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Four savory pork chops lined up on a plate wit green beans on either side of them.

Sweet and Savory Baked Boneless Pork Chops

These 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!

Yield: 6 pork chops 1x
Prep: 5 minCook: 30 minTotal: 35 minutes


  • 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

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Make It Now:

  1. 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.)
  2. Allow the pork chops to marinate for at least 2 hours or overnight in the refrigerator.
  3. 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!)
  4. 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.)
  5. 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.

© Author: Polly Conner
Cuisine: American Method: Oven