This roasted boneless pork chops recipe is a simple and delicious way to prepare pork chops. The pork chops are seasoned with a blend of herbs and spices, and then roasted in the oven until cooked through and juicy. Serve with your favorite sides for a complete meal. Enjoy!
Roasted boneless pork chops are a type of pork dish in which the chops, which have had the bones removed, are roasted in an oven.
These chops are typically seasoned with various herbs and spices and can be marinated beforehand to add flavor. They are often served as a main course and can be paired with various sides, such as vegetables or potatoes.
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Why You Should Make This Recipe
You should try this recipe because it is economical, versatile, easy to make, and fits into low-carb, gluten-free, and paleo diets. Overall, it is a good recipe for entertaining or any day of the week.
Thickness Of Pork Chops And Cooking Time
As I said before, I used boneless, center-cut pork chops.
However, the thickness of the pork chop matters and can make or break the recipe. I prefer a pork chop that is about ½ to 1 inch thick. Anything thinner or thicker than that will require a different cooking time.
If you use thin pork chops and bake them in the oven for 30 minutes, you will dry the life out of them. A thick cut will require more minutes in the oven. For that matter, I recommend you use a meat thermometer. To be safe for consumption, the cooked pork chop should have an internal temperature of 140-145F.
My recipe gives you an approximate cooking time based on my experience in the kitchen. However, you should adjust that time based on your environment and experience in the kitchen.
As someone once told me, you need to build a relationship with your oven before you can bake like a pro.
Grocery Store List
(For the quantities, please scroll to the bottom of this article to grab the printable recipe):
- Pork chops
- Onion: Use yellow or red sliced onions
- Garlic cloves
- Dried thyme
- Dried rosemary
- Salt
- Ground black pepper
- Red wine
- Vegetable oil or olive oil
Variation of spices: I used thyme, rosemary, salt, and pepper. You can also use oregano, paprika, garlic powder, or anything else you like.
Video Recipe
How To Make These Baked Center-Cut Pork Chops
Step 1. Preheat the oven to 400F. I used a 9x13-inch baking pan (Affiliate links). You will need a similar size pan I used or one big enough to accommodate the pork chops in one layer.
Step 2. Place the meat in the pan and dress it with the rest of the ingredients. Calculate one or two pieces of meat per person based on the size of the pork chop.
Tip: The pork chops need to be close together in the pan. This way, the meat will not dry out.
Sprinkle the pork chops generously with salt, pepper, thyme, and rosemary on each side. Slice a medium onion and toss it with the meat. If you don't like onions, you can skip them.
Chop the garlic cloves in half and add them to the meat. Add the oil and the red wine. See how pretty the pan looks already? Yum!
Step 3. Bake. Cover the baking dish tightly with foil and bake in the preheated oven for about 30 minutes.
Uncover the pan and return it to the oven for another 10 minutes. The cooking liquid will slightly reduce, the onion caramelize, and the pork chops will be nicely brown. Check the internal temperature of the pork chops and make sure it is 145F.
It looks fabulous, don't you think? And the smell, oh my, the smell of roasted meat is divine! Best pork chops ever! While the pork chops were in the oven, I made some mushrooms with garlic and served them as a side dish with a glass of red wine at the dinner table.
These juicy pork chops ended up being a delicious dinner that did not require much preparation, and it was everything we needed for a Saturday evening meal.
Mushrooms are not a must for this recipe. We like them, and they were also available in my fridge, so I used them.
How To Serve Roasted Boneless Pork Chops
You can serve these simple roasted potatoes or mash them, make French Fries from scratch or new potatoes with dill and butter, and add a delicious Belgian Endives Boston Lettuce Salad, steamed vegetables, etc.
In the fall, roasted squash, or a red cabbage salad are fantastic.
Roasted boneless pork chops can be stored in the refrigerator for up to four days. Reheat them to an internal temperature of 145°F before consuming leftovers.
Can I freeze these roasted pork chops?
Yes, you can freeze roasted boneless pork chops. Place them in an airtight container or freezer bag and freeze them for up to 3 months for the best flavor.
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📖 Recipe
Roasted Boneless Pork Chops
Equipment
- Nonstick Bakeware 9 Inch x 13 Inch
Ingredients
- 2 ½ pounds boneless pork chops about 8 pieces, ½ to 1 inch thick (count two per person)
- 1 medium onion sliced julienne
- 3-4 garlic cloves sliced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon salt
- 1 teaspoon fresh ground pepper
- 1 cup red wine your preference
- 2-3 tablespoons extra virgin olive oil or vegetable oil
Instructions
- Preheat oven to 400F.
- Lay the pork chops on a 9x13 baking pan or a pan big enough to accommodate the meat in one layer and sprinkle them generously with salt, pepper, thyme and rosemary on each side.
- Slice an onion and toss it together with the meat.
