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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.
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
- 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 recipe card below for ingredient quantities and full instructions.
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.
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.
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.
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.
FAQs
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.
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℉.
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.
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.
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.
More Pork Recipes
- Lemon Herb Pork Tenderloin
- Grilled Pork Tenderloin with Chimichurri Sauce
- Slow Cooker Barbecue Pulled Pork Sliders
- Pan Roasted Pork Tenderloin
- Pan Seared Pork Chops
- Pork Schnitzel
- Homemade Pork and Beans
Easy 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 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.
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!