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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.
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.