- 2 bone-in pork chops
- 2 teaspoons of brown sugar
- 1 teaspoon of paprika
- 1/2 teaspoon of salt
- 1/2 teaspoon of fresh grounded pepper
- Onion powder
- Vegetable oil
- Green beans
- Lemon wedges (optional)
- Pork chops should be brined. Although this first step is optional, brining the pork for even a short period adds flavour and ensures juiciness in the finished chop. Bring 1 cup of water to a boil, then stir in the salt and optional flavourings to dissolve the salt.
- Add about two more cups of cold water to bring the brine temperature to about 25 degrees. Place the pork chops and cover with brine in a dish. If the brine does not cover the chops, add more water and salt (1 cup water to 1 tablespoon salt) until they are submerged, then refrigerate for 30 mins or up to 4 hours, covered.
- Preheat the oven to 400 degrees Fahrenheit and brush the pork chops with oil, saving 1 tablespoon for the green beans.
- Combine pepper, salt, onion powder, and paprika in a small bowl and season the bone-in pork chops. Put them on a baking sheet. On the side, add the green beans, drizzle with oil, and season with salt and pepper.
- Bake the pork chops and green beans for 15-20 minutes, or until the pork reaches an internal temperature of 145F. Green beans should be soft and cooked all the way through. If the green beans cook faster than the pork, you may need to remove them from the oven first.
- Allow the pork chops to rest for 3 minutes before serving.