Baked Pork Chops

Ingredients

• 4boneless pork chops, at least 2 cm thick (about 907 g total)
• as needed, if usingbrine
• 30 ml (2 tablespoons)extra-virgin olive oil
• 22.5 ml (1½ tablespoons)chilli powder
• 10 ml (2 teaspoons)dry mustard
• 5 ml (1 teaspoon)smoked paprika
• 2.5 ml (½ teaspoon)ground cumin
• 2.5 ml (½ teaspoon), or 7.5 ml (1½ teaspoons) if not briningkosher salt
• 2.5 ml (½ teaspoon)ground black pepper
• 1.25 ml (¼ teaspoon), optionalcayenne pepper
• 946 ml (4 cups)water
• 60 ml (4 tablespoons)kosher salt

Instructions

1. 1

   Brine the chops

   Trim away any excess fat. If brining, whisk the water and 60 ml (4 tablespoons) salt together in a large pot. Add the pork chops and submerge them for 45 minutes at room temperature, or for up to 12 hours in the refrigerator. Drain and pat dry; there is no need to rinse.

2. 2

   Prepare the oven

   When ready to bake, place a rack in the centre of the oven and preheat it to 129°C (265°F). Line a rimmed baking sheet with parchment paper and set a wire rack on top. Rub the pork chops all over with the oil so their surfaces are moist enough for the seasoning to adhere.

3. 3

   Mix the seasoning

   In a small bowl, combine the chilli powder, dry mustard, smoked paprika, cumin, salt, black pepper and, if using, cayenne. Use the smaller salt amount if you brined the chops and the larger amount if you did not. Rub the mixture all over the pork.

4. 4

   Bake the chops

   Set the pork chops side by side on the rack, leaving space between them. Roast for 30–40 minutes, until an instant-read thermometer inserted into the thickest part registers 57°C (135°F). The recipe notes that carry-over cooking will bring the temperature up after baking.

5. 5

   Rest before serving

   Transfer the pork chops to a plate or cutting board, cover them and let them rest for at least minutes.

What are baked pork chops?

Pork chops are cuts from the loin, and baking offers a hands-off way to cook them evenly. This American-style version pairs the pork with a bold rub of chilli powder, mustard, smoked paprika and cumin.

The method uses a low oven and a wire rack to cook the chops gently. Brining is an optional extra intended to help the meat stay juicy.

Nutrition and macros by portion

The nutrition label shows one serving as written: 430 calories, 50g protein, 2g carbs, 24g fat.

Pork supplies most of the protein, while the olive oil contributes most of the fat. The rub adds very little carbohydrate; serve a chop with vegetables and, if wanted, a modest portion of potatoes or another starchy side for a more balanced plate.

Brining and salt

Brine: The chops sit in salted water for 45 minutes at room temperature or up to 12 hours in the fridge. Drain them and pat them dry without rinsing, as directed.

The spice rub

Oil first: A coating of olive oil helps the dry seasoning cling to the pork. Rub it over every side before applying the spice mixture.

Salt adjustment: Use ½ teaspoon of salt in the rub after brining, or increase it to 1½ teaspoons if you skip the brine. Cayenne is optional, so leave it out for a milder flavour.

Set up the baking tray

Rack: Parchment on the tray makes clean-up easier, while the wire rack holds the chops above the tray. Arrange the chops with a little space between them rather than letting them touch.

Check doneness carefully

Thermometer: Insert an instant-read thermometer into the thickest part of a chop to check its temperature. The recipe directs you to take the meat out at 57°C (135°F) and notes that it will continue cooking as it rests.

Allow time to rest

Resting: Cover the chops after removing them from the oven and let them stand before serving. The supplied method does not specify the length of the resting time, so follow the stated minimum if you have the complete source instructions.

What to serve with them

Vegetables: Serve the chops with roasted or steamed vegetables for a straightforward plate. A green salad or a simple vegetable side also suits the smoky seasoning.

Starchy sides: Potatoes, rice or bread can round out the meal, especially if you want a more filling serving.

Recipe notes & tips

• Use chops at least 2 cm thick, as specified, so they have time to cook gently without drying out as quickly.
• Pat brined chops thoroughly dry before adding oil and seasoning.
• Keep the chops spaced apart on the rack for the bake.
• Check the temperature at the thickest part with an instant-read thermometer.
• Adjust the rub's salt amount according to whether you brined the pork.
• Leave out the cayenne if you prefer a milder seasoning.

Variations

• Milder rub: Omit the cayenne for a less fiery result.
• More heat: Keep the cayenne in the rub for a hotter finish.
• Herb note: Add a little dried thyme to the spice mixture for an aromatic twist.
• Smokier flavour: Increase the smoked paprika slightly while keeping the other seasonings in balance.
• No brine: Skip the brining stage and use 1½ teaspoons of salt in the rub, as directed.

Common mistakes to avoid

• Skipping the salt adjustment: Use ½ teaspoon in the rub after brining, but 1½ teaspoons if you do not brine.
• Leaving the chops wet: Pat them dry after draining so the oil and seasoning coat them evenly.
• Crowding the rack: Leave space between the chops so they are not touching.
• Guessing the doneness: Check the thickest part with an instant-read thermometer rather than relying only on appearance.
• Using thin chops: Choose chops at least 2 cm thick, as specified in the recipe.

How to store

Refrigerate leftover chops in a covered container and use within 3–4 days. Reheat gently in a covered ovenproof dish until hot throughout, taking care not to overcook them.

Frequently asked questions