American
Paprika-Mustard Baked Pork Chops
Thick center-cut pork chops baked under a savory paprika, Dijon, garlic, and brown-sugar crust, with browned edges, juicy centers, and a brief pan-juice rest.
4 servings · 15 minutes prep · 16 minutes cook
Ingredients
Pork Chops
- 4 boneless center-cut pork loin chops, 1 inch thick (about 6 ounces each)
- 1 teaspoon Diamond Crystal kosher salt
Paprika-Mustard Coating
- 2 tablespoons Dijon mustard
- 1 tablespoon extra-virgin olive oil
- 2 teaspoons sweet paprika
- 1 teaspoon packed brown sugar
- 1 teaspoon granulated garlic
- 1/2 teaspoon freshly ground black pepper
Directions
Dry-Brine the Chops
- Pat the pork chops dry and season all sides evenly with the kosher salt. Refrigerate uncovered for at least 30 minutes or up to 12 hours; if using the short rest, keep them chilled until the oven heats.
- Set a rimmed metal sheet pan in the oven and heat to 425°F (220°C). Remove the chops from the refrigerator while the oven preheats, but do not leave raw pork at room temperature longer than necessary.
Coat and Bake
- Stir the Dijon mustard, olive oil, paprika, brown sugar, granulated garlic, and black pepper into a uniform paste. Spread a thin even coat over every chop.
- Place the chops on the hot pan with space between them. Bake for 10 minutes, turn carefully, and continue for 4 to 8 minutes. Begin checking early by inserting a thermometer sideways into the coolest center; remove each chop at 145°F (63°C). Do not wait for the meat to look white throughout.
Rest and Serve
- Transfer the chops to a clean warm platter and rest loosely tented for at least 3 minutes. Keep the crust facing up so trapped steam does not soften it.
- Spoon the clean pan juices around the chops, not over them. Slice only after resting and serve while the centers remain juicy. Cool leftovers promptly in a shallow covered container, refrigerate within 2 hours, use within 3 to 4 days, and reheat to 165°F (74°C).
