Easy Baked Boneless Pork Chops
Baked Boneless Pork Chops
- 3-4 Boneless pork loin center cut chops, trimmed
- 1 Tablespoon Olive oil, (or just enough to brush the chops)
- 1/4 Tablespoon Season-all seasoning
- 1/4 Teaspoon Garlic, chopped
- Salt, to taste
- Pepper, to taste
- Pre-heat oven to 350 degrees.
- Add olive oil, garlic, and most of the Season-all to an oven-safe pan. Stir to mix.
- Add the trimmed pork chops to the mixture and turn to coat.
- Add remaining Season-all seasoning to top of pork chops.
- Add salt and pepper to taste.
- Bake pork chops for 25-30 minutes or until a meat thermometer indicates they are done, turning chops twice while cooking. The USDA recommends cooking pork until it has reached an internal temperature of 145 degrees and for the meat to have a three minute resting period after it's been cooked.
Step One: Chop Your Loin.
Step Two: Oil Your Dish.
Step Three: Oil Your Chops.
Step Four: Bake.
Step Five: Enjoy!
Need Some More Advice?
Boneless Pork Chop Cooking Tips
- Use Olive Oil: Cooking with olive oil is not only healthy, but helps to keep the meat moist while cooking. I use enough to cover the bottom of the pan, but you can use a little less and still get the same results.
- Experiment With Seasonings: Try experimenting with different seasonings or with different amounts of seasoning. It will change the dish enough to still keep your weekly menus varied and interesting while keeping your shopping list simple.
- Pork Loin and Tenderloin Are Not the Same: I used pork loin and sliced it up. Keep in mind that loin and tenderloin are different cuts of meat. Tenderloin is often softer, juicer, and more expensive. Loin is a great way to feed a lot of people cheaply.
- Try Different Meat Cuts: While pork loin will give you the best bang for your buck, not all cuts of meat are created equal. Some are juicier. Some are better for baking. Some are more flavorful. Some are are unnecessarily expensive, and some deceptively cheap for how tasty and versatile they are. The people over at The Cook's Illustrated Meat Book know all about this and have created a wonderful, in-depth, illustrated guide if you'd like to branch out.
- Give It a Nice Sear: Though it makes the recipe a little more complicated, searing your meat in a pan for a few minutes on each side will give it a nice, crispy outer shell.
- Try Double-Cutting Them: The average pre-cut pork chop is usually between 1/4-1/2 inches thick. "Double-cutting" means cutting them twice as thick. Some people believe that this gives you more flavor and that your chop retains more juices. This may or may not be true. If it is true, awesome! If it's not true, well, you have twice the amount of meat, so it's still a win.
- Brine It: Brining your meat ensures that flavor, salt, and liquid get into your meat, meaning that it'll be juicier, more flavorful, and cook more evenly. You'll want to brine your meat for about 20 minutes in a solution of water and salt in a one cup of salt to one gallon of water ratio. (And you can obviously adjust to your needs, such as 1/4 cup salt to 32 ounces of water.) You can also brine your meat in a solution of water, salt, and apple cider vinegar or whatever combo of ingredients makes you happy. Some people include smashed garlic and citrus as well.
- Use High Heat, Then Turn Down: You want a very high heat to sear your chops and get that lovely brown crust on them. But then you want to turn your heat to medium so that you don't dry out your pork and so that your chops cook evenly. Cooking your pork on high the whole time means that you're likely to dry out your meat, which no one wants.
How Do I Know If My Boneless Pork Chop Is Done?
An internal temp of 145 degrees is considered done. The meat should be white-ish with little to no pink in the center. For a 1/2-inch thick pork chop, that's about 25 minutes of cooking.
The USDA says that pork is done cooking when it has an internal temperature of 145 degrees. That being said, if you cook your meat until it reaches an internal temperature of 140 degrees or slightly less, and then let it sit for a few more minutes, you might find that the meat is juicer and succulently soft (but definitely still cooked). The meat will continue to cook for a bit once you pull it out of the oven, which is why you can pull it out a little before it reaches the 145-degree mark.
What Goes With Pork Chops?
- Arugula salad
- Spicy potato salad
- Riced cauliflower with a bit of lemon and paprika
- Honey-glazed, dill steamed carrots
- Sautéed asparagus with lemon and parmesan
- Red-skinned mashed potatoes
- Veggie fries (Sweet potato, eggplant, zucchini, etc. Mix and match or do all one kind!)
- Balsamic soy mushrooms
- White beans with garlic and chopped sage
What Can I Season Pork Chops With?
- Dry rubs (such as Mrs. Dash, Cajun mixes, or a self-mixed rub tailored to your palette)
- Marinades (such as BBQ sauce, a garlic-mustard sauce, or a spicy soy-and-ginger sauce)
- Just salt and pepper
Questions & Answers
Would you sear the pork chops before or after cooking them in the oven?
It is totally at your discretion. I did not sear them but you certainly can. It would even add a bit of color to the meat.Helpful 5