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Boneless Pork Chops

Boneless pork chops with a golden pan-seared crust and juicy, slightly pink centers. Cook them in a skillet with herb butter baste for quick weeknight pan fried pork chops and a light natural sauce from drippings.
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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: 520
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 cast iron skillet

Method
 

Season and prep
  1. Pat the boneless pork chops dry, then season all over with garlic powder, smoked paprika, onion powder, salt, and black pepper.
  2. Arrange the seasoned pork chops so they sit at room temperature while you heat the skillet.
Sear in a skillet
  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.
  3. Flip the pork chops and cook the second side briefly while the crust sets, about 1 minute.
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.
Rest and serve
  1. Transfer pork chops to a plate and rest for 3 minutes.
  2. Serve with lemon wedges and spoon any pan drippings over the chops.

Notes

Pro tip: patting the chops dry helps the crust form quickly—don’t move them during the first 4–5 minutes. Refrigerate leftovers in an airtight container up to 3 days; reheat gently in a skillet until just warm. Freezer: yes, freeze cooked chops up to 2 months (thaw overnight in the fridge). For a lighter option, use a light butter or reduce the butter slightly while still basting for flavor.