Baked Pork Chops
Baked Pork Chops - a simple, delicious baked pork chop recipe that turns out juicy and delicious (so easy too!). Perfect for a busy weeknight!
Ingredients
Instructions
Make Pork Chop Brine: Take a small saucepan and add 1 cup water and salt. Place on stovetop and bring to medium heat. Stir until the salt has dissolved (the water shouldn't need to get TOO warm to do accomplish this). Remove from heat and let cool completely.
Prep Pork Chops: Meanwhile, place pork chops on a plate and pat dry with a clean paper towel. If you are using a thicker pork chop feel free to score the fat so the pork chops don't start curving or buckling during the the cooking process. Place the pork chops in a food-safe container (a reusable silicone bag, casserole dish or mixing bowl will work.)
Brine Pork Chops: Pour the cooled salt mixture over the pork chops and then add the remaining ingredients into the same container (onion, peppercorns, apple, thyme, rosemary and bay leaf). Stir to fully combine and to ensure pork chops are fully submerged. Cover and place in refrigerator for a minimum of 30-45 minutes or up to 2 hours.
Other Prep: Meanwhile, combine the seasoning ingredients (smoked paprika, lemon pepper, salt, pepper, garlic powder, onion powder and ground mustard). Stir to combine. When pork chops are done brining preheat the oven to 425 degrees F.
Want to see how it turns out?
We've hidden the final 3 steps to support the original creator. Get the full, complete instructions directly from their site!
Continue Reading at Thewoodenskillet →Chef's Notes
Salt in Seasoning: if you are NOT using the quick pork chop brine then feel free to increase the salt in the seasoning by 1/2 teaspoon.
Thicker Pork Chops: you can definitely use thin pork chops or thicker pork chops here, make adjustments to the cook time, as necessary (shorter time for thin pork chops and a bit longer for thick pork chops) and keep an eye on the internal temp to track doneness.
Brine Optional: you definitely do not have to brine your pork chops prior to baking – they will still turn out without it! But the brine adds that extra bit of flavor AND increases the juiciness and tenderness of the pork chop.
Storage: store leftover pork chops in an airtight container in the refrigerator for up to 3 days.
Comments & Photos
Be the first to share your thoughts!
Reviews from the Original Source
These were delicious! I brined them for about 2 hours and baked them in my air fryer. I could not believe how juicy they were! I can't wait for tomorrow to warm them up.
Made this for dinner tonight. Very good and juicy. But I cutback on the smoked paprika quite a bit. That was the right amount of spice for us.
Did you make this recipe?
Leave a Comment