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Boneless Pork Chops

Boneless pork chops get a golden, pan-seared crust with a juicy, lightly pink center. This skillet method cooks fast on weeknights, then uses pan drippings and a quick butter-baste for natural sauce.
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Prep Time 5 minutes
Cook Time 15 minutes
rest 3 minutes
Total Time 23 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Boneless pork chops
  • 4 boneless pork chops about 3/4 inch thick
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 0.5 tsp onion powder
  • salt and black pepper to taste
  • 2 tbsp olive oil
  • 2 tbsp butter
  • 3 garlic smashed
  • fresh thyme sprigs
  • lemon wedges for serving

Equipment

  • 1 cast iron skillet

Method
 

Season the pork
  1. Pat the boneless pork chops dry and season on both sides with garlic powder, smoked paprika, onion powder, salt, and black pepper.
  2. Keep the seasoned pork chops at room temperature while you heat the skillet so the seasoning sticks and the sear starts quickly.
Pan-sear
  1. Heat olive oil in a cast iron skillet over medium-high heat until shimmering.
  2. Add the pork chops and cook without moving for 4–5 minutes, until a deep golden crust forms, then flip.
Baste and finish
  1. Add butter, smashed garlic, and fresh thyme sprigs to the pan.
  2. Baste the chops continuously for 3–4 minutes, until cooked through and the internal temperature reaches 145°F, with butter bubbling around the edges.
Rest and serve
  1. Rest the pork chops for 3 minutes before serving so the juices stay in the meat.
  2. Serve with lemon wedges and spoon a little pan drippings over the chops.

Notes

Pro tip: don’t move the pork chops during the first sear—leave them undisturbed until the crust turns deep golden. Store leftovers in an airtight container in the refrigerator up to 3 days; reheat gently to avoid overcooking. Freezing is not recommended for best texture. For a dairy-light option, substitute the butter in the basting step with an equal amount of olive oil or a plant-based butter that browns well.