Baked Boneless Pork Chop Recipe That Stays Tender and Moist – An Easy Weeknight Favorite

Tender baked pork chops don’t have to be a gamble. With a few smart steps, you can turn boneless chops into a juicy, flavorful dinner everyone looks forward to. This recipe uses a quick brine, a simple spice rub, and high-heat roasting for reliable results.

No special equipment, no complicated techniques—just great pork chops. Serve them with roasted vegetables, mashed potatoes, or a fresh salad for a complete meal.

Why This Recipe Works

Baked Boneless Pork Chop Recipe That Stays Tender and Moist - An Easy Weeknight Favorite

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings 4 servings

Ingredients

  

• Boneless pork chops (4 chops, 1 to 1.25 inches thick)
• Kosher salt (for brine and seasoning)
• Brown sugar (light or dark)
• Garlic powder
• Onion powder
• Smoked paprika (or sweet paprika)
• Black pepper (freshly ground)
• Dried thyme or Italian seasoning
• Olive oil (or avocado oil)
• Optional: Red pepper flakes, Dijon mustard, lemon

Instructions

 

• Brine the pork (15–30 minutes): In a large bowl, mix 4 cups cold water with 3 tablespoons kosher salt and 1 tablespoon brown sugar until dissolved. Submerge the pork chops and let sit for 15–30 minutes in the fridge. If you’re short on time, even 10 minutes helps.
• Preheat the oven: Set your oven to 425°F (220°C). Place a rimmed baking sheet inside to heat up, or line it with foil for easy cleanup.
• Pat dry thoroughly: Remove the chops from the brine and rinse quickly under cool water. Pat dry on all sides with paper towels. Dry surface = better browning.
• Make the rub: In a small bowl, mix 1 tablespoon brown sugar, 1 teaspoon kosher salt, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon smoked paprika, 1/2 teaspoon black pepper, and 1/2 teaspoon dried thyme. Add a pinch of red pepper flakes if you like heat.
• Season the chops: Rub each chop with 1–2 teaspoons olive oil. Sprinkle the spice mix on both sides, pressing gently so it adheres.
• Arrange on the baking sheet: Place the chops on the hot baking sheet, leaving space between them. If using foil, spray lightly with oil first to prevent sticking.
• Bake quickly at high heat: Bake for 9–12 minutes depending on thickness. Start checking at 9 minutes with an instant-read thermometer inserted into the center.
• Target temperature: Pull the chops from the oven at 140–145°F (60–63°C). They’ll rise a few degrees as they rest.
• Rest before slicing: Transfer to a plate and tent loosely with foil. Rest for 5–7 minutes. This helps the juices redistribute and keeps the meat moist.
• Optional quick glaze: While they rest, whisk 1 teaspoon Dijon with 2 teaspoons olive oil and a squeeze of lemon. Spoon over the chops right before serving for a bright finish.

This method solves the two biggest pork chop problems: dryness and blandness. A brief brine seasons the meat from the inside and helps it hold onto moisture.

A bold spice rub builds a tasty crust without needing a heavy sauce. High-heat baking cooks the chops fast, so they stay juicy inside. Finally, a short rest locks in the juices for that tender slice you want.

Shopping List

• Boneless pork chops (4 chops, 1 to 1.25 inches thick)
• Kosher salt (for brine and seasoning)
• Brown sugar (light or dark)
• Garlic powder
• Onion powder
• Smoked paprika (or sweet paprika)
• Black pepper (freshly ground)
• Dried thyme or Italian seasoning
• Olive oil (or avocado oil)
• Optional: Red pepper flakes, Dijon mustard, lemon

Instructions

1. Brine the pork (15–30 minutes): In a large bowl, mix 4 cups cold water with 3 tablespoons kosher salt and 1 tablespoon brown sugar until dissolved.

   Submerge the pork chops and let sit for 15–30 minutes in the fridge. If you’re short on time, even 10 minutes helps.

2. Preheat the oven: Set your oven to 425°F (220°C). Place a rimmed baking sheet inside to heat up, or line it with foil for easy cleanup.
3. Pat dry thoroughly: Remove the chops from the brine and rinse quickly under cool water.

   Pat dry on all sides with paper towels. Dry surface = better browning.

4. Make the rub: In a small bowl, mix 1 tablespoon brown sugar, 1 teaspoon kosher salt, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon smoked paprika, 1/2 teaspoon black pepper, and 1/2 teaspoon dried thyme. Add a pinch of red pepper flakes if you like heat.
5. Season the chops: Rub each chop with 1–2 teaspoons olive oil. Sprinkle the spice mix on both sides, pressing gently so it adheres.
6. Arrange on the baking sheet: Place the chops on the hot baking sheet, leaving space between them.

