15 Minute Easy Boneless Pork Chops
These pan-fried Boneless Pork Chops are a juicy and flavorful meal that’ll be on your table in just 15 minutes, with no marinating or breading required. Perfect for a quick weeknight dinner!
We make these pork chops when we want a quick meal the entire family will enjoy, picky eaters included! There are never any leftovers, so it’s become one of our go-to boneless pork chop recipes.
Boneless pork chops are great for so many reasons: they’re high in protein, low in fat and inexpensive to boot. The issue is to ensuring they turn out juicy and tender instead of dry and chewy.
When it’s too hot to turn on the oven, look no further than sautéed pork chops! You can use this recipe for boneless pork chops; bone-in chops are cooked differently, so follow this Bone-in Pork Chops recipe for bone-in meat.
You can serve them with rice, mashed potatoes or even quinoa along with a green vegetable like broccoli or green beans the same way as for baked boneless pork chops.
How to Cook Boneless Pork Chops
You can make these boneless pork chops with a few simple ingredients from your pantry:
- Olive oil
- Paprika (regular or smoked)
- Onion powder (or garlic powder)
- Black pepper (coarsely ground if possible)
You won’t need to bother with breadcrumbs or brown sugar for this simple recipe. The flavor stands on its own!
There are a few simple tricks for getting tender and juicy pork chops:
- Select thick cut pork chops that are 1 – 1 ½ inches (2 ½ – 4 cm) thick
- Let the meat warm slightly for 20-30 minutes at room temperature
- Season with salt before cooking to tenderize the meat
- Cook only to an internal temperature of 145°F / 63°C
- Let the pork chops rest for 3-4 minutes after cooking, so the juices can retreat back into the meat
When you’ve done this once or twice, it’ll become second-nature and you can bid farewell to dry pork chops forever!
When Are Pork Chops Done?
Pork chops are done when they reach an internal temperature of 145°F / 63°C, and you let it sit for a few minutes after cooking before cutting into it.
The meat can still have some wisps of pink in the center. Cooking until it’s completely white usually indicates over-cooking.
Equipment for Making Sautéed Pork Chops
- A large 14-inch cast iron skillet has enough space to cook 4 chops at once, and will produce a nice golden crust.
- You’ll find kitchen tongs super-helpful for flipping the pork chops.
- An instant meat thermometer is the best way to quickly check doneness.
Make Ahead Tips
Boneless pork chops can be cooked ahead of time and stored in an airtight container for up to 3 days.
Since it’s lean meat, best to reheat gently in a pan over medium-low heat for about 10 minutes. Alternatively you can microwave on 50% power for 3-4 minutes.
15 Minute Easy Boneless Pork Chops
- 4 boneless pork chops, 1 - 1 1/2 inch thickness
- 3 tbsp olive oil
- 1 tsp paprika
- 1 tsp garlic powder, or onion powder
- 1 1/2 tsp salt
- 1 tsp black pepper
- fresh parsley and thyme, optional, for garnish
- Place pork chops on a work surface and pat dry with paper towels. Set aside.
- In a small bowl, combine garlic powder, paprika, salt and black pepper. Rub the seasoning mixture over all sides of each chop.
- Brush each chop with 1-2 tbsp olive oil, and then rub in the seasoning mixture evenly on all sides.
- Place a cast iron pan over medium-high heat and add remaining oil. When the oil is shimmering hot, add the pork chops.
- Sear for 2-3 minutes until starting to brown. Then flip and sear 2-3 minutes on the other side.
- Reduce heat to medium-low and cook another 5-7 minutes.
- Remove from heat and let rest for several minutes.
- Garnish with optional minced parsley and thryme. Serve and enjoy!
|Boneless pork chop thickness||Total cooking time|
|¾ inch||6-8 min|
|1 inch||8-10 min|
|1 ¼ inch||12-14 min|
|1 ½ inch||14-18 min|
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