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), OR until they reach at least an internal temperature of 140°F (or up to 160°F according to personal preference). Turn oven to broil and broil the pork chops 1-2 minutes, until browned and internal temp reaches at least 145°F. (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 and juices settle. 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.
- Internal temp: The USDA advises an internal temperature of 145°F followed by a 3 minute rest for safe consumption. If you prefer a very done pork chop, you can of up to 160°F instead.
Paul says
I’ve got 1 inch bone in pork chops I need to use. Is there any issue with using this recipe with them?
Nora says
Bone-in pork chops work well in the oven, you may need to bake them slightly longer though. I recommend using a meat thermometer for accurate cooking.
Colleen says
I am not a very good cook and this was easy and your steps helped me a lot! Was great and thank you for this recipe!
Me. says
Scrolled for ever to find recipe but it was just useless notes, adverts and other garbage. Too much clutter.
Nora says
I’m sorry you didn’t like the experience, and I’m sorry my hard work is useless garbage to you. I hope it still serves others well.
Megan says
I think most people, at least the ones that pay attention anyway, can easily see the button that says “click here for recipe” , to be honest I appreciate all the extras you add in. Your ideas & tips are most appreciated. &&tbh I have my pork chops in the oven now, but I’ll think they’ll be great!
Susan says
Great reply! Some people never learned that lesson about “if you don’t have anything nice to say, don’t say anything”. That said, I scrolled for a long time to find a recipe I think I’ll like and this is it! Going to fix this tonight. Thanks for a simple, easy, and quick recipe.
Nora says
Thank you for the support Susan, and I hope the recipe turned out well for you.
For the record, I do welcome constructive criticism when shared in a respectful manner, but I have no tolerance for rudeness.
Barry says
I’ll be purchasing boneless pork loin chops today and will try your delicious looking recipe. I’m not much of a cook so it will be my fault if the results are less than desirable.
I’m 80 and there seems to be a larger percentage of rude Americans in recent years. I so sorry that you, of all people, were a victim of such rudeness.
MCM says
You could use the “jump to recipe” button rather than being so unkind.
MCM says
Nora, your recipe serves others very much. Thank you!!
Cindy says
just because it was too difficult for YOU to use a webpage, you don’t nwed to be a jerk
Debbie says
You can click jump to recipe at the top of the page if you don’t want to read everything.
Madelyn says
How rude of you. You must have nothing going on in your life that is interesting that you have to come on here and bash this poor women. Her recipe has been a staple in our home for a long time. And I for one appreciate the explanation she gave and the instructions. If you don’t like that then just move on.
Felicia says
Apparently you missed the jump to recipe at top of page. No need to be rude because you’re too lazy to scroll to find recipe. The amount of time you wasted on leaving a comment I’m sure you could of found it. Bless your soul.
Also wonderful recipe, they came out wonderful! Thank you!!
Your kind and caring mom says
@ME
You’re just plain rude! Nora clearly works hard for this site. She provides people with her recipes and all you can do is call it garbage and complain about location of recipe!????? Scroll idiot or don’t say anything. Your comment is garbage fool! The point of this comment section really is a review of how your try at it came out! Not to be a dickhead. Nora- you should know YOU rock and screw the asshats!!!!
Tammy Roos says
All you had to do was push the Jump to Recipe button. Will take you right over the garbage to the recipe. No reason to be hurtful.
Nora says
Thank you, Tammy. I truly, truly appreciate the support.
Taylor says
Wow! Just amazing! I love these flavors!
Nora says
I’m so glad, Taylor!
Maggie Dixon says
I’m always nervous about making pork chops because I tend to overcook them, but with this recipe they were perfect – so tender, juicy, and flavorful! My son (14) is a fairly picky eater but he cleaned his plate and asked for more so two thumbs up from the teenager lol! This will be my go-to recipe from now on!
Nora says
I’m so glad, Maggie! Tell your son thanks for the two thumbs up 😊
Michelle says
this pleased my family tonight, went great with garlicky green beans and a quick angel hair brocolini. husband gave it 4 stars and 4 yr old asked to have leftovers in his lunch tomorrow. my chops were butterflied, the broil is on the fritz on my oven, even so, they were tender and delicious
Carolyn says
This was Excellent!! I used Yellow Mustard – Very nice. I did Not overcook. Sides: Sweet Potato – Bread Stuffing – SweetSour Cucumbers. Yummy!!! Thank You
Andrew H says
I was skeptical about the cook time and broiler time- but I followed the instructions and holy cow was the meat tender and perfectly cooked! Used dijon instead of yellow mustard, and added some cayenne pepper to the seasoning mix for a little more kick- phenomenal. Thanks! Will make again
Nora says
Glad to hear it, Andrew!
