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A few simple ingredients (honey, soy sauce, and garlic) can bring a simple pork chop to life! These Sweet & Savory Oven Baked Boneless Pork Chops not only come together in a flash but can also be prepped as a make ahead freezer meal. Make sure to reduce the marinade into a delectable, sticky sauce to drizzle over the top just before eating. A great weeknight meal that everyone will love!
After researching and testing various boneless pork chop recipes, I found that simple is better. (This is probably why our Pan Seared Pork Chops are such a hit!)
The marinade for this tasty oven baked pork chop recipe only has 4 ingredients! On top of that, it can be cooked in the oven OR on the stovetop. Versatility in a recipe is always a win in my book.
Pro Tip: To make these pork chops a sweet & savory delight, be sure to reduce the marinade at the end and drizzle it over the top of those chops. You won’t regret it.
Here is a quick video demonstrating how easily these come together!
1 Minute Video: How to Make Sweet & Savory Boneless Pork Chops in the Oven
What’s in the marinade?
Here is what goes into the pork chop marinade. I bet you even have these in your pantry!
- Soy Sauce (use coconut aminos for a gluten-free alternative)
- Honey (local is best!)
- Minced garlic
- Red pepper flakes, which are optional but add a little heat
That’s it. Seriously.
Here’s a big tip though: let the pork chops marinate for at least 2 hours. You can marinate them up to about 24 hours in the fridge to help them soak up flavor, but don’t over do it. Marinating too long can cause the meat to breakdown and get mushy at a certain point.
How long do I cook boneless pork chops in the oven for?
Many think baking pork chops will produce dry, tough and tasteless meat. The truth is that baked pork chops can be amazingly tender and juicy if you cook them at the right temperature and for the right time.
For 1 inch thick, boneless pork chops, cook them at 350°F for 15-20 minutes, or until a thermometer inserted in the center of the chop registers 140-145°F.
More Pro Tips for Juicy Baked Boneless Pork Chops
- Choose chops that are at least 1-inch thick. Thin chops tend to always dry up when baked. And yes, you can use bone-in or boneless pork chops for this recipe with great success.
- Adjust cooking time if needed. All pork chops are not created equal. Some are thinner, thicker, have extra fat on the edges, etc. Think of our suggested cooking time as a guideline. To ensure a perfectly cooked chop, you need to check the internal temperature with an internal meat thermometer a few times during the last part of the baking.
- Remove the pork chops from the oven when they reach an internal temperature of 140°F and allow them to rest for 5 minutes. While it’s resting, the temperature will rise to 145 degrees, which is the USDA’s safe temperature guideline for consuming pork chops.
Can I freeze pork chops?
You’ve come to the right place if you’re looking for make ahead freezer meals. Not only have we written two freezer meal cookbooks but we also have some amazing 1 Hour Freezer Prep Plans that walk you how to make 6 meals in one hour.
Like so many of our freezer meal recipes, these boneless pork chops work beautifully as a freezer meal.
TO FREEZE: Instead of placing the marinating pork chops in the fridge, freeze them in a gallon size freezer bag.
TO PREPARE: Let the pork chops and marinade thaw in the fridge for 24 hours. Prepare as directed.
What should I serve with boneless pork chops?
Sweet & Savory Pork Chops will play nice with all sorts of side dishes. Here are a few to get you started:
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- 1/2 cup soy sauce
- 1/2 cup honey
- 2 teaspoons minced garlic
- Optional: 1/8 teaspoon red pepper flakes (for a little heat)
- 6 boneless pork chops (1″ thick)
- Freshly ground black pepper
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Make It Now:
- In a small bowl, whisk together the soy sauce, honey, garlic, and red pepper flakes (optional). Place the marinade and pork chops in a gallon-size freezer bag. (Freezing instructions begin here.)
- Allow the pork chops to marinate for at least 2 hours or overnight in the refrigerator.
- Preheat the oven to 350°F. Line a rimmed sheet pan with foil or parchment paper and coat with cooking spray. Remove the pork chops from the marinade and place on the pan. (Do not discard the marinade though!)
- Bake for 15-20 minutes, or until they register to 140°F internally. Remove, tent with foil, and let rest for 5-10 minutes. (Temperature will rise another 5 degrees during this time.)
- Meanwhile, pour the remaining marinade in a small saucepan and bring to a boil (watch closely so it doesn’t boil over!). Reduce heat and simmer for about 3 minutes. Strain the sauce to remove any solids. Drizzle the cooked marinade over the pork and serve. Top with freshly ground black pepper to taste.
Freeze For Later: Follow Step 1. Label and place the bag of pork chops and marinade in the freezer.
Prepare From Frozen: Let the pork chops thaw using one of these safe methods. Follow Steps 3-5.
Stovetop Cooking Method: In a large nonstick skillet, heat 1-2 tablespoons olive oil or avocado oil over medium-high heat. Remove the pork chops from the marinade but do not discard the marinade. Sear for 1 to 2 minutes per side, turning once. Reduce the heat to medium-low and cook, turning once, for 10-15 minutes, or until they register 140°F (temp will rise another 5° as it rests). Remove from the heat and let the chops rest 5-10 minutes.
To kick up the flavor a notch, add 1/4 teaspoon red pepper flakes.
Some of our readers have seared the pork chops in an oven-safe pan on the stovetop for 1-2 minutes per side and then finished baking them until done.