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, 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 where the pork chops, which have had the bones removed, are cooked by roasting in an oven.
The chops are typically seasoned with various herbs and spices and may 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.
- Why you should make this recipe:
- Thickness of pork chops and cooking time:
- Grocery store list
- How to make these baked center-cut pork chops:
- What other spices can I use on these roasted boneless pork chops?
- How to store roasted boneless pork chops:
- Can I freeze these roasted pork chops?
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Why you should make this recipe:
- Economical: Pork chops are cost-effective compared to other meats, and oven-roasting requires minimal additional ingredients or equipment.
- Versatile for Occasions: Ideal for quick weeknight meals or special occasions like romantic dinners or Sunday family gatherings.
- Easy to Make: Requires just a few ingredients and offers inherent flavor. Pork is both healthy and delicious; great served with a green salad.
- Adaptable: Can be made with various pork cuts like boneless chops, pork shoulder, or tenderloin.
- Flavor Boost with Sauce: Optional wine and garlic sauce adds a gourmet touch and utilizes leftover wine.
- Diet-Friendly: Fits into low-carb, gluten-free, and paleo diets.
- Great for Entertaining: Easily scales for feeding a crowd; just plan the right amount of meat per person.
In summary, this recipe is both budget-friendly and adaptable, making it a go-to for both everyday meals and special occasions.
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 do recommend you use a meat thermometer(affiliate link). The cooked pork chop should have an internal temperature of 140-145F to be safe for consumption.
My recipe gives you an approximate cooking time based on my experience in the kitchen. However, it is up to you to adjust that time based on your environment and experience in the kitchen.
As someone told me once, you need to build a relationship with your oven before you start baking like a pro.
Grocery store list
(For the quantities, please scroll to the bottom of this article to grab the printable recipe):
- Pork chops
- Dried thyme
- Dried rosemary
- Ground black pepper
- Red wine
- Vegetable oil or olive oil
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 together with the meat. You can skip the onions if you don't like them.
Chop the garlic cloves in half and add them to the meat.
Add the vegetable 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 at the dinner table, as a side dish with a glass of red wine.
These juicy pork chops ended up being a delicious dinner that did not require a lot of 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.
What other spices can I use on these roasted boneless pork chops?
I used thyme, rosemary, salt, and pepper. You can also use oregano, paprika, garlic powder, or anything else you like.
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.
What do you think? Best oven-boneless pork chops, if you ask me!
How to store roasted boneless pork chops:
Roasted boneless pork chops can be stored in the refrigerator for up to four days. It is essential to store them in an airtight container or wrapped tightly in plastic wrap to prevent contamination and to keep the meat fresh.
It is also recommended to reheat the pork chops 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. It is best to wrap them tightly in foil or plastic wrap before placing them in an airtight container or freezer bag.
This will help to preserve their flavor and texture. When you are ready to eat them, thaw them in the refrigerator before reheating them.
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Roasted Boneless Pork Chops
- Nonstick Bakeware 9 Inch x 13 Inch
- 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
- 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.