It’s quick and easy to make these Oven Baked Boneless Pork Chops, and they turn out so juicy and tasty! Just season them and roast them in the oven until they’re done.
I just shared a recipe for oven-baked chicken breast, and it was a big hit! I thought I’d offer my pork chop baking method too!
These pork chops are just as good and easy to make in the oven as the air-fried version, which I love.
The spice rub makes the meat incredibly flavorful, and choosing thick-cut chops helps to keep them juicy. To me, this is such an essential recipe to have in your back pocket, so here it is!.
Here is a visual overview of the ingredients in the recipe. Scroll down to the printable recipe card at the bottom of this post for quantities!.
Boneless pork chops can be a quick and easy dinner option. But to get the best results when cooking this lean cut, it’s important to understand how temperature affects doneness and juiciness. Taking boneless pork chops to the right internal temperature is the key to ensuring they turn out moist, flavorful and safe to eat.
Why Temperature Matters
Cooking boneless pork chops seems simple enough – just throw them in a pan or on the grill until they look done But appearance can be deceiving Pork needs to reach a high enough internal temperature to kill potential bacteria like salmonella, Undercooked pork poses a health risk,
On the other hand, cooking pork chops to well-done by going overboard on temperature produces a dry, tough piece of meat The collagen that keeps the chops tender begins breaking down around 160°F, causing them to seize up and lose moisture
The ideal finished temperature for boneless pork chops is 145°F. This ensures any harmful bacteria are eliminated while keeping the natural juices and tenderness intact. Use a digital instant-read thermometer to monitor doneness and avoid over or undercooking.
Checking Temperature Correctly
Using a thermometer is the only way to accurately determine when boneless pork chops are safely cooked but not overdone Here are some tips for proper temperature taking
-
Insert the thermometer into the thickest part of the chop, away from any bones.
-
Take readings from more than one chop to account for variability in size and shape.
-
Double check temperature with a second thermometer to verify accuracy if unsure.
-
For grill-marked chops, aim for 145°F at the coolest, most undercooked spot.
-
Let chops rest 3 minutes before taking the final temperature. It will rise slightly as they sit.
-
For chops seasoned heavily or marinated, poke thermometer through the exterior coating into the meat.
-
Clean thermometer probe thoroughly between tests to prevent cross contamination.
Following these guidelines will help ensure your thermometer provides a reliable indicator of when the pork chops are properly cooked.
How Style of Chop Affects Doneness
Boneless pork chops come in a range of thicknesses from thin cutlets to wide 1-inch chops. Thinner chops will cook faster while thick chops require more time to heat the center without burning the outside.
-
Thin or pounded cutlets (≤1/2 inch) cook through at 145°F in just 2-4 minutes per side.
-
Medium chops (~3/4 inch) may need 6-8 minutes per side to reach 145°F.
-
Thick chops (≥1 inch) can take 10-12 minutes to get to temp without overcooking exterior.
Use tongs or a spatula to peek inside cutlets or medium chops around the 4 minute mark. Check thicker chops at the 8 minute mark. Then finish on lower heat if needed to get the interior to 145°F.
Cooking Methods for Boneless Chops
You can pan-fry, grill, broil or bake boneless pork chops. Adjusting the heat and technique for different chop thicknesses results in the best outcome.
Pan-Frying:
-
Use medium-high heat for thin chops, medium for thick.
-
Don’t crowd the pan which causes steaming instead of browning.
-
Let chops sear well before flipping once to get grill marks and caramelization.
Grilling:
-
Sear chops over direct high heat before moving to indirect medium heat.
-
Flip only once during grilling to prevent drying out.
-
For thick chops, partially cover grill to create oven-like effect for interior cooking.
Broiling:
-
Place chops at least 4-inches under heating element on high.
-
Flip halfway through broiling time to ensure even doneness.
-
Watch closely to avoid over-charring.
Baking:
-
Preheat oven to 375°F for thick or marinated chops.
-
Use 400°F for thinner chops so exterior doesn’t overcook before reaching 145°F inside.
-
For oven-baked chops, foil tenting can help keep moist.
Removing Bones Safely
While boneless pork chops can offer convenience, it’s important to take care when removing bones yourself to avoid potential contamination:
-
Use clean, sanitized knives and cutting boards.
-
Pull out bones cleanly in one piece if possible.
-
Trim away excess meat or membrane attached to bones.
-
Discard any chops damaged or pierced during boning process.
-
Refrigerate deboned chops within 2 hours of raw pork being exposed to air.
-
Cook deboned chops within 1-2 days for maximum freshness and food safety.
