Boneless Pork Chops Recipes
Juicy boneless pork chop recipes — pan-seared, baked, grilled, and smothered with pan sauces.
★ Quick & Easy
Quick & EasyOven Baked Boneless Pork Chops
A simple and flavorful recipe for juicy oven-baked boneless pork chops, seasoned with a blend of spices and baked to perfection.
Kristy BarrIngredients
- 4, at least 1" thick boneless pork chops
- 2 Tbsp brown sugar
- 1 Tbsp smoked paprika
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp ground mustard
- 1 tsp onion powder
- 1 tsp garlic powder
- 1-1/2 Tbsp olive oil
Instructions
- 1Preheat oven to 425° and line a baking sheet with foil.
- 2In a small bowl, combine all the dry ingredients.
- 3Brush each pork chop with olive oil, then apply the seasoning rub liberally.
- 4Arrange the seasoned pork chops on the baking sheet.
- 5Bake for 15-20 minutes or until the internal temperature reaches 140°.
- 6Allow to rest for at least 5 minutes after removal from the oven to increase the internal temperature to 145°.
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Open in Pepper →Why Boneless Pork Chops Deserve More Respect
Boneless pork chops are affordable, widely available, and cook in under 15 minutes — but they have a reputation for coming out dry, which puts people off. The fix is simple: don't overcook them. Pull at 145°F and let them rest.
A hot pan and a good sear locks in the juices. Build a quick pan sauce from the fond with white wine, mustard, and cream, and you have a restaurant-quality dinner from a budget protein.
On Pepper, home cooks return to their favorite pork chop preparations, ensuring every meal is juicy and flavorful.
Quick Tips
- 1
Pull at 145°F, Not 165°F
The FDA lowered the safe temp for pork to 145°F — pulling earlier keeps the chop juicy instead of chalky. Use an instant-read thermometer; guessing by color is how they end up dry every time.
- 2
Brine for Guaranteed Moisture
Soak chops in a simple saltwater brine (1 tablespoon salt per cup of water) for 30–60 minutes before cooking. It seasons throughout and keeps the meat moist even if you go slightly over temperature.
- 3
Build a Pan Sauce After Searing
Don't wash the pan after searing. Deglaze with white wine or chicken broth, scrape up the fond, add a knob of butter and mustard, and you have a proper sauce in under three minutes.
- 4
Pound to Even Thickness
Boneless chops often have thick and thin ends that cook unevenly. A quick pound to uniform thickness means every bite finishes at the same time — no overcooked edges and raw centers.
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