Pork chops baked in the oven are an easy way to serve a flavorful, satisfying weeknight meal with very little fuss. This recipe, like my oven-baked pork chop variations, yields juicy, well-seasoned chops every time thanks to a simple dried rub that brings bold Southwestern flavor.
The Dried Rub
This straightforward dried rub is what I call a “magical seasoning.” It blends brown sugar with chili powder, cumin, paprika and garlic powder to create a balanced combination of sweet, smoky and slightly spicy notes that caramelize on the chops while they bake.
What Is The Best Pork Chop For Baking?
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Choose thick pork chops for oven baking—aim for at least 1 inch thick so they stay tender and moist.
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Avoid very thin chops for baking; they tend to dry out and become chewy.
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This recipe uses boneless chops, but you can also bake thick bone-in chops if you prefer.
How To Make Baked Pork Chops with Dried Rub
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Preheat the oven and line a baking sheet with aluminum foil or parchment for easy cleanup.
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Combine the dried rub ingredients in a small bowl.
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Brush the pork chops on both sides with olive oil, then rub the seasoning onto each chop.
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Bake the chops until they reach the target internal temperature, then let them rest a few minutes before serving.
The Secret to Juicy, Tender Baked Pork Chops
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Pork chops are lean and can dry out quickly; the key to tender, juicy meat is not overcooking them.
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Use an instant-read thermometer to check doneness before the end of the expected baking time. Chops vary in thickness, fat content and oven cook times, so probing early helps prevent overcooking.
Safe and Recommended Temperatures
The USDA recommends a safe internal temperature of 145°F for pork. Below are common doneness ranges so you can serve chops to your preference:
Pork Temperatures:
145–150°F for Medium-Rare
150–155°F for Medium
155–160°F for Medium-Well
160°F and up for Well-Done
Always use an instant-read thermometer and check the temperature a few minutes before you expect the chops to be finished.
What Is Carryover Cooking?
Carryover cooking is the rise in internal temperature that occurs after meat is removed from the oven. For pork chops, resting allows the heat to redistribute and usually increases the internal temperature by about 5–10°F. To hit a medium doneness after resting, remove the chops from the oven when they reach about 140–145°F; after resting they should reach the 150–155°F range.
Serving Suggestions
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Mexican-style rice or a green chile rice casserole complements the Southwestern rub.
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Creamy cilantro-lime coleslaw adds a bright, cooling contrast.
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Crispy roasted potatoes or seasoned roasted vegetables make great sides.
Baked Pork Chops with Dried Rub
Kathy McDaniel
Ingredients
Dry Rub
- 2 tablespoons brown sugar
- 1/2 teaspoon salt
- 1/2 teaspoon chili powder
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground cumin
- 1/8 teaspoon cayenne pepper (optional)
The Pork
- 4 boneless pork chops (at least 1-inch thick)
- 2 tablespoons olive oil
Instructions
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Preheat the oven to 375°F. Line a baking sheet with aluminum foil or parchment paper.
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Mix the dry rub ingredients in a small bowl.
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Brush the pork chops on both sides with olive oil and rub them evenly with the dry rub.
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Arrange the chops on the prepared pan and bake for 30–35 minutes, or until the internal temperature reaches 140–145°F. Check early with an instant-read thermometer to avoid overcooking.
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Remove from the oven and let rest 5–8 minutes before serving to allow carryover cooking to finish the chops.
Notes
- The USDA’s safe temperature guideline for pork chops is 145°F.
- I often remove pork chops from the oven at about 140°F and let them rest; carryover cooking brings them to the safe temperature while keeping them juicy.
- Seasoning the chops on the baking sheet makes cleanup quick and easy.
- Nutrition information is an estimate and will vary based on ingredient brands and portion sizes.