Baked Boneless Pork Chops (5 Minutes Prep!) – Nourish and Fete
Easy to make and tasty, with a beautiful golden crust and a tender, juicy interior, these baked boneless pork chops are simply the best baked pork chops you’ll ever have. Best of all, you only need pantry staples and about 5 minutes of prep work!
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Pork chops are a great menu item for those nights when you’re not sure what to do or need something super quick and easy to prepare at the last minute. They can be bought in advance and stored in the freezer for a long time, combine well with almost any vegetable or garnish, and best of all, they are very, very simple to make in a delicious way!
For the best texture, seal and bake
Many recipes claim that you can make a good pork chop by baking itself. It’s true that you can make a good pork chop that way, but the quick step of burning, i.e. briefly browning the outside of chops over high heat on the stove, before cooking them in the oven, offers a lot for so little, and it’s what will make your protein great.
The equation of value is clear: quick cooking requires minimal effort, and if any oven-safe pan is used, there are no additional dishes. And the advantages are huge: the sealing offers the best taste and texture, in the form of a golden crust that simply cannot be replicated by cooking alone, as well as a faster overall cooking time, because the chops get a significant advantage in the high heat of the pan.
Common Ingredients and Substitutions Here’s
a visual description of the ingredients you’ll need for this recipe. Scroll down to the printable recipe card at the bottom of this post for quantities!
- Pork chops: Do your best to buy chops that are at least 1 inch thick. 1 and 1/4 inches is even better. It may seem like thinner pork chops would cook faster, but the downside is that they dry much more easily, and there’s not much less enjoyable than that! My choice for high quality thick cut pork chops is ButcherBox.
- Spices: paprika, onion powder, garlic powder, oregano, kosher salt and freshly cracked black pepper combine to make the massage more attractive that perfectly complements the mild flavor of pork.
- olive oil.
For a tasty variation, try adding 1-2 tablespoons of brown sugar to the seasoning mix for a hint of sweetness. The sugar will also caramelize slightly as they settle and bake, adding more texture.
Can I use this recipe for bone-in pork chops?
yes! This recipe will also work with bone-in pork chops. Because bone cuts are typically thinner than those required here, you’ll want to reduce both scorching time and cooking time, and observe very carefully to remove chops as soon as they reach 145 degrees F. I simply use boneless because they are often more available and cheaper, And I find that with this method you can still get a fantastic result.
How to Bake Boneless Pork Chops
When I say that this takes only five minutes of preparation work, it is the truth. That’s exactly why this recipe is a lifesaver for those nights when you have no plan or time.
Season with olive oil
- and spices
- Place in a cast iron skillet or other high-heat baking skillet until a rich crust forms
- Bake in an oven at 400 degrees F until well cooked.
<img src="https://i2.wp.com/nourish-and-fete.com/wp-content/uploads/2022/05/baked-boneless-pork-chops-3.jpg" alt="
Pro tip: Seal pork chops in batches if necessary; Don’t fill the pan at that stage! If they are very tight in your pan, they will be difficult to spin and will not develop such a rich flavor. Instead, seal two at once, for example, remove to a plate while you seal the rest, then return all chops to the pan to bake at once.
How long to bake pork chops at 400 degrees?
Boneless thick-cut pork chops that have already been scorched can be cooked in as little as 7-10 minutes in a 400-degree oven. If they haven’t been scorched first, it would take 20 minutes or more to cook completely in the oven. Of course, the exact cooking time will depend on how thick the chops are.
What is the recommended internal temperature for baked pork chops?
The USDA recommends cooking pork chops to an internal temperature of at least 145 degrees F, and then letting the meat rest for at least 3 minutes. I try to get pork chops out of the oven as soon as they reach that 145-degree mark, so they’re fully cooked but have no chance of drying out from overcooking. An instant-read meat thermometer makes it easy.
Why let pork chops rest?
Not letting pork chops sit is one of the biggest mistakes you can make when cooking this protein! If the meat is cut into slices immediately after being removed from the heat source, the juices continue to run at maximum temperature and will literally spill over the plate, making a mess and making your meal less tender and juicy. By resting the chops for only 3 minutes, you give the juices a chance to be reabsorbed.
with baked pork chops
Serve baked pork chops along with mashed potatoes or roasted red potatoes, roasted broccolini or broccoli, baby carrots, asparagus, apple cabbage salad or a simple green salad.
Pro tip: Make it a frying pan! You can easily cook vegetables along with these pork chops to create a dinner from a pan. Mix baby carrots, green beans or broccoli in olive oil, salt and pepper, give them a head start in the oven on a bordered baking sheet, then add your scorched pork chops and finish cooking all together.
Storage and reheat
Store leftovers in the refrigerator for up to 5 days. You can reheat in the oven to 200 degrees F, but it is much faster to reheat in the microwave to 50% power. Why 50%? The use of medium power heats the meat quickly, but without the same risk of it drying out.
Then try our favorite pork and pineapple skewers, dreamy for summer grilling, or this marvel of pork chops with apples. We also love the pan-fried pork chops with balsamic plum sauce for a special occasion.
If you try these boneless pork chops baked, don’t forget to rate the recipe and leave a comment below. I love hearing how recipes turn out in your kitchen, and it helps other readers too.
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