Baked Pork Chops with a Brown Sugar Paprika Rub
Boneless pork chops seared, then baked at 400°F under a smoky brown sugar rub. Juicy every time with a thermometer. Ready in 25 minutes.
20% of it needs you at the counter
- Hands-on
- 5 min
- Cooking
- 15 min
- Resting
- 5 min
- Serves
- 4
- Calories
- 470
- Protein
- 42 g
- Per serving
- $2.50
Why this recipe works
Dry pork chops are almost always overcooked pork chops. Thick boneless chops, a thermometer and a short rest fix that, and the rub turns the outside sweet, smoky and dark.
- A 2-minute sear before the oven gives the chops a browned crust that baking alone can't.
- Pulling them at 140°F and resting lets them coast to a safe 145°F without overshooting into dry.
- Brown sugar in the rub caramelizes in the hot pan, and the salt in it seasons the meat all the way through.
Ingredients
You will need
- 12-inch oven-safe skillet
- Instant-read thermometer
Method
Tap a step number to mark it done.
Season
Heat the oven to 400°F. Pat the chops dry. Mix the brown sugar, paprika, garlic powder, onion powder, thyme, salt and pepper and rub it all over the chops.
Sear
Heat the oil in the skillet over medium-high heat until shimmering. Sear the chops until a deep brown crust forms, about 2 minutes per side.
Bake
Add the butter to the pan and move the skillet to the oven. Bake until the center of the thickest chop reads 140°F, 8 to 12 minutes.
Rest
Move the chops to a plate, spoon over the pan juices and rest for 5 minutes; they'll rise to 145°F.
Techniques in this recipe
- Fish and seafood145°F / 63°C
- Pork chops, tenderloin, whole cuts of beef145°F / 63°C
- Ground beef, pork and sausage160°F / 71°C
- Chicken and turkey (all cuts)165°F / 74°C
Source: USDA safe minimum internal temperatures. Measure the thickest part, away from bone. Is it done? Safe temperatures
The internal temperatures that tell you chicken, pork, beef, fish and ground meat are cooked safely, and when to pull them early for juicier results.
Read the full guide
Cook's notes
- Choose chops at least 1 inch thick. Thin chops overcook before they brown; for those, skip the oven and pan-fry about 3 minutes per side.
- If the rub starts to smoke during the sear, turn the heat down a notch. The sugar should darken, not blacken.
- The skillet handle stays very hot after the oven. Keep a towel or mitt on it.
Nutrition per serving
470 calories
$2.50 estimated cost per serving
Where the calories come from
| Protein | 36% of calories | 42 g |
|---|---|---|
| Carbs | 3% of calories | 3 g |
| Fat | 62% of calories | 32 g |
| Fiber | 0 g | |
| Sodium | 550 mg |
Calculated from USDA FoodData Central values for the listed ingredients and amounts; not lab-tested. Cost estimated from average US retail prices.
Questions people ask
Is it better to bake pork chops at 350°F or 400°F?
400°F. The higher heat cooks 1-inch chops through in about 10 minutes, so the outside doesn't dry out while the center catches up.
How long do boneless pork chops take in the oven?
After a 2-minute sear per side, 1-inch boneless chops need 8 to 12 minutes at 400°F. Go by temperature: 145°F after resting.
Should you cover pork chops when baking them?
No. Covering traps steam and stops the crust from forming. Bake them uncovered and rest them afterward instead.
