Oven Baked Boneless Pork Chops Recipe - Savory Nothings (2024)

FAQs

What is the secret to moist pork chops? ›

How to Keep Pork Chops from Drying Out? Brine Them! After you bring your pork chops home, time to brine! Brining pork chops is one of the best ways way to guarantee a juicy cooked pork chop.

Some baked pork chop recipes do require that the pan is covered with either foil or a lid. It creates steam and ensures that the meat is tender and juicy. Those recipes typically require a long cook time and may add vegetables to the pan, and some uncover the chops to finish browning them at a higher temperature.

Try a Marinade or Brine. A marinade or brine can introduce more moisture or lots of flavor into your meat before you cook it. A marinade is a sauce that introduces extra flavor to your pork, depending on the aromatics or herbs you choose to include. A brine pulls more moisture into the meat, which keeps your pork juicy ...

Is It Better to Bake Pork Chops at 350 or 400? The best temperature for baking pork chops depends on how thick they are, how you've prepared them and your personal preferences. Baking pork chops at 350 degrees F will result in more gently cooked and tender pork chops, but it will take more time.

In a 400-degree Fahrenheit oven, boneless pork chops need to cook for 7 minutes per ½ inch of thickness. If you are using bone-in pork chops, cook them for 8 minutes per ½ inch. Boneless pork chops that are 1 ½ inches thick should be baked for 21 minutes.

Add a splash of chicken stock to prevent the meat from drying out in the oven. Before transferring to the oven, add a splash of chicken stock to give an extra layer of protection against drying out. Adding a few tablespoons of butter to the top of the chops doesn't hurt, either.

To bake pork chops without breading, sear them in a cast iron skillet before baking. The brown crust that develops when searing is where the great flavor comes from. Sear on each side for 2 to 3 minutes. For easy clean-up you can bake your chops right in the pan you used for searing.

How Long to Bake Pork Chops. Bake pork chops that are about 1¼-inch thick at 350 degrees Fahrenheit for 14 to 17 minutes or until an instant-read thermometer registers 145 degrees Fahrenheit. If you're concerned about the bake time varying because the chops are boneless or bone-in, stop worrying.

Are pork chops better in the oven or on the stove? ›

Because one of the best ways to bake pork chops is to start in an oven-safe skillet on the stove and then transfer them into a hot oven. High-heat frying sears them to a golden brown; and a moderately hot oven (400 degrees F) bakes the pork chops gently enough to keep them from drying out.

If fresh pork has reached 145°F (62.8 °C) throughout, even though it may still be pink in the center, it should be safe. The pink color can be due to the cooking method or added ingredients.

For the best texture, sear and bake

And the upsides are huge: searing delivers the best flavor and texture, in the form of a browned crust that you simply can't replicate with baking alone, as well as a faster overall cooking time, because the chops get a significant head start on the high heat of the skillet.

Preheat the oven to 375 degrees F (190 degrees C). Sprinkle pork chops on all sides with thyme, salt, and pepper. Place on a baking sheet. Bake in the preheated oven until an instant-read thermometer inserted into the thickest part of a pork chop reads 145 degrees F (63 degrees C), about 20 minutes.

Bone-In Pork Chops: Cook on LOW for 5 or 6 hours. Boneless Pork Chops: Cook on LOW for 1 1/2 to 2 1/2 hours.

For juicy, flavorful pork chops, try brining the chops before grilling or broiling — two high-heat cooking methods that can quickly dry out lean pork chops. Brines are essentially salty, sugary water solutions; they'll keep the meat moist, while adding flavor.

First, we sear one side of the chops until browned, flip them, turn the heat to low, and cover the skillet with a lid. The second side will slowly turn golden brown, and since we added the lid, the heat from the pan will gently cook the middle. By gently cooking the chops this way, they stay juicy and become tender.

I like a thick, grilled pork chop, best. Frying is also good, but I prefer grilling; baked, breaded pork chops are very good, as well, but baking tends to dry the chops. If one is using a breading then baking is the preferred method.

A brine is essentially just salt and water. It helps prevent moisture loss during cooking, and the salt also helps tenderize the meat from the inside out. If you want an extra juicy piece of pork, brine it before cooking. You can make an effective brine just with salt and water, but additional seasonings do help.