Ultimate Oven Baked Pork Chops with Apple Brine and Garlic Rub
These thick-cut bone-in pork chops are brined in a flavorful apple and orange mixture, then coated with a savory garlic and brown sugar rub before baking. The brining process ensures incredibly juicy meat, while the dry rub creates a beautiful caramelized crust. Perfect for a weeknight dinner or Sunday family meal, these pork chops deliver restaurant-quality results with simple home cooking techniques. The combination of sweet apple brine and aromatic spices makes this version stand out from basic baked pork chops.
Ingredients
- 4 cups water
- ¼ cup salt
- ¼ cup apple juice
- 1 teaspoon peppercorns
- orange, medium
- 1 bay leaf
- 4 pork chops, bone-in, ~2 lbs, 1 1/4-inch thick
- 3 tablespoons garlic powder
- 2 tablespoons brown sugar
- 1 tablespoon bread crumbs
- ½ teaspoon paprika
- ½ teaspoon black pepper
- 1 tablespoon olive oil
Instructions
- 1
Whisk water and salt in a large bowl until salt dissolves
- 2
Add apple juice, peppercorns, orange peel, and bay leaf to the brine and mix
- 3
Pat pork chops dry with paper towels and score the fatty edges
- 4
Place pork chops in a plastic bag with brine and refrigerate for 30-45 minutes
- 5
Combine garlic powder, brown sugar, paprika, black pepper, and bread crumbs in a bowl
- 6
Preheat oven to 400°F and spray baking sheet with cooking spray
- 7
Remove pork chops from brine and pat completely dry
- 8
Sprinkle half the spice mixture on one side, flip chops and apply remaining mixture, patting into meat
- 9
Place seasoned chops on prepared baking sheet and drizzle with olive oil
- 10
Bake for 10 minutes at 400°F, then flip and bake 5 minutes more
- 11
Switch oven to broil and broil for 1-3 minutes until golden brown
- 12
Check internal temperature reaches 140°F, then rest 5 minutes to reach 145°F
Tips
Score the fat cap on pork chops to prevent curling during cooking and ensure even browning.
Pat chops completely dry after brining to help the spice rub adhere and create better browning.
Use a meat thermometer to check doneness - pork is safe at 145°F internal temperature.
Good to Know
Store cooked pork chops in refrigerator up to 3 days. Reheat gently in 350°F oven until warmed through.
Pork chops can be brined up to 4 hours ahead. Apply dry rub just before cooking for best results.
Serve immediately after resting with roasted vegetables, mashed potatoes, or apple sauce as classic sides.
Common Mistakes
Don't skip the resting time to avoid dry pork chops
Pat chops completely dry after brining to prevent steaming and poor browning
Watch carefully during broiling to avoid burning the sugar in the rub
Substitutions
FAQ
Can I use boneless pork chops instead?
Yes, but reduce cooking time by 3-5 minutes as boneless chops cook faster. Check internal temperature at 140°F and rest to 145°F.
How long can I brine the pork chops?
Minimum 30 minutes, maximum 4 hours. Longer brining can make the meat too salty and change the texture.
Can I freeze the cooked pork chops?
Yes, freeze up to 3 months in airtight containers. Thaw overnight in refrigerator and reheat gently in low oven.