Discover the secrets to juicy, flavorful oven-baked boneless pork chops. Made with boneless thin pork chops, fresh lime, and jerk seasoning, this is an easy recipe that your family will love - perfect for any weeknight dinner!
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Why You'll Love This Recipe
- Easy Recipe Thin pork chops cook fast- we're talking 12 minutes, max.
- Simple Ingredients Boneless pork chops (thin chops), fresh lime, jerk seasoning, and olive oil. That's it!
- Kid-Tested, Parent-Approved This is one recipe that all of my kids enjoy, even the ones that don't like spice.
Dietitian Tip
Trimming off the visible fat from pork chops is an easy way to reduce the amount of saturated fat.
Ingredient Notes
- Thin Cut Boneless Pork Chops Excellent source of protein. If you can't find thin boneless pork chops, buy regular sized and cut them in half horizontally yourself.
- Jerk Seasoning Also known as Caribbean Jerk seasoning, not Cajun seasoning.
- Lime Balances out the strong flavors in jerk seasoning. Zest the lime before slicing it in half to get the juice out.
How to Cook Boneless Pork Chops
Here is a summary of the instructions on how to make oven-baked pork chops. For a complete list of ingredients and instructions, scroll down to the recipe card.
- Zest and juice one lime. Be sure to zest the lime before juicing it.
- In a small bowl combine the lime zest, lime juice, olive oil, and jerk seasoning. Stir.
- Trim off the fat that you see around the edges of each pork chop. Then, coat all sides of the boneless pork chops in the marinade. Marinade for 30 minutes.
- Lay the pork chops on a baking sheet and bake in a preheated oven at for about 10-12 minutes, or until the internal temperature on a meat thermometer reaches 145 degrees Fahrenheit.
Helpful Tips
- Use an instant-read thermometer to ensure the internal temperature of the pork chops reach 145 degrees F.
- For best results, make sure the pork chops are the same thickness, so they cook in the same amount of time.
- Use a sharp knife or kitchen scissors to trim off visible fat from around the edges of the pork chops.
- Store leftover pork chops refrigerated in an airtight container for up to 2-3 days.
Questions You May Have
Yes! I used to make these on the stove top before I realized how much easier it was to bake them in the oven. For thin boneless pork chops, cook them on a skillet over medium-high heat for about 3 minutes on each side, until they reach an internal temperature of 145 degrees F.
Yes. However, bone-in pork chops take longer to bake in the oven. So, you'll want to keep an eye on the internal temperature.
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- Green Goddess Salad with Green Goddess Dressing (Homemade)
- Green Goddess Salad Dressing (No Oil, No Mayo)
Did you make these jerk lime oven baked pork chops and love them? Please leave a comment and ⭐⭐⭐⭐⭐ rating below to let me know. A 5-star review is the best compliment!
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📖 Recipe
Oven Baked Boneless Pork Chops
Equipment
- 1 Box Grater or Microplane to zest the lime
- 1 Kitchen shears or a sharp knife to trim off visible fat.
Ingredients
- 4 Thin-Cut Boneless Pork Chops
- 1 Lime Juice and Zest
- 1 tablespoon Olive oil extra virgin
- 2 tablespoon Caribbean Jerk seasoning
Instructions
- Preheat the oven to 400℉.
- Zest the lime. Then, juice the lime.1 Lime
- Make the marinade by mixing the lime zest, lime juice, olive oil, and jerk seasoning together in a small bowl.1 Lime, 1 tbsp Olive oil, 2 tbsp Caribbean Jerk seasoning
- Trim off the visible fat from each pork chop.4 Thin-Cut Boneless Pork Chops
- Rub both sides of each pork chop with the marinade. Let it set to rest and marinate for 30 minutes.
- Bake in the oven for about 10 minutes, or until an internal temperature of 145℉ is reached.
- Serve immediately.
Notes
- This recipe make just enough marinade to coat the pork chops.
- The exact amount of time the pork chops will take to bake will depend on how thick they are. When baking at 400 degrees, pork chops that are only ½ inch thick, will cook in 7-8 minutes, while pork chops that are ¾ inch thick will take closer to 12 minutes.
- Make sure the pork chops are the same thickness, so they cook in the same amount of time.
- For juicy pork chops (that aren't chewy), be sure not to overcook them.
- Either use a sharp knife or kitchen scissors to trim off visible fat from around the edges of the pork chops.
- Marinate the pork chops in the shallow baking dish you'll be baking them in.
- *Nutrition Facts are estimated using a database that this owner is not responsible for maintaining. Exact nutrient information will depend on the actual size and thickness of the pork chops, whether or not the visible fat is removed, and how much marinade remains on the pork chops.
Marilyn Bower-Pegues says
the marinate was horrible but I might have used the wrong jerk it had curry in it! plus they sure didn't turn out like the picture the marinate was Jerk Jamaican
Kristi Ruth RD says
I'm so sorry you used the wrong seasoning, Marilyn. I've never heard of Jerk seasoning with curry and definitely would not recommend adding curry to this recipe. As for the appearance, as you'll see in the process photos in the recipe post, I spoon every ounce of the marinade onto the pork chops before baking them because the Jerk seasoning and lime zest give it an incredible color and flavor. Additionally, if you could remove the star rating from your comment (since you used a different seasoning than the recipe called for), I would appreciate it. Thank you for taking the time to leave a comment.
Jackie DesPortes says
The rating is due to the fact that my pork chops did not look like picture of yours. The marinade taste was great and my husband thought they were very good. They were not tough at all. Did you bake them in the middle of your oven? Also do you think I could increase the temperature ? Your cooked marinade became a more embedded part of your chop while mine was still sort of sitting there. Any suggestions? I will try it again after you answer my questions. Thank you very much.
Jackie
Kristi Ruth RD says
Hi Jackie! I'm so glad you enjoyed the flavor! Great questions. Yes, I bake them in the middle of my oven. I place the pork chops in a shallow baking dish, pour the marinade directly on the thin pork chops, spread it around using the back side of a spoon or fork and then flip them over to make sure both sides are coated before putting them in the oven. Making sure as much of the jerk seasoning and lime zest stay on the pork chops as they bake and increasing the amount of marinade if you use more pork than what the recipe calls for (the marinade in this recipe makes just enough) are what makes them look like the pork chops in the pictures. If you increase the temperature, they will cook faster which means it's easier to overcook them (pork chops get chewy when overcooked). I hope this helps!