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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!
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4.62 from 26 votes

Boneless Pork Chop Recipe

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!
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: dinner, Main Course
Cuisine: American
Keyword: boneless pork chops
Servings: 4
Calories: 275kcal
Author: TipBuzz

Ingredients

  • 4 boneless pork chops 1-inch thick
  • 3 tablespoons olive oil
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder or onion powder
  • 1 1/2 teaspoon salt
  • 1 teaspoon black pepper
  • fresh parsley and thyme optional garnish

Instructions

  • Remove the pork chops from the fridge 20 minutes ahead of time. (This helps them to reach room temperature for even cooking.)
  • Pat dry with paper towels to remove excess moisture. Set aside.
  • In a small bowl, mix garlic powder, paprika, salt and black pepper. (If your pork chops is brined, you can omit the salt.)
  • Rub the chops on all sides with 1 tablespoon olive oil. Then rub in the seasoning mixture evenly on all sides.
  • Place a large cast iron pan on medium-high heat. When hot, add the remaining 1 tablespoon oil and swirl the pan to coat.
  • Add the pork chops and fry until the internal temperature reaches 140°F / 60°C**, flipping every minute to prevent overheating.
  • Cooking time will be about 6-7 minutes in total (about 3-4 minutes PER SIDE) for 1-inch chops 1-inch chops*** (see notes for other thicknesses). Add optional thyme to the pan halfway through.
  • Remove from heat and transfer the pork chops to a plate. Cover with foil or a plate and let rest for 3-5 minutes to let the juices redistribute through the meat.
  • Garnish with optional minced parsley before serving.

Notes

  • * Regular refined olive oil is preferable, as it has a higher smoke point than extra virgin olive oil.
  • ** Check doneness by inserting an instant-read thermometer into the middle of the chop. Once it reads 140°F / 60°C, remove from heat, as the temperature will rise to the safe level of 145°F / 63°C while resting. It's ok if the center of your pork chop is slightly pink at this temperature.
  • ***Cooking times for other thicknesses:
Boneless pork chop thickness Total cooking time
¾ inch 4-5 min
1 inch 6-7 min
1 ¼ inch 7-8 min
1 ½ inch 8-10 min
  • Store leftover boneless pork chops in an airtight container for up to 3 days. Reheat on medium-low heat for 5-7 minutes or in the microwave for 3-4 minutes on 50% power.

Nutrition

Serving: 6oz | Calories: 275kcal | Carbohydrates: 1g | Protein: 29g | Fat: 16g | Saturated Fat: 4g | Cholesterol: 90mg | Sodium: 647mg | Potassium: 520mg | Fiber: 1g | Sugar: 1g | Vitamin A: 246IU | Calcium: 9mg | Iron: 1mg