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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 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!