Rick says
Very moist – not dry at all. Great flavor!
Wynette Jones says
OMG I LOVE IT, Made it as a meal prep and it was juicy the whole 7 days! My new go tooo. It was so easy to follow these instructions thank you.
Joseph says
Flavor profile has potential but needed more salt added to the recipe. Family found it bland so I’d add another 3/4 teaspoon of salt to the rub.
Steve Skinner says
I followed the directions. I was delicious!
Diane says
I substituted southwest mustard for the yellow mustard. My daughter and son in law loved the flavor and how moist the chops were. I loved how easy this recipe was and appreciated the “truth” of the description. Thank you
Mollie Sloan says
Loved!!!!!!
Ann says
I want to make this recipe but my broiler is awful. What adjustment can I make in place of the broiling time.
Nora says
Ann, you can just skip the broiling. If you want them more browned, you can pan-fry them in a skillet over medium-high heat for 1 minute per side.
Jim says
This was a nice flavor combination. Always hard to keep pork nice and moist and this did it. I can’t believe, however, that no one has mentioned the fire in the broiler when the parchment catches fire. I saw your picture and thought “Nora must know something I don’t” but , no flame out at 2 minutes. Next time I will remove them from the paper for the broiling part!
Rita says
YUM!!
Turned out PERFECT!
And SO EASY!!
Nora says
I’m so glad, Rita!
Carolyn says
This was Excellent!! I used Yellow Mustard – Very nice. I did Not overcook. Sides: Sweet Potato – Bread Stuffing – SweetSour Cucumbers. Yummy!!! Thank You
Nora says
Glad you liked the recipe, Carolyn! Delicious side dishes, thanks for sharing.
Jenn F. says
We subbed Dijon for yellow mustard after reading the comments and it was a huge hit! 12 minutes with a 2 minute broil time for 1″ chops was perfection. Thanks for the quick and easy recipe! It’s in my weeknight rescue file for future reference.
Nora says
I’m so glad, Jenn! Happy to hear the mustard sub worked out well for you.
Jennifer says
Making it now. Do I ever flip the chops or just stay in oven for full 12-15min. Yes they are an inch thick at least, and gave them a good 4-5 smacks with my rolling pin. I’m oven now so we will see.
Nora says
I don’t flip them, Jennifer! Hope they turned out well.
Jan says
Made this last night. I don’t dislike mustard but decided to try the mayonnaise because it sounded interesting. Wow. Probably the best boneless chop I’ve ever had.
Nora says
I’m so glad, Jan!
CMA says
I needed something new and quick for a weeknight dinner for two. This was a very tasty way to season pork chops.
Nora says
I’m very glad you enjoyed the recipe!
Sooze says
This turned out really good. I have not had great luck with cooking boneless pork for a short time and everyone really loved it. I used coconut sugar instead of brown sugar and it was delicious.
Nora says
I’m so glad, Sooze!
Suzan Frank says
This turned out really good. I have not had great luck with cooking boneless pork for a short time and I was super impressed. Everyone enjoyed the meal!
Gina Ward says
How much of the brown sugar, paprika, garlic powder, onion powder, salt & pepper do you use? Thank you!
Nora says
Gina, if you click the “jump to recipe” button at the top, it will take you to the printable recipe with exact amounts. The top part in the post is more of an explanation for readers who need a little more guidance in the kitchen. Hope this helps!
Mandi says
Was unfortunately not a hit for my family of 6. I think it was the mustard that killed it for us, I wasn’t expecting to stand out as much with all the other spices. They were juicy and not dried tho! Everyone scraped off the seasoning and doused in A1 to get through it so it wasn’t a wasted meal. Might possibly try with the mayo suggestion…
Nora says
Mandi, I’m sorry to hear it wasn’t to your taste. Glad you were able to salvage it.
Marcia says
Mine ended up in about 1/4 liquid and so they were steamed instead of roasted. What did I do wrong?
Nora says
Did that much liquid come from the chops while baking to cause them to steam? That is unusual. Were they frozen? Did you use a rather small dish maybe? The only other thing I know is that when I use cheaper chops from the grocery store, they tend to release more liquid during cooking vs when I’m able to get some from a small local farm.