Baked Boneless Pork Chops
Easy to make and flavorful, with a beautiful golden crust and tender, juicy interior - 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!
Equipment
Ingredients
- 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 dried oregano
- olive oil
Instructions
- Preheat oven to 400 degrees F. Pat pork chops dry with a paper towel and set aside.4 boneless pork chops
- In a small bowl, combine paprika, salt, pepper, onion powder, garlic powder, and oregano. Drizzle in 1-2 Tablespoons olive oil and stir into a thin paste.1 teaspoon paprika, 1 teaspoon kosher salt, 20-25 cranks fresh-ground black pepper, 1/2 teaspoon onion powder, 1/2 teaspoon garlic powder, 1/2 teaspoon dried oregano, olive oil
- Coat pork chops 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. When the oil shimmers, 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! But see note in case of excess.)
- 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 3-5 minutes before serving. Enjoy!
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Notes
- 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.
- Troubleshooting the sear: 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.
Nutrition Estimate
Calories: 212 kcal, Carbohydrates: 1 g, Protein: 29 g, Fat: 9 g, Saturated Fat: 3 g, Polyunsaturated Fat: 1 g, Monounsaturated Fat: 4 g, Trans Fat: 1 g, Cholesterol: 90 mg, Sodium: 647 mg, Potassium: 521 mg, Fiber: 1 g, Sugar: 1 g, Vitamin A: 256 IU, Vitamin C: 1 mg, Calcium: 16 mg, Iron: 1 mg