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.
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.
Samantha says
my house smells amazing
thank you for the recipe! I was looking for something different lol
family will definitely be enjoying dinner tonight xx
Nora says
I’m so glad, Samantha!
Beth Benditt says
Made them with thinner boneless pork chops and baked for 6 minutes at 395⁰ and they came out delicious! Didn’t have regular paprika and used the smoked, which I’ve used in a similar seasoning mix.
Nora says
Glad to hear it, Beth!
Bernie says
Somehow, I have always struggled with pork chops. This recipe is very easy to follow, and the ingredients make them pop with flavor. I feel like I over cooked them slightly (my fault) but they were still quite good, and my dinner guests really enjoyed the meal. Mustard….who would have guessed??
Tara Wahl says
How would you recommend that one reheats this? Made them last night and they were delicious. But, being a widow means I have to reheat a ton of food.
Nora says
Tara, pork chops can get dry when reheated. I would cut it into strips and gently reheat it in some kind of a gravy until it’s heated through. Hope this helps!
Staci says
my husband loved it so, so much that he wants me to try it with chicken tonight.
if you haven’t tried this recipe yet, you should now!!
Nora says
Glad to hear it, Staci! I hope chicken worked out just as well!
Melanie says
The store was out of breakfast chops, so I bought center cut chops. Tired of just adding barbecue sauce, I looked online and found this recipe. The only thing I didn’t have was onion powder. I followed all the steps except for broiling because after 12 minutes, they were perfect!! My husband and teenage son went on and on about how delicious they were. My son said it was the most tender piece of meat he had eaten. Thanks for the great, simple recipe. 🙂
Nora says
So glad to hear it, Melanie!
Heidi says
I haven’t even made this yet but I’m giving 5* for the safety tips. Lol! I get the feeling there was a parchment mishap somewhere along the way for someone. Happy cooking!
Nora says
Safety first, haha! People hardly skim these days so when something is important, I really try to hammer it home!
Julie says
Made these tonight. Followed the recipe except left out the sugar and didn’t broil. They were delicious!
Nora says
Glad to hear it, Julie!
Tina C says
These pork chops were delicious. I did not change a thing. I did not have yellow mustard, so I used honey mustard instead. Absolutely delicious. Thank you for the tip about baking the pork chops. Mine were not thick, but came out perfectly and were still juicy. This is a winner in our house and I will be making them again soon. Thank you for another easy and delicious recipe!!
Nora says
I’m so glad, Tina!
Pixie says
These pork chops were fantastic. I usually default to breaded pork chop, out of fear of the 1970’s terribly baked pork chop. These were great. Did not broil. Used a digital meat thermometer.
Nora says
Haha, I can relate to that fear! Glad the recipe was a hit!
Elsie Beakey says
great
Nora says
Happy to hear it, Elsie!
I Feed Hungry Boys says
Soooo moist and tasty! And that’s saying a lot, considering I used Costco’s pork loin chops which are 2 in thick. I doubled everything for that large package of meat. Recipe guestimated 24 min. baking time, and they were ready to broil at 25. So easy and yummy and literally squirting juice after rest period. The only thing I will do different next time is make one more quantity of sugar n spice mix and sprinkle on plates for dipping the thickest bites into instead of using a little extra salt at the table. Costco’s chops are soooo thick for the rub to penetrate, and the spice mix so yummy, the boys wanted more of it! And I’m too lazy to cut my meat in half. Kudos and thanks for the recipe, we are going to eat more pork now!!
Nora says
So glad to hear this!
Christine says
I read several of the reviews on this dish and decided it was a good pick…I had taken out frozen boneless chops 4…however what I thought was packs of 2 each turned out to be packs of 3 so 6 in total so they were not as thick as I thought they’d be but still tasted great! I made dirty mashed potatoes, broccoli and sauteed some cremini mushrooms with onions. Leftovers for tomorrow….YUM 🙂
B says
Perfect and tender so good. Used 1/2 inch chops as what I had cooked for 7 minutes rested for 5 and delicious. Thanks! Easy meal
George Moses says
Great taste. Juicy. Easy to follow instructions, even for a guy that doesn’t cook much.
