Baked Boneless Pork Chops
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These baked boneless pork chops are my favorite — easy to make, tender and juicy with a flavorful dry rub seasoning.
It’s no secret that boneless pork chops are usually very lean center cuts. While they’ve developed a reputation for turning out tough and dry, it doesn’t need to be that way. By following a few tips, you can get tender and juicy results every time!
This recipe uses a simple spice rub made with pantry ingredients you’re likely to have on hand. Plus, we’re using high-temperature baking on a sheet pan so you can cook vegetables alongside if you wish.
In just 20 minutes, you can have a budget-friendly meal that’s healthy as well as low-carb, gluten-free and paleo!
Watch Recipe Video
This 1-minute video tutorial shows how to make boneless pork chops in the oven:
Pork Chop Seasoning
Seasoning the pork chops not only adds flavor but tenderizes the meat as well. Here are the 4 spices you’ll need for the rub:
- Paprika: you can use regular paprika or smoked paprika
- Garlic powder: garlic powder or granulated garlic, or if you don’t have any use onion powder
- Black pepper: freshly ground
- Salt: Kosher salt or fine salt will work
This basic spice rub has tons of flavor and also works for grilling and pan-frying. As an alternative, you can try using cajun seasoning or taco seasoning instead.
How to Bake Boneless Pork Chops
Once you’ve got your seasonings, you can get the pork chops ready for baking. Pat dry the meat with paper towels and rub with oil. Then rub the seasoning mixture to cover all sides of the meat.
Put the pork chops on a baking sheet with any veggies you want to include such as broccoli or halves baby potatoes. Then cover loosely with foil and bake at 400°F in the oven.
Here’s how to guarantee juicy boneless pork chops:
- Thicker is better – pick chops that are 1 to 2 inches thick, as they will retain their moisture better. While you can still cook thin boneless chops in the oven successfully, there is a bit less wiggle room.
- Remove from the fridge 30 minutes before cooking – this will get the chops closer to room temperature for faster and more even cooking, leading to juicier meat.
- Pat dry with paper towels – removing excess moisture will help the meat to sear properly and develop a nice crust.
- Season generously – salt is an important tenderizer for pork, so in addition to flavoring the meat it will make it tender.
- Cover with foil – covering the chops loosely with foil helps to preserve the flavors while reducing shrinkage.
- Rest the chops – after baking, tent the chops with foil and let them rest undisturbed for 5-7 minutes. This crucial step allows the juices to redistribute through the meat for extra juiciness.
If you want to take your pork chop game to a new level, consider brining them for as little as 15 minutes to overnight. This process of soaking in salt water before cooking produces maximum tenderness!
How Long to Cook Pork Chops in Oven
Time in the oven really depends on the pork chop thickness and your oven. In a 400°F oven, count on 7-8 minutes per half-inch of thickness for boneless pork chops with 1-2 minutes more for bone-in chops. For example, 1-inch thick boneless pork chops will take about 15 minutes.
The only reliable way to check doneness is by inserting an instant-read thermometer into the middle of the chop. When the internal temperature reaches 145°F, remove from the oven. Avoid cutting into the meat, as the juices will escape and dry out the meat.
Note: The meat may still be faintly pink at 145°F and it’s normal as well as safe according to the USDA.
Are These Baked Pork Chops Healthy?
Yes! Pork chops are lean meat that is low in calories and high in protein. This recipe is also low-carb, paleo and gluten-free.
While many recipes add sugar to pork chops, this recipe is sugar-free. You can reduce the amount of salt in the rub by up to half as well.
Side Dishes for Pork Chops
Since we’re using a sheet pan, you can simply add veggies such as halved baby potatoes, broccoli florets, asparagus or sliced carrots. They’ll cook alongside the pork chops and be done in time.
Here are some of my favorite side dishes for baked pork chops:
- Mashed Potatoes
- Steamed Broccoli
- Boiled Corn
- Brussels Sprouts
- Roasted Parsnips
- Green Salad or Fruit Salad
More Pork Chop Recipes:
- Pan Fried Boneless Pork Chops
- Grilled Pork Chops
- Slow Cooker Pork Chops
- Instant Pot Pork Chops
- Pork Chop Marinade
View all pork chop recipes
Oven Baked Boneless Pork Chops
Ingredients
Pork Chops
- 4 boneless pork chops, 1-inch thick (1 ½ pounds) - see note
- 2 tablespoons olive oil
Pork Chop Seasoning
- 1 teaspoon paprika, or smoked paprika
- 1 1/2 teaspoons garlic powder, or granulated garlic or onion powder
- 1 1/2 teaspoons salt, see note
- 1 teaspoon black pepper
Instructions
- Optional: Remove the pork chops from the refrigerator 30 minutes ahead of time to approach room temperature.
- Preheat oven to 400°F (204°C) with the rack in the middle position. Lightly grease a rimmed baking sheet with vegetable oil or cooking spray and set aside.
- Pat dry the pork chops with paper towels. Place them on a sheet pan in a single layer and rub with oil on all sides.
- In a small bowl combine paprika, garlic powder, salt, and black pepper. Rub the seasoning mixture over all sides of each pork chop.
- Cover the pork chops loosely with aluminum foil and bake for about 15 minutes depending on thickness (see note). Do not flip the chops while baking.
- Check doneness by inserting an instant-read thermometer into the middle of the chop. Remove from the oven once the internal temperature reads 145°F (63°C).
- Using kitchen tongs, transfer the pork chops to a cutting board or a plate. Tent will foil and rest undisturbed for 5-7 minutes before serving.
Notes
- Pork Chops: When shopping, look for fresh, firm cuts that are at least 1-inch thick and pinkish-red in color with creamy fat marbling around the edges. Avoid meat with a grayish hue or that's becoming soft with spots on the fat.
