JUICY Baked Pork Chops

baked pork chops in baking dish topped with chopped parsley.

Course: Main Course

Cuisine: American

Diet: Gluten Free

Prep Time: 5

Cook Time: 15

Total Time: 20

Servings: servings

Calories: 197cal

Author: Ashley Fehr

These Baked Pork Chops are perfectly juicy and packed with flavor, thanks to a simple spice rub made with brown sugar, garlic, and paprika. Quick, easy, and ready in just 20 minutes. Perfect for a busy weeknight dinner!

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Ingredients

2 tablespoons brown sugar
1½ teaspoons seasoning salt
1 teaspoon garlic powder
½ teaspoon Italian seasoning
¼ teaspoon ground mustard
¼ teaspoon pepper
¼ teaspoon paprika
4 thick-cut boneless pork chops room temperature (about 1" thick)
1 tablespoon oil

Instructions

Preheat the oven to 425°F. Lightly grease an 8×11" or 9×13" baking dish. (You want to use a baking dish that doesn’t have a lot of extra room around the edges so that the juices don’t burn on the bottom of the dish.)
In a small bowl, combine the brown sugar, seasoning salt, garlic powder, Italian seasoning, mustard, pepper, and paprika.
Rub the pork with the oil and then coat well in the seasoning mix on all sides.
Place the pork in the prepared dish and bake for 13 to 15 minutes, until the pork is light golden brown. A meat thermometer inserted into the center of the pork should reach 145°F. (The internal temperature is more important than the time! Different ovens and different thicknesses will cook at different rates.)
Remove the pork from the oven, cover, and let rest for 5 to 10 minutes. Serve.

Video

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.

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