! You’re so welcome Victory! thank you so much for stopping by!
Made these for dinner last night and they were amazing! I’ll admit I was a bit hesitant on the amount of sugar. However I did put all of it in, and the brown sugar balances out the heat off the chili powder perfectly. Nowhere near as sweet as I’d feared. Will definitely make again!
Nice! Thanks for stopping by Karen.
Usually don’t buy center cut pork chops, but wanted to change things up and searched for recipes. found yours, and used it to make dinner tonight(werved with sweet potatoes, broccoli and carrots). Absolutely fantastic and so easy. Wonderful. TY
Thank you Lynn for sharing your positive experience!
Enjoyed making the pork chops – easy and delicious!
Making them right now! Super excited to taste! Will update with the result!
Tried this and it was amazing….
Another super easy, super tasty recipe. Only change I made was smoked paprika instead of chilli powder
Followed everything else to the letter. Timing was perfect. Loved the juice/sauce that gets created in the pan. I put that in a small ramekin and used for dipping.
My new favorite easy recipe site. Thank you!
Yes I also add the smoke paprika instead of the chili powder taste so much better Thanks
These were absolutely delicious!! Broil at the end made a nice crunch to the brown sugar. Saving this for meal rotation for real!!!
Such an easy recipe. The cooking time was spot on. I had 1/2 inch pork chops so I did not sear them because I was afraid of over cooking them. I think I will try this with paprika next time. My husband really liked the taste of the Chili powder. I on the other hand, am not a huge fan although this recipe didn’t scream Chili Powder. I was a little leary of the brown sugar,but it was fine. but I would certainly make this again.
Followed directions exact, turned out perfect!! We loved them!!
That’s awesome Amy!
I definitely like a little more spice on them, and for certain a pan sear. I usually get a massive 8-pound boneless pork loin at Sam’s Club and slice it into super-thick chops and put each one in a zipper bag with a different spices and flavor profiles and rub it in with a little EVOO or soysauce. Then I leave them in the fridge to brine with the salt I added, then transfer the bags to the freezer after a day or so. They defrost in about 10 minutes by placing the bag in a bowl of very warm water. I take as many as needed then, and I roll them around in some flour and shake them off good and sear them with a tiny bit of EVOO in a pan that is fully oven safe. After searing both sides, I just put the whole pan centered in the oven to finish them off to about 140, then cover them with foil on the rest to get them up the 145 needed. I just never have success with the broiler function LOL. Even today, I was reheating chicken parts with skin on them to crisp, and some of the resulting fat juices were splashing inside the stove and tried to spark a fire. Happens all them time with me trying to broil 80/20 burgers and had to stop that method. I like the addition of the paprika if for no other reason for the great color it gives the chops, and when you add the sugar, well a nice browning is the result. I occasionally put a dollop of molasses with garlic, etc., in a rub on them before the flour, which gives them a great sweet flavor and great color as well. If I look at this picture of these chops one more time, I’m going to be defrosting one at 3:00 a.m.
Thanks for the recipe! How much longer would you recommend cooking bone-in chops?
I don’t typically cook with bone in chops (a personal preference) but it will probably take an additional 15 minutes at least, depending on the size and thickness. Have a meat thermometer handy to watch the temperature.
Thanks Kristin for the wonderful recipe. I made it exactly per your instructions, with one exception. I had no onion powder, but found I had an onion boullion cube, which I crumbled into the rub, and it imparted a very nice onion flavor to it it. I didn’t sear the chops in a pan, but, as you suggested, turned the broiler on for the last four minutes. They caramelized nicely! The brown sugar was the perfect addition to the rub! It gave a slightly sweet tang that I love. No sauces needed for this treasure. Thanks for the reminder to rest the chops before serving,
That’s awesome Patti! So glad you enjoyed it!
My family enjoyed these very much & baking them works so much better for me! Thank you.
Thanks Gilda! So happy that you and your family loved this recipe!
I just made this recipe for my family so good an juicy i love the sauce
Awesome! thanks Rachel!
Were wonderfully moist! A definite keeper!!
Thank you Robyn!
I always overcook pork chops and I managed to not do that with your recipe. I used bone-in chops and they were so juicy and delicious. I also gave them a quick sear before putting in the oven.
Hi M, Thank you so much for sharing your feedback and experience!
