Roasted boneless pork chops– a super easy and delicious recipe to make when you have no inspiration on what to cook for dinner.
I don’t know about you, but I associate the roasted pork aromas with holidays, cold seasons, and comforting foods.
Born in Eastern Europe, more precisely in Romania, I grew up eating pork. Pork is a popular item in Romanian cuisine. Therefore there are plenty of recipes to choose from.
Baked boneless pork chops and why you should make this recipe
- It is economical– Pork is relatively cheap to buy, and I cook with it quite a bit.
2. Perfect for any occasion– This is a super easy and delicious recipe to make when you have no inspiration on what to cook for dinner.
OR, it is the middle of the week, and you have to come up with a fast dinner for your family. You can make this center-cut boneless pork chops recipe for a romantic dinner or a Sunday meal.
3. It is easy to make– You don’t need many ingredients. Pork has flavor. It is healthy and also delicious. Serve it with a green salad, and you are here for a feast. Leftovers are great too.
If you love boneless center-cut pork chops, you’ll obsess over how delicious and super easy they are to make.
4. You can make this recipe by choosing different pork cuts.
I regularly cook boneless pork chops because they’re low in fat and high in protein. They are also versatile and can be grilled, roasted, or fried. You can also choose slices of pork shoulder or pork tenderloin.
5. Wine and garlic sauce– I cook with wine quite a bit, and I also love the taste of roasted meat in the oven with a sauce made out of garlic, spices, and red wine. You can also skip the wine if you prefer.
6. Pork chops fit in many dietary categories as they are low carb, gluten free, and also paleo.
The conclusion is that this recipe is very versatile and allows you to make it casually, for a regular dinner, or fancier, for entertaining. It looks good, and it works to feed a crowd if you plan on the right amount of meat per person.
How thick the pork chops should be, and how long do I cook them:
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 1/2 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.
Going with a pork chop thicker than 1 1/2 inches will require more minutes in the oven.
For that matter, I do recommend you use a thermometer. 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.
How to make these baked center-cut pork chops:
Step 1. Preheat the oven to 400F.
I used a 9×13 inch baking pan. (Come visit my “one-stop “hop” on Amazo” for more fun and valuable products) .You will need a pan the size I used or one big enough to accommodate the meat 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 oil and 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 liquid will slightly reduce, the onion will caramelize, and the pork chops will 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!
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.
This was a simple meal that did not require a lot of preparation, and it was everything we needed for a Saturday dinner.
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 Za’ataZa’atar ar).
You can serve roasted or mashed potatoes, French fries, new potatoes with dill and butter, salad, steamed vegetables, or anything you like.
In the fall, roasted squash is fantastic, or a red cabbage salad.
What do you think? Best oven boneless pork chops, if you ask me!
More recipes to love:
Roasted Pork in Garlic Tomato Sauce- An Easy Dinner
Chickpeas Green Beans With Pork And Spanish Chorizo
10 Easy Recipes With Pork On The Bossy Kitchen
Quick and Easy Savory Cheese Pie Recipe
Traditional Romanian Sour Soup with Pork and Vegetables
Pork Chops And Roasted Vegetables
Check the web story for this recipe: How to make Roasted Boneless Pork Chops
If you make this recipe, share it with the hashtag #thebossykitchen on Instagram, Facebook, and Twitter so we can all see what you are cooking!
Or maybe you want to join The Bossy Kitchen community group, where you can share your creations made from this blog or other sources. Everyone is welcome to join!
Easy Baked Boneless Pork Chops
Equipment
- Nonstick Bakeware 9 Inch x 13 Inch
Ingredients
- 2 ½ pounds boneless pork chops about 8 pieces, 1/2 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
Instructions
- Preheat oven to 400F.
- Lay the pork chops on a 9×13 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.
Chanley Chandler
Thursday 22nd of September 2022
I don’t see how this would be 810 calories per serving???
The Bossy Kitchen
Saturday 24th of September 2022
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. :- )
Janet
Wednesday 21st of September 2022
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
Thursday 22nd of September 2022
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.
Merrianne Ruhl
Thursday 11th of August 2022
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
Thursday 11th of August 2022
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.
Katlan
Monday 30th of May 2022
Going to make this tonight, think I can add brussel sprouts to it in the baking dish?
The Bossy Kitchen
Tuesday 31st of May 2022
I never tried that, but I would make the Brussel sprouts separately, as I am not sure how they would taste with wine.
Paul
Sunday 11th of July 2021
Simple to prepare and simply awesome results. Didn’t have any win, compensates with more onions 🥳