30 Delicious Boneless Pork Chop Recipes for the Oven

Unlock the potential of your oven with these mouthwatering boneless pork chop recipes! Whether you’re craving quick weeknight dinners, cozy comfort food, or seasonal favorites, this collection has something for every home cook. Get ready to transform simple chops into unforgettable meals that will have your family asking for seconds. Let’s dive in and discover your next go-to recipe!

Garlic Herb Crusted Pork Chops

Bringing restaurant-quality flavor to your weeknight dinner table is easier than you think with these garlic herb crusted pork chops. By following these simple steps, you’ll create a juicy, flavorful main dish that feels special yet comes together in under 30 minutes. Let’s walk through each stage methodically to ensure perfect results every time.

Ingredients

For the pork chops:
– 4 boneless pork chops, 1-inch thick
– 2 tablespoons olive oil
– 1 teaspoon salt
– ½ teaspoon black pepper

For the herb crust:
– ½ cup panko breadcrumbs
– ¼ cup grated Parmesan cheese
– 2 tablespoons chopped fresh parsley
– 1 tablespoon chopped fresh rosemary
– 3 cloves garlic, minced
– 2 tablespoons melted butter

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Pat the pork chops completely dry with paper towels to ensure proper browning.
3. Brush both sides of each pork chop with olive oil using a pastry brush.
4. Season both sides evenly with salt and black pepper.
5. Combine panko breadcrumbs, Parmesan cheese, parsley, rosemary, and minced garlic in a medium bowl.
6. Pour melted butter over the breadcrumb mixture and stir until all ingredients are evenly coated.
7. Press the breadcrumb mixture firmly onto the top surface of each pork chop, creating an even layer.
8. Place the coated pork chops on the prepared baking sheet, crust-side up.
9. Bake for 18-20 minutes until the internal temperature reaches 145°F on an instant-read thermometer.
10. Switch your oven to broil and cook for 1-2 minutes until the crust is golden brown and crispy.
11. Remove the pork chops from the oven and let them rest on a cutting board for 5 minutes before serving.

Nothing beats the satisfying crunch of that golden herb crust giving way to tender, juicy pork beneath. The garlic and Parmesan create a savory depth that complements the fresh herbal notes beautifully. For a complete meal, slice the chops and serve over creamy mashed potatoes to catch every bit of the flavorful crust, or pair with roasted vegetables for a lighter option that still feels indulgent.

Baked Honey Mustard Pork Chops

Ready to master a weeknight dinner that feels both comforting and elegant? Baked honey mustard pork chops deliver sweet, tangy flavor with minimal effort, making them perfect for busy cooks. This method ensures juicy, tender meat every time, thanks to a simple marinade and gentle oven baking.

Ingredients

For the marinade:
– 1/4 cup Dijon mustard
– 2 tbsp honey
– 1 tbsp olive oil
– 1 tsp garlic powder
– 1/2 tsp paprika
– 1/2 tsp salt
– 1/4 tsp black pepper

For the pork chops:
– 4 bone-in pork chops, 1-inch thick

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish with olive oil.
2. In a medium bowl, whisk together 1/4 cup Dijon mustard, 2 tbsp honey, 1 tbsp olive oil, 1 tsp garlic powder, 1/2 tsp paprika, 1/2 tsp salt, and 1/4 tsp black pepper until fully combined.
3. Pat 4 bone-in pork chops completely dry with paper towels to ensure the marinade adheres properly.
4. Brush the honey mustard mixture evenly over both sides of each pork chop, coating them thoroughly.
5. Arrange the coated pork chops in a single layer in the prepared baking dish, leaving space between them for even cooking.
6. Bake at 375°F for 25-30 minutes, or until the internal temperature reaches 145°F when measured with a meat thermometer in the thickest part.
7. Let the pork chops rest in the baking dish for 5 minutes before serving to allow the juices to redistribute.

Keep in mind that the honey mustard glaze caramelizes beautifully in the oven, creating a slightly sticky, golden-brown crust. The pork chops emerge fork-tender with a perfect balance of sweet and tangy flavors that pairs wonderfully with roasted vegetables or a simple green salad. For a creative twist, slice the baked chops and serve them over creamy polenta to soak up the delicious pan juices.

