A simple spice rub, a hot oven, done in 20 minutes.
Boneless pork chops cook fast and dry out faster — the key is not overbaking. Rest them before serving and they’ll stay juicy.
Make it a bowl. Make it a plate. Use what you have.
Ingredients
- 2 boneless pork chops, about 1 inch thick
- a drizzle of olive oil
- a light shake each of garlic powder and paprika
- salt and a few cracks of black pepper
- a shake of dried thyme or oregano if you have it
Method
- Preheat oven to 425°F. Line a baking sheet with parchment or lightly grease it.
- Pat chops dry. Drizzle with olive oil and rub on both sides.
- Shake the spices over both sides and press gently to help them stick.
- Bake 15–20 minutes until cooked through — a slightly pink center is fine.
- Rest 5 minutes before serving.
Build It Your Way
- sear in a hot skillet 2 minutes per side before the oven for a more developed crust
- marinate in olive oil, lemon, and spices for 30 minutes if you have the time
- slice over a grain bowl with roasted vegetables
- serve alongside mashed yellow potatoes or cauliflower mash
- pair with a simple arugula salad and lemon
- finish with a squeeze of lemon and fresh herbs straight out of the oven
Adjust to your taste. Use what you have.
Swaps & Notes
- Thickness matters — thinner chops cook closer to 15 minutes, thicker ones need the full 20.
- The same spice rub works on chicken breasts. Same temp, same method.
- Leftovers slice well cold over a salad or chopped into a grain bowl the next day.
- Don’t skip the rest — it’s what keeps pork chops from running dry on the plate.
