These Oven Baked Boneless Pork Chops are seasoned to perfection and baked until juicy and tender. Finished with a rich and tangy mustard cream sauce, they make an elegant yet easy weeknight meal with simple ingredients.
Boneless pork chops are my favorite lean protein when I need a break from chicken. Check out my Dutch Oven Pork Chops that are finished in a creamy mushroom sauce or my Easy Brown Sugar Garlic Pork Chops over steamed rice.
Table of Contents
- Why You’ll Love This Recipe
- How Do I Cook Pork Chops So They Don’t Dry Out?
- Ingredients & Substitutions
- How to Make Boneless Pork Chops in the Oven
- Quick Tip From Bri
- Quick Tip From Bri
- What is the Recommended Internal Temperature for Pork?
- Recipe Serving Suggestions
- Expert Tips
- Additions & Variations
- More Pork Recipes
- Best Oven Baked Boneless Pork Chops Recipe
Why You’ll Love This Recipe
- Baked: These pork chops are baked to perfection, eliminating the splattering mess from pan-searing while still delivering a juicy, tender result.
- Creamy Mustard Sauce: The rich and tangy mustard cream sauce adds a burst of flavor, elevating the pork chops with minimal effort.
- Seasoning Crust: A blend of spices forms a deliciously crispy crust, locking in moisture and ensuring every bite is packed with flavor.
How Do I Cook Pork Chops So They Don’t Dry Out?
To keep pork chops juicy and tender, follow these tips:
- Choose the Right Cut: Opt for pork chops that are at least 1 inch thick to retain moisture better.
- Pound to Even Thickness: Pound pork chops to an even thickness if they vary in size to ensure even cooking.
- Use a Meat Thermometer: Cook pork chops to an internal temperature of 145°F (63°C) to prevent drying out.
- Let Them Rest: Allow pork chops to rest for 3-5 minutes after cooking to help the juices redistribute.
- Avoid Overcooking: Monitor cooking time and temperature closely to avoid overcooking; use a meat thermometer for accuracy.
Ingredients & Substitutions
- Boneless Pork Chops: Use boneless pork chops that are about 1-1.5 inches thick for the best results. Thinner chops may cook too quickly and dry out.
- Olive Oil: Avocado oil is a great substitute if you prefer a higher smoke point oil.
- Kosher Salt: All of my recipes are tested with Morton kosher salt unless noted otherwise. It is the best salt for everyday cooking because of its size and flavor. If using table salt, the amount should be reduced. I highly recommcend picking up some kosher next time you are at the store!
- Brown Sugar: You can substitute white sugar if you’re out of brown sugar. Brown sugar adds a bit of richness, but white sugar will work in a pinch.
- Spices: Adjust the spices to your liking. You can add more chili powder for heat or more garlic for a stronger flavor.
- Sweet Onion: Mince the onion very finely so it blends well into the sauce.
- Thyme: Fresh thyme can be used instead of dried thyme. If using fresh, double the amount to 2 teaspoons.
- Lemon Juice: For a super tangy sauce, deglaze with lemon juice. For a slightly more mild flavor, use water or chicken broth instead.
- Cream: Both half and half or heavy cream work well in this sauce. Heavy cream will give a richer texture, while half and half will be slightly lighter.
- Dijon Mustard: Whole grain mustard can be used in place of dijon mustard for a different texture and flavor.
Complete list of ingredients and amounts is located on the recipe card below.
How to Make Boneless Pork Chops in the Oven
Quick Overview
- Season.
- Bake.
- Make the mustard cream sauce.
Step by Step Instructions
Quick Tip From Bri
Make sure to thoroughly pat the pork chops dry to prevent them from steaming in the oven.
- Preheat the Oven & Prep the Pork Chops: Preheat your oven to 450°F (230°C) and position the oven rack in the top third of the oven. This will help them develop a crust directly under the heat. Pat the pork chops dry with paper towels, drizzle each with oil, and rub to coat.
- Season: In a small bowl, mix together the salt, brown sugar, dried mustard, garlic powder, onion powder, chili powder, paprika, and oregano. Rub this mixture evenly over both sides of the pork chops.
- Bake: Place the seasoned pork chops on a baking sheet lined with parchment paper or aluminum foil. Bake on the top rack of the oven for 14-16 minutes, or until the internal temperature reaches 145°F (63°C).
Quick Tip From Bri
For the most accurate results, use a meat thermometer to ensure the pork chops are cooked perfectly.
- Rest: Remove the pork chops from the oven and let them rest on a plate. Drizzle enough pan drippings to coat the bottom of a small skillet.
- Sauté the Onion: In the same skillet, sauté the finely diced onion over medium heat until softened, about 4-5 minutes. Add in thyme.
- Deglaze the Pan: Add the lemon juice or water to the skillet, scraping up any browned bits from the bottom. Let it simmer for 1 minute to reduce.
- Make the Mustard Cream Sauce: Stir in the cream and dijon mustard. Season with fresh cracked black pepper. Bring the sauce to a simmer and cook for 2-3 minutes until it thickens slightly. Serve the pork chops with the mustard cream sauce spooned over the top.
What is the Recommended Internal Temperature for Pork?
According to the USDA’s Recommended Temperature for Meat, the recommended internal temperature for pork is 145°F (63°C).
This temperature ensures that pork is safely cooked while still retaining its juiciness and tenderness. After reaching this temperature, the USDA advises letting the pork rest for at least 3 minutes before serving to allow the juices to redistribute and enhance the flavor and texture.
Recipe Serving Suggestions
Pair these baked boneless pork chops with a variety of sides to create a well-rounded meal.
