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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 baked on for bold, even flavor. The rub adheres tightly and forms a lightly caramelized exterior while the pork stays juicy at 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
  

Pork chops
  • 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 the oven and rub
  1. Preheat the oven to 400°F and line a sheet pan with foil for easy cleanup.
  2. Mix the brown sugar, smoked paprika, garlic powder, onion powder, cumin, chili powder, black pepper, and salt until evenly combined.
Season and bake
  1. Pat the pork chops completely dry, then brush them with the olive oil to help the rub adhere.
  2. Coat both sides generously with the dry rub and press it firmly into the meat so it forms a crust.
  3. Bake for 18–22 minutes at 400°F, until the internal temperature reaches 145°F and the rub looks golden with caramelized edges.
Rest and serve
  1. Rest the pork chops for 3 minutes before serving so the juices settle back into the meat.

Notes

For the best crust, make sure the pork chops are very dry before oiling, and press the rub in firmly so it doesn’t fall off during baking. Refrigerate leftovers in an airtight container up to 3 days; reheat gently in the oven or skillet until warmed through (avoid boiling). Freezing is not recommended for best texture. Dietary swap: use a reduced-sodium salt blend in the rub if you want a lower-sodium option without changing the bake time.