- Salt: This brings out the natural flavor and tenderizes the pork; however, you can reduce to 1 teaspoon if desired and add extra to taste when serving.
- Baking Time: Plan on 7-8 minutes of baking time per half inch of thickness, which means 15 minutes for a 1-inch boneless chop. However, internal temperature is the best way to check doneness, since ovens and pork chops vary somewhat.
- Doneness: The pork chops may be slightly pink after baking, and this is fine as long as the internal temperature reached 145°F.
- Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days or in the freezer for up to 3 months.
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Could I do your brine with these? And if so would bake time remain the same?
Hi Brenda, Thanks for your question. You can absolutely brine these pork chops and cooking time will be the same. They will come out extra-tender! Let me know how it goes.
Good recipe
Thank you for sharing
Fantastic , looks so lovely . I will try all in your video. Thanks buddy
I don’t know about the other commenters but I left my chops in for 30 minutes and when I checked them they were nowhere near being done. I didn’t check the temp because they were still pink on the outside in spots. Oven was preheated to 400 too. Weird.
Hi Todd, Thanks for your comment and that is indeed unusual! I would recommend grabbing an oven thermometer and checking that your own is actually delivering 400 degrees, and while you’re at it buy an instant-read thermometer for the chops as well. Those two devices will provide all the answers to solve this mystery!
The secret is to get a cooking thermometer 8 quid from Amazon. As soon as the centre of the meat reaches 63C the chop is totally safe to eat 🙁
I loved the rub on the chops! o flavorful! I will be using it on other cuts as well, delicious!
Hi Wilhelmina, Great to hear that and thanks for your comment!
Tender and flavorful! These pork chops are so good! We loved them!
Hi Suzy, Glad to hear that and thanks for your comment!
Easily the very best pork chops I have ever made! This is a seasoning mix I often use on chicken. The chops were so juicy & tender!
Hi Christa, Thanks for your comment and so awesome to hear that! Hope you’ll try some other pork chops recipes on the site!
I made this. It came out great. I loved the seasoning. Simple, yet so flavorful. I served it over 4 nights. Great way to maintain your weight as long as you accompany it with a vegetable rather than pasta, rice or potatoes. All starches that I love. The pork was moist and tender except for the last night in which I decided to trim all the fat from the pork. Unfortunately by doing so, the pork was much tougher and chewy. Keeping the fat on made the pork so much more tender and moist. I also decided to squeeze some fresh lemon juice on the pork the last night I made it and it really enhanced the flavor even more, bringing it up a notch, if that was possible. Thanks for sharing. So healthy.
Hi Kazy, Thanks for your comment and feedback! It’s a great point that the fat protects the juiciness of the meat and should not be trimmed off. Glad you enjoyed and see you soon on the site
Will these keep well in buffet chafing dish without drying out? Baking will need to be done earlier and pork kept warm for a while. I plan to make a sauce to be served on top as well.
Hi Cherie, Thanks for your question. They do not keep well in a chafing dish unfortunately. Best to cook them closer to serving time so they don’t dry out.
Great recipe! Will now be a regular.
Hi Terri, Awesome to hear and thanks for letting me know 🙂
My hubby loved these! So good! He says the paprika adds a subtle little smokey taste.
Hi Micki, Awesome to hear and thanks for letting me know! 🙂
I had not ever used paprika as a rub before, it was a great suggestion! Thanks!
Hi Wilhelmina, Thanks for your comment and agree that paprika makes all the difference!
Great recipe. I notice in your pic you have some green herb on yours. What did you use? I’m thinking a bit of Cilantro might work well. Thanks for sharing this with us
Hiya Bob, Thanks for asking. We used curly parsley, but cilantro would be great as well! 🙂
A WINNER!!!! I did this tonight and it was a MEGA hit…everyone absolutely loved “my” chops! They were tender and juicy and perfect, and everyone thinks I have a magic wand because they can’t get their chops this nice and juicy. Thank you. I will never cook pork chops another way again!
Hi Emily, AWESOME! So happy to hear it turned out so well 🙂
No joke, the only pork chops I have ever liked. <3
Awesome to hear that Kryste! 🙂
Thank you for this recipe, I love pork chops but, my wife has trouble eating them. I made this tonight with broccoli cheese rice and she had no problems. Again thank you for sharing this amazing, juicy, tender recipe!
Hi Jimmie, Thanks for your review and so happy to hear that! Pork chops are amazing when done right 🙂
I don’t know what to do,Help please. I do not have paprika!! What can I use inplace of paprika??
Hi Helene, The best substitute for paprika is mild chili powder, or you can try a mix of saffron powder with a pinch of cayenne. Good luck!!
Should i cover chops too cook
Hi George, Thanks for your question. Don’t cover the chops, as you won’t get a nice golden brown crust! 🙂
Just made this. As yet, the seasoning mix is good and doesn’t seem overpowering. I would favor a 5th seasoning that might make this a sweet/savory dish. There needs to be some wiggle room on cook time. When I took mine out after 15,17 minutes, it didn’t look quite and made me nervous, so I put them back for a few more minutes. Substituting baby carrots for potatos, not a great idea. They are just too slow to cook. Even with extra time in microwave they are more crunchy than I like.
Hi Gerald, Thanks for your review and suggestions! The cooking time depends on the pork chop thickness, so use a quick-read thermometer to check doneness if in doubt. As for carrots, maybe try sliced next time? Hope that helps!
Just tried this tonight and it’s a great recipe! Will definitely be making this again!!
Thanks Kathie, so glad to hear that 🙂
This rub is total perfection! Love the recipe – thanks!
Thanks Jenn, so glad you like it!
I’m always looking for a delicious new way to prepare pork chops! This recipe is perfect for that!