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Oven Baked Pork Chops with Dry Rub

Oven baked pork chops with a dry rub baked to a golden-red crust. This weeknight oven pork chops recipe uses a bold spice blend that penetrates the meat and stays fragrant on the surface.
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Prep Time 5 minutes
Cook Time 20 minutes
rest 3 minutes
Total Time 28 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Pork chops
  • 4 bone-in pork chops About 1 inch thick; pat fully dry before seasoning.
  • 2 tbsp olive oil Brush on chops so the rub adheres.
Dry Rub
  • 1 tbsp brown sugar
  • 1 tbsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp cumin
  • 0.5 tsp chili powder
  • 0.5 tsp black pepper
  • 1 tsp salt

Equipment

  • 1 sheet pan

Method
 

Prep
  1. Preheat the oven to 400°F and line a baking sheet with foil.
  2. Mix all dry rub ingredients together until evenly combined.
  3. Pat the pork chops completely dry and brush with olive oil.
  4. Coat both sides generously with the dry rub, pressing firmly into the meat so it adheres.
Bake and Serve
  1. Bake for 18–22 minutes at 400°F until the internal temperature reaches 145°F and the rub forms a golden crust with deep red tones.
  2. Rest the pork chops for 3 minutes before serving.

Notes

For the best crust, press the dry rub firmly into the oily surface and avoid wiping off any spice; bake until the rub looks set and caramelized. Refrigerate leftovers in a sealed container for up to 3 days. Freeze cooked pork chops for up to 2 months; thaw in the fridge and reheat gently to avoid drying out. If you want a lower-sodium option, reduce the salt slightly and replace with more black pepper and smoked paprika for flavor balance.