Boneless Pork Chop Recipe
This pan-seared boneless pork chop recipe brings juicy, garlicky goodness to your dinner table in under 30 minutes.
I’ve been perfecting this boneless pork chop recipe for years—thanks to a simple seasoned rub and a hot skillet, these pork chops turn out tender every single time. As a 50-year-old home cook, I crave meals that are fast, healthy, and full of flavor, especially on busy weeknights. You’ll find this dish stands out because of its garlic-herb marinade (no oven needed!) and the way it locks in juices with just a quick sear. Plus, it’s easy to tweak: swap herbs, add spice, or serve alongside your favorite veggies. Whether it’s a cozy family dinner or a casual gathering with friends, these pork chops hit the spot.
Why You’ll Love This Recipe
- No oven needed—just a skillet and stovetop magic.
- Ready in under 30 minutes, from prep to plate.
- Uses simple pantry spices—garlic, paprika, thyme.
- Boneless cuts cook evenly and stay tender.
- Perfect for low-carb, high-protein meal plans.
- Flexible: swap herbs or add a splash of citrus.
- Ideal for busy weeknights or last-minute dinner guests.
- Minimal cleanup—one skillet, one cutting board.
Ingredients
• 4 boneless pork chops (6–8 oz each, about 1″ thick)
• 1½ tsp kosher salt (use Diamond Crystal or Morton’s)
• 1 tsp freshly ground black pepper
• 1 tsp garlic powder (or 2 cloves minced garlic)
• 1 tsp smoked paprika (substitute sweet paprika if needed)
• ½ tsp dried thyme (or 1 tsp fresh, chopped)
• 2 tbsp olive oil (or avocado oil)
• 1 tbsp butter (optional, for extra richness)
• 1 lemon (zested and juiced)
• Fresh parsley or cilantro, chopped (for garnish)
Tips on Picking & Prepping
• Choose chops that are uniform in thickness for even cooking.
• Pat pork dry with paper towels—dry meat sears better.
• Let chops rest at room temperature for 10 minutes before seasoning.
• If you have time, marinate with lemon juice and oil for an hour for deeper flavor.
Directions
-
Season the chops.
Sprinkle salt, pepper, garlic powder, paprika, and thyme evenly on both sides. Rub gently so the spices adhere. If you’re using fresh garlic, press it into the meat. -
Heat the skillet.
Warm a cast-iron or heavy-bottomed pan over medium-high heat for 2–3 minutes—until shimmering. A drop of water should sizzle instantly. -
Sear the pork.
Add olive oil; swirl to coat. Place chops in the pan without crowding. Cook 3–4 minutes per side, or until a deep golden crust forms. Resist flipping too often—let that seasoned crust develop. -
Finish with butter and lemon.
Lower heat to medium. Add butter and lemon zest to the pan. Tilt the skillet and spoon the melted butter over the chops for 30 seconds. This trick keeps them moist and infuses garlicky, citrus notes. -
Rest & slice.
Transfer chops to a cutting board; let rest 5 minutes. This lets juices redistribute so every bite is tender. Slice against the grain or serve whole. -
Garnish & serve.
Drizzle pan juices over the chops. Sprinkle fresh parsley or cilantro. Pair with roasted veggies, mashed potatoes, or a crisp salad.
Servings & Timing
Makes 4 servings
Prep Time: 10 minutes (plus 10-minute rest)
Cook Time: 10 minutes
Total Time: ~30 minutes
Variations
• Citrus-Herb Swap: Use orange zest and rosemary instead of lemon and thyme.
• Spicy Kick: Add ¼ tsp cayenne or chili flakes to the rub.
• Honey-Garlic Glaze: Brush chops with 1 tbsp honey during the last minute of searing.
• Dairy-Free: Skip butter; finish with extra olive oil and a splash of white wine.
• Gluten-Free Crunch: After seasoning, dredge lightly in rice flour for a crispy edge.
Storage & Reheating
• Fridge: Store cooked chops in an airtight container for up to 3 days.
• Freezer: Freeze individually wrapped chops for up to 2 months. Thaw overnight in fridge.
• Reheat: Warm in a 300°F oven for 8–10 minutes or gently in a skillet with a splash of water to keep them juicy.
• Make-Ahead: Season pork and cover in plastic wrap. Store in fridge up to 12 hours before cooking.
Notes
• I learned that even a short rest makes a big difference—skip it and juices run out on the cutting board.
• For extra sear, pat chops super dry and use a hot, dry pan before adding oil.
• If your skillet smokes, lower heat slightly—high smoke points vary by oil.
• Want more garlic aroma? Toss a smashed garlic clove into the hot oil before searing.
FAQs
Q: Can I use bone-in chops instead?
A: Yes—just add 2–3 minutes per side. Bone-in takes a bit longer to reach 145°F internal temp.
Q: How do I know when pork is done?
A: An instant-read thermometer should read 145°F at the thickest point.
Q: My chops came out dry—what went wrong?
A: Likely overcooked. Aim for 145°F and rest the meat; it’ll carryover cook to perfect doneness.
Q: Can I grill these instead of skillet-searing?
A: Absolutely—grill 4–5 minutes per side over medium heat, brushing with oil to prevent sticking.
Q: Is pork chop and pork tenderloin the same?
A: No. Tenderloin is lean and long; chops are cut from the loin and have more fat, which adds flavor.
Q: What sides pair well?
A: Garlic mashed potatoes, steamed green beans, or a tangy slaw complement these pork chops nicely.
Conclusion
This Boneless Pork Chop Recipe delivers a quick, savory feast with minimal fuss—perfect for busy evenings or laid-back weekends. Give it a whirl, and let me know how those juicy, seasoned chops turned out! Feel free to leave a comment or explore my garlic rosemary roast chicken next. Enjoy!
Boneless Pork Chop Recipe
Ingredients
- 4 boneless pork chops (6–8 oz each, about 1" thick)
- 1½ tsp kosher salt (use Diamond Crystal or Morton's)
- 1 tsp freshly ground black pepper
- 1 tsp garlic powder (or 2 cloves minced garlic)
- 1 tsp smoked paprika (substitute sweet paprika if needed)
- 1/2 tsp dried thyme (or 1 tsp fresh, chopped)
- 2 tbsp olive oil (or avocado oil)
- 1 tbsp butter (optional, for extra richness)
- 1 lemon (zested and juiced)
- fresh parsley or cilantro, chopped (for garnish)
Instructions
- Sprinkle salt, pepper, garlic powder, paprika, and thyme evenly on both sides. Rub gently so the spices adhere. If using fresh garlic, press it into the meat.
- Warm a cast-iron or heavy-bottomed pan over medium-high heat for 2–3 minutes—until shimmering. A drop of water should sizzle instantly.
- Add olive oil; swirl to coat. Place chops in the pan without crowding. Cook 3–4 minutes per side, or until a deep golden crust forms. Resist flipping too often—let that seasoned crust develop.
- Lower heat to medium. Add butter and lemon zest to the pan. Tilt the skillet and spoon the melted butter over the chops for 30 seconds. This trick keeps them moist and infuses garlicky, citrus notes.
- Transfer chops to a cutting board; let rest 5 minutes. Slice against the grain or serve whole.
- Drizzle pan juices over the chops. Sprinkle fresh parsley or cilantro. Pair with roasted veggies, mashed potatoes, or a crisp salad.
