Description
Oven Baked Boneless Pork Chops is a simple yet flavorful recipe perfect for a quick weeknight dinner. The pork chops are tenderized gently, then coated with a savory blend of brown sugar, paprika, garlic powder, and other spices before baking to juicy perfection. A final broil ensures a beautiful golden crust, while resting the chops keeps them moist and delicious.
Ingredients
Scale
Meat
- 4 boneless pork chops (at least 1 inch thick)
Seasoning
- 1 tablespoon olive oil
- 1 teaspoon yellow mustard
- 1 tablespoon brown sugar
- 1 teaspoon ground paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
Instructions
- Prep: Heat the oven to 400°F (204°C) and line a rimmed baking sheet with baking parchment or aluminum foil, depending on your preference and broiler safety.
- Tenderize: Place the pork chops between two sheets of plastic wrap and gently pound them with a rolling pin or the flat side of a meat mallet about 4-5 times just to tenderize without flattening.
- Season: Rub each pork chop with olive oil and yellow mustard. In a small bowl, combine brown sugar, paprika, garlic powder, onion powder, salt, and black pepper, then rub this seasoning blend all over the chops thoroughly.
- Bake: Arrange the seasoned pork chops on the middle rack of the oven and bake for 12-15 minutes (about 6 minutes per half inch thickness), until the internal temperature reaches at least 140°F. Then switch the oven to broil and broil the pork chops for 1-2 minutes to brown the surface and ensure the internal temperature reaches at least 145°F. If using parchment paper, keep the chops on the middle rack; if using foil or a separate broiler compartment, place chops closer under the broiler but remove parchment first if necessary.
- Rest: Remove the pork chops from the oven and let them rest in the pan for 5 minutes. This rest time allows the juices to redistribute and the temperature to rise slightly, resulting in a tender and juicy chop.
Notes
- You can use either baking parchment or aluminum foil to line the baking sheet. However, if broiling, be cautious with parchment paper as it may not tolerate the high heat; remove it before broiling if recommended by the manufacturer.
- Cooking times depend on thickness; 6 minutes per 1/2 inch is a good guideline to ensure doneness without overcooking.
- Resting the meat after baking is crucial for juicy pork chops and should never be skipped.
- Use a meat thermometer to accurately check internal temperatures for food safety and optimal texture.