I always overcooked them, too, and was making only bonless pork loin as a roast to help somewhat. When I realized all I needed was a food thermometer probe, and knew the temp it was suposed to be, I never had a problem since. That thermometer is my best friend now. I even temp a meatball to 165 if I have to defrost it in the microwave in an emergency.
I loved this. I broiled for 2 minutes on each side, so I didn’t have another pan to wash, before baking. I boosted the spice mix with more garlic powder and paprika. Awesome! So juicy!
Thank you Robynn! I love that you were able to make it work for you!
My husband loved the sauce!! Glad I finally found something besides BBQ sauce!!
Yay! Thanks for sharing Patty!
Thank you so much for the great and easy recipes! I am new to Yellow Bliss Road, but I am hooked! Last week I cooked the baked chicken and tonight the baked pork chops. Both were so delicious and easy! THANK YOU!
That’s awesome Frances, and welcome!
Do you cover while in the oven? And someone mentioned not having time to make the sauce but I’m not seeing where you mentioned a sauce…
Hi Christopher, No you do not need to cover in the oven. I went through the comments and didn’t see anything about making a sauce and I don’t talk about it in the post.
BBQ sauce and sauce above.
This porkchop recipe sounds good and easy I have 2 nice bone in chops but didnt know what to do with them
Definitely recommend searing them 1-minute on each side before putting them in the oven. It would have been a 5-star rating otherwise. Flavours were great but the chops did not brown in the oven so they did not look as appetizing as they really were. Adjust the cooking instructions and you’ll be at 5-stars each time. Great recipe and will try them again with the searing step included. Oh… and don’t hold back on the spice mixture. You really can’t screw it up if you go a little more than recommended.
I appreciate your honest feedback, Steve. Glad you enjoyed the recipe.
This spice mixture is just perfect. We put it on everything now….try it on chicken wings, you WILL NOT be disappointed. Thank you!
Thank you Randy!
I just posted they were delicious; I am curious. Why do all recipes say do not let pork chops touch in the pan?
You want to leave space between them so the air can get all around them and the cook evenly.
I made these for a family dinner of 10. They were delicious, thank you. I didn’t have time to make the sauce but still everyone raved. Thank you.
If you’ve ever pan seared a steak and transferred it to the oven, then do it with the pork. The seasoning mix is excellent but I pan seared on both sides and then baked in the oven. You get the crust brown exterior and it seals in the pork juices as it bakes! also give your meat a good sear with the olive oil and seasonings. If you haven’t been, then you and your family have been missing out on tasty grub! Shame on you… 😉
Pan searing will definitely add a ton of flavor.
Yum!
Do you think I should use the same temperature and cook time if I’m only making two chops instead of four? Really looking forward to trying this as I’ve never found a boneless pork chop that I liked (I always love bone in ones…)
Yes you can bake at the same time and temperature. Feel free to check it 5 minutes early, but really I think the same time would be fine.
I made these pork chops for hubby and toddler for dinner tonight. Hubby said they were delicious and asked what kind of yummy sauce I made for them. (obviously I led him to believe that I slaved away all afternoon in the kitchen lol)
and my toddler cleaned her plate and hummed the entire time (which usually means she is loving what she is eating)
Thanks for a great and easy recipe!
Lol, Thank you Sarah!
Glad I came across your seasoning recipe for pork chops. This is good, good, good! Will make this way from now on.
Thank you Deborah! and thanks for sharing your feedback!
Thin cut pork chops marinating in baby Ray’s BBQ sauce covering before I put in the oven how long should I cook
That’s tough to answer since I don’t since know how thin they are. They will probably take 15-20 minutes, but you’ll have to keep an eye on them.
Made this tonight and was a hit with the hubby. Instead of rubbing the dry spices I added them to the olive oil then applied to the chops. Baked as directed and broiled for 10 minutes after. Perfect! Juicy and tender.
Hi Ann, So happy that you and your family loved this recipe!
My stubborn fiancee swears by 350, we have 2″ thick pork chops so adjusting to35 minutes, we’ll see
I can swear that my recipe works – but let me know how it turns out!
Simple ingredients. Easy to prepare. Perfect outcome. These pork chops were so juicy and delicious. I’ve never been able to cook moist pork chops without covering them with soup or heavy marinade. This recipe is a definite keeper!
Thank you Doris! and thank you for sharing your experience.
Really easy and yet delicious! Thank you
Thank you Margo! and thank you for your feedback.
