Juicy Baked Pork Chops
These baked pork chops stay juicy because they go into a hot oven at 200°C (400°F) and come out the moment the centre reaches 71°C (160°F). A simple rub of brown sugar, smoked paprika, garlic and thyme browns in the dry heat without a separate sear. Thick chops, a wire rack and a 5-minute rest do the rest of the work.
By Ben Kowalski
Published
- Prep Time
- 10 mins
- Cook Time
- 20 mins
- Rest
- 5 mins
- Total Time
- 35 mins
- Servings
- 4 servings
How do you make Juicy Baked Pork Chops?
Pat 4 pork chops, 2.5 cm (1 inch) thick, dry and rub them with olive oil and a mix of brown sugar, smoked paprika, garlic powder, onion powder, thyme, salt and pepper. Bake on a rack at 200°C (400°F) for 15-20 minutes for boneless or 20-25 minutes for bone-in, until the thickest part reaches 71°C (160°F). Rest for 5 minutes before serving.
- Total time
- 35 mins
- Calories
- 360 per serving
- Protein
- 38 g
- Yield
- 4 servings
- Difficulty
- Easy
- Method
- Baking
Ingredients
Pork chops
Rub
To serve
Equipment
Rimmed baking sheet · Wire rack that fits the baking sheet (optional) · Small bowl · Instant-read thermometer
Quick Directions
Heat the oven
Heat the oven to 200°C (400°F) with a rack in the centre.
Dry and trim the chops
Pat the pork chops very dry with paper towels.
Mix the rub
Stir the brown sugar, paprika, garlic powder, onion powder, thyme, salt and pepper together in a small bowl, breaking up any lumps of sugar.
Season the chops
Rub the olive oil over both sides of each chop, then sprinkle the rub evenly over both sides and press it in with your fingers.
Bake
Bake for 15-20 minutes for boneless chops or 20-25 minutes for bone-in chops, until the surface is browned and the edges are sizzling.
Check the temperature
Insert an instant-read thermometer sideways into the thickest part of a chop, not touching the bone.
Rest and serve
Move the chops to a warm plate, cover loosely with foil and rest for 5 minutes so the juices settle back into the meat.
Step-by-Step Instructions
Follow these detailed steps to make the perfect juicy baked pork chops.
Heat the oven
Heat the oven to 200°C (400°F) with a rack in the centre. Line a rimmed baking sheet with foil and set a wire rack on top, or lightly oil the foil if you don't have a rack. The rack lets hot air reach the underside so the chops brown on both sides.
Dry and trim the chops
Pat the pork chops very dry with paper towels. If they have a thick band of fat, cut small slits through the fat every 4-5 cm, stopping at the meat, so the chops stay flat as they cook.
Mix the rub
Stir the brown sugar, paprika, garlic powder, onion powder, thyme, salt and pepper together in a small bowl, breaking up any lumps of sugar.
Season the chops
Rub the olive oil over both sides of each chop, then sprinkle the rub evenly over both sides and press it in with your fingers. Arrange the chops on the rack with space between them.
Bake
Bake for 15-20 minutes for boneless chops or 20-25 minutes for bone-in chops, until the surface is browned and the edges are sizzling. Thinner chops, 1-1.5 cm thick, need only 8-12 minutes, so start checking early.
Check the temperature
Insert an instant-read thermometer sideways into the thickest part of a chop, not touching the bone. Take the chops out as soon as they read 71°C (160°F). If any chop is under, return it to the oven and check again every 2-3 minutes.
Rest and serve
Move the chops to a warm plate, cover loosely with foil and rest for 5 minutes so the juices settle back into the meat. Spoon any juices from the plate over the top, scatter with parsley and serve.
Recipe Tips
- Buy chops at least 2.5 cm (1 inch) thick. Thin chops overcook before the outside browns, so they are better pan-fried.
