These baked pork chops are juicy, tender, and dry-rubbed with flavorful seasonings. Pop them in the oven for 15 minutes and you have a delicious and easy dinner!
Why this recipe works
Baked pork chops are really easy to make with a few quick tips to ensure the juiciest, most flavorful chops come out of the oven.
We’ve provided you with a brown sugar, paprika, cumin, garlic powder, and onion powder seasoning blend to bring ultimate flavor to the table. But there are many ways to dress up a pork chop – try throwing some pineapple salsa on top for extra sweetness or simply shake on your favorite pre-packaged pork seasoning if you prefer. This is the perfect base recipe for tender oven-baked pork!
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
MEAT – You can use boneless or bone-in for this recipe. We used boneless chops at about 1-inch thickness, or 5.5 oz each. I recommend thick-cut pork chops over thin-cut as they pack more flavor and are much juicier when baked. Choose a chop that’s anywhere between 1- 1 1/2 inches thick, any less than that you’ll want to keep a close eye on in the oven because they’ll likely be done sooner than our cook time states. If you choose bone-in, you will need to add more time as they take longer to cook compared to boneless. The key is to use a meat thermometer, pork is ready when it reaches 145F.
How to Make Baked Pork Chops
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Preheat oven to 425° F.
- Place all the ingredients for the rub into a small bowl and whisk together.
- Dry the pork chops with a paper towel and set on a plate. Using half at a time, sprinkle the rub on the pork chops and work into the meat. Flip and repeat, ensuring you get all four sides after you have done the top and bottom.
- Cover in plastic wrap and place in the fridge for at least 1 hour.
- Put 1 tablespoons of olive oil on the bottom of a casserole dish or baking sheet and place the pork chops in without overcrowding. Then drizzle the remaining olive oil over the pork chops.
- Bake for about 15-18 minutes, or until a thermometer reaches 145° F, and allow to rest for 5 minutes before serving.
Frequently Asked Questions & Expert Tips
I wouldn’t recommend frozen pork chops as frozen chops won’t hold on to any of those delicious seasonings. Instead, it’ll melt right off as they thaw. Be sure to thaw the pork chops completely before beginning!
Yes, you can toss in some fresh veggies like green beans, asparagus, carrots, or even cubed potatoes with the pork chops while they cook. I would recommend using a baking sheet if you plan on adding veggies so there’s enough room for them to cook evenly in the oven. Some veggies may need a bit longer than the 15-18 minutes called for in the recipe card so continue to cook after you’ve removed the pork chops if needed while the pork chops rest for 5 minutes. Alternatively, you can begin roasting the veggies before you add the pork as well.
Serving Suggestions
Pork chops go great with veggies like broccoli, green beans, baby carrots, corn, potatoes, or roasted Brussels sprouts but they also pair well with rice, macaroni and cheese, or a side salad.
If you’re looking for more ways to cook pork don’t miss our air fryer pork chops or grilled pork chops recipes!
More Dinner Recipes
- Chicken Marsala
- Sirloin Pork Roast
- Oven Swiss Steaks
- Mississippi Pot Roast
- Sheet Pan Salmon Dinner
- Fried Pork Chops
- Oven Beef Ribs
- Rib Tips
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Baked Pork Chops
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- 2 Tbsp light brown sugar packed
- ½ Tbsp smoked paprika
- ½ Tbsp sea salt
- 1 tsp cumin
- 1 tsp garlic powder
- 1 tsp onion powder
- 4 boneless pork chops 1 inch thick, 5.5 oz each
- 3 Tbsp olive oil divided
Things You’ll Need
Before You Begin
- Pork is done when it reaches 145F on an instant read meat thermometer.
- You can use boneless or bone-in for this recipe. We used boneless chops at about 1-inch thickness, or 5.5 oz each.
- I recommend thick-cut pork chops over thin-cut as they pack more flavor and are much juicier when baked. Choose a chop that’s anywhere between 1- 1 1/2 inches thick, any less than that you’ll want to keep a close eye on in the oven because they’ll likely be done sooner than our cook time states.
- If you choose bone-in, you will need to add more time as they take longer to cook compared to boneless.
Instructions
- Preheat oven to 425° F.
- Place all the seasonings for the rub into a small bowl and whisk together.
- Dry the pork chops with a paper towel and set on a plate. Using half at a time, sprinkle the rub on the pork chops and work into the meat. Flip and repeat, ensuring you get all four sides after you have done the top and bottom.
- Cover in plastic wrap and place in the fridge for at least 1 hour.
- Put 1 tablespoon of olive oil on the bottom of a casserole dish or baking sheet and place the pork chops in without overcrowding. Then drizzle the remaining olive oil over the pork chops.
- Bake for about 15-18 minutes, or until a thermometer reaches 145° F, and allow to rest for 5 minutes before serving.
Nutrition
Amanda Davis
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Claire says
This was absolutely delicious. Thank you for the recipe.
Amber says
I haven’t made these yet but I’m always looking for new recipes & there are a lot of good looking recipes that I am going to try, thank you to the creator/head chef of this website. I am strongly considering trying this recipe but I noticed that the chops have kind of a redish-looking tone to them so I’m wondering & would like to know (before I decide to try it or not) are these pork chops spicy?
Amanda Formaro says
Hi Amber! they are not spicy. The reddish color comes from paprika. :) Hoe you enjoy them!