Baked Pork Chops – a simple, delicious baked pork chop recipe that turns out juicy and delicious (so easy too!). Perfect for a busy weeknight!
- 4 cups water
- 1/4 cup kosher salt
- 2–3 slices onion
- 5–6 whole peppercorns
- 1 apple, sliced
- 2–3 sprigs fresh thyme
- 1–2 sprigs fresh rosemary
- 1 bay leaf
- 1 tablespoon smoked paprika
- 1/2 tablespoon lemon pepper
- 1/2 teaspoon kosher salt*
- 1/2 teaspoon ground black pepper
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon ground mustard
- 4 1-ich thick pork chops*
- Make Pork Chop Brine: Take a small saucepan and add 1 cup water and salt. Place on stovetop and bring to medium heat. Stir until the salt has dissolved (the water shouldn’t need to get TOO warm to do accomplish this). Remove from heat and let cool completely.
- Prep Pork Chops: Meanwhile, place pork chops on a plate and pat dry with a clean paper towel. If you are using a thicker pork chop feel free to score the fat so the pork chops don’t start curving or buckling during the the cooking process. Place the pork chops in a food-safe container (a reusable silicone bag, casserole dish or mixing bowl will work.)
- Brine Pork Chops: Pour the cooled salt mixture over the pork chops and then add the remaining ingredients into the same container (onion, peppercorns, apple, thyme, rosemary and bay leaf). Stir to fully combine and to ensure pork chops are fully submerged. Cover and place in refrigerator for a minimum of 30-45 minutes or up to 2 hours.
- Other Prep: Meanwhile, combine the seasoning ingredients (smoked paprika, lemon pepper, salt, pepper, garlic powder, onion powder and ground mustard). Stir to combine. When pork chops are done brining preheat the oven to 425 degrees F.
- Season + Bake Pork Chops: Remove pork chops from the brine and pat dry with clean paper towel. Drizzle with a little olive oil and season all over with the homemade seasoning. Spray a baking sheet with olive oil (you can line with parchment if you want). Place in the oven, middle rack, and let bake 13-17 minutes (11-14 minutes or 1/2 inch pork chops) or until the internal temperature reaches 140 degrees F. Flip pork chops about halfway through cooking.
- Let Rest: Pork chops are fully cooked when they reach an internal temperature of 145 degrees F. We are pulling these from the oven when they reach an internal temperature of 140 degrees F. and then let them rest 5 minutes (leave them on the baking sheet) – the internal temp will continue to rise an additional 5 degrees during this time.
- Serve: Serve immediately – we love serving these with mashed potatoes and parmesan lemon broccoli!
- Salt in Seasoning: if you are NOT using the quick pork chop brine then feel free to increase the salt in the seasoning by 1/2 teaspoon.
- Thicker Pork Chops: you can definitely use thin pork chops or thicker pork chops here, make adjustments to the cook time, as necessary (shorter time for thin pork chops and a bit longer for thick pork chops) and keep an eye on the internal temp to track doneness.
- Brine Optional: you definitely do not have to brine your pork chops prior to baking – they will still turn out without it! But the brine adds that extra bit of flavor AND increases the juiciness and tenderness of the pork chop.
- Storage: store leftover pork chops in an airtight container in the refrigerator for up to 3 days.
- Serving Size: 3 ounces
- Calories: 68
- Sugar: 0.2 g
- Sodium: 391.2 mg
- Fat: 4.4 g
- Carbohydrates: 2.2 g
- Protein: 5.1 g
- Cholesterol: 13.1 mg
Keywords: baked pork chops