Oven-Roasted Parmesan Pork Chops

Let’s create perfectly juicy pork chops with a golden Parmesan crust that will become your new weeknight favorite. Learning this simple oven-roasting technique ensures tender results every time, even for cooking beginners who might normally overcook pork. Following these methodical steps will give you restaurant-quality chops right from your home kitchen.

Ingredients

For the pork chops:
– 4 boneless pork chops, 1-inch thick
– 2 tablespoons olive oil
– 1 teaspoon kosher salt
– ½ teaspoon black pepper

For the Parmesan crust:
– 1 cup grated Parmesan cheese
– ½ cup panko breadcrumbs
– 1 teaspoon garlic powder
– 1 teaspoon dried Italian seasoning

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Pat the pork chops completely dry with paper towels on both sides.
3. Brush both sides of each pork chop evenly with olive oil using a pastry brush.
4. Sprinkle kosher salt and black pepper evenly over both sides of all pork chops.
5. Combine grated Parmesan cheese, panko breadcrumbs, garlic powder, and dried Italian seasoning in a shallow bowl.
6. Press the top side of each pork chop firmly into the Parmesan mixture to create an even crust.
7. Arrange the coated pork chops crust-side up on the prepared baking sheet, spacing them 2 inches apart.
8. Bake at 400°F for 18-20 minutes until the internal temperature reaches 145°F on an instant-read thermometer.
9. Remove the baking sheet from the oven and let the pork chops rest on the sheet for 5 minutes before serving.

Fantastic results await with these pork chops boasting a crispy, savory Parmesan crust that gives way to incredibly juicy interior meat. The golden-brown coating provides wonderful texture contrast against the tender pork, while the Italian seasoning adds aromatic depth that pairs beautifully with roasted vegetables or a simple green salad. For an elegant presentation, slice the chops diagonally and fan them over creamy polenta or mashed potatoes.

Sweet and Savory Glazed Pork Chops

Venturing into the world of perfectly cooked pork chops can feel intimidating, but this sweet and savory glazed version breaks it down into manageable steps that guarantee restaurant-quality results right in your own kitchen. We’ll work through each stage methodically, from seasoning to searing to glazing, ensuring you understand exactly what to look for at every turn. Follow along carefully and you’ll master this impressive yet approachable dish.

Ingredients

For the pork chops:
– 4 bone-in pork chops, 1-inch thick
– 2 tablespoons olive oil
– 1 teaspoon kosher salt
– ½ teaspoon black pepper

For the glaze:
– ¼ cup honey
– 2 tablespoons soy sauce
– 2 tablespoons apple cider vinegar
– 2 cloves garlic, minced
– 1 teaspoon grated fresh ginger

Instructions

1. Pat the pork chops completely dry with paper towels on both sides.
2. Season both sides of the pork chops evenly with kosher salt and black pepper.
3. Heat olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
4. Place pork chops in the hot skillet without crowding them, working in batches if necessary.
5. Sear the pork chops for 4-5 minutes until a golden-brown crust forms on the bottom.
6. Flip the pork chops using tongs and cook for another 4-5 minutes on the second side.
7. Transfer the pork chops to a clean plate and reduce the skillet heat to medium.
8. Add minced garlic and grated ginger to the skillet and cook for 30 seconds until fragrant.
9. Pour in honey, soy sauce, and apple cider vinegar, stirring to combine.
10. Simmer the glaze for 2-3 minutes until it thickens slightly and coats the back of a spoon.
11. Return the pork chops to the skillet, spooning the glaze over them repeatedly.
12. Continue cooking for 2-3 more minutes, flipping once, until the internal temperature reaches 145°F on an instant-read thermometer.
13. Remove the skillet from heat and let the pork chops rest for 5 minutes before serving.

Caramelized edges give way to juicy, tender pork that practically melts in your mouth, while the glossy glaze provides the perfect balance of sweet honey and savory soy. Consider serving these chops over creamy mashed potatoes to soak up every drop of the delicious pan sauce, or slice them thin to top a vibrant grain bowl for a complete meal that feels both comforting and sophisticated.

