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.
Jump to:
- Why you should make these baked pork chops
- How thick the pork chops should be, and how long do I cook them:
- 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?
- More recipes to love:
- 📖 Recipe
- 💬 Comments
Why you should make these baked pork chops
- It is economical- A roasted pork chop can be economical because pork chops are generally less expensive than other cuts of meat, such as beef or lamb.
Additionally, roasting pork chops in the oven is a relatively simple and inexpensive cooking method that does not require additional ingredients or equipment.
This makes it an excellent option for those looking to save money on their meals.
2. Perfect for any occasion- This is a super easy and delicious meal 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 prepare a fast dinner for your whole family. You can make this center-cut boneless pork chops recipe for a romantic dinner or a Sunday meal.
3. 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 also love the taste of roasted meat in the oven with a sauce made out of garlic, spices, and red wine. You can skip it if you prefer, but using leftover wine is a great way to manage ingredients.
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 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 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
- Onion
- Garlic
- Dried thyme
- Dried rosemary
- Salt
- 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 roasted or mashed potatoes, French fries, new potatoes with dill and butter, salad, steamed vegetables, etc.
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!
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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Check the web story for this recipe: How to make Roasted Boneless Pork Chops
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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
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.
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.
Anonymous says
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.