This post may contain affiliate or sponsored links. Please read our disclosure policy.
A few simple ingredients can bring a simple pork chop to life! These Sweet & Savory 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!
“My teens barely eat pork chops anymore-but there were NO complaints or leftovers when I made this! Will definitely be making again & again!
Very simple recipe. Served with wild rice & bacon wrapped asparagus.
⭐️⭐️⭐️⭐️⭐️” – Mary
About This Recipe
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. Serve it with some Bacon Wrapped Green Beans for a tasty, well-rounded meal!
Here is what goes into the pork chop marinade. I bet you even have these in your pantry!
- 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.
- Soy Sauce – use coconut aminos for a gluten-free alternative
- Honey – local is best! Here is why.
- Minced garlic – We use pre-minced garlic to save time.
- Red pepper flakes – Optional but they add a little heat and depth of flavor.
That’s it. Seriously.
Important: Let the Pork Chops Marinate
It’s important to 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 overdo it. Marinating too long can cause the meat to break down and get mushy at a certain point.
Pork Chop Success Tips
- The USDA lowered the safe doneness temperature for pork several years ago…meaning we don’t all have to cook our pork until it’s a piece of cardboard anymore! Cooking to this lower doneness temp is a game changer.
- The right marinade is important, since pork runs lean and bland on its own. The marinade for this recipe is spot on and only requires a few pantry ingredients.
- While baking pork chops works beautifully, pan-searing them works well too. It creates a crust on the outside while keeping it moist on the inside.
- 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.
How long do I cook boneless pork chops in the oven?
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 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.
Pro Tip: Repurpose the Marinade
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.
How to freeze pork chops
You’ve come to the right place if you’re looking for make-ahead freezer meals.
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.
Make 6 Dump-and-Go Freezer Meals in 1 Hour!
- Shopping & equipment lists
- Step-by-Step instructions & video tutorial
- Serving suggestions & dietary substitutions & more
Here are a few different ways to use this recipe.
- Use this same marinade and sauce for pork tenderloin. Bake at 450°F for about 20 minutes or grill using this recipe.
- Use this same marinade and sauce for boneless, skinless chicken thighs. Bake at 425°F for 20-25 minutes.
- Dice the cooked pork chops and toss them into our Fried Rice with Sweet Soy Sauce.
Side Dish Ideas
Sweet & Savory Pork Chops will play nice with all sorts of side dishes. Here are a few to get you started:
Yes, bone-in will work. They will take a little longer to cook so just use your meat thermometer to know when they are done.
Yes, this recipe is naturally dairy-free. No substitutions needed.
Yes. All you need to do is substitute the soy sauce for coconut aminos.
Yep! We have a recipe for Pan Seared Pork Chops here.
Simply put: Heat oil over medium-high heat. Place pork chops in the pan and sear each side for 60-90 seconds. Reduce the heat to medium-low and cook 6-8 minutes (for 1 inch) and 10-12 minutes (for 1 1/2 inch), flipping halfway through until the internal temperature reads 145°F.
Did you make this? Snap a photo and tag us on Instagram at @thrivinghome so we can see your creations and cheer you on!
- 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-inch thick)
- Freshly ground black pepper
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
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.