- Chop the garlic cloves in half and add them to the meat.
- Add the oil and red wine.
- Cover the baking dish tightly with aluminum foil and bake in the preheated oven for about 25-30 minutes.
- Remove the foil and continue baking for another 5-10 minutes or until the internal temperature of the meat reaches 145F.
- Serve with roasted potatoes, salad, roasted vegetables or anything you like.
Ema says
This is one of the best articles ever. So many details and even a video. Great job I cant wait to cook this by myself. Thank you.
Susan says
Everything about this was good except the texture of the pork chop, I prefer my pork chops to be fork tender, but these had to be cut with a knife and were hard to eat.
Maybe next time I'll try this, but in the pressure cooker.
The Bossy Kitchen says
Hi Susan, The pork cut and the thickness of it are very important in this recipe. If you use a 1/2 inch thick pork chop for example, as I explained in the article, the meat should be quite tender. Maybe it was supposed to be in the oven a little bit longer? Sometimes, it happens with different cuts. Covering the meat with foil it also mandatory if you are looking for tenderness. Sorry it did not work for you as you expected.
Paul says
Simple to prepare and simply awesome results. Didn’t have any win, compensates with more onions 🥳
Katlan says
Going to make this tonight, think I can add brussel sprouts to it in the baking dish?
The Bossy Kitchen says
I never tried that, but I would make the Brussel sprouts separately, as I am not sure how they would taste with wine.
Merrianne Ruhl says
I'm getting ready to make these chops right now & just realized I don't have any red wine. Can I use beef or chicken broth instead??
The Bossy Kitchen says
Yes, you can, of course. Go easy on the salt if you use regular chicken/beef broth, so they don't come out too salty.
Janet says
How much wine and oil do use for this recipe? I could not find these ingredients in the posted recipe? Thank you
The Bossy Kitchen says
Please take a look again at the article. The ingredients are at the bottom of it, in a recipe card that can be also printed. Thank you.
Chanley Chandler says
I don’t see how this would be 810 calories per serving???
The Bossy Kitchen says
You are right. Unfortunately, the recipe card calculates the nutrition info automatically, and sometimes it doesn't do it right. I changed the recipe card on this article, and I think the nutrition information is a little more accurate now. Thank you for noticing that. :- )
Karen says
This was delicious. It was easy to make and packed with flavor. You had me at rosemary and red wine. It was hit with my family and will be making this again. So good!
Karen says
Loved this! So easy and packed with flavor. Red wine and rosemary made this dish. My whole family enjoyed it and I will be adding this to my favorites. Thank you.
Nancy Huntley says
Followed the recipe. Sorry, but the pork was slightly tough and chewy- never great. Did not seem to carmalize the onions. Herbs and onions and wine did not seem tasty enough. Sorry, all sounded good in the recipe, but did not seem to satisfy me!! Will not repeat.
Gabriela says
Hi, I'm really sorry you didn't like the recipe. I hope you read the article, which explains how to make the meat tender. Sometimes people jump straight to the recipe and miss valuable information in the article, then complain that the recipe wasn't good. It seems to me that the dish might have needed more time in the oven. Did you cover the pork with aluminum foil? Did you let the onions caramelize after removing the foil? Perhaps the pork chops were thicker, so they needed more cooking time.
Lastly, I can't control whether or not you like the combination of rosemary, onions, and wine. That doesn't mean the recipe is bad; it's just a matter of personal taste. If you'd like, you can skip the wine and use water or stock instead. The article explains this, and you can also adjust the spices to suit your preference. Make the recipe your own!
ROMA JUR says
I only have 4 pork chops; does the time or instructions change?
Gabriela says
The instructions don't change, they might be ready faster, but it all depends on how thick the pork chops are. Aim for 20-25 minutes and keep an eye on them. if they are not ready, bake them for 3-5 minutes more.a few more minutes.
ROMA JUR says
I tried this recipe twice since it looks delicious.
I used slightly than 1/2 thick boneless pork chops, but they never browned or carmalized ....
it looks more boiled chops vs roasted. anything I can change?
Gabriela says
It is hard for me to diagnose the problem, as I do not know your oven. However, you might need to increase the temperature in that oven from 400F to 410F, if the oven doesn't heat properly, or just let the chops cook more time until they reach the color you want. Don't be afraid to adjust the temperature and the time, based on your needs. The recipe is just a tool, temperatures and times are based on my personal kitchen environment, but every oven is different.
Paula Holland says
Any recommendations on cooking time for bone-in chops?
Joseph says
A wonderful recipe ,thank you. been cooking of over 70 years. my tip is buy a pork rib eye roast. same cut as beef rib eye but from a pig they are not large. Slice your desired thickness. follow the recipe you will not be sorry and will be your go to meat.
Gabriela says
Thank you, Joseph! I am happy you loved the recipe!