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Oven Baked Pork Chops with Dry Rub

Oven baked pork chops with dry rub deliver a deeply fragrant, golden-red spice crust with bold flavors baked right into the meat. Simple weeknight seasoning and a quick bake yield juicy chops with an internal temperature of 145°F.
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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
  

  • 4 bone-in pork chops About 1 inch thick
  • 2 tbsp olive oil
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 and season
  1. Preheat the oven to 400°F and line a baking sheet with foil. Use a hot oven so the dry rub can caramelize into a golden-red crust.
  2. Mix all dry rub ingredients together until evenly combined. This creates a uniform spice blend so every bite tastes balanced.
  3. Pat the pork chops completely dry and brush with olive oil. Dry surface helps the rub cling and form a crust.
  4. Coat both sides generously with the dry rub, pressing firmly into the meat. Pressing ensures the spice layer stays put while baking.
Bake and rest
  1. Bake the pork chops at 400°F for 18–22 minutes until the internal temperature reaches 145°F and the rub forms a golden crust. Look for a deep red, slightly caramelized surface.
  2. Rest the pork chops for 3 minutes before serving. This lets the juices redistribute for a tender, less dry bite.

Notes

For maximum crust, pat the pork chops very dry and press the rub firmly so it adheres. Store leftovers in the refrigerator up to 3 days in a sealed container; reheat gently until just warm. Freezing is not recommended for best texture, but you can freeze cooked chops for up to 1 month and reheat carefully. For a lower-sodium option, use reduced-salt seasoning or cut the added salt in the rub to suit your preference.