Maple Dijon Oven-Baked Pork Chops

Finally, let’s create a dish that transforms simple pork chops into a flavorful, tender meal perfect for busy weeknights. Following these methodical steps will ensure your pork chops come out perfectly cooked with a beautiful glaze every single time. This maple Dijon combination creates a sweet and savory balance that elevates the humble pork chop to something truly special.

Ingredients

For the pork chops:
– 4 bone-in pork chops (1-inch thick)
– 1 tablespoon olive oil
– 1 teaspoon salt
– ½ teaspoon black pepper

For the maple Dijon sauce:
– ¼ cup pure maple syrup
– 2 tablespoons Dijon mustard
– 1 tablespoon apple cider vinegar
– 2 cloves garlic, minced
– 1 teaspoon dried thyme

Instructions

1. Preheat your oven to 400°F and position a rack in the center of the oven.
2. Pat the pork chops completely dry with paper towels on both sides.
3. Rub the olive oil evenly over all surfaces of each pork chop.
4. Season both sides of each pork chop with the salt and black pepper.
5. Whisk together the maple syrup, Dijon mustard, apple cider vinegar, minced garlic, and dried thyme in a small bowl until fully combined.
6. Heat a large oven-safe skillet over medium-high heat for 2 minutes until hot.
7. Place the pork chops in the hot skillet and sear for 3 minutes without moving them.
8. Flip the pork chops using tongs and sear the other side for another 3 minutes.
9. Pour the maple Dijon sauce evenly over the pork chops in the skillet.
10. Transfer the skillet to the preheated oven and bake for 12 minutes.
11. Check the internal temperature of the pork chops using a meat thermometer inserted into the thickest part, ensuring it reads 145°F.
12. Remove the skillet from the oven using oven mitts and transfer the pork chops to a clean plate.
13. Let the pork chops rest for 5 minutes before serving to allow juices to redistribute.

Perfectly cooked pork chops should be juicy and tender with a caramelized glaze that clings to each bite. The maple provides a subtle sweetness that contrasts beautifully with the tangy Dijon mustard, while the thyme adds an earthy note that complements the pork’s natural flavor. Consider serving these over creamy mashed potatoes or with roasted vegetables to soak up the delicious pan sauce.

Zesty Lemon Rosemary Pork Chops

Keeping weeknight dinners exciting doesn’t require complicated techniques or hard-to-find ingredients. Knowing how to prepare these zesty lemon rosemary pork chops will give you a restaurant-quality meal in under 30 minutes, perfect for busy evenings when you want something special without the fuss.

Ingredients

For the Pork Chops:
– 4 boneless pork chops (1-inch thick)
– 2 tablespoons olive oil
– 1 teaspoon kosher salt
– ½ teaspoon black pepper

For the Lemon Rosemary Sauce:
– 3 cloves garlic, minced
– 2 tablespoons fresh rosemary, finely chopped
– ½ cup chicken broth
– ¼ cup fresh lemon juice
– 2 tablespoons unsalted butter
– 1 teaspoon lemon zest

Instructions

1. Pat the pork chops completely dry with paper towels on both sides.
2. Season both sides of the pork chops evenly with kosher salt and black pepper.
3. Heat olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
4. Place pork chops in the hot skillet without crowding them, cooking 4-5 minutes per side until golden brown.
5. Transfer pork chops to a clean plate and reduce heat to medium.
6. Add minced garlic to the same skillet and cook for 30 seconds until fragrant.
7. Stir in chopped rosemary and cook for another 15 seconds.
8. Pour in chicken broth and use a wooden spoon to scrape up all the browned bits from the bottom of the pan.
9. Add lemon juice and simmer the sauce for 2 minutes until slightly reduced.
10. Whisk in butter until fully melted and incorporated into the sauce.
11. Stir in lemon zest and return pork chops to the skillet.
12. Spoon the sauce over the pork chops and cook for 1 minute to reheat them.
13. Remove the skillet from heat and let the pork chops rest in the sauce for 3 minutes before serving.

Creating perfectly cooked pork chops with this vibrant lemon rosemary sauce results in tender, juicy meat with a beautifully caramelized exterior. Consider serving these over creamy polenta or alongside roasted potatoes to soak up every drop of the bright, herbaceous sauce, making for a complete meal that feels both elegant and comforting.

