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We eat pork chops at least twice a week in my house.
Boneless ones are tricky — they dry out fast if you’re not careful.
After making these many times, I found that 400°F for exactly 15 minutes, a good spice rub, and resting them covered is all it takes.
Maybe 5 minutes of active work, and it never gets old.
In Bulgaria, pork is what beef is in America — it’s on the table almost every week.
It’s affordable, easy to find, and when you cook it right, it’s incredibly flavorful.
These boneless pork chops are one of the simplest ways I know to get a high-protein dinner on the table in under 20 minutes, without spending much money.
The spice rub does all the work.
Table of Contents
Baked Boneless Pork Chops Recipe
Baked Boneless Pork Chops
Ingredients
- 4 boneless pork chops, 1-inch thick
- 1 tbsp yellow mustard, optional
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon brown sugar, optional
- 1 teaspoon paprika
- 1 teaspoon smoked paprika, optional
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 3 tablespoons olive oil
Video
Instructions
- Preheat the oven to 400°F.
- Spread mustard on both sides of the pork chops. Drizzle with olive oil.
- In a small bowl, combine salt, black pepper, brown sugar, paprika, smoked paprika, onion powder, and garlic powder.
- Season both sides of the pork chops with the spice mix.
- Add a little olive oil to the bottom of a baking dish.
- Arrange the pork chops in the dish and drizzle a bit more oil on top.
- Bake for 12-15 minutes, until the internal temperature of the meat reaches 145°F.
- You may broil the chops for 1-2 minutes, to make the top appear golden brown.
- Let the pork chops rest for 5 minutes, then serve.
Notes
* Dry Pork Chops: For juicier pork chops, use an oven probe thermometer and cook them to 165°F. Covering the baking dish with foil may also help retain moisture.
* Alternative Cuts: Use at least 1-inch thick chops for best results. Bone-in pork chops or pork shoulder steak can also be used, but may require longer cooking times.
* Searing Option: Searing the pork chops before baking is optional. It helps lock in juices and creates a flavorful crust.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Why You’ll Love This Recipe
It’s foolproof once you use a thermometer.
I pull them at 145°F every time — that’s the difference between juicy and dry, and it takes the guesswork out completely.
25 minutes, one pan, no marinating.
This is the dinner I make when I’m tired and still want something real on the table.
The seasoning actually does something.
Simple ingredients, but the crust you get is worth it — I’ve tested this on thick cuts, thin cuts, all of it.
What You’ll Need
Ingredients
- boneless pork chops, 1-inch thick
(Thin pork chops may work, but they require a shorter cooking time.) - Yellow Mustard (optional)
- salt (Himalayan salt is recommended)
- black pepper
- brown sugar(optional, for a touch of sweetness)
- paprika
- smoked paprika (optional; alternatively, use 1 tablespoon of regular paprika or a combination)
- onion powder
- garlic powder
- olive oil
Recipe Tip
I always take the chops out of the fridge 20-30 minutes before baking.
Cold meat straight into a hot oven is the reason they cook unevenly — the outside dries out before the inside finishes.
How to Bake Pork Chops
The method is simple: pat the chops dry, pound, spread mustard on both sides, coat generously with the spice rub, and bake at 400°F for 12–15 minutes.
The mustard acts as a binder that helps the spices stick and creates a subtle tang in the finished crust.
Everything else is in the recipe card below.
Safe internal temperature:
145°F gives you juicy, slightly pink pork — this is the USDA safe minimum.
If your family prefers no pink, pull them at 160°F.
Don’t wait for 165°F on thin chops — they’ll be dry.
Storing, Freezing, and Reheating Leftovers
Refrigerate leftovers in an airtight container for up to 3–4 days.
To freeze, divide into portions and freeze for up to 2 months — thaw overnight in the fridge before reheating.
To reheat, I prefer the oven: 350°F (175°C), covered with foil, until they reach 165°F (74°C) internal.
