How Long to Bake Thin Cut Boneless Pork Chops for Perfectly Juicy Results

Boneless pork chops can make for a quick and easy dinner during busy weeknights. While thick pork chops may need longer cooking times, thin cut chops can be ready in less than 30 minutes with minimal preparation. But knowing exactly how long to bake boneless pork chops is key to ending up with juicy, flavorful results.

Undercooking boneless pork can lead to safety issues while overcooking produces dry, tough meat. So what is the ideal baking time and temperature for thin boneless pork chops? Let’s take a closer look.

What is Considered a Thin Cut Pork Chop?

Thin cut pork chops are typically around 1/2 inch thick or less. You’ll often see them labeled as “thin cut” at the grocery store. Thicker chops (3/4 inch or more) will require a longer cook time compared to thin chops.

When buying thin cut chops, opt for pieces around 4-6 ounces each for a nice single serving size chop. Thinner and smaller chops cook faster, while thicker ones need a bit more time in the oven.

How to Prepare Thin Boneless Pork Chops for Baking

Preparing thin pork chops before baking is easy:

• Rinse chops under cold water and pat dry thoroughly with paper towels. Allowing excess moisture on the surface can prevent browning.

• Season chops liberally on both sides with salt, pepper, and any other spices or herbs you desire. Popular options include garlic powder, paprika, dried thyme or rosemary, chili powder, cumin, and cayenne.

• You can also marinate the chops for added flavor, Marinate for 30 minutes up to overnight in the refrigerator

• Allow seasoned chops to sit at room temperature for 15-30 minutes before baking. This helps them cook more quickly and evenly.

• Arrange chops in a single layer on a baking sheet lined with parchment paper or foil. Make sure they aren’t touching each other.

• For browned and crispy edges, you can brush the chops lightly with oil But for leaner chops, seasonings and high heat will still brown them without added fat

How Long to Bake Thin Boneless Pork Chops

The ideal oven temperature for baking thin boneless pork chops is 400°F. At this high temperature, the exterior will brown quickly before the inside overcooks.

For 1/2 inch or thinner boneless chops, the baking time is approximately 15-20 minutes. Check for doneness at 15 minutes and continue cooking if needed.

You’ll know the chops are done when:

• An instant read thermometer inserted into the thickest part of a chop registers 145°F
• The inside appears slightly pink but not red when you slice into a chop
• The juices run clear

Chops will continue cooking slightly after removed from the oven as the temperature rises (carryover cooking). So take them out right when they reach 145° rather than overbaking.

Tips for Keeping Boneless Pork Chops Juicy

Pork dries out quickly with overcooking. Follow these tips for baked boneless chops with a tender, juicy interior:

• Brine the chops before baking. Soaking in a saltwater brine hydrates the meat so it retains moisture during cooking. 30 minutes up to a few hours is sufficient.

• Avoid overcrowding chops in the pan. Too many chops stacked together steam instead of browning.

• Resist the urge to flip chops more than once. Flipping frequently can lead to overcooked edges.

• Allow chops to rest 5 minutes before cutting to allow juices time to redistribute.

• Use a meat thermometer to take chops out of the oven at 145°F and prevent overbaking.

Cooking Guidelines for Different Thicknesses of Boneless Chops

The thickness of your boneless pork chops will determine the baking time needed. Follow these general guidelines:

• 1/2 inch or thinner: 400°F for 15-20 minutes
• 3/4 inch thick: 400°F for 18-22 minutes
• 1 inch thick: 400°F for 20-25 minutes
• 1 1/4 inches or thicker: 375°F for 25-30 minutes

Thicker chops may need a lower oven temperature to allow the inside to cook through before the outside overbrowns and dries out. Always check temperature rather than cooking time alone.

Common Mistakes to Avoid

It’s easy to dry out boneless pork chops while baking. Be aware of these common mistakes:

• Baking at too low of a temperature. Chops need high heat to brown properly.
• Overcrowding the pan which steams the meat.
• Baking for too long and overcooking.
• Not allowing chops to rest before slicing.
• Not using a meat thermometer to check doneness.

Serving Suggestions for Baked Boneless Pork Chops

Baked pork chops pair well with a variety of sides. Consider serving them with:

• Herb roasted potatoes or sweet potatoes
• Sauteed vegetables like zucchini, bell peppers, or broccoli
• Fresh green salad or coleslaw
• Rice pilaf or quinoa
• Roasted root vegetables like carrots, parsnips, or beets
• Grilled pineapple slices or sauteed apples

A variety of pan sauces like apple cider, Dijon mustard, or chimichurri also complement baked pork chops fantastically.

Storing and Reheating Leftover Baked Pork Chops

Like most meats, leftover baked pork chops keep best in the refrigerator 3-4 days. Reheat gently in the microwave or oven until warm throughout. Add a splash of chicken or vegetable broth to the reheating dish to keep them moist.

Freezing cooked pork chops is another great option for longer term storage. Allow them to cool completely before freezing in an airtight container up to 3 months. Defrost in the refrigerator before reheating to serve.

Knowing how long to bake thin cut boneless pork chops results in tender, juicy meat every time. Allow 15-20 minutes for baking 1/2 inch or thinner chops at a high oven temperature of 400°F. Check internal temperature for doneness and allow the chops to rest before slicing and serving. Follow proper prep and cooking methods for baked pork chops that are never dry or overcooked again.