Say goodbye to dry and flavorless pork chops. With a few simple tricks, you can make juicy and tender pork chops with very little fuss. I love how juicy these are!.
We are sharing more of a method for cooking pork chops rather than a recipe. We highly recommend our spice rub and pan sauce, but you can use your favorite spices instead. For the best results, we cook the pork chops on the stovetop — hello, beautiful sear!.
If you’d rather bake them, you can still use some of these ideas. You can also check out our easy baked pork chops or these cheesy apple stuffed pork chops.
As a home cook and food blogger, I’m always looking for new recipes to try out. Recently, I’ve become obsessed with cooking boneless pork loin center cut chops. These chops are so flavorful and tender when cooked right. After testing several methods, I’ve landed on a foolproof technique for oven-baked boneless center cut pork chops that turns out perfect every time.
In this article, I’ll walk through my step-by-step method for cooking boneless pork loin chops, from picking the right cut of meat to temperature and doneness. I’ll also share tips, tricks and substitutions to adapt the recipe to your taste, along with serving suggestions. Let’s get cooking!
Why Choose Boneless Pork Loin Center Cut Chops?
There are a few reasons why boneless center cut pork chops from the loin are my new go-to
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Tender and lean – The loin is the most tender part of the pig Boneless chops from this section are juicy when cooked properly They are also quite lean,
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Quick cooking – Boneless chops cook faster than bone-in. Since they are thinner they bake up quickly in the oven.
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Versatile – Their mild flavor takes well to all sorts of seasonings. Enjoy them simply seasoned or sauced up.
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Budget-friendly – Pork chops are an affordable cut of meat. Feeds a family for less.
How to Choose Boneless Center Cut Pork Chops
When selecting your chops, here are a few things to look for:
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Thickness – Go for at least 1-inch thick chops. Thinner chops can dry out. Thicker chops (1 1/2 inches) hold moisture even better.
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Uniform shape – Pick chops that are similar in size and shape. They will cook evenly.
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Marbling – Some fat marbling through the meat provides flavor and moisture. Avoid chops with big hard fat sections.
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Color – Light pink chops are freshest. Avoid brown or grey tinged meat.
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Buy 4 chops – Most recipes serve 3-4 chops. Buy accordingly.
Seasoning and Cooking Boneless Pork Chops
With the right seasoning and oven temperature, you can achieve tender, juicy boneless pork chops every time.
Ingredients Needed
For the seasoning rub:
- Brown sugar
- Smoked paprika
- Ground mustard
- Onion powder
- Garlic powder
- Salt
- Pepper
For the chops:
- 4 Boneless pork chops (1 inch thick, about 1 lb total)
- Olive oil
Step-by-Step Method
Follow these simple steps for baked boneless pork loin chops:
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Preheat oven – Preheat your oven to 425°F.
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Prepare baking sheet – Line a rimmed baking sheet with foil. The foil prevents sticking and makes clean-up easy.
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Make seasoning rub – In a small bowl, combine brown sugar, smoked paprika, mustard powder, onion powder, garlic powder, salt and pepper.
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Coat chops with oil – Use a pastry brush or spoon to lightly coat both sides of the pork chops with olive oil. This helps the seasoning adhere.
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Season the chops – Use your hands to generously coat each side of the chops with the seasoning rub. Press rub into the meat.
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Bake – Arrange seasoned chops on baking sheet. Bake at 425°F for 15-20 minutes without flipping.
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Check temperature – Test center of thickest chop with a meat thermometer. Remove from oven at 140°F.
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Rest – Let chops rest for 5+ minutes before serving. Temperature will rise to 145°F for safe doneness.
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Enjoy! – Pork chops are ready to eat!
Pork Chop Temperature Doneness Guide
- 140°F (remove from oven) – Perfectly pink
- 145°F (after resting) – Slightly pink
- 160°F – Barely pink
- 165°F – No longer pink
For the juiciest chops, remove them from the oven before they reach your desired final doneness. The temperature will continue to rise as they rest.
Tips for Baked Boneless Pork Loin Chops
Here are some additional tips for flavorful, foolproof boneless pork chops:
- For more caramelized seasoning, broil chops for 1-2 mins after baking.