- Yukon Gold Mashed Potatoes or Red Skin Mashed Potatoes: Rich and smooth, they soak up all of that delicious mustard sauce.
- Roasted Vegetables: Roasted Potatoes and Asparagus with Parmesan, Oven Roasted Yukon Gold Potatoes, or Roasted Green Beans and Carrots.
- Garlic Bread Rolls or Texas Toast Garlic Bread: Perfect for soaking up any extra mustard cream sauce.
Expert Tips
- Pat the Pork Chops Dry: Ensure the pork chops are thoroughly patted dry before seasoning to avoid steaming and achieve a better crust.
- Season Generously: Don’t skimp on the seasoning; a good rub will enhance the flavor and create a delicious crust.
- Use a Meat Thermometer: For perfect doneness, use a meat thermometer to check that the internal temperature reaches 145°F (63°C).
- Rest the Meat: Let the pork chops rest for a few minutes after baking to allow the juices to redistribute, ensuring they remain moist.
- Adjust Sauce Consistency: If the mustard cream sauce is too thick, thin it with a bit more cream or broth; if too thin, simmer longer to reduce it.
- Deglaze Properly: Scrape up all the browned bits from the skillet when deglazing to maximize the flavor in your sauce.
- Garnish for Freshness: Add a sprinkle of fresh herbs, like parsley or thyme, to the pork chops before serving for a burst of color and added freshness.
Additions & Variations
- Mushrooms: Sauté sliced mushrooms with the onions for a rich, earthy flavor in the mustard cream sauce.
- Spicy Kick: Incorporate a pinch of cayenne pepper or red pepper flakes into the seasoning mix for a bit of heat.
- Wine: Deglaze the pan with white wine instead of lemon juice for a more complex flavor profile.
- Bone-In Pork Chops: They can be cooked similarly to boneless chops but may require slightly longer cooking time. Adjust the baking time and check for an internal temperature of 145°F (63°C) on an instant-read thermometer to ensure doneness.
The 10 Best Substitutes for Dijon Mustard
Dijon mustard is a classic condiment that uniquely flavors various dishes. However, you might find yourself without this ingredient or…
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Best Oven Baked Boneless Pork Chops
These Oven Baked Boneless Pork Chops are seasoned to perfection and baked until juicy and tender. Finished with a rich and tangy mustard cream sauce, they make an elegant yet easy weeknight meal with simple ingredients.
Equipment
Ingredients
- 4 8-ounce boneless pork chops, 2 pounds total*
- 1 Tablespoon olive oil
- 1 1/2 teaspoons Morton kosher salt
- 1 Tablespoon brown sugar
- 1 teaspoon EACH dried mustard, garlic powder, onion powder, chili powder, smoked paprika, & oregano
- 1/2 cup finely diced sweet onion or shallot
- 1 teaspoon dried thyme
- 1 Tablespoon lemon juice or water*
- 3/4 cup half and half or heavy cream
- 2 Tablespoons dijon mustard
- fresh cracked black pepper
Instructions
- Preheat the Oven & Prep the Pork Chops: Preheat your oven to 450°F (230°C) and position the oven rack in the top third of the oven. This will help them develop a crust directly under the heat. Pat the pork chops dry with paper towels, drizzle each with oil, and rub to coat.4 8-ounce boneless pork chops, 2 pounds total*, 1 Tablespoon olive oil
- Season: In a small bowl, mix together the salt, brown sugar, dried mustard, garlic powder, onion powder, chili powder, paprika, and oregano. Rub this mixture evenly over both sides of the pork chops.1 1/2 teaspoons Morton kosher salt, 1 Tablespoon brown sugar, 1 teaspoon EACH dried mustard, garlic powder, onion powder, chili powder, smoked paprika, & oregano
- Bake: Place the seasoned pork chops on a baking sheet lined with parchment paper or aluminum foil. Bake on the top rack of the oven for 14-16 minutes, or until the internal temperature reaches 145°F (63°C).
- Rest: Remove the pork chops from the oven and let them rest on a plate. Drizzle enough pan drippings to coat the bottom of a small skillet.
- Sauté the Onion: In the same skillet, sauté the finely diced onion over medium heat until softened, about 4-5 minutes. Add in thyme.1/2 cup finely diced sweet onion or shallot, 1 teaspoon dried thyme
- Deglaze the Pan: Add the lemon juice or water to the skillet, scraping up any browned bits from the bottom. Let it simmer for 1 minute to reduce.1 Tablespoon lemon juice or water*
- Make the Mustard Cream Sauce: Stir in the cream and dijon mustard. Season with fresh cracked black pepper. Bring the sauce to a simmer and cook for 2-3 minutes until it thickens slightly. Serve the pork chops with the mustard cream sauce spooned over the top.3/4 cup half and half or heavy cream, 2 Tablespoons dijon mustard, fresh cracked black pepper
Did you make this recipe? Leave a comment below!
Notes
- Boneless Pork Chops: Use boneless pork chops that are about 1-1.5 inches thick for the best results. Thinner chops may cook too quickly and dry out.
- Lemon Juice: For a super tangy sauce, deglaze with lemon juice. For a slightly more mild flavor, use water or chicken broth instead.
- Use a Meat Thermometer: For perfect doneness, use a meat thermometer to check that the internal temperature reaches 145°F (63°C).
Nutrition
Calories: 740kcal | Carbohydrates: 7g | Protein: 89g | Fat: 37g | Saturated Fat: 14g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 16g | Trans Fat: 0.3g | Cholesterol: 285mg | Sodium: 1178mg | Fiber: 1g | Sugar: 6g
Nutrition information is automatically calculated, so should only be used as an approximation.