Balsamic Brown Sugar Pork Chops

Getting perfectly cooked pork chops with a sweet-savory glaze is easier than you might think. Gently cooking the chops before glazing ensures they stay juicy, while the balsamic and brown sugar create a caramelized coating that’s both tangy and rich. Follow these steps closely for restaurant-quality results at home.

Ingredients

For the pork chops:
– 4 boneless pork chops, 1-inch thick
– 2 tablespoons olive oil
– 1 teaspoon salt
– ½ teaspoon black pepper

For the glaze:
– ½ cup balsamic vinegar
– ¼ cup brown sugar, packed
– 2 cloves garlic, minced
– 1 tablespoon soy sauce

Instructions

1. Pat the pork chops completely dry with paper towels.
2. Season both sides of the pork chops evenly with salt and black pepper.
3. Heat olive oil in a large skillet over medium-high heat until it shimmers.
4. Place the pork chops in the hot skillet without crowding them.
5. Sear the pork chops for 4-5 minutes until a golden-brown crust forms on the bottom.
6. Flip the pork chops using tongs and cook for another 4-5 minutes.
7. Transfer the pork chops to a clean plate and reduce the skillet heat to medium.
8. Add minced garlic to the skillet and cook for 30 seconds until fragrant.
9. Pour balsamic vinegar into the skillet, scraping up any browned bits from the bottom.
10. Stir in brown sugar and soy sauce until the sugar completely dissolves.
11. Simmer the sauce for 3-4 minutes until it thickens enough to coat the back of a spoon.
12. Return the pork chops to the skillet, turning them to coat evenly in the glaze.
13. Cook for 1-2 more minutes until the pork chops reach an internal temperature of 145°F.
14. Remove the skillet from heat and let the pork chops rest for 3 minutes before serving.

Here’s why this method works so well: the high-heat sear locks in juices while creating a flavorful foundation for the glaze. Having all ingredients measured and ready before you start cooking ensures you can focus on timing. Finally, letting the pork chops rest allows the juices to redistribute throughout the meat.

Hearty and satisfying, these pork chops feature a sticky, caramelized exterior that gives way to tender, juicy meat inside. The balsamic vinegar provides a pleasant tang that balances the sweetness of the brown sugar perfectly. For a complete meal, serve them over creamy mashed potatoes or alongside roasted vegetables to soak up the extra glaze.

Crispy Breaded Oven Pork Chops

Let’s create perfectly crispy pork chops without the mess of frying. Learning this oven-baked method will give you tender, golden-brown chops every time, making it an ideal weeknight dinner that feels special but requires minimal effort.

Ingredients

For the Pork Chops

– 4 boneless pork chops (1-inch thick)
– 1 teaspoon kosher salt
– ½ teaspoon black pepper

For the Breading Station

– 1 cup all-purpose flour
– 2 large eggs
– 2 tablespoons whole milk
– 1½ cups panko breadcrumbs
– ½ cup grated Parmesan cheese
– 1 teaspoon garlic powder
– 1 teaspoon paprika
– ½ teaspoon onion powder

For Cooking

– ¼ cup olive oil

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Pat the pork chops completely dry with paper towels to ensure the coating adheres properly.
3. Season both sides of each pork chop evenly with kosher salt and black pepper.
4. Set up three shallow dishes: place flour in the first dish.
5. In the second dish, whisk together eggs and milk until fully combined.
6. In the third dish, mix panko breadcrumbs, Parmesan cheese, garlic powder, paprika, and onion powder.
7. Dredge one pork chop in flour, shaking off any excess.
8. Dip the floured chop into the egg mixture, coating both sides completely.
9. Press the chop firmly into the breadcrumb mixture, ensuring an even coating on all surfaces.
10. Place the breaded chop on the prepared baking sheet and repeat steps 7-9 with remaining chops.
11. Drizzle olive oil evenly over the top of each breaded pork chop.
12. Bake at 400°F for 15 minutes, then flip each chop carefully using tongs.
13. Continue baking for another 10-15 minutes until the internal temperature reaches 145°F on an instant-read thermometer.
14. Let the pork chops rest on the baking sheet for 5 minutes before serving to allow juices to redistribute.
Zesty and satisfying, these chops emerge from the oven with an audible crunch that gives way to juicy, perfectly cooked pork. The Parmesan-infused crust adds a savory depth that pairs wonderfully with the subtle spice blend. Try serving them alongside roasted vegetables or slicing over a crisp salad for a complete meal that showcases their impressive texture contrast.

