Cooking boneless pork loin center cut chops can seem intimidating. Many home cooks struggle with ending up with dry, tough pork chops. However, with a few simple tricks, you can easily make succulent, juicy boneless pork chops right in your own oven
In this article, I’ll share my best tips and techniques for cooking boneless pork chops so they turn out moist and packed with flavor every time.
Why Boneless Pork Loin Center Cut Chops?
Boneless pork loin center cut chops come from the loin section of the pig. This area tends to be very lean and tender. Boneless center cut chops in particular contain the most tender part of the loin with the least amount of connective tissue.
This makes center cut boneless chops ideal for quick cooking methods like pan searing, grilling, or roasting in the oven. Since they don’t contain any bones or large amounts of fat, they cook up quickly when exposed to direct heat.
Many butchers and grocery stores label boneless pork loin chops as “center cut” to differentiate them from chops cut from the sirloin end, which contain more connective tissue and take longer to cook.
So if you’re looking for a quick and easy pork chop dinner, boneless center cut pork loin chops are the way to go. Their leanness makes them perfect for soaking up flavorful marinades and spice rubs as well.
Choosing the Right Thickness
When selecting boneless pork chops, you want them to be at least 1 inch thick, preferably 1 1/2 inches. Thinner chops will dry out very quickly, while thicker chops will stay nice and juicy when cooked.
I like using chops that are about 8 ounces each. This provides a nice portion size for most adults.
Brining is Key
While pork today is much leaner than it used to be it still benefits greatly from brining. Brining involves soaking the meat in a saltwater solution before cooking. This helps the pork retain moisture and seasons it throughout.
To brine boneless pork chops, simply combine 1 cup of water, 1 tablespoon of kosher salt, and 2 tablespoons of brown sugar in a gallon size zip top bag. Add the chops, press out the air, and seal the bag. Let the chops brine in the fridge for 30 minutes up to 2 hours.
After brining, pat the chops dry thoroughly with paper towels before applying any rubs or seasoning. The brine will make a huge difference in the juiciness of the finished chops.
Helpful Seasonings and Rubs
Boneless pork takes well to a wide variety of seasonings. Here are some of my favorites:
- Brown sugar – enhances browning and caramelized flavor
- Paprika or smoked paprika – adds flavor and color
- Chili powder – brings a touch of heat
- Garlic powder – provides a punch of garlic flavor
- Onion powder – brings out the natural sweetness of the pork
- Ground mustard – adds tanginess
- Fresh herbs like rosemary, thyme, or sage
I like to combine seasonings into a quick dry rub. Simply mix together 1 tablespoon brown sugar, 1 teaspoon each garlic powder, onion powder, smoked paprika, and 2 teaspoons kosher salt. Generously coat each side of the chops with the rub.
Marinades are also fantastic for infusing boneless pork chops with lots of flavor. Soy sauce, barbecue sauce, Italian salad dressing, teriyaki, and citrus juices all make excellent bases for marinades. Let the chops marinate for 30 minutes up to 2 hours.
Oven Roasting Method
One of the easiest ways to cook moist, delicious boneless pork chops is by roasting them in the oven. Here’s a simple method:
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Preheat oven to 375°F. Line a sheet pan with foil for easy cleanup.
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Pat chops dry after brining. Generously season both sides with your favorite rub or marinade.
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Arrange chops on the sheet pan so they aren’t touching.
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Roast for 15-20 minutes until an instant read thermometer inserted in the thickest part of a chop reads 140°F.
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Remove chops from the oven, tent loosely with foil, and allow to rest for 5 minutes before serving. The temperature will rise to a safe 145°F for eating.
The relatively high heat of the oven will give the exterior of the chops a nice browned crust while keeping the inside tender and juicy. Use an instant read thermometer to monitor doneness precisely.
Allowing the chops to rest after cooking is crucial to retaining moisture and juiciness. As they rest, the juices redistribute through the meat.
I like to make a pan sauce right in the sheet pan after removing the rested chops. Simply place the pan on the stove over medium heat. Add 1/2 cup chicken broth, scraping up any browned bits. Simmer until reduced by half then swirl in a tablespoon of butter. Pour the sauce over the plated pork chops.
Skillet Method
You can also cook boneless pork chops very effectively right in a skillet on the stovetop. Here’s how:
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Pat chops dry after brining. Season all over with desired rub or marinade.
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Heat a tablespoon of vegetable oil in a skillet over medium-high heat.
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Cook chops until well browned on each side, about 4 minutes per side. Reduce heat to medium if browning too quickly.
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Once browned, add 1/2 cup broth, cover skillet with a lid, and reduce heat to low. Simmer for 5-7 minutes until chops reach 140°F internally.
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Remove from skillet, tent with foil, and let rest 5 minutes before serving.
The initial searing gives great caramelized flavor while finishing covered in the skillet keeps the chops very moist and tender. Be sure to let them rest after cooking.
Pair with Bold Flavors
The mild flavor of boneless pork chops pairs excellently with bold condiments and sauces. Try serving your juicy cooked chops with:
- Barbecue sauce – classic sweet and tangy flavor
- Chimichurri – fresh herb sauce
- Mango salsa – fruity kick
- Honey Dijon mustard – sweet and savory
- Pepper jelly – sweet heat
- Pomegranate glaze – tangy and rich
Sides like roasted potatoes, rice pilaf, or roasted veggies also complement boneless pork chops very well. With the right cooking method and flavor pairings, you can enjoy the ultimate boneless pork chop meal.
Common Questions
How do I know when boneless pork chops are done?
Use an instant read thermometer to check for an internal temperature of 145°F. The chops will continue cooking to this safe temperature as they rest.
Can I grill boneless pork chops?
Absolutely! Grill over direct medium heat for about 4 minutes per side. Brining helps prevent drying out.
What if my chops are really thick?
Thicker chops over 2 inches may need extra time in the oven or skillet to reach the proper internal temperature. Extend cooking time as needed but check frequently with a thermometer to prevent overcooking.
What drippings can I use to make pan sauce?
The browned bits left in the skillet or sheet pan after cooking are full of flavor. Deglaze the pan with chicken broth to make an easy sauce.
What sides go well with boneless pork chops?
Rice pilaf, roasted potatoes, roasted vegetables, sautéed greens, and fresh salads are all excellent accompaniments.
Can I freeze leftover cooked boneless pork chops?
Yes, first allow chops to cool fully. Wrap tightly in plastic wrap and foil. Freeze for 2-3 months. Reheat gently in oven or skillet.
Juicy, Flavorful Boneless Pork Perfection
With a few simple preparation methods like brining, seasoning, and quick cooking under high heat, you can easily achieve succulent, mouthwatering boneless pork loin chops right at home. Use an instant read thermometer for perfect doneness.
Pair the chops with your favorite bold condiments and sauces for maximum flavor impact. I hope these tips help you gain confidence and skill in cooking this quick and delicious pork dinner any night of the week. Enjoy the journey to pork chop perfection!