   If using foil, spray lightly with oil first to prevent sticking.

7. Bake quickly at high heat: Bake for 9–12 minutes depending on thickness. Start checking at 9 minutes with an instant-read thermometer inserted into the center.
8. Target temperature: Pull the chops from the oven at 140–145°F (60–63°C). They’ll rise a few degrees as they rest.
9. Rest before slicing: Transfer to a plate and tent loosely with foil. Rest for 5–7 minutes.

   This helps the juices redistribute and keeps the meat moist.

10. Optional quick glaze: While they rest, whisk 1 teaspoon Dijon with 2 teaspoons olive oil and a squeeze of lemon. Spoon over the chops right before serving for a bright finish.

How to Store

• Refrigerate: Cool completely, then store in an airtight container for up to 3–4 days.
• Freeze: Wrap each chop tightly and place in a freezer bag. Freeze up to 2 months.

  Thaw overnight in the fridge.

• Reheat: For best results, warm gently. Cover and heat in a 300°F oven for 8–10 minutes, or microwave at 50% power in short bursts. Add a splash of broth to keep moisture.

Benefits of This Recipe

• Moist and tender: The quick brine and high-heat bake keep the meat juicy.
• Fast and simple: From start to finish, dinner is on the table in about 35–40 minutes.
• Reliable results: A thermometer-based approach removes guesswork.
• Flexible flavors: The base rub is easy to tweak for different cuisines.
• Healthy option: Lean protein with minimal oil and no heavy breading.

Common Mistakes to Avoid

• Skipping the brine: It may seem optional, but it makes a big difference in juiciness and seasoning.
• Using thin chops: Very thin chops overcook easily.

  Aim for at least 1 inch thick.

• Overbaking: Pork dries out quickly past 150°F. Use a thermometer and pull at 140–145°F.
• Not drying the meat: Moisture on the surface prevents browning and flavor development.
• Skipping the rest: Cutting too soon lets juices run out. Resting preserves tenderness.

Recipe Variations

• Honey Mustard: Add 1 teaspoon ground mustard to the rub. Finish with a drizzle of warmed honey and Dijon after baking.
• Lemon Herb: Swap smoked paprika for extra thyme and add dried rosemary.

  Finish with lemon zest and a squeeze of fresh lemon.

• BBQ Spice: Use paprika, chili powder, a touch of cumin, and brown sugar. Brush with your favorite BBQ sauce during the last 2 minutes of baking.
• Garlic Parmesan: Add 1 tablespoon finely grated Parmesan to the rub and serve with a quick garlic-butter drizzle.
• Cajun Style: Use a Cajun seasoning blend in place of the rub. Add a pat of butter on each chop as it rests.

FAQ

Do I have to brine the pork chops?

No, but it’s strongly recommended.

Even a quick 15-minute brine helps your chops stay juicy and seasoned. If you skip it, be sure to season generously and monitor the temperature closely.

Can I use bone-in chops instead?

Yes. Bone-in chops are often more forgiving.

Increase the bake time by a few minutes and still pull them at 140–145°F. The bone may cause slight temperature differences near the center, so check in the thickest part.

What if I don’t have a thermometer?

You can still make this recipe, but a thermometer is the best way to prevent overcooking. Without one, cut into the thickest chop after 10 minutes; the juices should run clear and the center should be just slightly pink, not raw.

Err on the side of under- then add a minute or two as needed.

Can I marinate instead of brining?

Yes. Use an acidic marinade lightly (like lemon or vinegar) for 30–60 minutes max. Too much acid can toughen the meat.

Brining is more foolproof for moisture, while marinades boost surface flavor.

How do I get more browning?

Make sure the chops are very dry before seasoning, preheat your baking sheet, and don’t crowd the pan. You can also finish with a 1–2 minute broil, watching closely to avoid burning.

What sides go well with baked pork chops?

Roasted potatoes, green beans, sautéed spinach, apple slaw, or garlic mashed cauliflower are all great. A bright salad with lemon vinaigrette cuts through the richness nicely.

Is it safe for pork to be slightly pink?

Yes.

Pork is safe to eat at 145°F with a 3-minute rest. A slight blush of pink is normal and helps keep the texture tender.

Can I make this in an air fryer?

Absolutely. Cook at 400°F for 8–12 minutes depending on thickness, flipping halfway.

Check for 140–145°F and rest before serving.

In Conclusion

This baked boneless pork chop recipe delivers reliable tenderness and big flavor with minimal effort. The quick brine, bold rub, and high-heat bake work together to keep every bite juicy. Keep a thermometer handy, let the chops rest, and you’ll never fear dry pork again.

Simple steps, great results—this is a weeknight staple worth repeating.