Apple Cider Pork Chops with Onion

Let’s create a comforting autumn meal that fills your kitchen with the most wonderful aromas. Learning to make these apple cider pork chops will give you a foolproof dinner option that feels special but comes together easily, even for those just starting their cooking journey.

Ingredients

For the pork chops:
– 4 bone-in pork chops, 1-inch thick
– 2 tablespoons olive oil
– 1 teaspoon salt
– ½ teaspoon black pepper

For the onion and sauce:
– 1 large yellow onion, thinly sliced
– 2 cups apple cider
– 2 tablespoons apple cider vinegar
– 1 tablespoon Dijon mustard
– 2 tablespoons unsalted butter

Instructions

1. Pat the pork chops completely dry with paper towels on both sides.
2. Season both sides of the pork chops evenly with salt and black pepper.
3. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
4. Place pork chops in the hot skillet without crowding them, working in batches if necessary.
5. Sear pork chops for 4-5 minutes until a golden-brown crust forms on the bottom.
6. Flip pork chops using tongs and cook for another 4-5 minutes until the second side is browned.
7. Transfer pork chops to a clean plate, keeping any accumulated juices.
8. Reduce skillet heat to medium and add sliced onion to the same pan.
9. Cook onions, stirring occasionally, for 6-8 minutes until softened and lightly caramelized.
10. Pour apple cider into the skillet, using a wooden spoon to scrape up any browned bits from the bottom.
11. Add apple cider vinegar and Dijon mustard to the skillet, whisking to combine completely.
12. Return pork chops and their juices to the skillet, nestling them into the onion mixture.
13. Bring the liquid to a gentle simmer, then reduce heat to low and cover the skillet.
14. Cook covered for 10-12 minutes until pork chops reach an internal temperature of 145°F when tested with an instant-read thermometer.
15. Transfer pork chops to a serving platter, leaving the sauce in the skillet.
16. Stir butter into the sauce until melted and glossy, about 1 minute.
17. Spoon the onion and sauce mixture over the pork chops before serving.

Here’s what makes this dish special: the pork chops become incredibly tender while maintaining their juicy texture, and the reduced apple cider creates a sweet-tangy sauce that perfectly complements the savory onions. For a complete autumn meal, serve these chops over creamy mashed potatoes or alongside roasted Brussels sprouts to soak up every bit of that delicious sauce.

BBQ Marinated Oven Pork Chops

Sometimes the best BBQ flavors come straight from your oven, not just the grill. Start by preparing a simple yet flavorful marinade that will tenderize and infuse these pork chops with sweet, smoky notes. This method ensures juicy results every time, perfect for weeknight dinners when firing up the grill isn’t an option.

Ingredients

For the marinade:

• 1/2 cup ketchup
• 1/4 cup brown sugar
• 2 tbsp apple cider vinegar
• 1 tbsp Worcestershire sauce
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp black pepper

For the pork chops:

• 4 bone-in pork chops (1-inch thick)
• 1 tbsp olive oil
• 1/2 tsp salt

Instructions

1. Whisk together ketchup, brown sugar, apple cider vinegar, Worcestershire sauce, smoked paprika, garlic powder, onion powder, and black pepper in a medium bowl until the sugar dissolves completely.
2. Pat pork chops dry with paper towels to ensure the marinade adheres properly.
3. Place pork chops in a large resealable plastic bag or shallow dish and pour the marinade over them, coating evenly.
4. Seal the bag or cover the dish and refrigerate for at least 2 hours, or up to 8 hours for maximum flavor penetration.
5. Preheat your oven to 375°F and position a rack in the center of the oven.
6. Remove pork chops from the marinade, letting excess drip off, and discard the used marinade for food safety.
7. Heat olive oil in a large oven-safe skillet over medium-high heat until it shimmers, about 2 minutes.
8. Sear pork chops for 3 minutes per side until a golden-brown crust forms, which helps lock in juices.
9. Transfer the skillet directly to the preheated oven and bake for 15-18 minutes, until the internal temperature reaches 145°F on an instant-read thermometer.
10. Remove from oven and sprinkle salt evenly over the pork chops.
11. Let rest on a cutting board for 5 minutes before serving to allow juices to redistribute throughout the meat.

