These baked pork chops are one of my favorite weeknight dinners. A quick sear, then finishing them in a 400°F oven for ten minutes, produces reliably juicy, flavorful chops.
Pork chops with or without bones can be used in this recipe, so you can use any chops you have on hand.
I serve these pork chops to my family often. They are delicious, affordable, and easy to make. The seasoning – garlic and paprika – adds so much flavor.
Pork, in general, is an easy choice for me because of its robust flavor and relatively low cost. I cook many pork recipes, including roasted pork tenderloin, pork stew, pork medallions, and pork stir-fry. [feast_advanced_jump_to].
Youll only need a few simple ingredients to make this recipe. The exact measurements are listed in the recipe card below. Heres an overview of what youll need:
Pork chops: They can be boneless or bone-in. I dont have a preference and buy whatevers on sale. The instructions in the recipe card below work for both. The pictures below show two kinds of chops that I’ve used at different times: one without bones and one with bones in. Both turned out well.
Cooking spray: This recipe calls for avocado oil, which has a neutral taste and a high smoke point.
The best way to vary this recipe is to experiment with different seasonings. Smoked paprika is a good substitute for regular paprika. I enjoy the smoky flavor it adds. You can also add a pinch of dried thyme.
Another variation is to use a different fat for cooking the chops. Instead of avocado oil, I sometimes use ghee (clarified butter). I love the rich, nutty flavor it adds.
Scroll down to the recipe card for detailed instructions. Here are the basic steps for making this recipe:
Mix the kosher salt, black pepper, paprika, and garlic powder in a small bowl. Rub the mixture on both sides of the chops.
Place the chops in a cast-iron skillet and sear them for two minutes on each side. Do not move the chops during this time.
Put the skillet in an oven that has been heated to 400°F and bake the chops until they reach 145°F on the inside. This should take between 8 and 10 minutes, depending on your oven and the thickness of the chops. This is what they look like when they are done – gorgeous!.
Place the chops on a platter, cover them with foil, and let them rest for five minutes. Then serve them.
Boneless pork chops make for a quick and easy dinner, but getting them just right can be tricky Undercook them and you risk food poisoning, overcook them and they turn dry and chewy So how long should you bake thin cut boneless pork chops to end up with juicy, flavorful meat? Read on for tips, timing, and recipes to help you nail perfectly cooked pork chops every time.
Why Baking Is Best for Thin Boneless Chops
Baking is hands down the best cooking method for thin boneless pork chops that are around 1⁄2 inch thick It delivers even heating to cook the chops all the way through without overcooking the outside. Pan frying works great for thicker chops, but thin chops will overcook and dry out on the stovetop
Oven baking allows you to precisely control temperature and timing to get the juicy interior and browned exterior you want. Baking also makes it easy to add flavor with spices, herbs, and marinades. Once the chops are in the oven, you don’t have to watch over them like on the stove. Just set the timer and go about prepping sides or tidying the kitchen.
How Long to Bake Thin Boneless Pork Chops
Most recipes call for baking thin boneless pork chops at 400°F for 7-10 minutes. But that timing can vary quite a bit depending on the thickness of your chops
Here are guidelines for baking times based on chop thickness:
- 1⁄4 inch thick: Bake at 400°F for 4-5 minutes
- 1⁄2 inch thick: Bake at 400°F for 7-8 minutes
- 3⁄4 inch thick: Bake at 400°F for 9-10 minutes
These times will produce chops cooked to an internal temperature of 145°F, which is the safe temperature recommended by the USDA. Always use an instant read meat thermometer to check that the center has reached 145°F. And remember that the internal temperature will rise about 5-10°F during a 3 minute rest after taking them out of the oven.
If you don’t have a meat thermometer, check for visual cues that the chops are done. Look for the meat to turn from pink to lightly brown or white, with clear juices running from the chop.
Marinade and Seasoning Ideas
A flavorful marinade adds lots of taste to quick cooking boneless pork chops.
