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Oven Baked Pork Chops with Dry Rub

Dry rub pork chops are baked at high heat until the spice rub turns into a golden-red crust, with bold seasoning pressed into every layer. Oven pork chops dry rub delivers tender, juicy meat with a simple weeknight process and a quick rest before slicing.
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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: 450
Ingredients Equipment Method Notes

Ingredients
  

Oven Baked Pork Chops with Dry Rub
  • 4 bone-in pork chops (1 inch thick) Keep chops at room temperature while the oven heats for more even cooking.
  • 2 tbsp olive oil Helps the rub adhere and promotes browning.
  • 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 preheat
  1. Preheat the oven to 400°F and line a sheet pan with foil.
  2. Mix all dry rub ingredients together until evenly combined.
Season the pork chops
  1. Pat the pork chops completely dry and brush them with olive oil.
  2. Coat both sides of the pork chops generously with the dry rub, pressing firmly into the meat.
Bake and finish
  1. Bake at 400°F for 18–22 minutes, until the internal temperature reaches 145°F and the rub has formed a golden crust.
  2. Rest the pork chops for 3 minutes before serving so the juices redistribute.

Notes

For the most even crust, press the rub firmly so it sticks, and avoid moving the chops during baking. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently until warmed through. Freezing is not recommended for best texture. For a lower-sodium option, use a salt-reduced rub blend (or reduce the added salt to taste) while keeping the paprika and sugar amounts the same.