You’ll notice these chops have a caramelized exterior that gives way to exceptionally tender, pink-tinged meat inside. The balanced sweetness from the brown sugar complements the smoky paprika, making them versatile enough for pairing with creamy coleslaw or serving over garlic mashed potatoes for a comforting meal.

Italian Herb and Garlic Pork Chops

Developing perfectly seasoned pork chops requires just a few simple techniques and quality ingredients. During this recipe, we’ll create a flavorful herb crust and pan-sear the chops to juicy perfection. Don’t worry if you’re new to cooking pork—I’ll guide you through each step with helpful tips.

Ingredients

• For the herb rub:
  • 4 bone-in pork chops, 1-inch thick
  • 2 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1 tablespoon dried Italian seasoning
  • 1 teaspoon salt
  • ½ teaspoon black pepper
• For cooking:
  • 2 tablespoons unsalted butter

Instructions

1. Pat the pork chops completely dry with paper towels on both sides.
2. Rub 2 tablespoons olive oil evenly over all surfaces of the pork chops.
3. Sprinkle 1 teaspoon salt and ½ teaspoon black pepper evenly over both sides of each pork chop.
4. Press 4 minced garlic cloves firmly onto both sides of each pork chop.
5. Sprinkle 1 tablespoon dried Italian seasoning evenly over both sides of each pork chop.
6. Let the seasoned pork chops rest at room temperature for 15 minutes.
7. Heat a large cast-iron skillet over medium-high heat for 3 minutes until hot.
8. Place pork chops in the hot skillet without crowding, cooking 2 at a time if necessary.
9. Sear the pork chops for 4-5 minutes without moving them until a golden-brown crust forms.
10. Flip each pork chop using tongs and cook for another 4-5 minutes.
11. Reduce heat to medium and add 2 tablespoons unsalted butter to the skillet.
12. Spoon the melted butter over the pork chops continuously for 1 minute.
13. Check the internal temperature with an instant-read thermometer inserted into the thickest part, avoiding the bone.
14. Remove pork chops from the skillet when they reach 145°F internally.
15. Transfer the pork chops to a clean plate and let them rest for 5 minutes before serving.

Golden-brown crust gives way to tender, juicy pork with each bite. Garlic and Italian herbs create an aromatic flavor that pairs beautifully with roasted vegetables or creamy polenta. Getting creative with leftovers? Slice the chilled pork chops thin for sandwiches or chop them into a hearty pasta salad.

Panko Crusted Ranch Pork Chops

Here’s a foolproof method for creating crispy, flavorful pork chops that will become your new weeknight favorite. Having perfectly cooked pork chops with a crunchy exterior and juicy interior is easier than you might think when you follow these simple steps.

Ingredients

For the Pork Chops

– 4 boneless pork chops (1-inch thick)
– 1 packet (1 oz) ranch seasoning mix
– 1 cup all-purpose flour
– 2 large eggs
– 2 cups panko breadcrumbs
– 1/2 cup vegetable oil
– 1 tsp salt
– 1/2 tsp black pepper

