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.
Judith says
They turned out so good, was worried they would be tuff or not cooked through. Tender and I left them in the oven a little longer…30 minutes , cause they were over an inch thick.. used my black iron fry pan, perfect..
Judith says
Very good!!
Christy says
I made these chops last night. I bought thick ones like the recipe stated. These turned out great! I did forget to broil them at the end. I used smoked paprika and stone ground mustard. I am not a yellow mustard fan. lol. Thank you for all the details. I am going to look at your other recipes.
Ron says
This worked exactly as written, thanks!
Lyn Parkhurst says
This recipe was excellent! Will definitely make it again.
Judy Wizniuk says
We tried this for dinner this evening. Very quick and easy to make. The meat was super moist and tender. The reason I gave it only 4 stars, I would of did 4.5 stars but did not know how to. I did not like the paprika spice taste in the spice mix. Will definitely try this again adjusting the spice mix…leaving out the paprika. I made mashed potatoes with your mushroom gravy recipe (excellent) to accompany the meat. Thank you for your recipe!
Joan says
I used this recipe on 2” thick chops. They were fantastic. Juicy, tender and very flavorful. I will add this recipe to my rotation.
Danita Rogers says
Simple, Quick & Delicious recipe, especially for a weeknight meal! I served this with cabbage and mashed potatoes.
Christine Pappas says
Great flavor, is now in weekly rotation
Fay says
very good! easy to make. would have given 5 stars but my husband likes a little more zing. but for me 5 stars
Stephanie L says
Great recipe! Nice and simple recipe and my boyfriend and I loved this! I served them with mashed potatoes.
Stephanie says
Great recipe! Nice and simple recipe and my boyfriend and I loved this! I served them with mashed potatoes.
Lexy Henderson says
AMAZING! This recipe was quick and easy to follow. My boyfriend and I LOVED it❤️
Paige Underwood says
Juicy and delicious! This was the most moist and tender I’ve ever prepared thanks to this recipe! Thanks so much for sharing
Mary Wismer says
Thanks for the recipe! Yummy
Kim says
Mmmmmmmmm!!! This was absolutely delicious, and no changes made! Don’t be “afraid” of the yellow mustard!…with the seasonings, either THIS mustard, MAKE this coating for the chops! So simple and so delicious! Like gourmet! Thank you so much for this recipe!
Sally L says
Delicious! Great recipe for pork chops.
M E BAILEY says
I am allergic to ONION, garlic, paprika, and pepper so I substituted powdered ginger instead. I also used mayonnaise instead of mustard. They were Absolutely delicious!!!
Beryl says
My family loved this!
Richard Willard says
This worked exactly as written, thanks! Very easy and extremely tasty!
Valerie Hicks says
The pork chops are amazing. It’s something different to break up the mundane. My husband loves them as well. Thank you.
Allison Fehr says
This turned out amazing! My husband and I really loved it. It has so much flavour and the meat was perfectly cooked. I’m 100% saving this recipe for future use!
Janice Ball says
Thank you for sharing this recipe
T.Taylor says
Delicious! One of the best pork chop recipes I have ever made, thank you!
Amy M Abronzino says
what to serve for sides
Nora says
Pretty much anything you like, Amy! These are super versatile. Now in the summer we often have pasta salad with pork chops, but rice and green bean salad are also a favorite with my family. When it’s cooler out, nothing beats mashed potatoes and roasted broccoli (and gravy!). Hope this helps!