They are the most juicy, tender, and flavorful pork chops I’ve ever baked. They are also very simple to make—just a few simple spices and ingredients are all you need.
These pork chops baked in the oven are our favorite way to make dinner. They’re easy to make and always come out juicy and delicious.
Say goodbye to dry, flavorless pork chops. Here are some simple things you can do to make sure your pork chops are juicy, tender, and full of flavor. These baked pork chops are a mouthwatering meal that you’ll want to add to your recipe collection.
To make this recipe, you can use pork chops with or without bones. It tastes best with thick-cut pork chops. Serve with mashed potatoes and a salad. If you’d rather make a one-pan meal, roast the potatoes and vegetables together in the same pan. You’ll find all the details below!.
Baking boneless pork loin chops in the oven is an easy and delicious way to prepare this lean cut of meat When cooked properly, oven-baked pork chops come out incredibly moist, tender and packed with flavor.
In this comprehensive guide, you’ll learn how to bake boneless pork chops in the oven to perfection every time. We’ll go over choosing the right chops, prep work, seasoning, baking technique, doneness, serving suggestions and more. Follow these tips and tricks for foolproof pork chops the whole family will love.
Selecting the Best Boneless Pork Chops
The starting point for mouthwatering oven-baked pork chops is choosing high-quality meat. Look for chops that are about 1 to 1 1/4 inches thick with a nice marbling of fat throughout. The thickness allows for even cooking, while the fat bastes the meat and keeps it extra juicy.
Boneless pork loin chops come from the loin section of the pig. Opt for center-cut chops which tend to be more tender than chops from the sirloin end. Choose chops with a vibrant pink color and passes the sniff test with no off odors.
Prepping Boneless Pork Chops for the Oven
Proper prep ensures your pork chops cook up evenly and retain their juices.
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Take the chops out of the fridge and let them sit at room temperature for 20 to 30 minutes before baking. Cold meat takes longer to cook through.
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Pat the pork chops dry with paper towels Excess moisture on the surface can cause steaming versus browning
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Trim off any excess fat or membranes for better presentation.
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Lightly score the fat cap of the chops in a crisscross pattern. This allows the seasoning and heat to better penetrate.
Seasoning Oven-Baked Pork Chops
Seasoning is key for infusing flavor into lean boneless pork chops. Get creative with dry rubs, marinades, mustards, herbs and more.
For basic seasoning, coat all sides of the chops with olive oil then sprinkle with salt, pepper and other spices like garlic powder, paprika or Italian seasoning. Mustard, brown sugar, honey and citrus juices also make excellent flavor boosters.
Let the seasoned chops sit for 10 to 20 minutes before baking so the flavors can penetrate deep into the meat.
How to Bake Boneless Pork Chops
Preheating the oven and using a baking pan that promotes browning are two oven-baking tips for succulent pork chops. Then, focus on monitoring doneness for a perfect interior while achieving a sear on the outside.
Follow these step-by-step instructions:
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Preheat the oven to 400°F. Use a lower temperature for thin chops, or up to 425°F for very thick chops over 1 1⁄2 inches.
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Choose a shallow, light-colored metal baking pan which will heat evenly and brown the pork chops. Line with foil for easy cleanup.
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Sear the chops on the stovetop first for 1-2 minutes per side to form a nice crust. Use an oven-safe pan for easy transferring.
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Arrange the seared pork chops in the preheated baking pan, evenly spaced. Avoid overcrowding.
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Bake for around 15 to 20 minutes based on thickness. Check often and rotate pan halfway through. Chops should reach 145°F internally.
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If needed, broil the chops for 1 to 2 minutes at the end to brown the surfaces. Watch closely to avoid burning.
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Remove chops from the oven and tent loosely with foil. Let rest for 5 minutes before serving. The temperature will rise 5 to 10 degrees.
How to Tell When Pork Chops are Done
Since pork needs to be thoroughly cooked for food safety, use these methods to test for doneness:
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Temperature – Insert an instant-read thermometer into the thickest part of the chop away from bone or fat. Pork is safe to eat at 145°F with a 3-minute rest time.
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Color – The interior of the chops will transition from pink to lightly pinkish-white when fully cooked.
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Resistance – Use tongs to gently press the center of a pork chop. When cooked through, it should feel firm.
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Juices – Cut into a pork chop and check that the juices run clear rather than pink.
Undercooked pork poses health risks, so always double check doneness. If unsure, it’s better to bake an extra minute or two.
Serving and Pairing Ideas
Oven-baked pork chops make a quick, easy and satisfying meal. The mild flavor pairs well with endless sides, sauces and toppings.
