Baked Boneless Pork Chops
Easy to make and flavorful, with a beautiful golden crust and tender, juicy interior, these Baked Boneless Pork Chops are simply the best oven-baked pork chops you’ll ever have. Best of all, you just need pantry staples and about 5 minutes of prep work!
Pork chops are such a great menu item for those nights when you’re not sure what to make or need something super quick and easy to prepare at the last minute. They can be bought ahead and kept in the freezer for a long time, pair well with just about any vegetables or side dish, and best of all, are very, very simple to make in a delicious way!
For the best texture, sear and bake
Lots of recipes claim you can make a good pork chop by baking alone. It’s true you can make a good pork chop that way, but the quick step of searing — that is to say, browning the outside of the chops briefly over high heat on the stovetop, before cooking through in the oven — delivers so much for so little, and is what will make your protein great.
The value equation is clear: a quick sear takes minimal effort, and if using any oven-safe skillet, no extra dishes. And the upsides are huge: searing delivers the best flavor and texture, in the form of a browned crust that you simply can’t replicate with baking alone, as well as a faster overall cooking time, because the chops get a significant head start on the high heat of the skillet.
Ingredients & Common Substitutions
Here is a visual overview of the ingredients you’ll need for this recipe. Scroll down to the printable recipe card at the bottom of this post for quantities!
- Pork chops: Do your best to purchase chops that are at least 1-inch thick. 1 and 1/4 inches is even better. It may seem like thinner pork chops would cook more quickly, but the downside is that they dry out far more easily, and there’s not much less pleasant than that! My go-to for high-quality thick-cut pork chops is ButcherBox.
- Spices: paprika, onion powder, garlic powder, oregano, kosher salt, and fresh-cracked black pepper combine to make the most enticing rub that perfectly complements pork’s mild flavor.
- Olive oil.
For a tasty variation, try adding 1-2 tablespoons of brown sugar to the seasoning mixture for a touch of sweetness. The sugar also will lightly caramelize as they sear and bake, adding more texture.
Can I use this recipe for bone-in pork chops?
Yes! This recipe will work with bone-in pork chops, as well. Because bone-in cuts are usually thinner than those called for here, you’ll want to scale back both the searing time and the baking time, and watch very carefully to remove the chops as soon as they reach 145 degrees F. I simply use boneless because they’re often more available and economical, and I find with this method you can still get a fantastic result.
How To Bake Boneless Pork Chops
When I say this takes just five minutes of prep work, it’s the truth. That is exactly why this recipe is a life-saver for those nights when you have no plan and no time.
- Season with olive oil and spice rub.
- Sear in a cast-iron or other oven-safe skillet over high heat just until a rich crust forms.
- Bake in a 400 degree F oven until cooked through.
Pro Tip: Sear the pork chops in batches if necessary; do not crowd the pan at that stage! If they are very tightly packed into your skillet, they will be hard to turn and will not develop as rich a sear. Instead, sear two at a time, for example, remove to a plate while you sear the remainder, then return all chops to the skillet to bake at once.
How long to bake pork chops at 400 degrees?
Thick-cut boneless pork chops that have already been seared can cook in as little as 7-10 minutes in a 400 degree oven. If they have not been seared first, they would take 20 minutes or more to cook fully in the oven. Of course, the exact cooking time will depend on how thick the chops are.
What is the recommended internal temperature for baked pork chops?
The USDA recommends cooking pork chops to an internal temperature of at least 145 degrees F, then allowing the meat to rest for at least 3 minutes. I try to remove pork chops from the oven as soon as they hit that 145 degree mark, so that they are fully cooked but have no chance of drying out from overcooking. An instant read meat thermometer makes this easy.
Why let pork chops rest?
Not letting pork chops rest is among the biggest mistakes you can make when cooking this protein! If the meat is sliced immediately after being removed from the heat source, the juices are still running at peak temperature and will literally spill out onto the plate, both making a mess and making your meal less tender and juicy. By resting the chops for just 3 minutes, you give the juices a chance to be reabsorbed.
What To Serve with Baked Pork Chops
Serve baked pork chops alongside mashed potatoes or roasted red potatoes, roasted broccolini or broccoli, baby carrots, asparagus, apple cabbage slaw, or a simple green salad.
Pro Tip: Make it a sheet pan meal! You can easily cook veggies alongside these pork chops in order to create a one pan dinner. Toss baby carrots, green beans, or broccoli in olive oil, salt, and pepper, give them a head start in the oven on a rimmed baking sheet, then add your seared pork chops and finish cooking everything together.
