Start by positioning your oven rack to the center position and preheating your oven to 400°F. This takes about 10 minutes, and it's crucial that your oven reaches this temperature before the pork goes in. A properly preheated oven ensures even cooking and helps develop the exterior of the meat slightly. While your oven preheats, lightly coat a 9x13-inch baking dish with nonstick cooking spray. I prefer this simple approach to elaborate preparation—it prevents sticking without adding unnecessary fat or flavor that might compete with the pork itself. Pat your work surface dry and keep it clear so you have plenty of room to work comfortably.

In a small bowl, combine 1 teaspoon salt, 1 teaspoon freshly ground black pepper, 1 teaspoon paprika, ½ teaspoon onion powder, and ½ teaspoon garlic powder. Mix these together thoroughly with a small spoon or your fingertips until the blend is even and consistent. This step ensures that every pork chop receives balanced seasoning rather than pockets of intense flavor and bland spots. From a nutritional perspective, this seasoning blend is brilliant because it adds significant flavor without adding extra sodium—that single teaspoon of salt is distributed across six portions, meaning each serving contains less than 200 milligrams of sodium from the salt itself. The spices add beneficial plant compounds and antioxidants, particularly paprika, which contains capsaicinoids and carotenoids.

Place all six boneless pork chops (each about 1 inch thick) in your prepared baking dish, arranging them so they don't overlap. They should fit comfortably without crowding—if your chops are touching edge-to-edge, they'll steam rather than bake, and you'll lose some of that desirable browning on the exterior. Drizzle 2 tablespoons of extra virgin olive oil evenly over the pork chops. Using a silicone basting brush or the back of a spoon, gently spread the oil across each chop so the surface is evenly coated. Pay special attention to the sides and edges—oil that reaches these areas helps the seasonings adhere and prevents drying during cooking. This even coating is what separates adequate results from excellent ones.

Now sprinkle your seasoning mixture evenly across all six pork chops. Using your basting brush or clean hands, distribute the seasonings so they coat not just the top surface but also the sides of each chop. This might feel like an extra step, but it's the difference between a chop with a seasoned crust and one that's evenly flavorful throughout. Take a moment to look at your work. Each pork chop should appear lightly coated with oil and spices, with no large bare patches. If you see spots that need more seasoning, add a pinch more—you're building a flavorful exterior that will develop slightly during baking.

Place your baking dish in the preheated 400°F oven. Set a timer for 15 minutes, then check the internal temperature of the thickest chop using an instant-read meat thermometer inserted into the center without touching bone. The USDA recommends an internal temperature of 145°F for food safety. If your chops haven't reached 145°F after 15 minutes, return them to the oven for another 3–5 minutes and check again. This variability depends on factors like your oven's accuracy, the exact thickness of your chops, and how cold they were when they went into the oven. Most home cooks find that 18–20 minutes total is typical. As a registered dietitian, I want to emphasize this temperature point: cooking pork to 145°F (not the outdated 160°F recommendation) is both safe and results in meat that's tender and juicy. The USDA updated this guidance because research shows that pork is safe at this lower temperature, and it tastes significantly better.

Remove the baking dish from the oven and let the pork chops sit undisturbed for 5 minutes. This resting period is non-negotiable if you want tender, juicy results. During this time, the muscle fibers relax and reabsorb moisture that was driven toward the surface during cooking. If you cut into a pork chop immediately after removing it from the oven, you'll lose this moisture to your plate rather than your mouth. After resting, transfer the pork chops to a serving platter or individual plates and serve while warm. The residual heat in the meat will keep it at the perfect temperature for eating while your family gathers around the table.