Name: Oven Baked Boneless Pork Chops
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 4 each boneless pork chops (at least 1 inch thick) (Source: 4 boneless pork chops (at least 1 inch thick)); 1 tablespoon olive oil (Source: 1 tablespoon olive oil); 1 teaspoon yellow mustard (Source: 1 teaspoon yellow mustard); 1 tablespoon brown sugar (Source: 1 tablespoon brown sugar); 1 teaspoon ground paprika (Source: 1 teaspoon ground paprika); 1 teaspoon garlic powder (Source: 1 teaspoon garlic powder); 1 teaspoon onion powder (Source: 1 teaspoon onion powder); 1/2 teaspoon salt (Source: 1/2 teaspoon salt); 1/4 teaspoon ground black pepper (Source: 1/4 teaspoon ground black pepper)

Get to know the ingredients

boneless pork chops (at least 1 inch thick)

In the method: Tenderize: Place pork chops between two pieces of plastic wrap and very gently pound using a rolling pin or flat side of a meat mallet (you don't want to flatten them much, you mainly…

yellow mustard

In the method: Season: Rub chops all over with oil and mustard.

ground paprika

In the method: Combine brown sugar, ground paprika, garlic powder, onion powder, salt and pepper in a small bowl.

Let’s make it

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Servings

Original recipe: Serves 4. Original quantities shown.

Estimating…

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4 each boneless pork chops (at least 1 inch thick)
Ingredient note
Source: 4 boneless pork chops (at least 1 inch thick)
1 tablespoon olive oil
Ingredient note
Source: 1 tablespoon olive oil
1 teaspoon yellow mustard
Ingredient note
Source: 1 teaspoon yellow mustard
1 tablespoon brown sugar
Ingredient note
Source: 1 tablespoon brown sugar
1 teaspoon ground paprika
Ingredient note
Source: 1 teaspoon ground paprika
1 teaspoon garlic powder
Ingredient note
Source: 1 teaspoon garlic powder
1 teaspoon onion powder
Ingredient note
Source: 1 teaspoon onion powder
1/2 teaspoon salt
Ingredient note
Source: 1/2 teaspoon salt
1/4 teaspoon ground black pepper
Ingredient note
Source: 1/4 teaspoon ground black pepper

How to make it

0 of 5 steps complete

Prep: Heat oven to 400°F and line a rimmed baking sheet with baking parchment OR aluminum foil (see notes).
Tenderize: Place pork chops between two pieces of plastic wrap and very gently pound using a rolling pin or flat side of a meat mallet (you don't want to flatten them much, you mainly want to tenderize them - 4-5 gentle smacks will do).
Season: Rub chops all over with oil and mustard. Combine brown sugar, ground paprika, garlic powder, onion powder, salt and pepper in a small bowl. Rub seasoning blend all over chops.
Bake: Bake on middle rack for 12-15 minutes, depending on thickness of chops (about 6 minutes PER 1/2 inch thickness), OR until they reach at least an internal temperature of 140°F (or up to 160°F according to personal preference). Turn oven to broil and broil the pork chops 1-2 minutes, until browned and internal temp reaches at least 145°F. (Leave chops on middle rack if using parchment. Do NOT put chops close under broiler, unless using aluminum foil or removing parchment first! If broiler runs hotter than your parchment manufacturer allows, remove parchment paper first! If broiler is a small separate compartment, remove parchment paper before placing pork chops there.)
Rest: Remove from the oven and allow chops to rest in the pan for 5 minutes before serving, in order to let temperature rise and juices settle. Do not skip rest!

Make room for Oven Baked Boneless Pork Chops

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The last little job

Finish as directed

Do not skip rest!

A little more help as you go

Prepare the first additions

Set out the ingredients needed for the first cooking step.

Watch the broiling step

Follow the broiling stage and its stated finish check.

A few questions you might have

What should I prepare first?

Set out the oven and baking sheet. Start with this step: Prep: Heat oven to 400°F and line a rimmed baking sheet with baking parchment OR aluminum foil (see notes).

Which preparation step should I plan for?

Include the rising stage and follow the dough checks in the method.

What check should I look for as it cooks?

Bake: Bake on middle rack for 12-15 minutes, depending on thickness of chops (about 6 minutes PER 1/2 inch thickness), OR until they reach at least an internal temperature of 140°F (or up to 160°F according to personal preference).

Is there another preparation step to plan for?

Set out the ingredients needed for the first cooking step.

Additional recipe notes

Pork chops: I want to stress that your pork chops should be at LEAST 1 inch thick. At least. 1 ¼ inches is even better. If you can only get thin cut chops at the store, consider buying a 2 pound pork loin and cut it into 4 chops yourself (that’s what I mostly do, a 2 pound loin gives me 4 nice and thick chops). Brown sugar: I use light brown sugar. If you only have white sugar on hand, that’s fine to use, though you may want to reduce the amount to ½ tablespoon. Mustard: I used a mild, smooth, yellow mustard. If mustard is absolutely not your thing, consider using mayonnaise instead – it works very well, too. Baking time: I suggest a slightly shorter baking time, because with pork chops it’s better to check early vs too late. Don’t broil them until they reach an internal temperature of 140°F, which can take a couple of minutes longer than the recipe indicates. My pork chops were slightly over 1 inch thick and they baked in 14 minutes. Broiler/foil: Please DO NOT put the chops too close under your broiler! If your broiler runs hot, you must remove the parchment paper first OR use aluminum foil instead of parchment for safe broiling. Internal temp: The USDA advises an internal temperature of 145°F followed by a 3 minute rest for safe consumption. If you prefer a very done pork chop, you can of up to 160°F instead.

Oven Baked Boneless Pork Chops

1. Allow for rising

2. Include the rest

3. Preheat as directed