- Flip chops halfway for more even cooking, if desired.
- Let chops rest at least 5 minutes before cutting to retain juices.
- Use a meat mallet to gently pound chops to an even thickness.
- Add a drizzle of maple syrup to the seasoning rub for sweetness.
- For bone-in chops, extend cooking time by 5-10 minutes.
- Store leftovers in an airtight container for up to 4 days.
Boneless Pork Chop Serving Suggestions
Baked pork chops pair well with so many sides. Here are some of my favorites:
- Garlic smashed potatoes
- Roasted broccoli & cauliflower
- Rice pilaf or couscous
- Glazed carrots
- Salad with vinaigrette
- Buttery dinner rolls
Don’t be afraid to get creative with your sides! The possibilities are endless.
Common Questions
Can I use bone-in chops?
Yes, bone-in chops can be used. They may take 5-10 minutes longer to cook. Monitor temperature closely.
What if I don’t have a meat thermometer?
Use the timing as a guide, but cut into the center of a chop at 15 minutes to check for doneness. It should show just a hint of pink.
Can I pan fry or grill them instead?
Absolutely! Follow similar seasoning and temperature guidelines. Adjust cooking times.
What’s the best way to reheat them?
I prefer to reheat leftover baked pork chops in the oven or toaster oven until warmed through. The broiler also works well.
Can I prepare a larger batch for meal prep?
You sure can! Allow chops to cool completely before storing in the fridge or freezer. Reheat individual portions as needed.
What about pork tenderloin instead of chops?
Pork tenderloin requires slightly different seasoning and cook times, but you can absolutely adapt this method. I’d use a lower oven temp (375°F) and less cooking time for tenderloin.
Satisfying and Simple Dinner
Cooking boneless pork loin chops has become one of my favorite easy weeknight meals. In around 30 minutes, I can prepare a satisfying dinner for my family with minimal fuss. I hope these tips help you achieve tender, juicy oven-baked boneless center cut pork chops every time. Trust me, this recipe will become a regular rotation in your home too. Enjoy!
How to Tell When Pork Chops are Done
Pork is done when an internal thermometer reads 145° F. You may need to add or take away a few minutes from the cook times in our recipe below, depending on how thick the chops are.
There is a thicker pork chop in the back of the pan (shown above) than there is in the front (shown below). When they were done cooking, we took out the thinner chop first because it reached 145° F before the thicker chop did. If your chops aren’t all the same size or thickness, it’s best to check each one’s temperature and take them out as they’re done cooking.
How to Cook Pork Chops so that they are Juicy and Tender
Tip #1: Don’t cook chops straight from the refrigerator. Thirty minutes before you cook, take the chops out of the fridge. Taking the meat out of the fridge for a while lets it come to room temperature, which helps the pork cook more evenly all over. Use this trick for other cuts of meat like pork tenderloin or steak.
Tip #2: Season the chops with salt half an hour before cooking. This way, the salt has a chance to improve the flavor and texture of the meat. Pork chops are lean, so seasoning with salt before cooking is essential for making the most flavorful chops.
Tip #3: Rub the chops with spices and some flour. Here’s where your favorite spice rub can come in. Alternatively, you can use our spice blend suggested in the recipe below or try this cajun seasoning. Whichever you choose, add a little flour to it. Rubbing a small amount of flour over the chops helps to add a flavorful crust. We use this trick a lot. When cooking scallops, we add a little flour to the outside so that they brown evenly.
Tip #4: Sear on one side, flip, and then cover with a lid. A lot of the time, we use this method to cook juicy chicken breasts and the same idea works for grilling meat. First, we brown one side of the chops in a hot pan. Then, we flip them over, lower the heat, and put a lid on top of the pan. We added a lid to the pan, so the heat from the lid will slowly cook the middle. The second side will slowly turn golden brown. By gently cooking the chops this way, they stay juicy and become tender.
Tip #5: Let the cooked chops rest. When they are cooked, transfer them to a clean plate and cover with foil. After 5 minutes, all the juices inside the chops will have distributed around the meat.