I’m sharing an Easy Way To Cook Pork Chops that combines a simple homemade spice rub with a quick 30-minute bake for a no-fry weeknight meal.

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I love when a quick weeknight fix actually tastes like something you waited all day for. These Juicy Baked Pork Chops sneak up on you with a smoky hit from smoked paprika and a little gloss from olive oil, and honestly they stay crazy juicy even without frying.

I usually tell friends looking for Pork Chops For Dinner or anyone wanting an Easy Way To Cook Pork Chops to give this a try, they always ask for the recipe twice. It’s simple, a little clever, and kind of addictive, you’ll find yourself wanting to tweak it the next night.

Ingredients

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Pork chops are high in protein and iron, they keep you full longer.
Olive oil adds healthy fats and helps brown chops for better flavor.
Brown sugar gives a sweet caramel hint, helps make a nice crust.
Garlic powder brings savory depth, its easy to blend and not overpower.
Smoked paprika adds warmth and smoky color, little goes a long way.
Dried thyme adds subtle earthiness, pairs well with oregano.
Chicken broth keeps chops moist while baking and adds gentle savory notes.
Fresh parsley brightens flavors and looks pretty, sprinkle just before serving.

Ingredient Quantities

4 bone-in pork chops, about 1 inch thick (6 to 8 oz each)

2 tbsp olive oil

1 tbsp brown sugar, packed

1 tsp kosher salt

3/4 tsp black pepper

1 tsp garlic powder

1 tsp onion powder

1 tsp smoked paprika

1/2 tsp dried thyme

1/2 tsp dried oregano

1/4 tsp cayenne pepper (optional)

1/2 cup low sodium chicken broth

Fresh parsley, chopped for garnish (optional)

How to Make this

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1. Preheat oven to 400°F (200°C) and lightly oil a baking dish that fits the 4 bone-in pork chops.

2. In a small bowl mix 1 tbsp packed brown sugar, 1 tsp kosher salt, 3/4 tsp black pepper, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp smoked paprika, 1/2 tsp dried thyme, 1/2 tsp dried oregano and 1/4 tsp cayenne pepper if you like heat.

3. Pat the pork chops dry with paper towels so the rub sticks, then brush both sides with the 2 tbsp olive oil.

4. Rub the spice mix all over both sides of each chop, pressing it in so it forms a good coating.

5. Arrange the chops in the prepared baking dish in a single layer and pour 1/2 cup low sodium chicken broth into the dish around the chops, not pouring over the rub.

6. Cover the dish tightly with foil and bake for 18 to 20 minutes, this traps steam and keeps them juicy.

7. Remove the foil and continue baking 5 to 8 more minutes, or until an instant read thermometer reads 145°F in the thickest part of a chop. If you want a bit more color you can broil 1 to 2 minutes at the end but watch it closely.

8. Take the chops out and let them rest on a plate for 5 minutes so the juices redistribute, don’t skip this or they’ll lose moisture.

9. Sprinkle chopped fresh parsley over the chops if using, serve with the pan juices spooned over, and enjoy.

Equipment Needed

1. Oven preheated to 400°F
2. Oven safe baking dish big enough for 4 bone in pork chops
3. Small mixing bowl for the spice rub
4. Measuring spoons and a 1/2 cup measuring cup
5. Pastry brush or spoon to spread the oil
6. Paper towels to pat the chops dry
7. Instant read meat thermometer
8. Aluminum foil to cover the dish while baking
9. Cutting board and chef knife for chopping parsley and resting the meat

FAQ

Q: How long and at what temperature should I bake these pork chops? A: Preheat oven to 400°F (200°C). For 1 inch bone in chops bake about 15 to 22 minutes, until an instant read thermometer reads 145°F (63°C). Let them rest 3 to 5 minutes before serving so the juices settle.

Q: How do I keep the chops juicy? A: Don't overcook them, use a meat thermometer, and let them rest. You can brine quick for 30 minutes to 2 hours, sear both sides in the skillet for color, then finish in the oven with the 1/2 cup chicken broth in the pan to baste. A little fat on the chop helps too.

Q: Can I use boneless pork chops instead? A: Yes. Boneless cook faster so check around 12 to 15 minutes at 400°F, still aim for 145°F internal temp. They're easier to overcook so watch the thermometer.

Q: Can I prep this ahead or freeze the chops? A: Sure. You can rub the spice mix on the chops and refrigerate up to 24 hours for more flavor. Raw chops can be stored in the fridge 1 to 2 days, cooked leftovers 3 to 4 days. For longer storage wrap well and freeze up to 3 months.

