These Oven Baked Boneless Pork Chops are quick and easy to make, yet come out incredibly juicy and flavorful! After seasoning them, they roast in the oven to perfection.
I just shared my Oven Baked Chicken Breast recipe, and it turned out to be such a hit… I thought maybe I should share my way of baking pork chops, too!
While I have to admit I’m a huge fan of air fried pork chops… this oven version is just as good, and just as easy, too.
The spice rub makes the meat incredibly flavorful, and choosing thick-cut chops helps to keep them juicy. To me, this is such an essential recipe to have in your back pocket, so here it is!
Ingredients you’ll need
Here is a visual overview of the ingredients in the recipe. Scroll down to the printable recipe card at the bottom of this post for quantities!
Ingredient notes
- Pork chops: I want to stress that your pork chops should be at LEAST 1 inch thick. At least. 1 ¼ inches is even better. If you can only get thin cut chops at the store, consider buying a 2 pound pork loin and cut it into 4 chops yourself (that’s what I mostly do, a 2 pound loin gives me 4 nice and thick chops).
- Brown sugar: I use light brown sugar. If you only have white sugar on hand, that’s fine to use, though you may want to reduce the amount to ½ tablespoon.
- Mustard: I used a mild, smooth, yellow mustard. If mustard is absolutely not your thing, consider using mayonnaise instead – it works very well, too.
How to bake boneless pork chops in the oven
1. Start by lightly pounding the chops between two pieces of plastic wrap.
You do NOT want to flatten them, you just want to pound them to break up some of the fibers, in order to help tenderize the meat. 4-5 light smacks per chop will do.
lightly pound pork chops
2. Rub the chops with olive oil first, then with mustard. Make sure to cover both sides and the edge.
coat with oil and mustard
3. Combine the ingredients for the spice rub, then evenly sprinkle all sides of the chops.
You don’t want to rub the spices into the chops (it’s too messy because of the oil and mustard), but just lightly dab it all over the meat.
season the pork
4. Place the chops on a rimmed pan lined with baking parchment.
Bake the chops at 400°F for 6 minutes per ½ inch thickness (this means if your chops are 1 inch thick, you’ll bake them for 12 minutes); OR until the internal temperature reaches 140°F. Turn on the broiler and broil the chops for 1-2 minutes until they are nicely browned.
bake pork chops
5. Remove the chops from the oven, let them rest for 5 minutes. Make sure the temperature has risen to at least 145°F before serving!
rest for 5 minutes before serving
Recipe tips
- Baking time: I suggest a slightly shorter baking time, because with pork chops it’s better to check early vs too late. Don’t broil them until they reach an internal temperature of 140°F, which can take a couple of minutes longer than the recipe indicates. My pork chops were slightly over 1 inch thick and they baked in 14 minutes.
- Seasoning: Make sure to get the seasoning on both sides of the chops, and also around the edges. That’s how you get the most flavor into every bite!
- Resting time: Do not skip the resting time, it really does help with keeping the meat tender.
Recommended internal temperature for pork
Wondering when your pork is done and safe to be eaten? I highly recommend investing in (the following is an affiliate link an I earn a commission for purchases made through it) a meat thermometer. I check pretty much everything I cook and bake with mine to make sure I’m at the accurate temperature.
The US government’s food safety website recommends cooking all pork to an internal temperature of at least 145°F (63°C) followed by a 3 minute rest for safe consumption.
Serving ideas
Pork chops are a great basic, and so many things pair well with them. Here are some of our favorites:
- Mashed potatoes or Instant pot mashed potatoes
- Sautéed green beans or air fried green beans
- Roasted broccoli or air fryer broccoli
- Roasted asparagus or air fryer asparagus
- Potato wedges or air fryer baked potatoes
They are also great with rice and a bag of steamed vegetables for a quick and easy dinner. Or even with a hunk of crusty bread, mustard and coleslaw!
More pork recipes
PS If you try this recipe, please leave a review in the comment section and add a star rating in the recipe card – I appreciate your feedback! Follow along on Pinterest, Facebook or Instagram.
Printable recipe
Oven Baked Boneless Pork Chops
Recipe details
Ingredients
- 4 boneless pork chops at least 1 inch thick
- 1 tablespoon olive oil
- 1 teaspoon yellow mustard
- 1 tablespoon brown sugar
- 1 teaspoon ground paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
- Prep: Heat oven to 400°F and line a rimmed baking sheet with baking parchment OR aluminum foil (see notes).
- Tenderize: Place pork chops between two pieces of plastic wrap and very gently pound using a rolling pin or flat side of a meat mallet (you don't want to flatten them much, you mainly want to tenderize them – 4-5 gentle smacks will do).
- Season: Rub chops all over with oil and mustard. Combine brown sugar, ground paprika, garlic powder, onion powder, salt and pepper in a small bowl. Rub seasoning blend all over chops.
- Bake: Bake on middle rack for 12-15 minutes, depending on thickness of chops (about 6 minutes per ½ inch thickness), until they reach an internal temperature of 140°F. Turn oven to broil and broil the pork chops 1-2 minutes, until browned. (Leave chops on middle rack if using parchment. Do NOT put chops close under broiler, unless using aluminum foil or removing parchment first! If broiler runs hotter than your parchment manufacturer allows, remove parchment paper first! If broiler is a small separate compartment, remove parchment paper before placing pork chops there.)
- Rest: Remove from the oven and allow chops to rest in the pan for 5 minutes before serving, in order to let temperature rise to 145°F. Do not skip rest!
Notes
- Pork chops: I want to stress that your pork chops should be at LEAST 1 inch thick. At least. 1 ¼ inches is even better. If you can only get thin cut chops at the store, consider buying a 2 pound pork loin and cut it into 4 chops yourself (that’s what I mostly do, a 2 pound loin gives me 4 nice and thick chops).
