Easy Baked Pork Loin Chops

1) Optional quick brine (15 minutes)

1. In a large bowl, stir together 4 cups cold water, 3 tablespoons kosher salt, and optional 1 tablespoon brown sugar until dissolved.
2. Add the pork chops and brine for 15 minutes (or up to 30 minutes in the fridge).
3. Remove chops, rinse quickly under cold water, and pat very dry with paper towels.

2) Heat the oven and prep the pan

1. Heat oven to 425°F.
2. Line a rimmed baking sheet with foil for easy cleanup. Add a wire rack if you have one (optional, but great for browning).
3. Lightly oil the rack or pan.

3) Season the chops

1. In a small bowl, mix the paprika, garlic powder, onion powder, pepper, thyme, and optional brown sugar and cayenne. Add the salt only if you did not brine.
2. Rub pork chops all over with olive oil, then coat generously with the seasoning mix on both sides.

4) Bake

1. Place chops on the prepared sheet pan (or rack), leaving a little space between each.
2. Bake for 12 to 15 minutes for 1-inch boneless chops. Bone-in may take 14 to 18 minutes.
3. Start checking early with an instant-read thermometer. Pull the chops when the thickest part reads 140°F to 145°F.

5) Rest, then serve

1. Rest the chops on the pan for 5 minutes. This keeps them juicy.
2. Spoon any pan juices over the top and serve.

Matt’s tiny tricks

• Dry surface equals better browning: Pat the chops dry before oil and seasoning.
• Thickness matters: If your chops are thin, they can be done in 8 to 10 minutes. Start checking early.
• Thermometer wins: Pork loin chops go dry fast. Temperature, not vibes.
• Want more sauce? Add a squeeze of lemon to the pan juices or stir in a spoonful of Dijon while the chops rest.