These Pan-Fried Boneless Pork Chops are quickly seared in a hot cast iron skillet for a flavorful crust and moist, juicy meat, and best of all, they're ready in just 10 minutes!
Why this Recipe Works
This boneless pork chop recipe is super easy to prepare with just a few simple ingredients. Quickly searing the pork chops in a cast iron skillet makes tough, dry pork chops a thing of the past. With this method, you'll have moist, juicy pork chops with a beautiful golden brown crust that is loaded with flavor!
In this post, I'll provide simple step-by-step instructions and tips to help you make them perfectly every time!
- Pork Chops - This recipe uses 1-inch thick boneless pork chops. You can substitute bone-in cuts or other thicknesses, but you will need to adjust the cooking time.
- Garlic - Use fresh minced garlic for the best flavor.
- Olive Oil - Use light or mild olive oil for pan searing since it has a higher smoke point. Vegetable oil or other frying oils will also work.
See the recipe card at the bottom of this post for the complete list of ingredients and measurements.
- Prep the Chops - Season the pork chops on all sides with garlic, thyme, salt, and pepper.
- Preheat the Pan - Heat a 12-inch cast iron skillet over medium-high heat and add the oil. When the oil is hot and just beginning to smoke, add the pork chops in a single layer.
- Cook the Chops - Cook on each side for 3-4 minutes until they reach an internal temperature of 140℉. Transfer to a plate and loosely cover with foil.
- Rest, then Serve - Let the pork chops rest for 5 minutes, then serve.
- To get the best sear, ensure that the pan is very hot before adding the pork chops. The oil should just be beginning to smoke when it's ready.
- This recipe calls for pork chops that are 1-inch thick. Adjust the time down for thinner chops and up for thicker cuts. And remember, the cooking time is a guide; cooking to the proper temperature is most important.
- Remove the pork chops from the pan when they reach an internal temperature of 140°F. The temperature will continue to rise as the meat rests to reach the USDA recommended 145°F.
Optional: Pork Chop Pan Sauce
You can make a quick pan sauce while the meat rests to add even more flavor to these pan-fried pork chops.
While the pork chops rest, set the skillet over medium heat and deglaze the pan with ½ cup of chicken broth or stock and scrape up any brown bits with a wooden spoon.
Bring to a simmer and cook for 3-4 minutes, then stir in a tablespoon of butter and fresh chopped parsley and spoon over the pork chops.
What to Serve with Pork Chops
This boneless pork chop recipe is ready in minutes so it's a perfect choice for an easy weeknight dinner. I love serving them with quick and easy veggies like my garlic butter green beans or grilled broccolini, and rice or mashed potatoes for a starchy side.
A simple side salad like my apple walnut salad is also a great addition.
Storage and Reheating
Store leftovers in an airtight container and refrigerate for up to 4 days. Reheat leftovers in a 325°F oven or in the microwave.
Cooked pork chops can be frozen for up to 3 months.
Frequently Asked Questions
Either method can produce moist and juicy pork chops. Pan-frying is quicker and allows you to sear the meat for a flavorful crust. Baking is a gentler, hands-off cooking method. And the ability to use a leave-in thermometer probe while baking makes it easier to hit the perfect temperature.
Oil is best for pan-fried pork chops because it has a higher smoke point, which allows you to get the pan hotter and get a better sear on the meat without burning the oil. To add buttery flavor to your pork chops, top them with butter while they rest.
The key to ensuring moist, juicy pork chops is not overcooking them. I recommend cooking them to an internal temperature of 140°F. Letting the meat rest for 5 to 10 minutes after cooking will also help. During this time, the muscle fibers relax, and the juices redistribute in the meat, resulting in juicier pork chops.
More Pork Chop Recipes
Pan-Fried Boneless Pork Chops
- 4 boneless pork chops, 1-inch thick
- 2 cloves garlic, minced
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon chopped fresh thyme, or ¼ teaspoon dried
- 1 Tablespoon light olive oil
- Season the pork chops on all sides with garlic, thyme, salt, and pepper.
- Heat a 12-inch cast iron skillet over medium-high heat and add the oil. When the oil is hot and just beginning to smoke, add the pork chops in a single layer.
- Cook for 3-4 minutes on each side until they reach an internal temperature of 140℉. Transfer to a plate and loosely cover with foil.
- Let the pork chops rest for 5 minutes, then serve.
* All nutrition information we provide are estimates based on third party calculators. We encourage you to calculate these on your own for accurate results.