There’s something incredibly satisfying about pulling a tray of perfectly baked pork chops out of the oven. These oven baked boneless pork chops are one of my go-to recipes when I want something simple, hearty, and absolutely delicious. With a quick seasoning rub and a bit of oven magic, they turn out golden, juicy, and packed with flavor every single time.
Now, I’ll admit—I’m a fan of air frying too, especially when I’m in a crunch. But this baked version? It’s every bit as good. The key is a simple, punchy spice rub and using thick-cut chops. Trust me, once you try this method, you’ll come back to it again and again.
Ingredients You’ll Need
Here’s a quick look at what goes into these chops. Simple pantry staples, big flavor.
- Boneless Pork Chops – Go for thick cuts, at least 1 inch thick. Thicker chops stay juicier. If you can’t find them, buy a whole pork loin (around 2 pounds) and cut your own chops.
- Brown Sugar – I use light brown sugar for a subtle sweetness that balances the savory spices. White sugar can work too—just use a bit less.
- Mustard – A mild yellow mustard adds tang and helps the seasoning stick. If mustard isn’t your thing, mayonnaise is a great alternative.
- Olive Oil – Helps the chops stay tender and adds richness.
- Garlic Powder, Onion Powder, Ground Paprika – These are your flavor heroes. They bring warmth, depth, and a hint of smokiness.
- Salt and Black Pepper – For balance and seasoning.
How To Bake Boneless Pork Chops In The Oven
Let’s get right into it—here’s how I make these beauties from start to finish:
1. Lightly Tenderize The Chops
Place your pork chops between two pieces of plastic wrap and give them a few gentle smacks with a rolling pin or meat mallet. You’re not trying to flatten them—just loosen the fibers a bit to help them cook up tender. Four to five taps per chop will do.
2. Coat With Olive Oil And Mustard
Rub each chop with a little olive oil, then follow up with mustard. Don’t forget the edges—every bit should be covered.
3. Mix And Apply The Spice Rub
In a small bowl, mix your brown sugar, garlic powder, onion powder, paprika, salt, and pepper. Sprinkle it generously over both sides of each chop, pressing lightly so it sticks. No need to rub it in—just a good, even coating is perfect.
4. Bake
Place the seasoned chops on a baking tray lined with parchment paper. Bake in a preheated 400°F oven for 6 minutes per ½ inch of thickness—so for 1-inch chops, that’s about 12 minutes. Once they hit an internal temp of 140°F, switch to broil for 1–2 minutes to get a nice caramelized crust.
5. Rest Before Serving
Take the chops out and let them rest for 5 minutes. During this time, the internal temperature should rise to at least 145°F, which is perfect for juicy, safe-to-eat pork.
Recipe Tips
Want to nail this every time? Here are a few things I’ve learned after making this more times than I can count:
- Don’t Skip the Thickness – Thicker chops hold up better in the oven. Thinner ones tend to dry out fast.
- Use a Meat Thermometer – Seriously, it’s a game-changer. You’ll never overcook meat again.
- Season All Sides – The front, back, and even the edges. That’s how every bite gets seasoned.
- Resting Time is Gold – Letting the pork sit after baking helps the juices settle back in, making the meat tender and flavorful.
Internal Temperature Guide
According to the USDA, pork is safe to eat at 145°F (63°C) with a 3-minute rest. That’s your sweet spot—juicy, flavorful, and fully cooked. A quick read with a meat thermometer takes out all the guesswork.
Serving Ideas
These pork chops are versatile, which is why I love them. Here are a few of my favorite ways to serve them:
- Creamy mashed potatoes or buttery Instant Pot mash
- Sautéed green beans or crispy air-fried ones
- Roasted broccoli, asparagus, or even Brussels sprouts
- Potato wedges, oven fries, or baked sweet potatoes
- Or go super simple: a scoop of rice and steamed veggies
- Feeling rustic? Serve with crusty bread, a dab of mustard, and creamy coleslaw
It’s a dinner that feels like you worked hard—but really, the oven did all the work.
Baked Boneless Pork Chops
These oven baked boneless pork chops are quick and easy to make, yet turn out incredibly juicy and flavorful.
Ingredients
- 4 boneless pork chops, at least 1 inch thick
- 1 tablespoon olive oil
- 1 teaspoon yellow mustard
- 1 tablespoon brown sugar
- 1 teaspoon ground paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
- Prep: Preheat oven to 400°F. Line a rimmed baking sheet with baking parchment or aluminum foil.
- Tenderize: Place pork chops between two pieces of plastic wrap. Gently pound them with a rolling pin or the flat side of a meat mallet—just enough to tenderize without flattening (4-5 light smacks should do).
- Season: Rub chops with oil and mustard. In a small bowl, combine brown sugar, paprika, garlic powder, onion powder, salt, and pepper. Rub the seasoning mixture all over the pork chops.
- Bake: Bake on the middle rack for 12–15 minutes, depending on thickness (about 6 minutes per ½ inch thickness), or until the internal temperature reaches at least 140°F (or up to 160°F based on preference). Switch oven to broil and broil for 1–2 minutes until browned and internal temperature reaches at least 145°F.Note: Keep chops on the middle rack if using parchment. Do not place them close under the broiler unless you are using foil or have removed the parchment. If your broiler is very hot or in a separate compartment, remove the parchment before broiling.
- Rest: Remove from the oven and let rest in the pan for 5 minutes before serving. This allows the temperature to rise slightly and the juices to settle. Don’t skip this step!
Notes
- Pork Chops: It's crucial that the chops are at least 1 inch thick—1¼ inches is even better. If only thin-cut chops are available, consider buying a 2-pound pork loin and slicing it into 4 thick chops.
- Brown Sugar: Light brown sugar is ideal. White sugar can be used, but reduce the amount to ½ tablespoon.
- Mustard: A mild, smooth yellow mustard was used. If mustard isn't preferred, mayonnaise is a good substitute.
- Baking Time: Start checking the internal temperature early to avoid overcooking. Slightly over 1-inch thick chops generally take about 14 minutes.
- Broiler/Foil: Do not place chops too close to the broiler if using parchment. Use foil or remove parchment if your broiler is particularly hot.
- Internal Temp: For safe consumption, an internal temperature of 145°F followed by a 3-minute rest is recommended. If a more well-done chop is desired, cook to 160°F.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 361Total Fat 22gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 14gCholesterol 103mgSodium 398mgCarbohydrates 4gFiber 0gSugar 3gProtein 37g
Dinnerfocus.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
How To Store Leftovers
If you’re lucky enough to have leftovers, here’s how to keep them just as tasty:
- Store cooled pork chops in an airtight container in the fridge for up to 3 days.
- Reheat in the oven at 300°F, covered with foil, until warmed through.
- Want to freeze? Wrap each chop tightly in foil or plastic wrap, place in a freezer bag, and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
This recipe is one of those back-pocket basics I rely on when I want a satisfying, no-fuss dinner that everyone will enjoy. It’s not fancy—it’s just really good food done right. Let me know how it turns out in your kitchen!
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