Brown Sugar Baked Pork Chops

Brown Sugar Baked Pork Chops

Brown sugar, paprika, garlic, herbs, and black pepper form a sweet-savory coating on these thick baked pork chops. A little oil helps the dry rub cling, while uncovered baking gives the surface a glossy, browned finish without a poured sauce.

Start checking the chops before the estimated bake time is up. Thickness and cut affect how quickly they cook, and a thermometer is the best way to catch them before they dry out.

Prep: 10 minutes. Cook: 18–25 minutes. Total: About 35 minutes, including rest. Serves: 4.

Ingredients for Brown Sugar Baked Pork Chops

• 4 boneless pork chops, about 1 inch thick and 6–8 ounces each (about 800g total)
• 1 tablespoon olive oil or neutral oil
• 2 tablespoons packed light brown sugar (25g)
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1 teaspoon dried Italian seasoning
• 3/4 teaspoon kosher salt, or to taste depending on the salt’s crystal size
• 1/2 teaspoon black pepper

For gentle heat, add an optional pinch of cayenne to the rub. Dark brown sugar can replace light brown sugar for a deeper, sweeter flavor.

How to Bake Brown Sugar Pork Chops

1. Heat the oven: Preheat to 400°F (205°C) with a rack in the center. Line a rimmed baking sheet with parchment paper or foil.
2. Mix the rub: Stir together the brown sugar, paprika, garlic powder, onion powder, Italian seasoning, salt, and black pepper in a small bowl. Break up any large sugar clumps.
3. Coat the chops: Pat the pork dry, then lightly coat both sides with oil. Press the rub onto both sides and the edges so it stays in place.
4. Bake uncovered: Arrange the chops in one layer with space between them. Do not add liquid or flip the chops. Bake for an estimated 18–25 minutes for 1-inch chops, but start checking around 15 minutes. The coating should be browned and glossy, not scorched.
5. Check and rest: Insert an instant-read thermometer into the thickest part of each chop, avoiding any bone. Remove each chop when it reaches 145°F (65°C), then rest for 3–5 minutes before serving. Spoon over a little collected pan juice, if available.

Choosing Chops and Checking Doneness

The bake-time estimate is for boneless chops about 1 inch thick. Thin chops may finish earlier; thicker or bone-in chops may take longer. Check each chop with a thermometer rather than relying on its color or leaving it in the oven for the full estimated time.

Brown sugar can darken quickly. If the coating is already well browned, do not bake longer just to deepen its color. The pork needs to reach 145°F and rest for at least 3 minutes; broiling is not necessary.

Serving and Storing

For a plate of whole and sliced chops, leave one chop intact and cut another into thick slices. Mashed potatoes and corn make fitting sides, but neither is part of the pork chop recipe.

Promptly refrigerate leftovers in an airtight container. Properly chilled pork can be kept for 3–4 days; a more conservative window is 2 days. Reheat in a covered oven-safe dish at 350°F (175°C) until thoroughly heated. A small splash of broth can help limit drying.

For longer storage, pack the chops in a freezer-safe bag with the air removed and freeze for 2–3 months. Thaw overnight in the refrigerator before reheating.

Nutrition

Approximate nutrition per serving, based on 1 pork chop and excluding sides: 350 calories, 43g protein, 15g fat, and 8g carbohydrates. Per 100g of finished pork chops: approximately 215 calories, 27g protein, 9g fat, and 5g carbohydrates. Values vary with chop size, cut, and how much seasoning remains on the pan.