Q: What can I use instead of chicken broth? A: Low sodium chicken stock, vegetable broth, a splash of white wine, or water with a teaspoon of bouillon will work. Apple juice or diluted apple cider gives a slightly sweet note that pairs well with pork.

Q: Why did my pork chops come out dry and how do I fix it? A: Most likely they were overcooked or not rested. Also very thin chops dry out fast. Next time brine briefly, sear then bake, use the pan liquid to baste, and rely on an instant read thermometer to hit 145°F. Slice against the grain and serve right away.

Juicy Baked Pork Chops Recipe Substitutions and Variations

Olive oil (2 tbsp): replace with avocado oil, melted butter or a neutral vegetable oil. Butter gives richer flavor, avocado stands up to heat better.
Brown sugar (1 tbsp): swap for 1 tbsp honey or maple syrup, or 1 tbsp granulated sugar plus a tiny splash of molasses. If you use a liquid sweetener, cut the broth a bit so chops dont get soggy.
Kosher salt (1 tsp): use about 1/2 to 3/4 tsp table salt or fine sea salt instead, table salt is finer so you need less.
Chicken broth (1/2 cup): substitute with 1/2 cup apple cider or dry white wine, or use vegetable broth. Apple cider pairs really well with pork.

Pro Tips

1. Let the chops sit at room temp for 20 to 30 minutes before cooking, it helps them cook more even. Cold meat hits the oven and the outside cooks way faster than the middle so this small wait really pays off.

2. For a better crust sear each chop in a screaming hot skillet for 1 to 2 minutes per side before you bake them, then finish in the oven. Use a high smoke point oil like avocado or canola tho if your pan gets super hot, olive oil can burn and taste off.

3. Use an instant read thermometer and pull the chops when the thickest part reads about 140 to 142 degrees, not 145. Dont let the probe touch the bone, and remember carryover will raise the temp those last few degrees while they rest.

4. Don’t toss the pan juices, make a quick sauce. Pour the juices into a skillet, reduce a bit, whisk in a knob of butter and a splash of something acidic like lemon or apple cider vinegar to brighten it. If you want it thicker mix a teaspoon of cornstarch with cold water and stir that in while simmering.

Juicy Baked Pork Chops Recipe

Recipe by Pho Tsventichi

0.0 from 0 votes

I’m sharing an Easy Way To Cook Pork Chops that combines a simple homemade spice rub with a quick 30-minute bake for a no-fry weeknight meal.

Servings

servings

Calories

540

kcal

Equipment: 1. Oven preheated to 400°F
2. Oven safe baking dish big enough for 4 bone in pork chops
3. Small mixing bowl for the spice rub
4. Measuring spoons and a 1/2 cup measuring cup
5. Pastry brush or spoon to spread the oil
6. Paper towels to pat the chops dry
7. Instant read meat thermometer
8. Aluminum foil to cover the dish while baking
9. Cutting board and chef knife for chopping parsley and resting the meat

Ingredients

4 bone-in pork chops, about 1 inch thick (6 to 8 oz each)
2 tbsp olive oil
1 tbsp brown sugar, packed
1 tsp kosher salt
3/4 tsp black pepper
1 tsp garlic powder
1 tsp onion powder
1 tsp smoked paprika
1/2 tsp dried thyme
1/2 tsp dried oregano
1/4 tsp cayenne pepper (optional)
1/2 cup low sodium chicken broth
Fresh parsley, chopped for garnish (optional)

Directions

Preheat oven to 400°F (200°C) and lightly oil a baking dish that fits the 4 bone-in pork chops.
In a small bowl mix 1 tbsp packed brown sugar, 1 tsp kosher salt, 3/4 tsp black pepper, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp smoked paprika, 1/2 tsp dried thyme, 1/2 tsp dried oregano and 1/4 tsp cayenne pepper if you like heat.
Pat the pork chops dry with paper towels so the rub sticks, then brush both sides with the 2 tbsp olive oil.
Rub the spice mix all over both sides of each chop, pressing it in so it forms a good coating.
Arrange the chops in the prepared baking dish in a single layer and pour 1/2 cup low sodium chicken broth into the dish around the chops, not pouring over the rub.
Cover the dish tightly with foil and bake for 18 to 20 minutes, this traps steam and keeps them juicy.
Remove the foil and continue baking 5 to 8 more minutes, or until an instant read thermometer reads 145°F in the thickest part of a chop. If you want a bit more color you can broil 1 to 2 minutes at the end but watch it closely.
Take the chops out and let them rest on a plate for 5 minutes so the juices redistribute, don't skip this or they'll lose moisture.
Sprinkle chopped fresh parsley over the chops if using, serve with the pan juices spooned over, and enjoy.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.