Juicy Oven Baked Pork Chops
Learn how to make the most juicy Oven Baked Pork Chops for dinner tonight! An optional brine and homemade seasoning to make sure they are full of flavor and incredibly tender.
Equipment
Ingredients
Brine (optional):
- 4 cups water
- ¼ 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
Pork Chop Seasoning:
- 1 tablespoon smoked paprika
- ½ tablespoon lemon pepper
- 1 teaspoon garlic powder
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- ½ teaspoon onion powder
- ½ teaspoon ground mustard
Pork Chops:
- 4 pork chops 1-inch thick
- olive oil
Instructions
- Optional Brine: Take a small saucepan and add 1 cup water and ¼ cup kosher 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 (add ice cubes, if needed).
- Prep Pork Chops: Meanwhile, place 4 pork chops on a plate and pat dry with a 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 (if using): Pour the cooled salt mixture over the pork chops and then add the remaining ingredients into the same container (2-3 slices onion, 5-6 whole peppercorns, sliced apple, 2-3 sprigs fresh thyme, 1-2 sprigs fresh rosemary and 1 bay leaf). Stir to fully combine and to ensure the pork chops are fully submerged. Cover and place in refrigerator for a minimum of 30-45 minutes or up to 2 hours.
- Dry Rub: Meanwhile, in a small bowl, combine 1 tablespoon smoked paprika, ½ tablespoon lemon pepper, 1 teaspoon garlic powder, ½ teaspoon kosher salt, ½ teaspoon ground black pepper, ½ teaspoon onion powder, and ½ teaspoon ground mustard. Stir to combine. When pork chops are done brining preheat the oven to 425℉.
- Season + Bake Pork Chops: Remove pork chops from the brine (if used) and pat dry with paper towel. Drizzle with a little olive oil and season all sides with the homemade dry rub. Spray a baking sheet with olive oil (or line with parchment paper). Place in the oven, middle rack, and let bake 13-17 minutes (11-14 minutes for ½ inch pork chops) or until the internal temperature reaches 140℉. Flip pork chops about halfway through cooking.
- Let Rest: Pork chops are fully cooked when they reach an internal temperature of 145℉. We are pulling these from the oven when they reach an internal temperature of 140℉ 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 yukon gold mashed potatoes and parmesan lemon broccoli!
Notes
- 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, just make adjustments to the cook time as necessary. Shorter time for thin pork chops and a bit longer for thick pork chops - keep an eye on the internal temp.
- Brine Optional: you definitely do not have to brine the pork chops prior to baking - they will still turn out! 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.
Nutrition
Calories: 223kcal | Carbohydrates: 3g | Protein: 30g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 90mg | Sodium: 3199mg | Potassium: 582mg | Fiber: 1g | Sugar: 1g | Vitamin A: 900IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 1mg
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