These oven baked ranch pork chops come together fast with a simple coating and a hot oven. They turn out tender every time, making them perfect for weeknights or meal prep.
Flavor: Savory, slightly tangy pork chops have an unforgettable flavor.
Skill Level: Pork chops, seasonings, and a sheet pan are all you need for this easy (and easy to clean up!) recipe.
Recommended Tools: A meat thermometer is the best way to tell when pork chops are done. They should reach an internal temperature of 160°F at the thickest part.
Easy Ingredients
Pork: Look for pork loin rib chops. They’re great for baking and usually the most budget-friendly option. Make sure they are about 1-inch thick, as these cook best at high heat without drying.
Ranch Seasoning Mix: Make your own ranch seasoning so it’s always on hand. If using store-bought, be sure to grab a ranch seasoning mixture, not the dip or dressing mix. Or swap it with a spicy ranch mix or add a pinch of cayenne for some added heat.
Dijon Mustard: Dijon works as a dressing for the seasonings to adhere to and helps create a juicy sauce for the chops. You can also use a sweet hot mustard or a stone-ground mustard.
Variations: Add sliced potatoes, carrots, mushrooms, onions, or broccoli to the pan for a full meal, keeping pieces similar in size for even cooking.
Line the pan with aluminum foil before baking the pork chops for easy cleanup.
If adding veggies to the pan, be sure to mix up some extra seasoning to toss them in.
Let the meat rest for about 5 minutes after baking, so the juices can soak back in, keeping the pork chops juicy and tender.
Love Your Leftovers
Keep leftover ranch pork chops in a covered container in the refrigerator for up to 4 days. Or freeze them in zippered bags for up to 4 months and thaw in the fridge before reheating.
Slice and enjoy them cold on a salad or in a wrap, or reheat them in the microwave.
Pork Chop Recipes You’ll Love
Did you make these Ranch Pork Chops? Leave a rating and comment below.
Prep Time 5 minutesminutes
Cook Time 16 minutesminutes
Resting Time 5 minutesminutes
Total Time 26 minutesminutes
Preheat the oven to 425°F. Line a baking sheet with foil.
Pat pork chops dry with paper towels and place them in a bowl.
Add the Dijon mustard and toss well to coat. Add the ranch seasoning, paprika, and pepper. Mix.
Place the chops on the prepared baking sheet.
Bake 16–20 minutes or until internal temperature reaches 140°F. Remove from the oven and rest for 5 minutes.
Optional: Turn the broiler on to high heat. Once heated, broil the chops for 2 minutes.
Remove the chops from the oven when they reach 140°F and let rest for 5 minutes; the internal temperature will rise to 145°F as they rest.
Dinnertime just got a whole lot easier! With this premade meal plan, take the stress out of meal time. Save time and money while being inspired to try new recipes!
Pork chops are marinated in a simple brine made with salt, brown sugar, bay leaf, rosemary, salt, and pepper for tasty, tenderized, flavor-infused chops.
Flavor: Salty, a little sweet, and full of fresh herbs and warm spices.
Skill Level: Whisk, simmer, and brine. It’s that easy!
Recommended Tools: A meat thermometer is the perfect tool for gauging how cooked your meat is. Pork should register at 145°F when inserted into the thickest part of the pork chop. Be careful not to touch the bone as it will skew your reading.
Ingredient Tips for Pork Chop Brine
Brine: Water, salt, brown sugar, peppercorns, a bay leaf, and some fresh rosemary tenderize and season the chops.
Pork: Pork chops vary in thickness from ½-inch to 1 ½-inches. Look for chops of the same size so they cook evenly. Use bone-in or boneless chops that aren’t previously soaked in brine.
Make It Your Own!
Apple juice, apple cider, vegetable stock, or white wine are great additions to the water.
Use your favorite brown sugar substitute if desired.
Experiment with seasoning blends like Italian or a simple seasoned salt to match the menu.
How to Brine Pork Chops
Simmer the brine ingredients until the sugar and salt are dissolved (full recipe below).
Refrigerate brine until fully chilled.
Add chops and brine to a zippered bag and marinate up to 2 hours.
Rinse and pat the pork chops dry before cooking on the stove or the grill.
Be sure that the sugar and salt are fully dissolved in Step 2.
Two hours is the limit for brining pork chops; too long and they will become mushy.
Rinsing the chops and patting them dry before cooking removes excess salt and seasonings, so the chops aren’t overly salty.
