The best baked pork chops! This recipe makes healthy, flavorful, and juicy pork chops every time! A quick and easy dinner recipe ready in less than 30 minutes!
Brine the pork chops. (Optional) Mix together ingredients for pork chop brine in a large glass bowl or a baking dish until dissolved. Add the pork chops and cover the bowl with wrap. Refrigerate and allow the pork chops to brine for 2 to 12 hours. Rinse the pork chops in cold water once removed from the brine.
Prep. Preheat the oven to 400º F. Coat the baking dish with olive oil. Set aside.
Prepare the pork chops. Pat the pork chops dry with a paper towel. Brush the pork chops with olive oil and sprinkle with brown sugar (if using) and Stone House Seasoning. Arrange in the baking dish.
Bake. Cook the pork chops for 7 minutes per 1/2-inch thickness and until the internal temperature reaches 145º F when checked with an instant-read thermometer, about 14 to 20 minutes. Remove from the oven, spoon any pan juices over the baked pork chops, and sprinkle with chopped rosemary and fresh parsley, if using. Tent with foil and allow to rest for 5 minutes before serving.
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Notes
Bone-in Pork Chops: Cook the pork chops for 8 minutes per 1/2-inch thickness is using bone-in pork chops.
Make Ahead, Freezing and Storage Instructions:
To make ahead. Prepare the pork chops without baking, cover tightly with wrap and store in the refrigerator for 3 to 5 days. Additional baking time may be needed when baking from the refrigerator.To freeze. Prepare the pork chops without baking. Store in an airtight, freezer-safe container for up to 3 months. Thaw in the refrigerator overnight and bake according to the directions. Additional baking time may be needed when baking once chilled.To store leftovers. Baked pork chops should be covered tightly or stored in an airtight container in the refrigerator for 2 to 3 days.Recipe time does not include brining time.