Description
These Juicy Oven Baked Pork Chops are incredibly tender and flavorful, thanks to a simple dry rub. Baked to perfection, they’re a quick and easy weeknight meal.
Ingredients
Scale
For the Dry Rub:
- 2 tablespoons brown sugar (light or dark)
- 1/2 teaspoon garlic powder
- 1 teaspoon paprika (sweet or smoked)
- 1/2 teaspoon Italian seasoning (or dried oregano)
- 1/2 teaspoon sea salt
- 1/4 teaspoon ground black pepper
For the Pork Chops:
- 4 boneless pork chops (about 1-inch thick)
- 2 tablespoons olive oil
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C).
- Prepare Baking Sheet: Line a baking sheet with aluminum foil or parchment paper for easy cleanup.
- Make Dry Rub: In a small bowl, combine the brown sugar, garlic powder, paprika, Italian seasoning (or oregano), sea salt, and black pepper. Mix well.
- Prepare Pork Chops: Pat the pork chops dry with paper towels. This helps the seasoning adhere and promotes browning.
- Season Pork Chops: Drizzle the olive oil over both sides of the pork chops. Rub the oil evenly over the surface. Sprinkle the dry rub mixture generously over both sides of the pork chops, pressing gently to help it adhere.
- Arrange on Baking Sheet: Place the seasoned pork chops on the prepared baking sheet in a single layer, leaving a little space between each chop.
- Bake: Bake in the preheated oven for 20-25 minutes, or until the pork chops reach an internal temperature of 140-145°F (60-63°C). See important notes below about carryover cooking.
- Rest (Crucial): Remove the baking sheet from the oven. Tent the pork chops loosely with aluminum foil and let them rest for 5-10 minutes. During this resting time, the internal temperature of the pork chops will continue to rise (carryover cooking) by about 5-10 degrees, reaching the USDA-recommended safe temperature of 145°F (63°C) followed by a 3 minute rest.
- Serve
Notes
- Pork Chop Thickness: This recipe is designed for 1-inch thick boneless pork chops. If your pork chops are thinner or thicker, you’ll need to adjust the cooking time accordingly. Always use a meat thermometer to ensure the pork is cooked to a safe internal temperature.
- Carryover Cooking: Carryover cooking is the phenomenon where the internal temperature of meat continues to rise after it’s removed from the heat source. It’s important to remove the pork chops from the oven when they are slightly below your target temperature to prevent overcooking.
- Internal Temperature: The USDA recommends cooking pork to an internal temperature of 145°F (63°C), followed by a 3-minute rest. For medium-rare, you can remove the pork chops from the oven when they reach 140°F (60°C), and they will reach 145°F (63°C) during the resting period.
- Dry Rub: You can adjust the amount of spices in the dry rub to your preference.
- Serving Suggestions: Serve these baked pork chops with your favorite sides, such as mashed potatoes, roasted vegetables, rice, or a salad.