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!

Lots of people are skeptical of pork because they’ve have dried-out chops. But with a few tricks and attention to detail, you can get moist, juicy baked boneless pork chops every time. Let’s do this!

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.

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. Bone-in chops have tons of flavor; I simply use boneless because they’re often more 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.

1. Season with olive oil and spice rub.
2. Sear in a cast-iron or other oven-safe skillet over high heat just until a rich crust forms.
3. Bake in a 400 degree F oven until cooked through.
4. Let the pork chops rest for at least 3 minutes before slicing and serving. This is important to let the juices settle and keep the meat tender and moist!

A few char marks on your pork chops are desirable, but if they begin to smoke and blacken all over during the searing step, reduce the heat to medium-high or even medium while they sear on the second side. You can also hold the pan off the heat for 45-60 seconds in between sides, too.

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. Try to remove pork chops from the oven as soon as they hit that 145 degree mark, so 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. Resting the chops for just 3 minutes gives the meat time to reabsorb all of its juices. This keeps the meat moist and tender, which is exactly what you want!

What To Serve with Baked Pork Chops

For a delicious and satisfying meal, plate your baked pork chops alongside mashed potatoes, roasted red potatoes, wild rice, pearl couscous, quinoa, or another grain you enjoy.

Roasted broccolini or broccoli, garlicky green beans, baby carrots, asparagus, apple cabbage slaw, or a simple green salad make sure your veggie consumption stays on track, too.

Sheet Pan Pork Chops

Transform these pork chops into a super easy sheet pan meal! You can easily cook potatoes and veggies alongside these pork chops in order to create a one pan dinner. Toss diced potatoes, 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 to the pan and finish cooking everything together. The exact cooking time will require some experimentation depending on what choose to add:

• Diced red potatoes, sweet potatoes, butternut squash, or baby carrots take longer to tenderize and should go in the oven at least 10 minutes prior to the chops to ensure they have enough time to cook.
• Green beans, broccoli, cherry tomatoes, diced bell peppers, and other “soft” veggies roast more quickly. These can go in at the same time as the chops or with only a 4-5 minute head start.

Storage and Reheating

Store any leftover pork chops 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 significantly lessens the risk of drying out, which is the greatest enemy of a good pork chop.

More Pork Recipes

Next, try balsamic pork chops with mushrooms, 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.

In the market for something hands-off? Crockpot balsamic pork tenderloin is another favorite!

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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This post was originally published May 11, 2022 and has been updated with re-edited photos, more serving suggestions, and troubleshooting guidance.