Oven Baked Boneless Pork Chops
These baked boneless pork chops are my favorite — easy to make, tender and juicy with a flavorful dry rub seasoning.
Servings: 4 servings
Calories: 306kcal
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.
Video
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.
Nutrition
Serving: 6oz | Calories: 306kcal | Carbohydrates: 1g | Protein: 29g | Fat: 20g | Saturated Fat: 5g | Cholesterol: 90mg | Sodium: 937mg | Potassium: 520mg | Fiber: 1g | Sugar: 1g | Vitamin A: 246IU | Calcium: 9mg | Iron: 1mg