You can make this pork chop brine a couple of days ahead and keep it in the refrigerator, but the flavor is best if used within two weeks. Always discard the leftover used brine to prevent the risk of any foodborne illness.
Storing Leftovers
Store leftover cooked pork chops in an airtight container for up to 4 days. Enjoy them cold, sliced on a simple green salad, or reheat them in the microwave. Leftovers can be added to a pork stir-fry or some quick and easy pork fajitas.
Freeze chops in a zippered bag for up to one month. Thaw overnight in the refrigerator before reheating.
Delicious Pork Chop Recipes
Have you tried this Pork Chop Brine? Leave a rating and comment below.
5 from 128 votes↑ Click stars to rate now! Or to leave a comment, click here!
Pork Chop Brine
Make this pork chop brine for chops that are always juicy, tender, and full of flavor.
Prep Time 5 minutesminutes
Cook Time 10 minutesminutes
Cooling Time 30 minutesminutes
Total Time 45 minutesminutes
In a medium-sized saucepan, add water, kosher salt, sugar, peppercorns, bay leaf, and rosemary.
Bring to a simmer over high heat. You do not need the water to rapidly boil but you need to make sure the salt and sugar have dissolved in the water.
Remove the pot from the heat and cool completely.
Once the brine is cool add the pork chops to a large ziptop bag and pour in the brine.
Let the pork brine in the refrigerator for up to 2 hours.
Rinse and pat dry before cooking.
Purchase pork that has not been pre-brined. A lot of pork in grocery stores has a saline solution, so using brine on that will make it too salty.
Ensure sugar and salt are completely dissolved in the brine.
Brine must be completely cool before adding the pork.
Don’t brine them too long (up to 2 hours is enough).
To season pork before cooking, use herbs and spices without salt.
Do not store ‘used’ brine. Once your pork has been brined, discard the remaining brine.
Dinnertime just got a whole lot easier! With this premade meal plan take the stress out of meal time. Save time and money while being inspired to try new recipes!
Dinnertime just got a whole lot easier! With this premade meal plan take the stress out of meal time. Save time and money while being inspired to try new recipes!
Dinnertime just got a whole lot easier! With this premade meal plan take the stress out of meal time. Save time and money while being inspired to try new recipes!
Dinnertime just got a whole lot easier! With this premade meal plan take the stress out of meal time. Save time and money while being inspired to try new recipes!
Dinnertime just got a whole lot easier! With this premade meal plan take the stress out of meal time. Save time and money while being inspired to try new recipes!
Dinnertime just got a whole lot easier! With this premade meal plan take the stress out of meal time. Save time and money while being inspired to try new recipes!
Dinnertime just got a whole lot easier! With this premade meal plan take the stress out of meal time. Save time and money while being inspired to try new recipes!
Dinnertime just got a whole lot easier! With this premade meal plan take the stress out of meal time. Save time and money while being inspired to try new recipes!
This is a family favorite meal that’s easy to make.
Brined and seasoned in a sweet and savory rub, air fryer pork chops are tender and juicy every time.
Tender and Juicy!
So simple! The whole family will love these air fryer boneless pork chops and you’ll love how easy they are to make!
Pork chops are versatile, affordable, and can be enjoyed hot or cold. Make extra to enjoy all week long.
Ingredients for Air Fryer Pork Chops
Pork Chops – This recipe uses boneless pork chops about ¾-inch thick. If using thinner pork chops, you’ll need to cook them for less time, while bone-in chops will need a few minutes more.
Brine (optional) – A brine is a mixture of water, salt, and sugar that makes pork chops tender and flavorful. This brine is optional but it is recommended for the best results. No time to brine? Add a teaspoon of salt to the rub mixture instead.
Rub – In addition to salt and pepper – brown sugar, chili powder, and garlic powder add great flavor. You can add other herbs/spices like paprika or onion powder.
How to Make Air Fryer Pork Chops
Air fryer pork chops are fast and easy.
If using the optional brine, cool it and brine the chops for at least 30 minutes, up to 2 hours.
Season pork chops with the brown sugar rub.
Cook pork chops according to the recipe below (400°F for 12 minutes).
These easy baked pork chops are brined, seasoned, and broiled a perfect bite every time! You can bake them at different temperatures, so they’re a great main dish to go with all kinds of sides!