The microwave works too — cover them to hold moisture and heat in short bursts so they don’t dry out.
More Pork Chop Recipes:
If you happen to have bone-in pork chops on hand, this is by far the best recipe I’ve tried – Oven Baked Bone In Pork Chops.
Have some extra time to marinate the pork chops?
These Grilled Beer Marinated Pork Chops Are The Bomb! Perfect for Summer.
Want to try a marbled, more flavorful variation of traditional pork chops?
This Pork Shoulder Steak and guide on how to cook it may come in handy.
Fan of one pan recipes?
This One Pan Pork Chops With Balsamic Mushrooms And Onions tastes so good and requires minimal prep work! The perfect healthy dish!
One Pan Pork Chops with Brussel sprouts – You can substitute potatoes for the Brussel sprouts.
FAQs
I find 1 inch gives the best results — thick enough to stay juicy but still cooks through in 15 minutes.
Anything under ½ inch cooks very fast and dries out easily, so watch the timing carefully.
The biggest reason boneless pork chops dry out is overcooking.
I use a meat thermometer every single time — pull them at 145°F and they stay juicy.
Covering the baking dish with foil for the first 10 minutes also helps.
And don’t skip the resting time after they come out of the oven — 5 minutes makes a real difference.
Yes, but thaw them fully first and pat them dry with paper towels before seasoning. Frozen pork releases a lot of water as it thaws, and if you don’t dry them, the spice rub won’t stick and the chops will steam instead of bake.
Fresh pork chops give better results, but frozen works fine if you prep them properly.
Yes. This recipe has only 2 grams of carbs per serving, coming from the spice rub. There’s no breading, no flour, no starchy sauce.
It fits easily into a low-carb or keto diet and works well for meal prep — the chops keep in the fridge for 3-4 days without losing much texture.
Little confusion with lining pan with foil and the using baking dish with oil. But I think I got it . Trying this for tonight’s dinner. Will let you know how it turns out
Honestly, I make these almost every week and you may line with foil or just oil the pan, depending on the type of pan used and your desire for washing it.
I don’t know why I listened to this recipe. I did 15 minutes at 400 degrees. Don’t listen to this blog guys; it’s 15 minutes PER SIDE. If not, you’ll have extra rare pork (aka food poisoning).
Sorry for your experience, but you do need to check the temperature, as listed in the recipe. It may take longer than 15 minutes. It is not about listening to blogs, but understanding that your meat needs to be cooked properly following the guidance in this blog recipe.
My pork chops were dry.
Hi Susan,
can you give some more details? Maybe they were thinner cut and the cooking time needs to be shorter.
Oh Wow! These pork chops are the Best I’ve ever made! The seasoning is perfect. So full of flavor!
My chops were thinner so I followed your recommendation and they turned out Perfect.
Thank you for this great recipe!
Hi Stephanie,
Glad you liked the recipe!
Wanted to surprise my fiancé with a new recipe for pork chops and he absolutely loved them they came out great!! I did end up cooking them 5 minutes longer though and they were so tender and juicy! 😋
Are you supposed to cover the baking dish so grease does not splatter in the oven?
You can cover it, there usually is no need to.
I made this recipe with the directions. I usually find a sweet recipe, but I loved this salty flavour. I added extra pepper. I had 1 inch, but needed to cook a bit longer then 25 minutes. Turned out so juicy. Loved it.
Thanks!
Made this for supper yesterday,good flavor,garlic power was abit strong for me , meat was abit tough in some areas , took 30minutes to bake to get it at same temperature to consume.But it is a keeper! Thank you!
Ive seen other recipes (usually with a marinade) that add it to the skillet first to help keep the juices in before baking. Have you tried this and would this work with this recipe?
It also works, but for this particular one, there is no need to pan sear the meat first.
I forgot to say mine are 2-2 1/2 inch thick. So have you tried searing them in the skillet before baking them?
Yes, you can sear them, before baking the chops.