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A thick-cut, bone-in pork chop with a golden-brown sear, ready to go into the oven. The key to a flavorful pork chop is a great crust.

Juicy Baked Pork Chops (The Fail-Proof Method!)

Discover the secret to perfectly juicy baked pork chops every time! This fail-proof recipe uses a simple brine and a savory spice rub to guarantee moist, tender, and flavorful results.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 pork chops
Course: Dinner, Main Course
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

  • 4 bone-in, thick-cut pork chops about 1 to 1.5 inches thick
  • 4 cups warm water
  • 1/4 cup kosher salt
  • 2 tbsp brown sugar packed
  • 1 tbsp smoked paprika
  • 2 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp dried thyme
  • 1/2 tsp black pepper freshly ground
  • 1 tbsp olive oil
  • 1 tbsp unsalted butter

Equipment

  • 1 Oven-safe skillet
  • 1 Meat thermometer
  • 1 Large Bowl

Instructions
 

  1. In a large bowl, dissolve the salt in warm water. Submerge the pork chops in the brine and let them sit for at least 30 minutes at room temperature.
  2. Preheat your oven to 400°F (200°C). In a small bowl, mix together the brown sugar, smoked paprika, garlic powder, onion powder, thyme, and black pepper.
  3. Remove the pork chops from the brine and pat them completely dry with paper towels. Rub the seasoning mixture generously over all sides of the pork chops.
  4. Heat olive oil and butter in a large oven-safe skillet over medium-high heat. Once hot, add the pork chops and sear for 2-3 minutes per side, until a golden-brown crust forms.
  5. Transfer the skillet to the preheated oven. Bake for 10-15 minutes, or until a meat thermometer inserted into the thickest part reads 145°F (63°C).
  6. Remove the pork chops from the oven, place them on a cutting board, and let them rest for 5-10 minutes before serving. This is crucial for keeping them juicy.

Notes

Using a meat thermometer is the best way to ensure your pork chops are cooked perfectly without drying out.
Resting the meat is essential; don't skip this step!
Feel free to use boneless chops, but reduce the cooking time slightly.
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