Tips for Perfect Pork Chops
Avoid crowding the basket so the hot air can freely circulate around the food.
Cook times depend on the thickness of the meat; it’s easy to overcook pork chops so check them early.
For juicy pork chops, cook to an internal temperature of 145°F.
Remove them from the air fryer at 140°F as the temperature will rise as they rest (carryover cooking).
Leftovers?
Keep leftover air-fried pork chops in an airtight container in the fridge for up to 4 days. Reheat in the air fryer.
Did you love these Air Fryer Pork Chops? Be sure to leave a rating and a comment below!
More Air Fryer Favorites
This air fryer pork chops recipe is an easy family favorite! Here are more air fryer recipes you’ll love.
5 from 24 votes↑ Click stars to rate now! Or to leave a comment, click here!
Air Fryer Pork Chops
Brined pork chops are rubbed with spices and air-fried until juicy & tender!
Prep Time 10 minutesminutes
Cook Time 12 minutesminutes
Brine time 30 minutesminutes
Total Time 52 minutesminutes
Brine (optional, see notes)
For the Brine (OPTIONAL)
In a medium saucepan, combine water, salt, sugar and peppercorns. Bring to a boil over high heat. Once the salt and sugar are dissolved, remove from heat and cool completely.
Place the pork chops in a large bowl or freezer bag. Pour the cooled brine over the pork chops and let sit in the refrigerator for at least 30 minutes or up to 2 hours.
Drain well, discard the bring and pat the pork chops dry with a paper towel.
To Air Fry The Pork Chops
Preheat the air fryer to 400°F.
In a small bowl, combine brown sugar, chili powder, garlic powder, and black pepper (if you are not using the brine, add 1 teaspoon of kosher salt).
Using a sharp knife, cut a few slits in the fat cap on the sides of the pork chops. Massage the brine into both sides of the pork chops.
Place pork chops in a single layer in the air fryer basket and cook 12 minutes, turning after 6 minutes or until chops reach 140°F. Do not overcook.
Transfer the chops to a plate and let rest for 5 minutes before cutting.
Brine: The brine is optional but recommended. To cool it quickly, use less water in the brine and add ice. Salt: If you skip the brine, add kosher salt to the rub mixture, if using table salt, reduce the amount. Cooking time: Thinner chops will need less time while thicker chops may need an extra minute or two. Use a meat thermometer to ensure the pork chops do not overcook. Internal temperature: The pork should be cooked to 145°F. I remove the pork at 140°F as the temperature will continue to rise as it rests. Do not overcook.
Pork chops and apples just belong together so pork chops topped with homemade apple chutney take your average pork chop recipe to the next level!
Don’t let the simplicity of this recipe fool you. It is delicious! In fact, I kept munching on those apples while they were simmering and they made the house smell like heaven! It just screams fall and the sweet and tangy apples are perfect for kids and adults.
My daughter is obsessed with pork chops. She begs for them, yet barely eats chicken. It doesn’t make sense to me but whatever! She loves this version. Her other favorite is our stuffed pork chop dinner! If you need a new dinner recipe that the whole family will love, then this apple chutney for pork version needs to be on your recipe rotation!
Ingredients for Apple Chutney and Pork Chops
Ok the ingredients list is going to look a little long but most of the ingredients are spices, so grab your measuring spoons and get ready to make a dry rub for the pork chops and the most delicious homemade apple chutney. The flavors taste incredible! Here is what you will need:
Boneless Pork Chops
Dry Rub: Flour, Smoked Paprika, Chili Powder, Garlic Powder, Onion Powder, Kosher Salt
Apple Chutney
Butter
Salt
Spices: Nutmeg, Curry Powder, Cardamom, and Ginger
Honey
Brown Sugar
Apple Cider Vinegar
Maple Syrup
Dijon Mustard
Cornstarch
Water
Honeycrisp Apples
Golden Raisins
The measurements for each ingredient are listed in the recipe card at the end of the post.
What Apples Go Best with Pork?
Any of your typical baking apples work great with pork. You want an apple that is crisp with a strong apple flavor. These are our favorites: Honeycrisp, Braeburn, Pink Lady, Granny Smith, Gala, or Golden Delicious.
How to Cook a Pork Chop Perfectly
Pork chops often end up bland and dry, but they absolutely do not have to be! Here are some tips for making juicy golden boneless pork chops every time:
A good pork chop must start with a delicious dry rub and then a good sear over medium-high heat. Searing creates a delicious crusty outside layer that seals in the juices.
