Baked Boneless Pork Chops
Baked Boneless Pork Chops
The best way to cook juicy pork chops in the oven.
Servings: 4
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
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.
Video
Notes
* Using Frozen Pork Chops:
While I prefer fresh (not frozen) pork chops, you can defrost frozen ones, pat dry any excess liquid, and use them in this recipe.
* 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.
* 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
Calories: 313kcal | Carbohydrates: 3g | Protein: 29g | Fat: 20g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 90mg | Sodium: 648mg | Potassium: 545mg | Fiber: 1g | Sugar: 1g | Vitamin A: 501IU | Vitamin C: 0.1mg | Calcium: 18mg | Iron: 1mg
