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.
Mary Beth says
These are very tasty. I only had bone-in pork chops, but they worked fine and were very juicy. They are easy and came together in no time. Will definitely make them again!
Jane says
OMG! SOOO GOOD! Thank you for the recipe. I wasn’t sure which type of paprika to use so I used smoked paprika. They were awesome.
Lanny says
On the negative side:
1) green garnish in the photos, but no mention in the recipe
2) in one spot the article says to sprinkle dry ingredients all over chops and in another spot it says to rub the mixture onto the chops
On the positive side: moist and yummy
Nora says
Thanks for your feedback, Lanny. Glad you liked the recipe. The green garnish doesn’t add much to the recipe outside of making the pork chops look a little more appealing. Otherwise, it’s just personal preference and not every side dish or sauce pairing works well with the parsley I chose. I’m sure most people are capable of deciding on their own if they want to add some chopped parsley, or green onion, cilantro, basil… to their chops, depending on what they’re having them with.
Karen says
Made these tonight and they were excellent! Love the combination of spices and brown sugar with the mustard.
Denise says
So good! Thank you for sharing this great recipe! Easy peasy😊
Joanne B says
I tweaked it a bit…I used a combination spice with onion, garlic and herbs I used a honey mustard also the brown sugar…and baked them a little longer too..( I’m weird about cooking pork) but wow they were still very tender!!!! i was impressed as my pork a lot of time is dried out….. I really liked the combo of honey mustard and brown sugar it really worked well together and it for a crispy coat even baked in the oven!! thanks I hope everyone else who I made these for wnh enjoy it too!! next time I’ll try mayo but I definitely recommend this recipe as it was quick and quite easy
Lora Cornelius says
These were easy to prepare and very good! Thank you, for sharing! I will make them again!
Kathleen says
Delicious!
lindsey says
i came across this recipe trying to find a way to make pork chops not boring or basic and let me tell you. everyone loved these and is now a regular dish for me to make and it’s requested a lot.
Marni says
I think these are my new favorite way to make pork chips. So easy to make and completely delicious!
Pat Crown says
I’m definitely not a kitchen person but this recipe is the best for boneless pork chops. I tried it and works beautifully. It’s simple, easy, fast and great results.
Tiffany says
I made these tonight and they were a hit with my 5yo. I was out of mustard, so I substituted with mayo like you suggested. They were perfectly seasoned!
Vivian says
These were delicious, easy, and most importantly— moist! Thank you, Nora.
Sharon P. says
Loved recipe for pork chops nice change with the different spices and the mustard will make again as for the 4 stars that’s all I ever give because there is always room for improvement. Also you can make brown sugar by adding 1 Tbsp of molasses to 1 cup of white sugar mix together in small bowl couple of minutes I just stir till I don’t see any white for dark brown sugar use 2 Tbsp of molasses to 1 cup of white sugar.
Happy cooking to all!
Carmina says
Tender and tasty. Family loved it. Will definitely make it part of our rotation. Important to check the temperature with thermometer.
Dana Williams says
I’m not a huge pork chop fan but I’ve got to be say these were delicious! Easy to follow recipe thank you for sharing
Nora says
I’m so glad, Dana!
Lexi says
Honestly best pork chops I’ve ever had. My in laws love these so much!
Nora says
I’m glad the recipe was such a hit, Lexi!
Rachel R says
I’ve been cooking my pork chops wrong. They are not as juicy as I like. I’m buying me a meat thermometer today. Thank you for this recipe
Karen Donoghue says
I have them in the oven for dinner tonight. I’m looking forward to a delicious dinner! Thank you
Nora says
I hope they turned out well for you, Karen!
Rick says
Oh my, I thoroughly enjoyed this recipe. This is now my go to for pork chops. Thanks
Nora says
I’m so glad, Rick!
Lacey says
Dear Nora, as a Mom who cooks but never makes Pork Chops in the oven because I am scared of over cooking them, THANK YOU! They were delicious and I appreciate the notes for prep and cooking. <3
Nora says
I’m so glad, Lacey!
Georgia says
YUMMY and very easy to make iam a novice cook we enjoyed the flavors
Laurie says
Looking forward to making this recipe tomorrow. If I don’t broil, do I pan fry before or after cooking?
Nora says
I’d do a brief, hot, sear after baking. Just make sure you keep it brief and hot, else you may accidentally overcook the pork chops. Hope this helps!
Rob DeRosa says
Terrific recipe! I made it exactly as directed. I baked them an additional minute or 2. Served with garlicky mashed potatoes and asparagus. Excellent!!
Anne says
Second time I made this. I don’t usually make pork at home because it always turns out dry, but with this recipe, it’s delicious! Juicy, very flavorful, and so easy! Definitely a keeper!