Oven Baked Pork Chops
by Brittany Ervin — last updated on May 28, 2025 
These Easy Baked Pork Chops bake in the oven with a savory, sweet, and tangy glaze. Prep them with a simple brine, or skip brining and have the chops on the table in under 30 minutes!
Sommer’s Recipe Notes
Your New Favorite Oven-Baked Pork Chops Recipe…
We love simple baked protein dishes that go with a vast variety of sides. Recipes like seasoned baked chicken breasts, broiled salmon, and all-in-one sheet pan steak meals are always on my list of foolproof mains for busy weeknights. Now we’ve got this easy Oven Baked Pork Chops recipe to include in our weekly lineup!
Not only are these chops juicy, fork-tender, and flavorful, but they are also as quick and easy to make as whisking together a glaze to pour over the top. Then pop them in the oven! In less than 20 minutes, they’re ready to serve alongside any number of dishes, from lighter veggies to cozy comfort foods.
Pro Tip: If you have a little more time on your hands, you can brine the pork chops ahead of time to keep them extra moist inside. This small step takes barely any effort but makes a big difference!
Ingredients You Need
- Boneless pork chops – center cut, about 1-inch thickness
- Light brown sugar – pack down as you scoop for accurate measuring
- Dijon mustard – make it spicy, if you like
- Soy sauce – or coconut aminos
- Garlic powder – enhances the savoriness of the soy sauce
- Optional brine – kosher salt and brown sugar
How to Bake Pork Chops in the Oven
Brine if you have time! While it is not totally necessary to use a brine when cooking pork chops – they’ll still bake in the oven to juicy perfection – brining does take the tenderness and flavor up a notch.
Find the full Pork Chop recipe with ingredient proportions, detailed instructions, cooking tips, and a video tutorial in the printable form at the bottom of the post.
Recipe Variations
We love this sweet, tangy soy sauce-based glaze. But you can certainly change up the flavors and use whatever glaze you like! Here are a few ideas to get you started:
- Carolina BBQ sauce
- Korean-style gochujang and honey glaze
- Honey, hot sauce and garlic glaze
- Orange marmalade glaze
- Balsamic glaze
Serving Suggestions
If desired, garnish the warm chops with chopped parsley, scallions, crushed red pepper, or anything you like!
The perky, savory, and lightly sweet flavor of the glaze and pork pairs well with any number of side dishes. Enjoy them with hearty salads like the quinoa and veggie salad (shown here) or crispy kale and quinoa salad, Jennifer Aniston salad with bulgar wheat, couscous salad with pickled vegetables, or farro salad with kale and artichokes.
They are also right at home alongside classic comfort foods like mashed potatoes, stuffing muffins (seriously), fluffy white or brown rice, or even low-carb cauliflower rice.
Make it a full meal and include a vegetable side dish on the plate as well. Simple steamed veggies like broccoli or cauliflower, sautéed or grilled vegetables, or fast and easy air fryer asparagus or green beans are all nutritious and delicious options.
And of course, you can’t go wrong with… Pork chops and applesauce!
Frequently Asked Questions
It’s super important not to overcook pork. Check for doneness with a meat thermometer on the low end of the suggested cooking time. Measure at the thickest part of the chop – the internal temperature of pork needs to reach a minimum of 145°F, but should not get any higher than 160°F to stay moist.
Leftover cooked pork will keep well in the refrigerator for up to 3 days, stored in an airtight container.
Yes, you can! Wrap the cooled chops individually in a layer of plastic wrap and then in a layer of aluminum foil. Place the chops in a freezer-safe bag with as much air squeezed out as possible. Freeze for up to 3 months, and thaw in the fridge overnight before reheating in the oven or microwave.
Looking for More Easy Dinner Recipes? Be Sure to Also Try:
Baked Pork Chops Recipe with Glaze
Video
Ingredients
- 4 boneless center-cut pork chops
- ¼ cup light brown sugar packed
- 2 tablespoons Dijon mustard
- 1 tablespoon soy sauce
- 1 teaspoon garlic powder
- Optional for Brine: ¼ cup kosher salt + ¼ cup light brown sugar
Instructions
- Prep Ahead: Brine if you have time! Place a ¼ cup of kosher salt and a ¼ cup of brown sugar in a large bowl. Pour one cup of very hot tap water over the top of the salt and sugar. Stir well to completely dissolve the salt and sugar. Then add several cups of ice to the brine to cool it down. Place the pork chops in the brine making sure they're completely submerged in the cool brine water. Cover the bowl and place it in the refrigerator. Brine the pork chops for a minimum of 2 hours but up to 24 hours in advance. Remove the chops from the brine and allow them to dry before proceeding.
- Preheat the oven to 425 F. Line a rimmed baking sheet with parchment paper. Set the pork chops on the parchment paper and pat them dry with a paper towel.
- Set out a small bowl or a measuring pitcher. Combine the brown sugar, Dijon mustard, soy sauce and garlic powder in the bowl. Whisk well.
- Brush the glaze over the pork chops on both sides. Pour any remaining glaze in the baking sheet.
- Bake for 12- 15 minutes, until the internal temperature reads 145°F.
- The glaze in the baking dish should have thickened as the pork chops baked. Brush the thick glaze over the top of each pork chop.
- If desired, garnish with chopped parsley, scallions, crushed red pepper, or anything you like. Serve warm.
The flavor of these is just incredible!