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Easy Baked Boneless Pork Chops are juicy, tender and full of flavor thanks to a simple 4-ingredient dry rub seasoning. This healthy pork chop recipe uses thick boneless cuts and is ready in 20 minutes.
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3.83 from 45 votes

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.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: dinner, Main Course
Cuisine: American
Keyword: baked boneless pork chops, boneless pork chops in oven
Servings: 4 servings
Calories: 306kcal
Author: Cindy


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


  • 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.



  • 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.


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