These are truly the ultimate oven baked pork chops: tender, juicy, and full of flavor. A simple pork chop brine keeps the meat succulent, while a seasoned dry rub and a short broil create a crisp, savory crust. Follow these steps to bake pork chops perfectly every time.
Always Tender Oven Baked Pork Chops
With a quick brine and a short, hot bake, these pork chops stay juicy and never dry out. The brine adds flavor and helps the meat retain moisture, while the breadcrumb-savory rub gives the exterior an inviting crispness. This is a family-friendly recipe that produces reliably delicious results.
Why make this baked bone-in pork chops recipe?
- Super flavorful: The brine and dry rub infuse the pork with balanced savory and slightly sweet notes.
- Perfectly cooked: The method prevents overcooking and yields consistent results.
- High protein: Each serving delivers a substantial amount of protein for a hearty main course.
What is a Pork Chop?
Pork chops are cutlets from the pork loin. They are a relatively lean cut with some fat marbling and are sold either bone-in or boneless. For this recipe we recommend bone-in, thick-cut pork chops for better flavor and juiciness.
What kind of pork chops do I need for this recipe?
Use bone-in, thick-cut pork chops roughly 1 to 1.5 inches thick. The recipe below uses four bone-in chops totaling about 2 pounds (approximately 1/2 pound each and about 1.25 inches thick).
Why Bone-In Pork Chops?
Bone-in chops are often more flavorful and maintain more moisture during cooking. The bone and slightly higher fat content help keep the chop juicy and add depth of flavor.
How to Bake Pork Chops in the Oven
Here’s a clear overview for how to cook pork chops in the oven. For full ingredients and step-by-step instructions scroll down to the recipe section.
Quick Pork Chop Brine
Start by making a brine that combines water and salt until the salt dissolves. Add apple juice, peppercorns, orange peel and a bay leaf to build subtle sweet, citrus, and savory notes. The brine both seasons and tenderizes the meat.
Prep Pork Chops
Pat each pork chop dry with paper towels. Score the fat along the edge a few times to prevent the chop from curling during baking.
Brine Pork Chops
Place the chops in a sealed plastic bag or container and pour the brine over them. Refrigerate for 30–45 minutes. Do not over-brine—too long can change the texture and make the meat tough.
Why should I brine my pork chops?
Brining improves pork chops in three main ways:
- Flavor: Salt permeates the meat, seasoning it throughout.
- Texture: The brine helps relax muscle fibers for a more tender bite.
- Moisture: Brined meat retains liquid better during cooking, keeping chops juicy.
Preheat Oven
Preheat the oven to 400°F (200°C). Prepare a rimmed baking sheet with nonstick spray or a light coating of oil.
Prepare Seasoned Breadcrumbs
While the chops brine, combine garlic powder, brown sugar, paprika, black pepper, and breadcrumbs in a small bowl. This dry mixture creates a slightly sweet, savory crust when baked. Remove the chops from the brine and pat dry, then press the seasoning onto both sides.
Bake Pork Chops
Place the seasoned chops on the prepared pan and drizzle evenly with olive oil. Bake for 10 minutes at 400°F, flip the chops, and bake for an additional 5 minutes.
Broiler Time
Switch the oven to broil and broil the chops for 1–3 minutes, just until the exterior turns golden brown. Watch carefully to avoid burning. At this point the internal temperature should be about 140°F.
How long to bake pork chops at 400°F?
A good guideline for 1–1.5 inch thick chops is a total of 15 minutes at 400°F, then 1–3 minutes under the broiler for crisping.
Let Rest, then Enjoy!
Remove the chops from the oven and let them rest 5 minutes. During resting they will continue to cook and reach a safe serving temperature (about 145°F recommended by food safety guidelines). This short rest also helps the juices redistribute.
Baked Pork Chops Internal Temperature
Use an instant-read thermometer for best results. Typical targets:
- 145–150°F – medium-rare to slightly pink
- 150–155°F – medium
- 155–160°F – medium-well
- 160°F+ – well done
Always allow a 5-minute rest so the temperature can rise slightly after cooking.
Quick Q & A
- Covered or uncovered? Uncovered—this helps the outside get crisp.
- How long at 400°F? About 15 minutes for 1–1.5-inch thick chops, plus a short broil.
- Target internal temp? At least 145°F; personal preference may vary.
- Why rest? Resting lets the chops finish cooking and stay juicy.
What to Serve with Baked Pork Chops
Serve these chops with classic sides like mashed potatoes, rice, sautéed green beans, roasted root vegetables, a simple salad, or creamy coleslaw. The savory crust pairs well with both starchy and fresh vegetable sides.
How to Store Leftover Pork Chops
Let cooked pork chops cool completely, then transfer to an airtight container. Refrigerate for 3–5 days. Reheat gently to avoid drying them out—briefly in a hot oven or in a pan with a splash of broth or water works well.
Recipe
Ingredients
Pork Chop Brine
- 4 cups water
- ¼ cup salt
- ¼ cup apple juice
- 1 teaspoon peppercorns
- Peel of one medium orange
- 1 bay leaf
Pork Chops & Rub
- 4 bone-in pork chops (~2 lbs total, about 1¼-inch thick each)
- 3 tablespoons garlic powder
- 2 tablespoons brown sugar
- 1 tablespoon breadcrumbs
- ½ teaspoon paprika
- ½ teaspoon black pepper
- 1 tablespoon olive oil
Instructions
- Make the brine: dissolve salt in water, then add apple juice, peppercorns, orange peel, and bay leaf. Stir to combine.
- Pat the pork chops dry and score the fat edge a few times to prevent curling.
- Place chops in a sealed bag or container, pour the brine over them, and refrigerate for 30–45 minutes. Do not over-brine.
- Preheat oven to 400°F and prepare a rimmed baking sheet.
- Combine garlic powder, brown sugar, breadcrumbs, paprika, and black pepper in a bowl.
- Remove chops from brine, pat dry, and press the seasoning onto both sides of each chop.
- Place chops on the baking sheet, drizzle with olive oil, and bake 10 minutes. Flip and bake another 5 minutes.
- Switch oven to broil and broil 1–3 minutes until golden brown. Watch closely to avoid burning. The internal temperature should be about 140°F before resting.
- Remove from oven and let rest 5 minutes to reach about 145°F, then serve.
Nutrition (per serving, approximate)
- Calories: 351 kcal
- Carbohydrates: 16 g
- Protein: 28 g
- Fat: 13 g
- Fiber: 1 g
- Sugar: 10 g
Nutrition values are estimates and should be used as a guideline only.
Photography by: The Wooden Skillet