Juicy Baked Pork Chops (Fail-Proof Method)
Thick bone-in pork chops brined in salt and brown sugar, seasoned with smoked paprika and thyme, then seared and baked until juicy.
Ingredients
- 4 bone-in, thick-cut pork chops (about 1 to 1.5 inches thick)
- 4 cups warm water
- 1/4 cup kosher salt
- 2 tbsp brown sugar (packed)
- 1 tbsp smoked paprika
- 2 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried thyme
- 1/2 tsp black pepper (freshly ground)
- 1 tbsp olive oil
- 1 tbsp unsalted butter
Instructions
Brine the Pork Chops:
In a large bowl, combine 4 cups warm water with 1/4 cup kosher salt, stirring until dissolved. Place 4 bone-in, thick-cut pork chops into the brine, ensuring they are fully submerged, and allow to stand at room temperature for at least 30 minutes.Mix Dry Seasoning:
Set the oven to 400°F (205°C). In a small bowl, stir together 2 tbsp packed brown sugar, 1 tbsp smoked paprika, 2 tsp garlic powder, 1 tsp onion powder, 1 tsp dried thyme, and 1/2 tsp freshly ground black pepper.Pat and Season Chops:
Take the pork chops out of the brine and pat them thoroughly dry using paper towels. Coat each chop evenly on all sides with the seasoning mixture.Sear Chops in Skillet:
In a large oven-safe skillet set over medium-high heat, warm 1 tbsp olive oil and 1 tbsp unsalted butter. Once the fat is hot, add the pork chops and cook for 2-3 minutes per side until a golden-brown crust develops.Bake Until 145°F:
Move the skillet to the preheated oven and bake for 10-15 minutes, or until a meat thermometer inserted into the thickest part registers 145°F (65°C).Rest Before Serving:
Remove the pork chops from the oven, transfer them to a cutting board, and let them rest for 5-10 minutes before serving.