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.
Allison says
Amazing will make again
Lara M says
I used spicy Dijon instead of the mustard. Otherwise, I followed the recipe exactly. These chops were absolutely absolutely amazing!!
Tom Brady says
Thank you Nora. A great recipe for really yummy pork chops. I had my daughter make it as my birthday entree and it was a big hit for her, her husband and 5 kids, and of course, me. It will definitely be made again on a regular basis!
Cari says
I love the seasoning combination! Mine turned out a little wet. Maybe I should have broiled them longer?? I think this would be fabulous on chicken thighs.
Terre says
I have never liked pork chops – until now. Absolutely the best!
Modern Gypsy Badass says
Made this recipe as is in July 2024. it was literally the most delicious pork chops I’ve ever eaten. They were so flavorful that I even ate the fat because it had been rendered so well under the broiler.
Elise says
Soooo good and really easy!
Kimberley says
Made this tonight. So easy and yummy. Even my picky eater went back for seconds.
Bonnie says
The recipe was easy to follow and quick to put together. The finished product was a little to sweet for mine and my husband’s taste. Otherwise the meat was tender and juicy.
Lori says
I have bone-in chops. What adjusments do I need to make?
Nora says
Bone-in chops will need longer in the oven. How much longer depends on how thick they are. If you do try this recipe with bone-in chops, watch them closely and cover loosely with foil if the top gets too brown before they’re cooked through. Hope this helps!
M.E. Kennedy says
Delicious! I substituted mayonnaise for the mustard. Great flavor, and they were perfectly tender and juicy! My family really loved these – thank you!
Sherry says
Can’t wait to fix these for dinner. Just back from mountains and need something home cooked and easy. All the reviews were so great and the ingredients we all love and using other of your recipes I know these will be great! Thank you for sharing and as always love your site!
Nora says
I hope you enjoyed dinner, Sherry! Glad to have you here.
Anna says
I was always afraid of pork chops and I saw this recipe and dove in. Was so easy and delicious my husband loves pork and said these were the best! Will definitely look forward to trying more big you recipes!
Jackie says
This was a super great, easy and tasty recipe! Did almost everything as per the recipe as I replaced yellow mustard with Dijon and it turned out lovely!
I also loved the 6 minute per inch rule. Also slightly tenderizing the meat probably helped immensely! You learn something everyday! A triple whammy!! Thanks!
Patricia A Foust says
Excellent!!!! Extra tender and the taste can’t be beat. This will be my only baked chop from now on. My father~n-law and husband have no teeth and could eat them without me putting in the chopper . We all LOVED it!!!!
Natalie A. says
This flavor is amazing! Huge hit with the family 😊 Thank you so much, this saved the day ❤️
Michelle says
I had an herb-infused olive oil and a dijon honey mustard on hand, so I skipped the sugar. I couldn’t believe how quickly inch-thick chops cooked up, and so tasty too!
Dorothy says
I made these tonight. Very easy to make and delicious!
Marcia says
This recipe for baked Pork Chops was absolutely delicious and very easy !
Leonard says
They were juicy enough. Still a little tough even though I beat them up a little. Next time I think I’ll cook them a minute or two less (I did 12 minutes in the oven and 2 with the broiler for 1″ thick) and then 3 minutes under the broiler to try for a crisper crust.
Indy1Love says
Fantastic even though I forgot to beat it and put olive oil on it. Easy to prepare and yum.
Kerry S. says
literally the most flavorful and delicious pork chops I’ve EVER made!! I subbed the yellow mustard for ground mustard, otherwise I followed the instructions to a T. My family loved them!
Kathy Rosenfeld says
First time on your feed, excellent recipe, great directions and informative notes. Will continue to use the recipe and follow you.
Thanks
Diane says
Absolutely fantastic, hubby and I will be making them again…and again. Mine were barely more than an inch thick, and took 20 minutes to bake completely, so I was worried they be dry. OMG, they were so juicy and delicious! Definitely a keeper.
Lisa Pecunia says
These were delicious! I’ll add even more mustard next time, and maybe a tiny bit less sugar. I didn’t have traditional brown sugar so I used raw turbinado which has very large grains so I’m not sure if it did what it was supposed to do – caramelize maybe? Either way, still one of the easiest pork chop recipes ever with great results!