Baked Pork Chops with Dried Rub

Ingredients

• 25 g (2 tablespoons)brown sugar
• 2.5 g (1/2 teaspoon)salt
• 1.3 g (1/2 teaspoon)chilli powder
• 1.1 g (1/2 teaspoon)paprika
• 1.5 g (1/2 teaspoon)garlic powder
• 0.5 g (1/4 teaspoon)ground cumin
• 0.25 g (1/8 teaspoon), optionalcayenne pepper
• 4, at least 2.5 cm (1 inch) thickboneless pork chops
• 30 ml (2 tablespoons)olive oil

Instructions

1. 1

   Preheat the oven

   Heat the oven to 190°C (375°F). Line a baking sheet with aluminium foil or parchment paper.

2. 2

   Mix the rub

   Combine the brown sugar, salt, chilli powder, paprika, garlic powder, cumin and optional cayenne in a small bowl.

3. 3

   Season the chops

   Coat both sides of the pork chops with olive oil, then season them with the dry rub.

4. 4

   Bake the pork

   Arrange the chops on the prepared baking sheet. Bake for 30–35 minutes, or until the internal temperature reaches 60–63°C (140–145°F).

5. 5

   Rest before serving

   Take the chops out of the oven and leave them to rest for 5–8 minutes before serving.

What are baked pork chops?

Pork chops are cuts from the loin, and baking them is a straightforward way to cook them without standing over a pan. This American-style version uses a sweet, savoury spice rub rather than a sauce.

The brown sugar and seasonings coat the outside, while olive oil helps the mixture cling to the meat. Thick, boneless chops suit the method because they take longer to bake than thin chops.

Nutrition and macros by portion

The nutrition label shows one serving as written: 295 calories, 29g protein, 6g carbs, 16g fat.

Most of the protein comes from the pork chops, while the brown sugar supplies most of the carbohydrates. Olive oil and the pork contribute most of the fat. Pair a chop with vegetables and a modest portion of potatoes, rice or bread to make a balanced plate.

The dry rub

Sweetness: brown sugar gives the rub a mild sweetness that complements the pork.

Spices: paprika, chilli powder, garlic powder and cumin add warmth and savoury flavour. Cayenne is optional, so leave it out for a milder result.

Coating the chops

Oil first: rub the olive oil over both sides so the seasonings have something to cling to.

Even coverage: press the rub onto the meat and check the edges as well as the broad sides. Try to distribute it evenly across all four chops.

Check the centre

Thickness: the stated baking time is for chops at least 2.5 cm (1 inch) thick. Thinner chops may cook sooner, so use temperature rather than time alone to judge doneness.

Temperature: check the thickest part of a chop with a meat thermometer, avoiding the baking sheet. The recipe gives a target of 60–63°C (140–145°F); allow for the stated rest after baking.

Resting and serving

Rest: leave the chops for 5–8 minutes after baking before cutting into them. This also gives you time to finish a side dish.

Pairing: serve with roasted potatoes, rice or bread for a filling meal, and add a green vegetable or salad for freshness.

Timing the meal

The total listed time is 35 minutes, with baking taking 30–35 minutes and resting another 5–8 minutes. Prepare the rub and line the tray before the oven is ready so the chops can go straight in once seasoned.

Recipe notes & tips

• Use chops that are at least 2.5 cm (1 inch) thick, as specified in the recipe.
• Measure the rub ingredients before you start seasoning so the mixture is evenly distributed.
• Line the baking sheet with foil or parchment paper for easier clean-up.
• Check the temperature in the thickest part of the meat rather than relying only on the baking time.
• Rest the chops for the full 5–8 minutes before serving.

Variations

• Milder rub: leave out the cayenne for less heat.
• More paprika: increase the paprika slightly for a deeper, rounded spice flavour.
• Herb addition: mix dried thyme into the rub for an aromatic note.
• Citrus finish: serve with lemon wedges for a fresh contrast.
• Tray-bake sides: add vegetables to a separate tray so they can roast alongside the chops.

Common mistakes to avoid

• Using thin chops: they can cook faster than the listed time; check their temperature early.
• Uneven seasoning: rub both sides and the edges so each chop gets an even coating.
• Guessing doneness by colour: use a thermometer in the thickest part of the chop.
• Skipping the rest: give the pork 5–8 minutes before serving.
• Crowding the tray: leave space around the chops so they sit in a single layer.

How to store

Refrigerate leftover chops in a covered container within 2 hours and use within 3–4 days. Reheat gently in the oven or microwave until hot throughout, taking care not to overcook them.

Frequently asked questions