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Pair pork chops with flavorful side dishes like roasted veggies, mashed potatoes, rice pilaf or fresh salad.
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Drizzle the cooked chops with barbecue sauce, chimichurri, pan gravy or a flavored butter.
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Top with sauteed mushrooms, onions, bell peppers or fresh herbs.
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For a tasty one-pan meal, bake chopped veggies in the pan underneath the pork chops.
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Stuff chops with cheese, cornbread dressing, apples, spinach and other fun fillings before baking.
Oven-baked pork chops also shine in sandwiches, tacos, soups and casseroles. Simply chop or shred any leftovers to get creative!
Storing and Reheating Baked Pork Chops
Proper storage preserves the quality and safety of leftover pork chops. Refrigerate in an airtight container for 3 to 4 days. Reheat to 165° in the microwave, oven or skillet, adding a splash of liquid to prevent drying out.
Freezing is another great option. Let chops cool completely then wrap well in plastic wrap and foil. Freeze for 2 to 3 months. Thaw in the fridge before reheating.
Tips for Foolproof Oven-Baked Pork Chops
Follow these extra pointers to ensure your oven-baked pork chops turn out tender and delicious every single time:
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Choose chops around 1-inch thick or greater for the oven method. Thinner chops will dry out. Go for bone-in or boneless.
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Heat your metal baking pan in the oven as it preheats for superior searing and browning.
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Avoid overcrowding chops in the pan which steams the meat. Leave at least 1 to 2 inches between each chop.
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Rotate the pan and flip chops halfway through baking to promote even cooking.
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Lightly tent chops with foil if browning too quickly but not yet at temperature.
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Let chops rest after baking! This allows juices to redistribute so meat stays moist.
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Check temperature early and often. It’s easy to overshoot with lean pork.
Frequently Asked Questions
What temperature should I bake boneless pork chops?
Bake boneless pork chops at 400°F to 425°F. Higher heat helps thicker chops cook through without drying out. Lower the temp to 375°F for thin chops under 1 inch.
How long do you bake 1-inch thick pork chops?
In a 400°F oven, bake 1-inch thick pork chops for around 15 to 20 minutes depending on doneness preference. Check temperature early and add time if needed.
Can you bake pork chops from frozen?
Yes, frozen pork chops can go straight into the oven but will require a longer cooking time, closer to 30 minutes for 1-inch chops. Monitor carefully and bake until 145°F.
Should pork chops be covered when baking?
It’s best to leave pork chops uncovered during the initial baking time to promote browning. If they are browning too quickly before cooked through, tent loosely with foil.
What is the minimum internal temperature for baked pork chops?
For food safety, pork needs to reach a minimum internal temperature of 145°F as measured by an instant-read thermometer. Let rest for 3 minutes then enjoy!
The Takeaway
Baking pork chops in the oven results in a tender, juicy and flavorful entree when you follow a few simple guidelines. Prep and season the chops well, bake at 400°F to 425°F until fully cooked, let rest before serving and pair with complementary flavors. In no time, you’ll be able to bakesucculent boneless pork chops like a pro!
How to Bake Pork Chops
- Use paper towels to dry the pork chops, and then rub them with olive oil.
- A simple mix of brown sugar, paprika, onion powder, dried thyme, salt, and pepper should be rubbed on the pork chops. As the pork chops bake, the brown sugar helps the seasoning turn into a caramel.
- Put pork chops without bones in the oven and cook them for 15 to 20 minutes, or until they are done.
- After cooking, let the pork chops sit on the baking sheet for 5 minutes.
The full recipe with ingredient amounts and instructions can be found at the end of this post.
How Long to Bake Pork Chops
Setting the oven to high heat for a shorter time is the best way to keep your pork chops from drying out. I bake my pork chops at 425° F. At this temperature, 1-inch thick boneless pork chops take between 15-20 minutes to cook.
After your pork chops have cooked for about 12 minutes, you will want to check on them often. It is easy to over cook pork chops if you don’t keep an eye on them. They will cook quickly at the end.
You can use an instant read thermometer to check the internal temperature of the pork chops. This is the most accurate way to check that they are cooked through.
The USDA recommends that you cook pork chops to an internal temperature of at least 145° F and then allow the meat to rest for at least 3 minutes, for food safety. I cook my pork chops to an internal temperature of 145-150° F. After removing the pan from the oven, let the meat rest for about 5 minutes. The temperature of the meat will continue to rise about 5 degrees due to carryover cooking.