Baked Boneless Pork Chops
Easy Baked Boneless Pork Chops are juicy, tender and full of flavor with a simple 4-ingredient dry rub seasoning. This healthy pork chop recipe uses thick boneless cuts and is ready in 20 minutes. Cooking in the oven at a relatively high temperature is the key to locking in juices and creating a caramelized crust.
Tender Baked Pork Chops
Boneless pork chops have a reputation for being tough and dry. A simple baking technique and fabulous seasoning are essential for nailing the perfect doneness. Plus, you can cook vegetables in the pan at the same time! Tender and juicy with restaurant-quality every time!
For this recipe, I use 1-inch thick boneless pork chops with some fat and marbling on the outer edges, since they’re less likely to dry out than thinner cuts. You only need 5 minutes of prep and 15 minutes in the oven for a dinner everyone will love!
Watch this juicy boneless pork chops video (1-minute):
How to bake boneless pork chops
- Rub the pork chops on all sides with olive oil.
- Make a dry rub by mixing paprika, garlic powder, salt, and black pepper.
- Rub the seasoning mixture over all sides of each chop.
- Bake in the oven at 400°F (204°C) for 15 minutes or until the internal temperature reaches 140°F (60°C).
- Set aside on a plate or cutting board and rest covered for 5-10 minutes before serving.
How to choose boneless pork chops
Here’s what to look for when buying pork chops:
- Pinkish-red with some marbling (yes, you need some fat to make the meat tender and flavorful).
- Thicker chops (1 to 1.5 inches) work better to lock flavor and moisture into the meat during cooking.
- Similar size and thickness so they cook at the same rate.
While it’s best to cook them the same day, they’ll keep for 2-3 days in the refrigerator. Otherwise, you should freeze them. Bone-in pork chops can also be used for this recipe, although you’ll need additional cooking time.
Pork chop seasoning
This 4-ingredient pork chop seasoning lends amazing flavor to the pork chops using just a few pantry staple spices. It doesn’t get much easier than this!
- Paprika: it adds color and flavor to the dish. I use regular paprika, which has a sweet peppery flavor and bright vibrant color. You can also use smoked paprika for a smoky flavor.
- Garlic powder
- Black pepper
How long to cook boneless pork chops in the oven?
The cook time depends on the thickness of the chops and oven temperature. Cooking at high temperature is the secret to ultra-tender and juicy meat.
In a 400°F (204°C) oven, it takes about 7-8 minutes of cook time for every half-inch of boneless pork chops. For example, 1-inch thick boneless pork chops will take about 15 minutes to bake.
If you’re using bone-in pork chops, add an extra minute of cook time for each half-inch of thickness.
What internal temperature should pork chops be cooked to?
Insert the thermometer into the thickest part of the pork chop. Target an internal temperature of 140°F (60°C), as the temperature will rise further while resting due to carryover cooking.
Tips for making baked boneless pork chops tender
- Thicker is better: Choose pork chops that are at least 1 inch thick.
- Pat dry the meat: Baking wet chops will prevent searing, so pat dry with paper towels to remove excess moisture.
- Season the chops generously: Salt tenderizes the meat for juicy chops, so rub the chops all around with seasonings generously.
- Cover with aluminum foil: Covering the pork chops during roasting helps preserve its juicy flavors and reduce shrinkage.
- Let your pork chops rest: Rest for 5-10 minutes before serving to get juicy chops.
Are these baked pork chops healthy?
Sides for pork chops
Once you have tender and juicy pork chops ready, pair with side dishes of choice. Here are a few of my favorites:
More Pork Chop Recipes:
Baked Boneless Pork Chops (with video)
- 4 pork chops, 1-inch thick*, boneless (2 ½ pounds)
- 3 tablespoons olive oil
Pork Chop Seasoning
- 1 teaspoon paprika, or smoked paprika
- 1 teaspoon garlic powder
- 1 1/2 teaspoons salt**
- 1 teaspoon black pepper
- Set oven rack to the middle position. Preheat oven to 400°F (204°C).
- Lightly grease a rimmed baking sheet with vegetable oil or cooking spray.
- In a small bowl combine paprika, garlic powder, salt, and black pepper. Set aside.
- Pat dry the pork chops with paper towels. Place on a sheet pan in a single layer.
- Rub the chops with oil over all sides.
- Rub the seasoning mixture over all sides of each chop.
- Cover the pork chops loosely with aluminum foil.
- Bake for about 15 minutes depending on thickness***. (No need to flip them while baking.)
- Check the doneness by inserting the thermometer into the thickest part of the pork chop.
Remove from the oven at an internal temperature of 140°F / 60°C (the temperature will rise to about 145°F / 63°C during resting).
- Using kitchen tongs, transfer the pork chops to a cutting board or a plate.
- Rest for 5-10 minutes covered with foil or a plate before slicing.
- *Thick-cut pork chops are less likely to dry out than thinner chops. I recommend buying pork chops that are at least 1-inch thick so that you will get moist and tender meat.
- **Salt brings out the natural flavor of pork chops, but if you prefer less salt, you can add 1 teaspoon to the seasoning, and add more to taste during serving.
- ***Baking time will vary depending on the thickness of the pork chops. For boneless pork chops, it takes about 7-8 minutes for every half-inch of thickness.
- If the center of your pork chop is a little pink after it’s baked, it’s ok as long as the internal temperature reaches 145°F / 63°C.
- You can add vegetables such as broccoli, green beans, and potatoes to the baking sheet along with the chops. Cut potatoes into smaller pieces (about 1 inch) to ensure they cook in time.
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Editor note: Originally published July 4, 2019 and updated Sep 12, 2019.
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