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.
K Ann Guinn says
This was a wonderful, uncomplicate recipe for some thick, boneless pork chops I recently purchased. I was looking for something less “hands on” than pan frying, especially as I wished to prepare the whole package at once (which would not have fit into a frying pan). We really enjoyed the seasonings; the brown sugar and mustard added a nice flavor. I appreciate recipes that utilize ingredients I usually have on hand. This recipe will go into our regular rotation. Thank you!
Frances says
I made this recipe and wow 🤩, it’s the very best pork chop recipe that I’ve come across!! It is tender and juicy and was a breeze to make. I won’t need any other chop recipes. Thanks for this genius recipe 👍👍
Lauren J. says
I don’t make pork chops that often, but this recipe changed my mind! My boyfriend loved it and so did I! Flavorful with the sweet heat. Can’t wait to make it again!
Heather says
Made this for dinner as written and it was enjoyed by all. Thanks for a great recipe.
Misty says
So easy to make, especially on a busy weeknight. I paired with potato wedges in the air fryer and a small salad. A great way for a busy professional mama to put a wholesome dinner on the table in well under an hour! Thank you!
Daryl says
These were fantastic! This is our favorite way to make pork chops because they always come out consistently tender, juicy, and flavorful. I reviewed these on my YouTube channel, The Real Deal Recipe Reviews, where I always try to make recipes as written and give honest reviews. I highly recommend making these, you won’t be disappointed!
An Aging Cook says
I prepared the dish as written. I gave the recipe a 5 for several reasons. I don’t usually like pork chops (but do like pork tenderloin). This recipe was 1) easy. 2) simple ingredients, most cooks would have on hand. 3) yielded a perfectly cooked chop, juicy, tender and flavorful. Thumbs-Up at our dinner table.
Thank you.
Dan Rezendes says
My family all had seconds. Absolutely easy and delicious
Linda says
Super easy to make and so delicious.
Cynthia says
Better than I expected, meat was perfectly cooked and the seasoning was delightful. It so hard to bake pork chops but this recipe works!
Sandra says
Absolutely delicious! I’ll be making this again for sure. Thanks so much!
Genny Cohn says
This recipe works well every time. I had pretty much given up serving pork loin in any way or shape. But this is my go to. Using Duroc pork doesn’t hurt either
Kelly says
time I have forced and aren’t an inch thick. in the instructions instead of showing an adjustment for what to do with thinner pork chops, it just tells you to go buy something else. I’d like to know what to do with the pork chops I already have at home which I want to make for dinner tonight.
Nora says
Kelly, I’m just being honest in my post. If you have thin chops, you need to find a different recipe. Any way you’ll attempt this one with thin chops, they’ll probably end up drier than you want them. My aim is always to help you put a lovely meal on the table, and I believe in 100% transparency. I would be dishonest if I said you can get great results with this recipe if using thin pork chops. I understand honesty and transparency are becoming rare goods in the online world, but I stand by my values. Hope you were able to find a good recipe for thin pork chops!
Holly says
Hey Kelly! I actually made these with THIN SLICED CHOPS! And it was amazing. Just turn your oven down to 350, and cook for about 20 mins instead. Just make sure they’re done to temp, and they are PERFECT! So good. My kids loved them !
RyszardZ says
I agree
John Baumgarten says
Ive made this recipe with thin chops too, It still works, just bake for less time and at 430 instead of 400. 430 for 6 mins should work out well. Thin for some reason always end up more tender at a higher heat.
Joelle says
Why are you give a FIVE STAR REVIEW to a recipe you haven’t made? And are just complaining about?
Alexa M says
I love these super simple flavorful chops! Sometimes I mix up my seasoning choice (like today I’m using a rub with coffee in it and Dijon mustard) but they always turn out delicious! They’re a family favorite and even my toddler loves them too.
Tina Lyle says
Wow! Best pork loin chops I’ve ever had, hands down. Moist and bursting with amazing flavor! I followed the exact recipe. I’ll be sharing this recipe with family and friends.
Darla says
I usually make these in my Instant Pot but didn’t have access tonight so used this recipe with more than a little skepticism. I was amazed that it was actually very tender, juicy and delicious! Thanks so much for this!
Marie says
Listen here chef, I made this very quickly and impromptu for some in-laws that stopped by and now they think I’m either genius chef or an idiot savant chef but they think im a chef, so… I cannot thank you enough. You saved me and im ever so grateful, thank you.
Donna Lynn says
Made these for dinner just because they sounded different and fun … OMG, they are AMAZING!! Every bite was filled with the most incredible juicy flavor imaginable. I am never baking pork chops any other way, and I’ve shared this recipe with all my friends!!
Kathy Wilson says
I wanted a quick and easy recipe for oven baked boneless chops, and this recipe is The One.
Our chops turned out incredibly tender and juicy. The spice blend is perfect!
Joan Mahery says
Delicious!
Nora Mccollister says
I made these last night. They were so nice and juicy. Even hubs said they were great. Thanks for the recipe.
Craig says
So easy and so delicious! The smell and taste of the seasoning reminds me of BBQ potato chips. I will definitely be making this again.
Gerry says
very good!! will definitely make it again.
Jody Breon says
Very flavorful & delicious we will be making this again
Debbie says
This is an incredible recipe, not too many ingredients and easy to do. I did not need the broiler. My 2 chops were not the same, so 15 minutes was perfect for one but all I did was shut off the oven and put the other back in the oven. Turned out perfectly juicy and tasty.