Boneless Pork Chop Recipe
This pan-seared boneless pork chop recipe brings juicy, garlicky goodness to your dinner table in under 30 minutes. Perfect for busy weeknights or casual gatherings.
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.
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.
Love this recipe?Follow us at @thenandnowspace for more