Baked Pork Chops

My Easy Baked Pork Chops are so tender and juicy, and the brown sugar spice rub gives them a ton of flavor! 

Pork is often overlooked as one of the tastiest and most versatile meats. Some of my favorite recipes in my recipe box are my easy Crock Pot Pork Roast and my mom’s famous Oven Braised French Onion Pork Chops. I also love a good pork tenderloin! But these pork chops? These baked pork chops are where it’s at!

Close up of a baked pork chop that is tender and juicy

No More Tough, Dry Pork Chops!

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.

Top tips and tricks

Here are a few tips I’ve learned about keeping this type 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 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 making baked pork chops is 7-8 minutes per half inch of meat in a 400 degree 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, and 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 these baked pork chops before serving. Keep them in tact and slicing before serving 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.

Platter of tender and juicy baked pork chops

How to Make Baked Pork Chops

  1. I like to use a nice, thick boneless pork chop for this recipe – about 1-inch thick is perfect. 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.
  2. For the brown sugar spice blend, I took notes from my easy baked chicken breast recipe and basically just added some brown sugar. Pork stands up well to a sweet flavor profile (and I just prefer it).
  3. Bake the pork chops in a 400 degree oven for about 15 minutes. If you have a meat thermometer, it will come in handy here. You want the pork to register about 145 degrees for medium rare.
  4. Now, it’s tempting to cut into the baked 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.

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 cut in half

Serving Suggestions

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, Mashed Potatoes or some simple Garlic Bread and a Garden Salad.

What to do with leftovers

Pork can be finicky when reheating, so I’ll sometimes eat it cold. One great way to re-use leftover pork in 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.

Tender and juicy cut of a baked pork chop on a fork

Here are some more delicious pork recipes to try:

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A close up of Baked Pork Chops

Easy Baked Pork Chops

My Easy Baked Pork Chops are so tender and juicy, and the brown sugar spice rub gives this boneless pork chops a ton of flavor!
Prep Time 7 mins
Cook Time 15 mins
Total Time 22 mins
Course Dinner
Cuisine American
Servings 4 servings
Calories 326kcal

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, 13x9-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.

Notes

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.

Nutrition

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

Updated March 2020

 

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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Comments

  1. 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.

  2. 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.

  3. My favorite pork chop recipe!!! Now I make sure I buy pork chops when on sale just to enjoy this tasty recipe 🙂

  4. 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.

  5. 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!!

  6. 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.

  7. Definitely a keeper! I forgot to take a picture. I served it with roasted acorn squash slices. Super delicious!

  8. I made this a few weeks ago and it was delicious. Great recipe. Tonight I am using the basic instructions but with different seasonings.

  9. 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!!

  10. 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.

  11. 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!

  12. 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.

      1. 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!

  13. 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

  14. 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!

    1. These were absolutely delicious!! Broil at the end made a nice crunch to the brown sugar. Saving this for meal rotation for real!!!

    2. 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.

  15. 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.

    1. 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.

  16. 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,

  17. My family enjoyed these very much & baking them works so much better for me! Thank you.

  18. 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.

    1. 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.

  19. 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!

  20. 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!

  21. 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…

    1. 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.

  22. This porkchop recipe sounds good and easy I have 2 nice bone in chops but didnt know what to do with them

  23. 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.

  24. This spice mixture is just perfect. We put it on everything now….try it on chicken wings, you WILL NOT be disappointed. Thank you!

  25. 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.

  26. 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… 😉

  27. 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…)

    1. 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.

  28. 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!

  29. Glad I came across your seasoning recipe for pork chops. This is good, good, good! Will make this way from now on.

  30. Thin cut pork chops marinating in baby Ray’s BBQ sauce covering before I put in the oven how long should I cook

    1. 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.

  31. 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.

  32. 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!

  33. This was one of the first recipes I found when searching for baked pork chops and it turned out excellent! We all loved it!

  34. 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.

  35. 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!!!

  36. 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?

    1. 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.

  37. 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!??

  38. 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.

    1. 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.

    2. 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.

      1. 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! 🙂

  39. Tried your recipe tonight. Nice and tender. Thank you. Did not have brown sugar nor the other spices except salt/pepper. Still very tasty.

    1. No, I’m not able to provide nutritional information for each recipe. However you can find good information at myfitnesspal.com

  40. 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!

  41. 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

    1. 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.

  42. 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)?

    1. 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.

  43. 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??!! ?

  44. 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.