Juicy Baked Pork Chops: How To Cook Them Correctly
Boneless pork chops are seasoned, quickly brined, and baked in the oven until perfectly tender. This delicious meal can be prepared in just a few easy steps using pantry staples!
This Recipe For Baked Pork Chops
A favorite, pantry staple-based recipe for oven-baked pork chops that are simple to prepare and perfectly juicy!
Brining the pork first keeps it tender and adds a ton of flavor.
Why We Love This Recipe
This recipe's spice rub only takes a few minutes to prepare and adds a subtle sweetness as the outside caramelizes beautifully.
Why We Love This Recipe
Similar to a turkey brine, the brine makes the meat incredibly tender and flavorful. It is a savory mixture of salt, sugar, and peppercorns. While allowing the meat to take in the flavors, brining breaks down the more difficult proteins.
Ingredients & Variations
Brown Sugar: Because white sugar tends to be sweeter, you can use less of it in place of brown sugar if you don't have any on hand.
To add an oniony flavor, replace half of the garlic with onion powder. Alternatively, rub a garlic clove on the pork!
Ingredients & Variations
If preferred, ground oregano can be substituted for the mustard powder. Paprika: Smoked paprika gives the flavor an intriguing twist. Alternately, add cayenne for a stronger kick.
Ingredients & Variations
By brining, seasoning, and then broiling these mouthwatering pork chops, their flavor is enhanced.
How to Make Pork Chops
Regardless of how thick the meat is, brining makes chops extra juicy and tender! All it takes is two hours in the brine!
Pork Chop Brine
After bringing everything to a boil, let it all cool completely (per recipe below).
Chops should be marinated for at least 30 minutes and up to two hours.
When the brining is finished, pat the meat with a paper towel to dry.
Pork Chop Brine
The time will need to be adjusted if your chops are thicker or thinner than the 3/4" boneless chops used in this recipe.
These are kept juicy and flavorful by the brine. You'll need to season the rub with salt if you skip the brine.
Tips for Perfect Chops
4 pork chops without bones thick rub of 3/4"
Brown sugar, 2 tablespoons
1/2 tsp. of garlic powder
1/2 tsp. mustard powder
1/2 tsp. paprika
Ingredients
4 cups water, 14 cup kosher salt, 2 tablespoons brown sugar, and 1 teaspoon peppercorns make up the brine.
Ingredients
In a saucepan, mix the ingredients for the brine and bring to a boil. Remove from heat and let mixture cool completely after sugar and salt have dissolved.
Refrigerate pork chops for at least 30 minutes or up to 2 hours after pouring chilled brine over them.
Instructions
Set the oven to 400 °F.
Pork chops should be taken out of the brine and dried with a paper towel.
Instructions
Make slits in the fat if the pork has a fat cap on one side.
Rub the pork chops with the mixture of the rub's ingredients.
a 16 minute bake. Pork chops should be broiled for 2-4 minutes, or until they reach 140°F, in a preheated oven.
Instructions
The temperature will continue to rise to 145°F after being taken out of the oven, so allow the chops to rest for 5 minutes before serving.
If you choose not to brine the pork chops, the rub mixture will need 1 teaspoon of kosher salt.
While thinner chops cook more quickly, thicker chops take longer to cook. Check the doneness of the meat using a thermometer. Baked pork chops need to reach an internal temperature of 145°F.
Notes
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