Can you cook this recipe in a Dutch Oven?
If you are baking it in the oven, yes.
This was one of the first recipes I found when searching for baked pork chops and it turned out excellent! We all loved it!
So glad you enjoyed it Chris!
Thank you, Kristin! I made these for Christmas dinner and they are, apparently, foolproof. And delicious. Thank you for the additional advice on pork choppery, in general. I served these with baked potatoes and a variety of toppings, so the whole meal didn’t involve a lot of last minute prep.
I’ve never really liked pork chops bc they’re always so dry and I didn’t have olive oil today, so I used vegetable oil, but followed the rest to the letter!! It was absolutely amazing!!! My kids love pork chops but loved these more and I can’t thank you enough for helping me to finally enjoy pork chops!!!
Thank you Melissa! I love that you were able to make it work for you!
I had issues with the getting mine to brown like the photo. I doubled the seasoning recipe, because I doubled the meat, and they still came out white. How are you getting yours to come out with this golden brown color?
They browned like that just in the oven. I may have broiled them for a minute or two, I’ll add that option to the notes.
Hi . I tried these. Very good recipe. Thank you Kristen. Before your recipe, I would just pound the boneless pork chops and bread them and bake. Rather bland. This is much better!??
Thank you Gregory and thanks for stopping by!
Unfortunately, I followed the recipe exacrly but my porkchops were tough to cut and tough to eat. The taste was great – as far as the spices were concerned. But I will not make this again. Back to searching for tender, tasty porkchop recipe.
Depending on the thickness, pork chops can be difficult to get just right and very easy to overcook. I’d urge you to try again, and just reduce the cooking time.
I made these tonight, and I too had trouble getting mine to brown. The rub was delicious, and the pork chops were juicy. I did not find them to be exceptionally tender though. They were more tender though then when I usually cook them to death. I expected to be able to cut into them with a fork. A knife was needed too. I checked the temperature after 15 minutes, and they were not yet up to 145 degrees…so I cooked for an additional 5 minutes. Next time I may try using the convection setting on my oven. Maybe that would brown things up. Your’s look crispy.
I used the broil setting on mine to brown them during the last 5 minutes, as mentioned in the notes. Pork chops don’t typically come out fork tender, but tender enough to cut easily I hope! 🙂
Tried your recipe tonight. Nice and tender. Thank you. Did not have brown sugar nor the other spices except salt/pepper. Still very tasty.
Glad you still gave it a try – it’s a simple method, and so juicy and tender!
Do you have nutritional information for this recipe?
No, I’m not able to provide nutritional information for each recipe. However you can find good information at myfitnesspal.com
I made these using the same ingredients, but didn’t measure them, just added the amounts that looked good. I baked them for 15 minutes at 400 degrees but I could tell without cutting into them they weren’t ready, so I put them back in for another 5 and they were perfect.
I resisted cutting into them and I let them rest for a full 10 minutes, they were wonderfully juicy and tender! The flavor was a nice sweet with a little spice, will definitely be doing this again, thanks for the recipe!
Hi Sandy,
I love that you were able to make it work for you!
I never leave comments but want to thank you. I improvised with what I had but followed important stuff & my husband who has no teeth could eat them & loved them. Helps our budget & gives me another option that is a whole lot healthier than hamburger helper. Thanks again! Made my day lol
Really enjoy your recipes. Thank you.
Thank you!
Just made these tonight and they were delicious and very easy!! Thanks for sharing your recipe
Can you cut them in half before you oil and season them?
You could cut them so they are thinner, but it would really reduce the cooking time so you’d want to take that into account.
Loved, loved, loved this recipe. Absolutely delicious! My husband loved it, too.
Are the chops in the oven for long enough to brown them or should they be browned in a frying pan first (especially the fat round the edge)?
They do brown a bit in the oven, but you could brown them first if you like. You’ll want to be careful to adjust the baking time and not overcook them though.
Thank you for telling me how to cook boneless pork chops as I had no idea and would have killed them by cutting and not letting them rest. The ones I bought have a bbq rub on them but your brown sugar one sounds much better so I’m going to wash this one off and try yours. Wish me luck??!! ?
Excellent recipe for easy basic pork chop cooking. As we avoid sugar, I only used olive oil, salt, pepper, garlic for the rub and sprinkle with tarragon. I also baked them in casserole dish with a lid to keep the juice from the meat in the dish.