These Baked Pork Chops include a fool-proof method for perfect pork chops every time! This recipe is made with boneless pork chops and a simple homemade spice rub. Ready in just 20 minutes!
4thick cut boneless pork chops(about 1" thick) room temperature
2tablespoonsbrown sugar
1½teaspoonsseasoning salt
1teaspoongarlic powder
½teaspoonItalian seasoning
¼teaspoonground mustard
¼teaspoonblack pepper
¼teaspoonpaprika
1tablespoonoil
Instructions
Preheat oven to 425 degrees F and lightly grease a 9x13" baking dish -- you want a baking dish that won't have a lot of extra room around the edges so that the juices don't burn on the bottom of the pan.
Combine brown sugar, seasoning salt, garlic powder, Italian seasoning, mustard, pepper and paprika in a small bowl.
Rub pork chops with oil and then coat well in seasoning on all sides.
Place in prepared pan and bake for 13-15 minutes, until the internal temperature reaches 145 degrees F (the internal temperature is more important than the time! Different ovens and different thicknesses will cook at different rates). They should be light golden and look very juicy!
Remove from the oven and serve.
Notes
Tips:
Use a 9x13" baking dish. This is the perfect size for the four pork chops we're using in this recipe. The key is to have a baking dish that doesn't leave a lot of extra room around the edges so the juices don't burn on the bottom of the pan. If you notice they are burning, just add a small splash of water to the pan.
Check the temp. The internal temperature of pork should be 145ºF (you'll need an instant-read thermometer to check). Once it reaches that, take the pork chops out right away so as not to overcook them! This is key for the best pork chops.
Let it rest. After the meat is done cooking, cover with aluminum foil and let the pork chops rest for 10 minutes before slicing and serving. This gives the flavor and moisture time to settle back into the meat.
Storage:Leftover pork chops will last in an airtight container in the fridge for 3-4 days or in the freezer for 2-3 months. To reheat, thaw in the fridge if frozen, then warm in the oven until heated through.