Once the chops have a golden sear, stick the cast iron skillet into the oven to bake until they are done. You are looking for 145 degrees Fahrenheit.
PRO TIP: If you don’t have a cast iron pan, then sear on the stove in a nonstick skillet and move them to a baking dish to finish cooking in the oven.
Thicker pork chops make for more tender meat. When you get the thinner cut pork chops, they dry out super fast, so the thicker the better!
Know your pork chop. If you get bone-in chops, they will need 10-15 minutes longer to cook. Just be aware of what you are buying and plan your cook time accordingly.
Now you can make a perfect pork chop every time!
What is Chutney?
Chutney is a sauce. Chutney is usually made of fruits or vegetables with vinegar, spices, and sugar.
How Do People Eat Chutney?
Chutney can be eaten in a variety of ways. It is coming to eat it over the top of meat, like we are doing in this recipe. It is also common to eat it with cheese, as a glaze on meats, use it as a dip for crackers or vegetables, or as a spread on a burger or sandwich.
What to Eat with Apple Chutney Pork Chops
I’ve actually only ever made these pork chops with a side of mashed potatoes and a veggie because it just feels so right, but there are options:
We would love to hear what you decide to make!
How Do You Reheat a Pork Chop?
Preheat an oven to 350 degrees. Put a little water in the bottom of an oven safe dish. Place the pork chop in the dish and cover. Bake for 10-15 minutes, or until the pork chop is hot.
How Long Do Pork Chops Keep?
You can keep left overs in the refrigerator in an airtight container for 3-4 days.
Apples and pork chops people! You have to try it and this homemadeapple chutney is so flavorful and delicious. Now that you have all the tips for making juicy and tender pork chops, get your buns to the grocery store and let’s do this!
More Pork Recipes to Try:
Servings: 4
Prep Time: 10 minutesmins
Cook Time: 40 minutesmins
Total Time: 50 minutesmins
Prevent your screen from going dark
Prepare the Pork Chops
In a shallow dish, whisk together all of the rub. Coat each side of the pork chops and set aside.
Heat a skillet over medium high heat and drizzle in about 2 tablespoons of canola oil or olive oil. Brown the chops on each side and place in an 8×8 baking dish.
2 Tablespoons Canola Oil
Bake for 40-50 minutes or until an internal temperature of 165 degrees. Meanwhile, prepare the chutney.
For the Apple Chutney
In a large saucepan, melt the butter and then whisk in the spices. Combine all remaining ingredients along with the apples.
1 Tablespoon Butter, 1/2 teaspoon Salt, Pinch Nutmeg, 1/4 teaspoon Curry Powder, 1/4 teaspoon Ground Cardamom, 1/2 teaspoon Ground Ginger, 1/4 Cup Honey, 1 1/2 Tablespoons Brown Sugar, 2 Tablespoons Apple Cider Vinegar, 2 Tablespoons Maple Syrup, 1/2 teaspoon Dijon or Ground Mustard, 2 Cups Honeycrisp Apples, 2 Tablespoons Golden Raisins
Bring to a boil over high heat, reduce the heat to medium low and simmer, uncovered for 10-15 minutes or until apples are tender. Whisk together the cornstarch and water and slowly drizzle into the simmering apples, stirring as you go until thickened slightly. Remove from heat until pork is done.
1 Tablespoon Cornstarch, 1 Tablespoon Water
Serve pork chops with mashed potatoes, chutney sauce and a sprinkle of parsley.
Course: All of the Best Pork Recipes on the Internet, Quick and Simple Dairy Free Recipes
Recommended Products
REMEMBER TO SUBSCRIBE TO our FREE Oh Sweet Basil NEWSLETTER AND RECEIVE EASY RECIPES DELIVERED INTO YOUR INBOX EVERY DAY!
When you try a recipe, please use the hashtag #ohsweetbasil on INSTAGRAM for a chance to be featured in our stories! FOLLOW OH, SWEET BASIL ON FACEBOOK | INSTAGRAM | PINTEREST | TWITTER FOR ALL OF OUR LATEST CONTENT, RECIPES AND STORIES.
*Kitchen Nostalgia is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
This recipe makes the juiciest baked pork chops you’ve ever had.
Moist, tender, and packed with flavor, these baked pork chops are seasoned with pantry staples and are quick to make.
