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5 from 11 votes

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.
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: Main
Cuisine: American
Servings: 4
Author: Brianna May

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

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