- For extra-juicy chops, brine them first: dissolve 2 tbsp (about 35 g) fine salt and 1 tbsp sugar in 1 litre (4 cups) of cold water, submerge the chops and refrigerate for 30 minutes to 4 hours. Pat them very dry and cut the salt in the rub to 1/4 tsp.
- Start checking the temperature 5 minutes before the shortest time. Ovens and chops vary, and a minute or two past 71°C (160°F) is the difference between juicy and dry.
- For a deeper crust, sear the seasoned chops in an oven-safe skillet over medium-high heat for 2 minutes per side, then finish them in the oven for 8-12 minutes.
Variations
- Herb and lemon: replace the brown sugar and paprika with 1 tsp each dried oregano and dried basil, then squeeze lemon juice over the chops after resting.
- Sheet-pan dinner: toss 600 g potato wedges with oil and salt, roast them at 200°C (400°F) for 15 minutes, then push them to the sides and add the chops for the final 15-25 minutes.
- Spicy: add 1/2 tsp cayenne pepper or chili flakes to the rub, or swap the rub for 1 tbsp of your favourite salt-free Cajun seasoning plus the salt.
Nutrition (per serving)
| Calories | 360 |
|---|---|
| Protein | 38 g |
| Carbs | 5 g |
| Fat | 20 g |
| Saturated fat | 5.5 g |
| Fibre | 0.6 g |
| Sugar | 3.5 g |
| Sodium | 680 mg |
Estimated from the listed ingredients; values vary by brand.
Related Recipes
Storing & Reheating
- Fridge
- Refrigerate within 2 hours in an airtight container for up to 4 days.
- Freezer
- Freeze cooked chops, wrapped individually, for up to 3 months. Thaw overnight in the fridge.
- Reheat
- Reheat in a covered baking dish with 2 tbsp broth or water at 160°C (325°F) for 10-15 minutes, until hot to 74°C (165°F). Sliced leftovers also warm quickly in a covered pan.
Juicy Baked Pork Chops FAQs
How long do you bake pork chops at 200°C (400°F)?
Boneless pork chops 2.5 cm (1 inch) thick take 15-20 minutes at 200°C (400°F), and bone-in chops of the same thickness take 20-25 minutes. Chops 1-1.5 cm thick need only 8-12 minutes. Always go by temperature: they are done at 71°C (160°F) in the thickest part.
What temperature should baked pork chops reach?
Bake pork chops until the thickest part reaches 71°C (160°F) on an instant-read thermometer, then rest them for 5 minutes before serving. Keep the probe away from the bone, which reads higher than the meat.
Why do baked pork chops turn out dry?
Baked pork chops dry out when they are too thin, cooked past 71°C (160°F) or cut straight out of the oven. Choose chops at least 2.5 cm (1 inch) thick, take them out as soon as they reach temperature, and rest them for 5 minutes. A short brine adds extra insurance.
Should I cover pork chops when baking?
No. Bake pork chops uncovered so the surface browns and the rub turns slightly crisp. Covering them traps steam and gives pale, boiled-looking chops. Cover them loosely with foil only while they rest.
Can I bake pork chops from frozen?
Yes, it is safe as long as they reach 71°C (160°F), but they take about half as long again and the outside tends to dry out before the centre is done. For the juiciest result, thaw the chops overnight in the fridge first.
Are bone-in or boneless pork chops better for baking?
Both work. Bone-in chops have a little more flavour and are more forgiving because the bone slows the cooking near the centre. Boneless chops cook about 5 minutes faster, so start checking the temperature sooner.
Disclaimer
- Nutrition information is an estimate based on the listed ingredients. It changes with the brands, portion sizes and swaps you use.
- Read ingredient labels for allergens and for diet claims such as gluten-free or vegan. Products and their ingredients can change.
- Cooking times are a guide, since ovens, air fryers and slow cookers all run differently. Use a food thermometer and cook meat, poultry and fish to the safe internal temperatures in government food safety guidance.
- This recipe is general information, not medical or nutrition advice. If you have an allergy, a health condition or a special diet, check with a qualified health professional.
