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Boneless Pork Chop Recipe
This Boneless Pork Chop Recipe delivers juicy, garlic-kissed perfection thanks to a quick pan-sear—no oven needed for a flavorful, family-friendly meal.
I remember the first time I nailed the perfect pork chop—it was an impromptu weeknight dinner back in October, with leaves swirling outside my kitchen window. These boneless pork chops get a simple seasoned rub, a hot cast-iron sear, and a rest that locks in all of that savory, garlicky goodness. With about 26 grams of lean protein per chop and minimal added fat, it’s a balanced dinner that feels indulgent without tipping the scale.
In a 2024 survey by the National Pork Board, 72% of home cooks said pan-searing was their favorite method for succulent chops—and I’m one of them. You can swap in bone-in chops if you like a bit more aroma, but boneless ones cook evenly and finish faster, making them a weeknight winner. Ready in under half an hour, this pork chop recipe is perfect for busy moms, career folks, or anyone craving a no-fuss dinner that tastes like you spent hours fussing over it.
Why You’ll Love This Recipe
- No oven needed—perfect if your kitchen is already humming.
- Ready in under 30 minutes, from seasoning to plate.
- Pan-seared crust gives that golden-brown, flavor-packed edge.
- Simple pantry staples—garlic, salt, pepper, a dash of thyme.
- High-protein, lean meal (about 300 calories per serving).
- Customizable seasoning: add paprika, cayenne, or fresh herbs.
- Super family-friendly—kids and grown-ups agree on juicy meat.
- Ideal for meal prep—slice leftover chops over salads.
Ingredients
- 4 boneless pork chops (6 oz each, about 1″ thick; sub bone-in if you prefer extra flavor)
- 1 tsp kosher salt (Morton or Diamond Crystal; use ¾ tsp if using table salt)
- ½ tsp freshly ground black pepper
- 1 tsp garlic powder (or 2 cloves fresh garlic, minced)
- ½ tsp dried thyme (or 1 tsp chopped fresh)
- 2 tbsp olive oil (extra virgin for flavor, or avocado oil for higher smoke point)
- 1 tbsp butter (unsalted; sub ghee for dairy-free)
- Optional garnish: chopped parsley or a squeeze of lemon (brightens flavors)
Tips:
– Choose chops with light marbling for the best texture.
– Let meat sit at room temperature for 15 minutes—helps it cook evenly.
– Pat dry with paper towels; moisture on the surface means less crust.
Directions
-
Season generously.
Pat each chop dry, then rub with salt, pepper, garlic powder, and thyme—make sure all sides get an even coat. -
Heat the skillet.
Warm a heavy cast-iron or stainless-steel pan over medium-high heat for 2–3 minutes, until it sizzles droplets of water. -
Add oil and butter.
Swirl in olive oil, then drop in butter—listen for that gentle hiss (the fat should shimmer, not smoke). -
Sear first side.
Place pork chops in the pan, leaving space between them; press down lightly so the surface contacts the pan. Cook for 4 minutes without moving—this builds a golden, seasoned crust. -
Flip and finish.
Turn chops over with tongs, reduce heat to medium, and cook 3–4 more minutes for medium doneness (145 °F internal). Use an instant-read thermometer if you have one. -
Rest and retain juices.
Transfer chops to a plate and tent loosely with foil; let rest 5 minutes. This pause lets the juices redistribute for moist, tender meat. -
Garnish and serve.
Slide them onto your serving plates, sprinkle parsley or a lemon squeeze, and watch your family circle the table.
Servings & Timing
Makes 4 servings
Prep Time: 10 minutes (including meat warming)
Cook Time: 8–10 minutes
Rest Time: 5 minutes
Total Time: About 25 minutes—perfect for a swift weeknight feast.
Variations
- Citrus-Herb Twist: Add 1 tsp lemon zest and chopped rosemary to the seasoning.
- Honey-Mustard Glaze: Brush chops with a 1:1 mix of Dijon mustard and honey in the last minute.
- Spicy Cajun Rub: Swap garlic powder for smoked paprika, cayenne, and oregano.
- Mushroom Pan Sauce: After chopping, sauté sliced mushrooms and shallots, deglaze with white wine.
