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Baked Pork Chops

Juicy, tender baked pork chops with a golden, flavorful crust using simple ingredients and minimal hands-on time. This foolproof method delivers perfectly cooked pork chops every time with a delicious dry rub that creates incredible flavor without needing a marinade.
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Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 4 bone-in pork chops about 1 inch thick, 8 ounces each
  • 2 tablespoons olive oil
  • 1 tablespoon brown sugar
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon cayenne pepper optional

Equipment

  • Large baking sheet or shallow roasting pan
  • Aluminum foil or parchment paper
  • Small mixing bowl
  • Meat thermometer
  • Paper towels
  • Tongs

Method
 

  1. Preheat your oven to 400°F and line a baking sheet with aluminum foil or parchment paper.
  2. Pat each pork chop completely dry with paper towels on both sides to remove surface moisture.
  3. Combine the brown sugar, garlic powder, smoked paprika, onion powder, salt, black pepper, thyme, and cayenne in a small bowl. Stir until everything is evenly distributed with no clumps of sugar.
  4. Brush or rub olive oil over both sides of each pork chop using about half a tablespoon per chop.
  5. Sprinkle the seasoning mixture generously over both sides of the pork chops, then gently press it into the meat with your fingers. Use all of the seasoning blend for maximum flavor.
  6. Place the seasoned pork chops on the prepared baking sheet with at least an inch of space between each piece.
  7. Bake for 15 to 18 minutes, depending on thickness, until the internal temperature reaches 145°F when checked with a meat thermometer in the thickest part. The exterior should look caramelized and slightly crusty.
  8. Remove the pork chops from the oven and let them rest on the baking sheet for 5 minutes before serving to allow the juices to redistribute throughout the meat.

Notes

Always check the temperature in the thickest part of the chop away from the bone. Boneless chops work fine but may cook 2 to 3 minutes faster. Choose chops that are at least 1 inch thick for the juiciest results. If your chops are thicker than 1 inch, add 3 to 5 minutes to the baking time.