Oven Baked Boneless Pork Chops

Start by lightly pounding the chops between two pieces of plastic wrap.

You do NOT want to flatten them, you just want to pound them to break up some of the fibers, in order to help tenderize the meat. 4-5 light smacks per chop will do.

Rub the chops with olive oil first, then with mustard. Make sure to cover both sides and the edge.

Combine the ingredients for the spice rub, then evenly sprinkle all sides of the chops.

You don’t want to rub the spices into the chops (it’s too messy because of the oil and mustard), but just lightly dab it all over the meat.

Place the chops on a rimmed pan lined with baking parchment.

Bake the chops at 400°F for 6 minutes per ½ inch thickness (this means if your chops are 1 inch thick, you’ll bake them for 12 minutes); OR until the internal temperature reaches 140°F. Turn on the broiler and broil the chops for 1-2 minutes until they are nicely browned.

Remove the chops from the oven, let them rest for 5 minutes. Make sure the temperature has risen to at least 145°F before servionog!