Brown Sugar Baked Pork Chops
These brown sugar baked pork chops are tender, juicy, and full of flavor. The sweet and savory spice rub caramelizes beautifully for an easy weeknight dinner ready in about 30 minutes.
Servings: 4 servings
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 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.
- 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
Calories: 326kcal | Carbohydrates: 6g | Protein: 29g | Fat: 20g | Saturated Fat: 5g | Cholesterol: 90mg | Sodium: 652mg | Potassium: 500mg | Fiber: 1g | Sugar: 6g | Vitamin A: 74IU | Calcium: 14mg | Iron: 1mg
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