These baked boneless pork chops are cooked in a garlic, rosemary and butter sauce to tender and juicy perfection. A quick and easy dinner option that produces the best pork chops ever!

Looking for a fast dinner that the whole family will love? Try baked boneless pork chops paired with side dishes such as oven baked potatoes and green beans almondine.

Baked boneless pork chops in a serving platter with herbs and green beans.

Boneless pork chops are a versatile, yet underutilized cut of meat. I regularly make baked boneless pork chops because they’re inexpensive, low in fat and high in protein.

Baked Boneless Pork Chops Ingredients

Ingredients including pork chops, garlic, butter, herbs and seasonings.

This recipe calls for pork chops, olive oil, salt, pepper, butter, garlic, brown sugar, rosemary and parsley.

How do you make baked boneless pork chops?

Start by seasoning your chops with salt and pepper, then quickly sear them in olive oil until golden brown. Remove the pork chops from the skillet, then cover to keep warm. Make the sauce by combining melted butter, garlic, rosemary and brown sugar. Place the pork back in the pan, and spoon the sauce over the top. Bake until the pork is cooked through, about 10 minutes. Sprinkle with parsley, then serve and enjoy.

Step by step shots showing how to sear boneless pork chops and make butter sauce.

Tips for the perfect dish

  • The most important part of this recipe is to make sure you don’t overcook your pork!! I highly recommend using an instant read thermometer and removing your pork from the oven as soon as the internal temperature hits 145 degrees F.
  • The cook times for this recipe assume you’re going to bake pork chops that are about 4-6 ounces in size. My chops were 5 ounces each with a 1-inch thickness, and took a total of 14 minutes to cook between the searing and oven baking steps.
  • You can use bone-in pork chops in this recipe, you’ll just need to cook them for longer.
  • I typically serve my chops with a potato dish as well as a green vegetable like broccoli, asparagus or green beans.
  • Leftovers of oven baked pork chops can be stored in the fridge in an airtight container for up to 3 days.
  • For the most tender chops, try using my pork chop brine recipe before you sear your meat. You can also soak your chops in my pork chop marinade for added flavor.
  • Make sure you use an oven safe pan for this dish. If you don’t have a pan that is safe to put in the oven, you can transfer the chops and sauce to a baking dish.

Recipe FAQs

How do you cook boneless pork chops so they don’t dry out?

There are a few ways to keep your pork chops from getting dry. The first is a quick sear on the stove which helps to seal in the juices. The second is a trip through the oven, because the gentle all encompassing heat will make sure the meat cooks evenly. The third is to use a meat thermometer to make sure you don’t overcook your chops. Finally, use a little fat to keep the meat juicy such as the butter sauce in this recipe.

What temperature should pork chops be cooked to?

Pork chops are cooked to a safe temperature when a meat thermometer inserted into the thickest part of the meat registers 145 degrees F. Pork roasts can also be cooked to 145 degrees F. Ground pork should be cooked to 160 degrees F. It is perfectly fine for pork chops to be a little pink in the center.

Are pork chops healthy?

Boneless pork chops are a great way to incorporate lean protein into your diet. Boneless pork chops are high in protein, low in calories, and low in carbohydrates. Pork chops also contain zinc, iron, potassium and Vitamin B.

Baked boneless pork chops in a pan with lemon and parsley.

Flavor Variations

While this dish is great as-is, you can certainly customize the flavors to your tastes.

  • Protein: No pork chops on hand? This recipe also works really well with boneless chicken thighs, or pork loin sliced 1-inch thick.
  • Herbs: I love the pairing of rosemary and parsley with pork, but other great options include thyme, basil, sage or even chives. You can use dried herbs instead of fresh, you’ll just want to use 1/3 of the amount because dry herbs are more potent.
  • Flavorings: Feel free to add more flavors to this dish such as smoked paprika, green olives, sauteed onion, mushrooms or crushed red pepper flakes. You can also add other spices to the meat such as paprika, garlic powder, or onion powder.

Baked boneless pork chops are a must try for those busy nights where you need a hearty meal that everyone will enjoy.

More Fabulous Pork Chop recipes to try

4.96 from 46 votes

Baked Boneless Pork Chops

AuthorSara Welch
Baked boneless pork chops in a serving platter with herbs and green beans.
These baked boneless pork chops are cooked in a garlic, rosemary and butter sauce to tender and juicy perfection. A quick and easy dinner option that produces the best pork chops ever!
Time
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course Main Course
Cuisine American
Serves 4

Ingredients 

  • 4 boneless pork chops 4-6 ounces each
  • 2 teaspoons olive oil
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 4 tablespoons butter
  • 2 teaspoons minced garlic
  • 2 teaspoons light brown sugar
  • 1 teaspoon fresh rosemary chopped
  • 1 tablespoon fresh parsley chopped
  • lemon wedges and parsley sprigs for serving optional

Instructions 

  • Preheat the oven to 400 degrees F. Heat the olive oil in a large oven safe pan over medium high heat.
  • Season the pork chops on both sides with salt and pepper to taste.
  • Add the pork chops to the pan in a single layer. Cook for about 2 minutes on each side or until golden brown.
  • Remove the pork from the pan and place on a plate. Cover with foil to keep warm.
  • Add the butter to the pan and melt. Add the garlic, brown sugar and rosemary and cook for 30 seconds, stirring constantly.
  • Place the pork chops back in the pan and spoon the sauce over the top. 
  • Place the pan in the oven and bake for 10 minutes or until pork is cooked to 145 degrees F.
  • Spoon the sauce from the bottom of the pan over the pork chops and sprinkle with parsley. Serve immediately, garnished with lemon wedges and parsley sprigs if desired.

Notes

  1. The most important part of this recipe is to make sure you don’t overcook your pork!! I highly recommend using a meat thermometer and removing your pork from the oven as soon as the temperature hits 145 degrees F.
  2. The cook times for this recipe assume you’re using boneless pork chops that are about 4-6 ounces in size. My chops were 5 ounces each, and took a total of 14 minutes to cook between the searing and oven baking steps.
  3. Make sure you use an oven safe pan for this dish. If you don’t have a pan that is safe to put in the oven, you can transfer the chops and sauce to a baking dish.

Nutrition

Calories: 336kcal | Carbohydrates: 3g | Protein: 29g | Fat: 17g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 120mg | Sodium: 592mg | Potassium: 519mg | Fiber: 0.1g | Sugar: 2g | Vitamin A: 441IU | Vitamin C: 2mg | Calcium: 19mg | Iron: 1mg

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Comments

  1. I have found that like chicken, soaking in buttermilk for 30 min to an hour, does wonderful things to pork chops, especially the lean loin chops.

  2. 5 stars
    This was such an amazing recipe!! I broiled the pork chops, using thin cut center cut. 6 minutes each side. Great flavor and not dry at all!

  3. 4 stars
    I cooked the ranch thin chops on a pan=grill inside.They had a great taste but were tough. Cooked them on each side for 6 mins. maybe will try 5 mins. next time. Any more suggestions to make them more tender. I usually cook my chips with just salt and pepper and chilli power on one side,cover them and cook in the oven and you can cut them with a fork. Just didn’t have time to cook them in the oven this time.. Will try again with the ranch powder. it did give a good taste.

    1. the recipe states to cook in oven, pork will get tough in pan-grill and 6 minutes is too long for thin pork chops