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Juicy Baked Porkchops

4 from 2 votes
Course: Main Course
Author: Adapted From Spend With Pennies
Servings: 8
Prep Time 5 minutes
Cook Time 30 minutes
Marinating Time: 4 hours
Total Time 4 hours 35 minutes
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Ingredients  

  • 8 medium pork chops (3/4-1" thick)

Brine:

  • 6-8 cups water (enough to completely cover pork chops)
  • ¼ cup salt
  • 2 Tbsp brown sugar
  • 2 tsp peppercorns (or 1 1/2 tsp ground black pepper)

Rub:

  • 1 Tbsp Rosemary
  • 1 Tbsp Thyme
  • 2 tsp garlic powder
  • 1 tsp dry mustard
  • 1 tsp paprika

Instructions: 

Marinate:

  • Combine about 2 cups of the water and the rest of the brine ingredients in a bowl or saucepan and bring to a boil in the microwave or on the stovetop.
  • Once the sugar and salt has dissolved, combine with the rest of the water and chill in the fridge until completely cooled.
  • Once cooled, pour the brine over the pork chops and return to the fridge for at least 30 minutes and up to 3 or 4 hours.

Bake:

  • Preheat the oven to 400°.
  • Remove the pork chops from the brine and pat dry with a paper towel.
  • If the pork has a fat cap on one side, cut slits into the fat.
  • Combine the rub ingredients and rub over the pork chops.
  • Lay the chops side by side in a 9x13 pan.
  • Bake for 16-20 minutes then broil for another 2-4 minutes to brown them. Remove from oven when they reach 142° or so then remove from the oven, cover, and allow them to reach 145° before serving.

Notes:

Make Ahead: This is best if it can marinate for about 3-4 hours at least.
*If you don't have time to brine the chops, just add 1 tsp salt to the rub mixture.
**Thicker chops will need extra time while thinner chops will cook faster. They need to reach 145°.
Diet: Gluten Free, Dairy Free, Egg Free