- Brown sugar: I use light brown sugar. If you only have white sugar on hand, that’s fine to use, though you may want to reduce the amount to ½ tablespoon.
- Mustard: I used a mild, smooth, yellow mustard. If mustard is absolutely not your thing, consider using mayonnaise instead – it works very well, too.
- Baking time: I suggest a slightly shorter baking time, because with pork chops it’s better to check early vs too late. Don’t broil them until they reach an internal temperature of 140°F, which can take a couple of minutes longer than the recipe indicates. My pork chops were slightly over 1 inch thick and they baked in 14 minutes.
- Broiler/foil: Please DO NOT put the chops too close under your broiler! If your broiler runs hot, you must remove the parchment paper first OR use aluminum foil instead of parchment for safe broiling.
Stacey says
Excellent – appreciate it has ingredients I ways have on hand. This is now in the regular meal rotation.
Nora says
I?m so glad, Stacey!
Aaron says
Good Evening Nora,,Thank You so very much for this Recipe,followed the Instructions to the “T”,,,Savory,Juicy,Delicious,Tender,,,,
Best Boneless Pork Chop Recipe Ever
Nora says
I’m glad you enjoyed the recipe, Aaron!
Elizabeth Danielle says
super easy & delicious! i have experimented with different thick boneless pork chop recipes & I finally found my go-to!
Nora says
I’m so glad, Elizabeth!
Pattie says
can I leave the brown sugar out?
Nora says
Sure, Pattie! I do think it helps with the browning, but I’ve made the chops without brown sugar plenty of times, and they turn out perfectly delicious that way, too.
Looonsong55 says
These pork chop were perfect! My husband usually does the cooking but I saw this recipe and wanted to try my hand at it. He said he never had such tender pork! The seasoning was spot on. This is our new method for pork. Thank you!!
Laci Jean says
Easy and fool proof recipe! I add in a little chipotle apple seasoning and drizzle a tiny bit of honey on top of the chops. I usually cook at 375 and for a little longer and then up to 425 for a fee mins to brown them. My go to recipe for easy basic chops that always come out juicy and tender!
Mary says
These were very flavorful and tender. I cooked them in a cast iron skillet and baked for about 14 minutes and broiled for 1.
Glen Harlan says
worked out great!! I was pressed for time, racing daylight, quick and easy recipe.
Thanks a bunch!!:)
Wolf Bailey says
Hi Nora. Your recipe was a hit tonight at our group of six southern couples living in wet cold N.W. The only thing I would add is for the side dishes, we used baked sweet yams and black-eyed peas and cornbread, but I think next time I will use garlic cheese mashed potatoes and stewed tomatoes. Thank your for your recipe.
Cindy says
Made this tonight for supper. I only had chops that were about a half inch so I had to adjust the cooking time and I was able to get them to turn out wonderful!! My husband, who is a really picky eater loved them!! Great praise from him!!
Sarah Beth says
Delicious, easy and the pork chops were moist!
Stephanie says
These were so delicious! I tend to overcook pork, but following your recipe gave me some of the juiciest chops I have ever tasted!
Mary says
This was a wonderful, recipe. Easy and delicious !
Bonita Lemon says
Boneless Pork Chops. They were delicious
Kirby says
Preparing this for dinner tonight. I’m going to bake it more traditionally with baked sweet potatoes and green beans.
Bonnie says
I made these last night for dinner, husband and I loved them.
Susan Banks says
Easy. Watch the time. I baked and overcooked a little bit, pork chops were at least an inch thick and boneless. I will try again and take out sooner.
Amy Reilly says
I just made these. Delicious!!!! I followed the recipe as stated and they turned out amazing. I served them with baked potatoes, broiled brussel sprouts and homemade applesauce.
Amy E says
Absolutely amazing! I used thin boneless chops and there were still stellar!
Diane says
This recipe is excellent. My new favorite way to bake boneless pork chops and have them come out juicy. I paired the pork with my homemade apple chutney. Crazy good!
Nora says
I’m so glad, Diane!
Edie Clausing says
I used spicy brown mustard and Splenda brown sugar. They were delicious. Thank you for the recipe!
Nora says
I’m so glad, Edie!
Dora Soret says
Easy recipe for savory pork chops! Thank you.
Nora says
I’m so glad, Dora!
Janet Meeks says
I was looking for general instructions on baking boneless pork chops. I am a pretty good cook on my own, been doing so for over 50 years. I had some cooked sauce for a recipe on baked chicken using soy sauce, brown sugar, garlic & vinegar. Thought I use on the chops using the the same principle but needed temps & cooking time saw your recipe could give me what I needed. Sorry about not using your ingredients.
Soaked the chops in the marinade for 1 hour & a half. While I cooked a very large sweet potato. I having along side of stir fried snow peas.
The pork doesn’t need any pounding at all. They came out very tender. Great way to cook boneless pork chops. Thank you for finding this way to do them.
Nora says
Janet, you are too kind – no need to apologize for not using my ingredients. I’m glad your pork chops came out great with my cooking method!
Randee says
Delicious! Tender, juicy and tasty. Best of all easy. All the flavors fused wonderfully. My picky husband mentioned several times how much he like these pork chops. I am wondering if the tenderizing made the difference in the texture. Very good.
Nora says
I’m so glad, Randee!
Lauren says
This recipe was great. Instead of using yellow mustard, I used spicy brown mustard.
karaline hume says
so I do not have mustard, but I do have everything else you listed on this. In hopes that you will reply before I make it tonight, will this taste good without mustard if I use the sugar, paprika, olive oil, garlic powder and onion powder? <3
Nora says
Sorry, I’m way too late, Karaline. But yes, absolutely fine to skip the mustard!