Storage and Reheating
Store any leftovers in the fridge for up to 5 days. You can reheat in the oven on 200 degrees F, but it’s much faster to reheat in the microwave at 50% power. Why 50%? Using half-power warms the meat quickly, but without the same risk of it drying out.
More Pork Recipes
Next, try our favorite pork pineapple kabobs – dreamy for summer grilling – or this one-pan wonder of pork chops with apples. We also love pan-seared pork chops with balsamic plum sauce for a special occasion.
If you try these Baked Boneless Pork Chops, don’t forget to rate the recipe and leave a comment below. I love hearing how recipes turn out in your kitchen, and it helps other readers, too.
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Baked Boneless Pork Chops
- 4 boneless pork chops about 1” thick
- 1 teaspoon paprika sweet or smoked
- 1 teaspoon kosher salt
- 20-25 cranks fresh-ground black pepper
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon oregano
- olive oil
- Preheat oven to 400 degrees F.
- In a small bowl, combine paprika, salt, pepper, onion powder, garlic powder, and oregano. Drizzle in 2 tablespoons olive oil and stir into a thin paste.
- Pat pork chops dry with a paper towel, then coat them on all sides with the seasoning mixture.
- Place a cast-iron skillet on the stovetop over high heat. When hot, drizzle in just enough olive oil to thinly coat the bottom. Add the pork chops, working in two batches if needed to avoid crowding. Cook for 2 minutes without moving the chops, then flip and cook for 2 minutes more on the other side. They should be golden brown and may have a few spots of charring – that’s good!
- Transfer the skillet directly into the hot oven and bake for 7-10 minutes, just until the pork chops reach an internal temperature of 145 degrees F.
- Transfer pork chops to a cutting board or serving plate, tent with foil, and let rest for 3 minutes before serving. Enjoy!
- If possible, remove pork chops from the refrigerator and let rest at room temperature for 10-15 minutes prior to cooking. This takes the cold edge off and allows them to cook more evenly.
- Sear the pork chops in batches if necessary; do not crowd the pan at that stage! If they are very tightly packed into your skillet, they will be hard to turn and will not develop as rich a sear. Instead, sear two at a time, for example, remove to a plate while you sear the remainder, then return all chops to the skillet to bake at once.
16 Comments on “Baked Boneless Pork Chops”
Something is missing from the skillet instructions. Having the skillet on high heat and searing the chops for 2 minutes each side is WAY too much – they were black!
This is a great easy way to cook juicy boneless pork chops. Turned out perfectly, family loved them. This is my new pork chop recipe. Easy to prepare. Thanks 😊
Found this recipe this afternoon and made it for dinner. I’m challenged in the kitchen to say the least. These were a Winner! I had only pulled out 2 Blsl pork chops to thaw, so wish I had pulled out 4 cuz these were delicious! I will definitely make again. Thank you. 👍🙆♀️🤸♀️
Is it possible to prepare &fry the night b4 you plan to serve, then finish off in oven the following day?
I would refrigerate shortly after they are fried…….please advise, thank you
Hi Sandra, I haven’t tried it but don’t see any reason that wouldn’t work! You might want to plan on them taking a few extra minutes in the oven since they’ll be starting from cold again then. Let me know how it works out for you!
Best pork chop recipe I’ve tried! The searing really makes a difference, and the drippings left in the pan when the chops are finished baking are also delicious to drizzle over the meat when you serve it. This will be in regular rotation at my house.
So happy you liked it, Gina! Thank you for taking the time to leave this helpful feedback and idea.
tried it and I usually don’t like pork chops because they are dried out but I really liked these moist and enjoyable will cook these again.
So happy these were a winner for you! I agree – pork chops can be really good or really not-so-good depending on how they are cooked. Really glad this method worked for you. 🙂
These were amazing – made them last night and everyone loved them! Really juicy and flavorful.
Follow the directions and everyone thinks you are brilliant!
I am so happy to hear these pork chops were a winner for you! Thank you for the review!
I have pork chops on the menu for a night this week, and was hoping to find a new recipe to use! I found it! Excited to give it a try!
These pork chops took almost no time to prepare and they were so delicious! We served them with out favorite mashed potatoes are really enjoyed them!
I love making delicious and easy recipes for my family, and this one is the perfect dish to make for tonight’s dinner. Yum!