Oven-Baked Boneless Pork Chops with Buttery Pan Juices

Oven-Baked Boneless Pork Chops

These thick boneless pork chops bake uncovered at 400°F (205°C), without a skillet sear. Paprika gives them a warm orange-gold surface with a few browned spots, while butter stirred into the baking juices makes a light, glossy finish—not a thick sauce.

Lean pork can dry out quickly, so choose chops of similar thickness and check them with a thermometer rather than relying on the clock. Remove each chop as it reaches the target temperature, then let it rest while you collect the seasoned juices.

Ingredients for Oven-Baked Boneless Pork Chops

• 4 boneless pork chops, about 1 inch thick and 6–8 ounces each (about 1½–2 pounds total)
• 1 tablespoon olive oil
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• ½ teaspoon dried thyme
• ¾ teaspoon kosher salt, adjusted for the brand
• ½ teaspoon freshly ground black pepper
• 1 tablespoon unsalted butter
• 1 tablespoon chopped fresh flat-leaf parsley

Choose chops as close in thickness as possible so they cook evenly. Dried oregano can replace the thyme; keep the paprika for the orange-gold color.

How to Bake Boneless Pork Chops

1. Preheat the oven: Set a rack in the center and fully preheat the oven to 400°F. Have a shallow 9-by-13-inch baking dish ready; lightly oil it if needed.
2. Season the chops: Pat the pork dry, then rub both sides with the olive oil. Mix the paprika, garlic powder, thyme, salt, and pepper in a small bowl and sprinkle evenly over both sides.
3. Bake uncovered: Arrange the chops in one layer with a little space between them. Bake for approximately 15–22 minutes, beginning temperature checks at 12 minutes. Insert an instant-read thermometer horizontally through the side of each chop into its thickest center. Transfer each chop to a plate when it reaches 145°F (65°C); smaller chops may finish first. Expect a few lightly browned spots, but do not use color alone to judge doneness.
4. Rest and collect the juices: Rest the chops for 5 minutes. Stir the butter into the hot drippings in the baking dish until melted, then add any juices from the resting plate.
5. Finish and serve: Loosely overlap the whole chops on a serving plate. Spoon the buttery juices over them and scatter the parsley on top.

How Long to Bake Boneless Pork Chops

The 15–22-minute estimate applies to roughly 1-inch-thick, 6–8-ounce chops. Thinner or smaller chops can cook substantially faster, so check them sooner. Remove each chop as it reaches 145°F rather than leaving the smaller ones in until every piece is done.

There is no need to flip the chops. Keep them spaced apart during baking so their surfaces can brown lightly instead of steaming; overlap them only for serving.

Making the Most of the Pan Juices

A baking dish keeps the drippings easier to collect than a wide sheet pan. Lean chops may release only a little liquid, so the butter and juices will make a light coating, not gravy. Spoon what you have over the whole chops and let a little collect on the plate. Mashed potatoes and green beans make simple sides for catching the remaining juices.

How to Store and Reheat

Refrigerate cooled leftovers with their juices in an airtight container for up to 3 days. Reheat covered in a 300°F (150°C) oven until warmed through, keeping the juices with the chops to limit drying.

Nutrition

Approximate per serving (1 whole chop with its share of seasoning and finishing juices): 320 calories, 37g protein, 19g fat, and 2g carbohydrates. Approximate per 100g cooked: 230 calories, 27g protein, 14g fat, and 1g carbohydrates. Values vary with chop size, fat content, cooking loss, and how much of the oil and juices are served.