Ingredients for Baked Pork Chops
Easy to prep and perfectly juicy, oven-baked pork chops are delicious.
A quick brine ensures that the chops are perfectly seasoned and extra tender.
The homemade pork rub helps them to caramelize beautifully.
PorkChops – Choose lean ¾-inch center cut pork chops or pork loin chops. If the chops are thinner or thicker than ¾-inch, the cooking time will need to be adjusted.
Brine –A pork chop brine is a blend of salt and sugar with water and it breaks down tougher proteins while allowing the meat to absorb the flavors. A brine is not required but I do recommend it for the most tender and flavorful pork chops.
Seasonings – A simple blend of seasonings makes a quick rub. Brown sugar for sweetness, garlic powder & mustard powder for flavor, and paprika for a hint of savory flavor.
You can change things up with honey in place of brown sugar, try onion powder instead of garlic powder, or add oregano, black pepper, or other fresh herbs to the mix.
If there’s no time for brining, add one teaspoon of kosher salt to the rub.
How to Make Baked Pork Chops
BRINE: Bring the brine to a boil and cool (per the recipe below). Brine the chops at least 30 minutes, up to two hours.
RUB: Season pork chops with the brown sugar rub.
BAKE: Bake according to the recipe below.
How Long to Bake Pork Chops
Depending on the side dish being baked with these pork chops you can alter the cooking times for the oven temperature.
450°F – bake 14-16 minutes
400°F – bake 17-19 minutes
375°F – bake 22-25 minutes
350°F – bake 35 minutes
Tips for The Best Baked Pork Chops
This pork chop recipe uses ¾-inch thick boneless loin chops, if your chops are thicker or thinner, the time will need to be adjusted. Bone-in pork chops will need a little bit of a longer cooking time.
The brine makes chops tender and adds flavor – if you skip the brine, add salt to the rub.
Just like pork tenderloin, it’s okay if the chops are a little bit pink in the middle.
Do not overcook: The baking time will depend on thickness, use a meat thermometerto test for doneness. Pork chops should be baked to an internal temp of 145°F. Remove them from the oven at 140°F as the temperature will rise as they rest (carryover cooking).
Keep leftover cooked pork chops in an airtight container in the fridge for up to four days.
Sides for Pork Chops
Find the perfect sidekicks for these oven baked pork chops!
Did you love these Baked Pork Chops? Be sure to leave a rating and a comment below!
4.95 from 236 votes↑ Click stars to rate now! Or to leave a comment, click here!
Juicy Baked Pork Chops
These easy baked pork chops come out incredibly tender and juicy every time.
Prep Time 10 minutesminutes
Cook Time 20 minutesminutes
Marinate Time 30 minutesminutes
Total Time 1 hourhour
In a small saucepan, combine the water, salt, brown sugar, and peppercorns. Bring to a boil over high heat and boil until the sugar and salt have dissolved. Add the ice to the brine and cool completely.
In a large bowl or freezer bag, pour the cooled brine over the pork chops and refrigerate for at least 30 minutes or up to 2 hours.
Preheat the oven to 400°F and line a baking sheet with aluminum foil for easy cleanup.
Remove pork chops from the brine and pat them dry with a paper towel. If the pork chops have a fat cap on one side, make small cuts into the fat to help them cook evenly.
In a small bowl, combine the brown sugar, garlic powder, mustard powder, and paprika. Apply the rub to both sides of the pork chops and massage it into the meat.
Place the seasoned pork chops on the prepared baking sheet and bake for 16 minutes.
Turn the oven to broil, and broil the pork chops, 4 to 6 inches from the heat, for an additional 2-4 minutes, or until they reach an internal temperature of 140°F.
Remove the pork chops from the oven and place them on a plate to rest for 5 minutes before serving, allowing the temperature to rise to 145°F.
Choosing Pork Chops: Choose lean chops, ¾-inch thick. Skipping the brine? If time allows, the brine is recommended. If you’re short on time, you can skip the brine and add 1 teaspoon kosher salt to the rub mixture. Cooking Time: Thicker chops will need extra time, while thinner chops will cook faster. Use a meat thermometer to test for doneness. Pork chops should be baked to an internal temp of 145°F. Remove them from the oven at 140°F as they will continue to rise in temperature as they rest. Pork chops can (and should!) be a little bit pink in the middle.
Course Dinner, Entree, Main Course, Pork
Cuisine American