Instructions

1. Pat the pork chops completely dry with paper towels to ensure the coating adheres properly.
2. Season both sides of each pork chop evenly with salt and black pepper.
3. Place the all-purpose flour in a shallow dish or plate.
4. Crack the eggs into a second shallow dish and whisk them until fully combined.
5. Combine the panko breadcrumbs and ranch seasoning mix in a third shallow dish, mixing thoroughly.
6. Dredge one pork chop in the flour, coating both sides and shaking off any excess.
7. Dip the floured pork chop into the beaten eggs, ensuring complete coverage.
8. Press the pork chop firmly into the panko-ranch mixture, coating both sides evenly and pressing to adhere the crumbs.
9. Repeat steps 6-8 with the remaining pork chops.
10. Heat the vegetable oil in a large skillet over medium-high heat until it reaches 350°F or shimmers when tested with a breadcrumb.
11. Carefully place two pork chops in the hot oil, being careful not to overcrowd the pan.
12. Fry for 4-5 minutes until the bottom is golden brown and crispy.
13. Flip the pork chops using tongs and cook for another 4-5 minutes until the second side is golden brown.
14. Remove the cooked pork chops and place them on a wire rack set over a baking sheet to drain excess oil.
15. Repeat the frying process with the remaining two pork chops.
16. Check that the internal temperature of the pork chops reaches 145°F using an instant-read thermometer inserted into the thickest part.
17. Let the pork chops rest for 3 minutes before serving to allow juices to redistribute.

Zesty ranch flavor permeates every bite of these incredibly crispy pork chops, creating a perfect contrast between the crunchy panko crust and tender pork interior. Serve them alongside mashed potatoes with the pan drippings drizzled over top, or slice them thin for a spectacular sandwich filling that maintains its crunch even when cooled.

Classic Oven-Baked Pork Chops

Cooking perfect pork chops doesn’t require fancy techniques—just proper preparation and timing. Classic oven-baked pork chops deliver juicy, flavorful results every time when you follow these simple, methodical steps. This approach ensures even cooking and prevents the common pitfall of dry, tough meat.

Ingredients

For the seasoning blend:
– 4 bone-in pork chops, 1-inch thick
– 2 tablespoons olive oil
– 1 teaspoon kosher salt
– ½ teaspoon black pepper
– 1 teaspoon garlic powder
– 1 teaspoon paprika

For the baking setup:
– 1 tablespoon unsalted butter, cut into 4 pieces

Instructions

1. Preheat your oven to 400°F and position one rack in the center of the oven.
2. Pat the pork chops completely dry with paper towels on all surfaces.
3. Drizzle olive oil over both sides of each pork chop, using your hands to coat evenly.
4. Combine kosher salt, black pepper, garlic powder, and paprika in a small bowl.
5. Sprinkle the seasoning mixture evenly over both sides of each pork chop, pressing gently to adhere.
6. Place a wire rack inside a rimmed baking sheet and arrange the seasoned pork chops in a single layer.
7. Top each pork chop with one piece of unsalted butter directly on the meat surface.
8. Bake at 400°F for 18-22 minutes, until the internal temperature reaches 145°F when measured with an instant-read thermometer in the thickest part.
9. Remove the baking sheet from the oven and transfer pork chops to a clean plate.
10. Let the pork chops rest undisturbed for 5 minutes before serving.

When you slice into these perfectly baked pork chops, you’ll discover a juicy interior with a lightly seasoned crust that enhances the natural pork flavor. The butter basting creates a subtle richness that pairs beautifully with roasted vegetables or mashed potatoes. For an elegant presentation, arrange the chops over creamy polenta and spoon any accumulated pan juices over the top.

Teriyaki Glazed Boneless Pork Chops

When you’re craving something savory yet simple, these teriyaki glazed boneless pork chops deliver restaurant-quality flavor with minimal effort. We’ll walk through each stage methodically, from creating the glossy sauce to achieving the perfect sear on tender pork. Working with boneless cuts makes this recipe particularly beginner-friendly and quick to prepare.

Ingredients

For the Teriyaki Sauce

– 1/2 cup soy sauce
– 1/4 cup brown sugar
– 2 tablespoons honey
– 2 cloves garlic, minced
– 1 teaspoon grated fresh ginger
– 1 tablespoon cornstarch
– 2 tablespoons cold water

For the Pork Chops

– 4 boneless pork chops (1-inch thick)
– 1 tablespoon vegetable oil
– 1/2 teaspoon black pepper
– 1/4 teaspoon salt