Simple herb marinade: Chopped fresh rosemary, thyme, sage + olive oil + salt
Jerk seasoning: Jerk seasoning rub + lime juice + olive oil
Mediterranean marinade: Minced garlic + lemon juice + olive oil + oregano
Asian marinade: Soy sauce + honey + minced garlic + ginger
Dry rub ideas: Chili powder, cumin, brown sugar + garlic powder + salt
Dijon marinade: Dijon mustard + maple syrup + chopped rosemary
Let the chops marinate for at least 30 minutes, or up to overnight for more intense flavor. Pat off excess marinade before baking so it doesn’t burn.
How to Bake Boneless Pork Chops for Maximum Juiciness
Follow these tips for foolproof baked pork chops:
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Don’t overcrowd the pan: Allow at least 1 inch space between chops for even cooking. Use two pans or cook in batches if needed.
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Use a rimmed baking sheet: The raised edges prevent juices from running off and burning. Line with foil for easy cleanup.
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Pat chops dry before baking: Excess moisture on the surface can steam the meat and make it less brown and crisp.
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Preheat the oven and pan: Heating the pan helps seal in juices. Place in oven as it preheats.
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Let chops rest: Allow chops to rest 3-5 minutes before cutting to let juices redistribute.
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Reheat gently: Microwave leftovers at 50% power or use a low oven to prevent drying out.
Sample Recipe for Baked Thin Pork Chops
This easy recipe produces tender, flavorful oven baked pork chops in just 10 minutes.
Ingredients:
- 4 thin boneless pork chops (about 1⁄2 inch thick), patted dry
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 tbsp fresh thyme leaves
- 1⁄2 tsp salt
- 1⁄4 tsp pepper
Instructions:
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Combine olive oil, garlic, thyme, salt and pepper in a small bowl. Rub mixture evenly on both sides of each pork chop. Let sit 10 minutes.
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Preheat oven to 400°F. Place a rimmed baking sheet inside to preheat as well.
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Place coated chops on hot baking sheet, leaving 1 inch space between.
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Bake 7-8 minutes until internal temperature reaches 145°F.
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Let rest 3 minutes before serving. Enjoy with your favorite sides!
The Takeaway
Baking thin boneless pork chops at 400°F for 7-10 minutes is the best way to cook them to juicy perfection. Use an instant read thermometer to confirm they reach 145°F internally. And be sure to let them rest before serving! Follow the guidelines above for bake times based on thickness. Marinating or seasoning the chops adds lots of flavor that complements the quick cooking time.
Avoid Overcooking the Chops
Make sure you dont overcook the chops. A standard 1-inch-thick chop like the one in the picture below should be ready in ten minutes at 400°F, after a quick sear on both sides:
When overcooked, pork chops can become dry and tough. Another good way to keep them juicy is to sear them first and then finish cooking them in the oven.
According to the USDA, whole cuts of pork can be cooked to medium doneness (145°F with a 3-minute rest period), meaning they can be slightly rosy, as shown in the photo below. The meat doesnt have to be completely white when they are done:
Cooking Thin Pork Chops
If your chops are thin, around ½ inch, such as these:
Theres no need to finish them in the oven. A quick sear on both sides should do it. You should use an instant-read thermometer to make sure they’re 145°F inside, and then let them rest for three to five minutes before serving.
HOW TO FRY THE PERFECT PORK CHOP | THIN PORK CHOPS | PJ Danita
FAQ
Is it better to bake boneless pork chops at 350 or 400?
How long does it take to cook thin pork chops in the oven at 350?
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Pork Chop Oven Temp
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Boneless Pork Chop Bake Time
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½ in / 1 cm thickness
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1 in / 2½ cm thickness
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350°F / 175°C
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10-12 min
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20-22 min
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375°F / 190°C
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8-10 min
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18-20 min
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400°F / 205°C
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7-8 min
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15-18 min
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How do you keep thin pork chops from drying out in the oven?
Should you cover pork chops when you’re baking them in the oven?