Move the oven rack to the center of the oven and preheat the oven to 350°F (180°C). A low oven temperature is best to avoid burning the outside of the pork chop before the interior is fully cooked.
In a small bowl, whisk together the 1 ½ tablespoons brown sugar, 2 teaspoons paprika, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1 teaspoon dried thyme, 1 teaspoon ground mustard, 1 teaspoon kosher salt, ½ teaspoon chili powder, and ½ teaspoon ground black pepper.
Rub your preferred 2 tablespoons olive oil over the 4 pork chops, and then sprinkle the seasoning mix over the pork chops coating both sides.
Place the pork chops in a single layer in an oven-safe casserole or baking dish.
Bake the pork chops for 35 to 40 minutes or until the internal temperature reaches 145°F (63°C). Use an instant-read thermometer to check the temperature.
Allow the pork chops to rest for 3-5 minutes, before serving.
Notes
Storage
Let the pork chops cool to room temperature before storing. Leftovers can be refrigerated in an airtight container for up to four days.
To reheat the pork chops, place them in an oven-safe dish and cover the dish with aluminum foil. Bake them in a 300-degree Fahrenheit oven until heated through, about 10 to 12 minutes.
The pork can also be reheated in the microwave. Microwave the pork in 30-second intervals until heated through.
Tips
Have a favorite dry rub or seasoning? Go ahead and rub it on the pork instead.
The thickness of the pork chops will affect the cooking time. The thicker the pork chop the longer it will take to cook.
Not over-cooking pork chops is the secret to creating a juicy pork chop.
The best way to determine if the pork chops are fully cooked is with a meat thermometer. The pork chops should have an internal temperature of 145°F (63°C).