Instructions

1. Pat the boneless pork chops completely dry with paper towels on both sides.
2. Season both sides of the pork chops evenly with 1/4 teaspoon salt and 1/2 teaspoon black pepper.
3. Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
4. Place the pork chops in the hot skillet without crowding them, cooking for 5-6 minutes until a golden-brown crust forms.
5. Flip the pork chops using tongs and cook for another 5-6 minutes until the internal temperature reaches 145°F on an instant-read thermometer.
6. Transfer the cooked pork chops to a clean plate and tent loosely with aluminum foil to rest.
7. Reduce the skillet heat to medium and carefully pour off any excess oil, leaving about 1 tablespoon in the pan.
8. Add 1/2 cup soy sauce, 1/4 cup brown sugar, 2 tablespoons honey, 2 minced garlic cloves, and 1 teaspoon grated ginger to the skillet.
9. Whisk the sauce ingredients constantly for 2 minutes until the brown sugar completely dissolves.
10. In a small bowl, mix 1 tablespoon cornstarch with 2 tablespoons cold water until smooth to create a slurry.
11. Slowly pour the cornstarch slurry into the simmering sauce while continuously whisking.
12. Cook the sauce for 3-4 minutes, whisking constantly, until it thickens to a glaze consistency that coats the back of a spoon.
13. Return the rested pork chops to the skillet and spoon the teriyaki glaze over them for 1 minute to warm through.
14. Remove the skillet from heat and transfer the glazed pork chops to a serving platter.

Buttery-tender pork meets the perfect sweet-savory balance in every bite of these glazed chops. The caramelized exterior gives way to juicy, flavorful meat that pairs wonderfully with steamed jasmine rice to soak up the extra sauce, or slice them thin for impressive dinner salads.

Mediterranean-Style Oven Pork Chops

Finally, let’s create Mediterranean-style oven pork chops that transform simple ingredients into a vibrant, satisfying meal. Follow these clear steps to achieve perfectly cooked chops with a flavorful crust and tender interior, using common kitchen tools and straightforward techniques. This method ensures consistent results even for first-time cooks working with pork.

Ingredients

For the pork chops:
– 4 bone-in pork chops, 1-inch thick
– 2 tablespoons olive oil
– 1 teaspoon kosher salt
– ½ teaspoon black pepper

For the Mediterranean seasoning:
– 2 teaspoons dried oregano
– 1 teaspoon garlic powder
– 1 teaspoon onion powder
– ½ teaspoon smoked paprika

For the pan sauce:
– ½ cup chicken broth
– 2 tablespoons lemon juice
– 1 tablespoon chopped fresh parsley

Instructions

1. Preheat your oven to 400°F and position a rack in the center of the oven.
2. Pat the pork chops completely dry with paper towels on both sides.
3. Brush both sides of each pork chop evenly with olive oil using a pastry brush.
4. Combine kosher salt, black pepper, dried oregano, garlic powder, onion powder, and smoked paprika in a small bowl.
5. Sprinkle the seasoning mixture evenly over both sides of each pork chop, pressing gently to adhere.
6. Heat an oven-safe skillet over medium-high heat for 2 minutes until hot.
7. Place the seasoned pork chops in the hot skillet without crowding them.
8. Sear the pork chops for 3 minutes without moving them to develop a golden-brown crust.
9. Flip each pork chop using tongs and immediately transfer the skillet to the preheated oven.
10. Bake the pork chops at 400°F for 12 minutes until they reach 145°F internal temperature.
11. Remove the skillet from the oven using oven mitts and transfer the pork chops to a clean plate.
12. Pour chicken broth and lemon juice into the hot skillet, scraping the bottom with a wooden spoon.
13. Simmer the sauce for 2 minutes until slightly reduced and bubbling.
14. Stir in chopped fresh parsley and immediately remove the skillet from heat.
15. Spoon the warm pan sauce over the rested pork chops before serving.

Unbelievably tender pork chops emerge with a crisp, herbaceous crust that crackles with each bite. The bright lemon and parsley sauce cuts through the richness, creating a balanced flavor profile that pairs wonderfully with roasted vegetables or creamy polenta. Consider serving these chops over a bed of couscous to soak up every drop of the vibrant pan sauce.

Conclusion

Versatile and delicious, these oven-baked pork chop recipes offer endless possibilities for your dinner table. We hope you found some new family favorites to try! Don’t forget to leave a comment sharing which recipe you loved most and pin this article to your Pinterest boards so you can easily return to these tasty ideas.