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Oven Baked Pork Chops with Dry Rub

Oven baked pork chops with dry rub deliver a golden-red crust with bold, smoky-sweet flavor baked right into the meat. The spice mix caramelizes in the oven for a deeply fragrant, well-seasoned bite on a weeknight.
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Prep Time 5 minutes
Cook Time 20 minutes
rest 3 minutes
Total Time 28 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

pork chops
  • 4 bone-in pork chops about 1 inch thick
oil
  • 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. This sets up a hot surface for a browned, spice-crusted finish.
  2. Mix all dry rub ingredients together until evenly combined. The mixture should look uniform with no dry pockets.
  3. Pat the pork chops completely dry and brush with olive oil. This helps the rub stick and encourages the crust to form.
  4. Coat both sides generously with the dry rub, pressing firmly into the meat. You should see a thick, even coating across the surface.
Bake and rest
  1. Bake at 400°F for 18–22 minutes, until the internal temperature reaches 145°F and the rub has formed a golden crust. Look for a deep golden-red color with slightly caramelized edges.
  2. Rest the pork chops for 3 minutes before serving. The juices redistribute so each chop stays tender when you cut into it.

Notes

For the best crust, let the rub press firmly into the oiled surface so it adheres without falling off. Refrigerate leftovers in an airtight container for up to 3 days; reheat gently in a 325°F oven until warm. For a lower-sodium option, use reduced-sodium salt in the dry rub while keeping the rest of the seasoning the same.