- Keto-Friendly: Skip sugar-based glazes; double down on butter and herbs.
- Asian-Inspired: Marinate chops in soy sauce, ginger, and sesame oil for 30 minutes.
Storage & Reheating
• Fridge: Store in an airtight container up to 3 days.
• Freezer: Wrap chops individually in foil, freeze up to 2 months (label with date).
• Reheat: Gently warm in a 300 °F oven for 10–12 minutes, or re-sear in a skillet for 2 minutes per side.
• Make-Ahead Tip: Season chops and refrigerate overnight for deeper flavor—pat dry before cooking.
Notes
- Even Thickness Matters: I learned this after a few uneven cooks—pound thicker ends to match.
- Thermometer Love: 145 °F is your target—pull slightly early; carryover heat finishes it.
- Pan Choice: Cast-iron gives the best crust, but non-stick works in a pinch.
- Resting is Key: Skipping rest can lead to dry edges—don’t rush this step.
- Butter Timing: Adding butter too early can burn it; wait until oil is just shimmering.
FAQs
Q: Can I use bone-in pork chops?
A: Absolutely—you’ll cook them a minute or two longer per side and enjoy extra flavor.
Q: What if I don’t have a thermometer?
A: Look for firm-but-springy meat and clear juices; roughly 8–10 minutes total for 1″ chops.
Q: How do I adapt for thicker chops?
A: Finish thicker cuts in a 350 °F oven for 5–10 minutes after searing to reach 145 °F.
Q: My chops turned gray—help!
A: That’s a sign of overcrowding or low heat; give space and high heat for Maillard browning.
Q: Can I marinate ahead?
A: Yes—up to 2 hours in your favorite marinade boosts flavor, just pat dry before cooking.
Q: What sides pair well?
A: Think garlic mashed potatoes, roasted veggies, a crisp green salad—my apple slaw is a seasonal fave.
Q: Is pork healthy?
A: Lean boneless chops have about 26 g protein and 3 g fat per serving, making them a great choice for balanced meals.
Q: Gluten-free option?
A: All ingredients here are naturally gluten-free; just check labels on oil and spices.
Conclusion
There you have it—a simple, seasoned Boneless Pork Chop Recipe that’s quick, juicy, and endlessly adaptable. I hope this becomes your go-to for busy nights or special dinners; let me know how it turns out and pop over to my Garlic Butter Mushroom post next for a tasty sidekick!
Boneless Pork Chop Recipe
Ingredients
- 4 boneless pork chops (6 oz each, about 1" thick; sub bone-in if you prefer extra flavor)
- 1 tsp kosher salt (Morton or Diamond Crystal; use ¾ tsp if using table salt)
- ½ tsp freshly ground black pepper
- 1 tsp garlic powder (or 2 cloves fresh garlic, minced)
- ½ tsp dried thyme (or 1 tsp chopped fresh)
- 2 tbsp olive oil (extra virgin for flavor, or avocado oil for higher smoke point)
- 1 tbsp butter (unsalted; sub ghee for dairy-free)
- Optional garnish: chopped parsley or a squeeze of lemon (brightens flavors)
Instructions
- Pat each chop dry, then rub with salt, pepper, garlic powder, and thyme—make sure all sides get an even coat.
- Warm a heavy cast-iron or stainless-steel pan over medium-high heat for 2–3 minutes, until it sizzles droplets of water.
- Swirl in olive oil, then drop in butter—listen for that gentle hiss (the fat should shimmer, not smoke).
- Place pork chops in the pan, leaving space between them; press down lightly so the surface contacts the pan. Cook for 4 minutes without moving—this builds a golden, seasoned crust.
- Turn chops over with tongs, reduce heat to medium, and cook 3–4 more minutes for medium doneness (145 °F internal). Use an instant-read thermometer if you have one.
- Transfer chops to a plate and tent loosely with foil; let rest 5 minutes. This pause lets the juices redistribute for moist, tender meat.
- Slide them onto your serving plates, sprinkle parsley or a lemon squeeze, and watch your family circle the table.
Notes
• Let meat sit at room temperature for 15 minutes—helps it cook evenly.
• Pat dry with paper towels; moisture on the surface means less crust.
