Roasted Boneless Pork Chops
Roasted boneless pork chops a super easy and delicious recipe to make when you have no inspiration on what to cook for dinner.
Servings: 4 servings
Calories: 569kcal
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.
Video
Notes
My recipe gives you an approximate cooking time based on my oven and kitchen environment. However, you should adjust the time based on your oven and thickness of the porkchops. Please read the article for more details.
Nutrition
Serving: 1serving | Calories: 569kcal | Carbohydrates: 5g | Protein: 62g | Fat: 27g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 0.2g | Cholesterol: 190mg | Sodium: 722mg | Potassium: 1192mg | Fiber: 1g | Sugar: 2g | Vitamin A: 26IU | Vitamin C: 3mg | Calcium: 43mg | Iron: 2mg