Serving Up Succulent Pork Chops
Pork is naturally low in fat and prone to drying out. Follow these final tips for delivering the juiciest boneless pork chops to the dinner table:
-
Let chops rest at least 5 minutes after cooking – residual heat finishes cooking center.
-
Avoid cutting into just-cooked chops which releases juices.
-
Sear or char exterior while grill marks are still hot for extra flavor.
-
Pair chops with a sauce that complements without overpowering like a maple glaze or mustard cream.
-
Brining gives lean pork chops added moisture – soak in a saltwater solution up to 12 hours.
Getting the internal temperature just right is the key to juicy, flavorful boneless pork chops. Use a digital thermometer to monitor doneness and pull chops at 145°F for the ideal finished result. Proper preparation and cooking methods help ensure tender, non-dry boneless chops everyone will love.
How to bake boneless pork chops in the oven
1. Start by lightly pounding the chops between two pieces of plastic wrap.
You don’t need to flatten them; you just need to pound them to break up some of the fibers and make the meat milder. 4-5 light smacks per chop will do.
lightly pound pork chops
2. Rub the chops with olive oil first, then with mustard. Make sure to cover both sides and the edge.
coat with oil and mustard
3. Combine the ingredients for the spice rub, then evenly sprinkle all sides of the chops.
Because of the oil and mustard, you don’t want to rub the spices into the chops. Instead, just lightly cover the meat with them.
season the pork
4. Place the chops on a rimmed pan lined with baking parchment.
For every ½ inch of thickness, the chops should be baked at 400°F for 6 minutes. That is, if the chops are 1 inch thick, they should be baked for 12 minutes. Turn on the broiler and broil the chops for 1-2 minutes until they are nicely browned.
bake pork chops
5. Remove the chops from the oven, let them rest for 5 minutes. Make sure the temperature has risen to at least 145°F before serving!.
rest for 5 minutes before serving
- Baking time: I think you should cut the baking time a little because it’s better to check on pork chops early than too late. That can take a few minutes longer than the recipe says. Don’t broil them until the internal temperature reaches 140°F. The pork chops I baked took 14 minutes and were just over an inch thick.
- Salt and pepper: Sprinkle the salt and pepper on both sides of the chops and around the edges. That’s how you get the most flavor into every bite!.
- Letting the meat rest: Don’t skip this step; it really helps keep the meat tender.
Recommended internal temperature for pork
Wondering when your pork is done and safe to be eaten? I highly recommend investing in (the following is an affiliate link an I earn a commission for purchases made through it) a meat thermometer. I check pretty much everything I cook and bake with mine to make sure I’m at the accurate temperature.
The US government’s food safety website recommends cooking all pork to an internal temperature of at least 145°F (63°C) followed by a 3 minute rest for safe consumption.
Pork chops are a great basic, and so many things pair well with them. Here are some of our favorites:
They are also great with rice and a bag of steamed vegetables for a quick and easy dinner. Or even with a hunk of crusty bread, mustard and coleslaw!.
PS: If you make this recipe, please rate it with stars and leave a comment below. I value your opinion. Also, please follow me on Pinterest, Facebook, and Instagram.
How to Temp Pork Chops
FAQ
Is pork done at 145 or 160?
Are pork chops done at 165?
What temperature should boneless pork chops be cooked until?
Can you cook pork chops to 145?
What temperature should boneless pork chops be cooked at?
The safe internal temperature for boneless pork chops is 145°F. This temperature ensures that the meat is fully cooked and safe to eat, while also preserving its juiciness and tenderness. It’s important to note that this temperature applies to all cooking methods, whether you’re grilling, roasting, or pan-frying your pork chops.
How to cook boneless pork chops?
Use a meat thermometer to check the internal temperature of the meat. The recommended temperature for roasting boneless pork chops is 145°F. Once the pork chops have reached this temperature, remove them from the oven and let them rest for 5 minutes before cutting into them.
How long to cook boneless pork chops?
Aim for a medium-high temperature of around 375°F to 400°F. This will ensure that your pork chops are cooked through without becoming tough or dry. When grilling boneless pork chops, it’s best to sear them on high/direct heat for 1-2 minutes on each side, then move them to medium/indirect heat and cook for 4-6 minutes on each side.
How do you cook boneless pork chops in the oven?
To roast boneless pork chops, preheat your oven to 400°F. While the oven is heating up, take the pork chops out of the fridge and let them come to room temperature for about 30 minutes. Once the pork chops have reached room temperature, season them with a blend of simple spices such as salt, pepper, garlic powder, onion powder, and paprika.