Paul says
You mention baking with parchment and then broil for a couple minutes. I didn’t think parchment will stand up to a broiler…fire hazard?
Nora says
Paul, this is take directly from the recipe card:
(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.)
Hope this helps, I certainly do not recommend putting parchment under the broiler if the broiler temp is above the manufacturer’s safety guidelines!
Beth says
love this recipe.
Anita says
They were delicious, very moist and looked appealing. Used 1″ thick boneless pork chops baked for about 10 minutes. Perfect when having guests.
Nicole says
What type of paprika is best to use in this recipe? Sweet/smoked. This recipe sounds amazing! I’m looking forward to trying it after reading the great reviews! Thank you
Nora says
Nicole, I use sweet paprika. If you want to add some smokey flavors, you can always add a few pinches of smoked paprika as well! Hope you’ll enjoy the pork chops!
Trixie says
Nicole, I used smoked bitter-sweet paprika and it was wonderful!
Nora, this is the best pork chop recipe EVER! I did add one thing…. I ground up some pecans (super fine) and mixed with the seasonings, PARTY!! Delish .
Nora says
Thank you so much for sharing your experience, Trixie! So valuable, I appreciate it so much. And that sound SO good with the pecans!
Kelly K. says
This was phenomenal!! Thank you so much!!
Nora says
I’m glad, Kelly!
Sabrina B-K says
Absolutely perfect! I went in not liking pork and definitely not with mustard and brown sugar. This completely changed my mind. It’s so delicious and my family kept telling me how good it was. I did the 12 minutes first but went on to the 15 because one pork chop was a little thicker and the thinner pieces were fine. Clean up was also easy.
Kat says
Great recipe! Thank you! Worked on my chops that were JUST to the 1 in mark. Cooked for 12 exactly & 1 min broil. Temp before broil was 145 and 152 after broil. After rest -160. Tender, juicy-not dry at all.
Margaret says
tender and tasty and simple
Charlene Bates says
Goodness, I hate it when AI poses as a person and gives dangerous advice. This is almost as bad as the wild mushroom picking book that poisoned people. Never ever eat 1″ pork chops that have been cooked for 6 minutes on a side and then broiled for a couple more minutes. 1″ is thick, you will find it raw in the middle. Moreover, if the US FDA says 145 degrees is enough for pork, think twice and get it up to 160 at least. A 1 ” chop will be plenty juicy at 160 degrees.
Nora says
Charlene, I would take your bad review to heart if you had actually read the recipe. I really dislike it when people leave bad ratings without reading correctly. To clarify, nowhere does it say to cook 1 inch pork chops for 6 minutes – that would be quite the extraordinary oven to achieve this. It even says in the notes that a longer baking time may be necessary to reach the required internal temperature, but I prefer for people to start checking early so they don’t end up with overcooked and tough chops.
This is definitely a case of using common sense and making sure to check your specific pork chops to ensure they are cooked to your liking, and to a safe temperature. It was already very strongly stated to cook the chops to a MINIMUM of 145°F before removing them from the oven, followed by a 5 minute rest. I adjusted the recipe language slightly to make this even more clear. You are obviously free to cook your pork chops to 160°F if you ever so please, I am not denying this to anyone. I’m merely suggesting that the USDA may not be entirely wrong in their assessment.
Also, last time I checked I was human, not an artificial language model, most days I sure do wish I had the endless energy supply of a robot though. Have a nice day!
Brenda Dubiel says
I just want to tell you that I love your awesome, to-the-point, professional reply to that negative review. Very nice!
Kat says
AI for her personal site? Are you a cuckoo? Troll definitely lol
Anna says
BOOOOOOO! Charlene are you just trolling recipes to be rude? Nowhere does it say to cook for 6 mins….sheeesh….
Good job Nora!!!!
Shelly says
Very juicy & tender. Thanks for all the tips
Kristen Caprio says
Can you recommend a substitute for the mustard? My family will not eat mustard at all. Thanks!
Nora says
Kristen, many readers have reported great success by using mayonnaise! Hope this helps.