Boneless Pork Chops

Introduction

There’s something undeniably comforting about a well-cooked boneless pork chop. With its succulent texture, rich savory flavor, and incredible versatility, it’s no wonder pork chops have graced dinner tables across cultures and generations. Whether you’re preparing a quick weeknight meal or hosting an intimate dinner party, boneless pork chops are your go-to protein for a satisfying and mouthwatering dish in under an hour.

Pork chops have roots in many global cuisines — from the American Southern-style smothered chops to German “Schnitzel” and Chinese sweet and sour pork. What makes boneless pork chops stand out is their ease of preparation and ability to absorb flavor quickly thanks to their lean profile, making them perfect for quick marinades, spice rubs, or pan sauces.

This boneless pork chops recipe is all about balancing simplicity with deep flavor. With a perfect sear, juicy interior, and a luscious pan sauce made right in the skillet, you’ll turn an everyday cut of meat into a crave-worthy centerpiece. Whether you’re a novice cook or a seasoned pro, this step-by-step guide will walk you through crafting flawless boneless pork chops every time.

Ingredients

For the Pork Chops:

• 4 boneless pork chops (about 1 inch thick, ~6 oz or 170g each)
• 1 tablespoon olive oil (15 ml)
• 1 teaspoon kosher salt (5 g)
• 1/2 teaspoon black pepper (1 g)
• 1/2 teaspoon garlic powder (1 g)
• 1/2 teaspoon paprika (1 g)

For the Pan Sauce:

• 2 tablespoons unsalted butter (28 g)
• 2 cloves garlic, minced
• 1/2 cup chicken broth or stock (120 ml)
• 1/4 cup heavy cream (60 ml)
• 1 teaspoon Dijon mustard (5 ml)
• 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
• Salt and pepper to taste

Instructions

1. Prepare the pork chops: Pat the boneless pork chops dry with paper towels. This helps achieve a beautiful sear and prevents steaming.
2. Season generously: In a small bowl, combine salt, pepper, garlic powder, and paprika. Rub the spice mix onto both sides of each pork chop.
3. Preheat the skillet: Heat a large skillet (preferably cast iron or stainless steel) over medium-high heat. Add the olive oil and swirl to coat the pan.
4. Sear the pork chops: Add the seasoned pork chops to the hot skillet. Cook for 4-5 minutes on the first side without moving them, until a golden-brown crust forms.
5. Flip and finish cooking: Turn the pork chops and cook for an additional 3–5 minutes, or until the internal temperature reaches 145°F (63°C). Use an instant-read thermometer for accuracy.
6. Rest the chops: Transfer the cooked pork chops to a plate and tent with foil. Let them rest for about 5 minutes. This allows the juices to redistribute and results in tender meat.
7. Make the sauce base: Reduce the heat to medium. In the same skillet, add butter and let it melt. Stir in the minced garlic and sauté for about 30 seconds until fragrant.
8. Deglaze the pan: Pour in the chicken broth, scraping up any browned bits on the bottom. These bits are packed with flavor and help enhance the sauce.
9. Add cream and mustard: Stir in the heavy cream, Dijon mustard, and thyme. Simmer the sauce gently for 3–4 minutes until it slightly thickens.
10. Season the sauce: Taste and adjust with salt and pepper as desired.
11. Return pork to pan: Place the rested pork chops back into the skillet with the sauce. Spoon the sauce over the meat and let cook for an additional 1-2 minutes to warm through.
12. Serve warm: Plate the pork chops and spoon remaining sauce over the top. Garnish with extra thyme or chopped parsley if desired.
13. Tip: If your pork chops are thinner than 1 inch, reduce the cooking time by 1-2 minutes on each side to avoid overcooking.
14. Optional: For a spicier kick, add a pinch of red pepper flakes to the sauce during simmering.

Recipe Information

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Serving Size: 1 pork chop with sauce
• Yield: 4 servings
• Difficulty: Easy

Tips & Variations

Helpful Tips:

• Don’t skip the resting time. This ensures the juices stay in the meat, making every bite tender and moist.
• Use a meat thermometer: Avoid overcooking by confirming the internal temperature is at 145°F (63°C).
• Preheat your pan properly: A hot pan gives you that golden crust — a key to the best boneless pork chops.
• Deglaze for depth: Don’t clean the pan before making the sauce! That caramelized flavor stuck to the skillet is liquid gold.
• Double the sauce: If you like extra sauce for serving over mashed potatoes or rice, double the sauce ingredients.

Variations & Substitutions:

• Lemon & Herb: Replace the cream and mustard with lemon juice and zest for a zesty herbaceous twist.
• Mushroom Sauce: Add 1 cup (100 g) of sliced mushrooms to the pan after the garlic and sauté until soft.
• Low-carb/keto option: Swap cream with coconut cream and serve with cauliflower mash.
• Spicy option: Add 1 tsp of chipotle powder or chili flakes for a bold, smoky heat.

Storage:

• Refrigerate any leftovers in an airtight container for up to 3 days.
• Freeze cooked pork chops (without sauce) for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheating Instructions:

• Reheat in a skillet over medium-low heat, adding a splash of broth or cream to keep the sauce smooth.
• Alternatively, microwave in 30-second bursts, covered, until warmed through.

Make-Ahead Tips:

• Season the pork chops and refrigerate up to 24 hours in advance for quick cooking.
• Prepare the pan sauce separately, refrigerate, and reheat when ready to serve.

Nutritional Information

Estimated per serving (1 pork chop with sauce):

• Calories: 385
• Protein: 32g
• Carbohydrates: 3g
• Fat: 27g
• Fiber: 0g

Conclusion

If you’re looking for a quick, satisfying, and flavorful entrée, these boneless pork chops check all the boxes. With their golden seared crust, juicy interior, and creamy pan sauce, they’re a guaranteed crowd-pleaser that’s easy enough for a weeknight but refined enough for company.

Serve them alongside creamy mashed potatoes, roasted vegetables, or a fresh seasonal salad for a complete and unforgettable meal. We’d love to hear how your boneless pork chops turned out! Did you add a twist or stick to the classic? Leave a comment below, share your photos, and don’t forget to rate the recipe. Happy cooking!