Boneless Pork Chop Recipe

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!

 #Boneless #Pork #Chop #Recipe

Prep Time: 5 mins
Cook Time: 10 mins
Total Time: 15 mins

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

1. Remove the pork chops from the fridge 20 minutes ahead of time. (This helps them to reach room temperature for even cooking.)
2. Pat dry with paper towels to remove excess moisture. Set aside.
3. In a small bowl, mix garlic powder, paprika, salt and black pepper. (If your pork chops is brined, you can omit the salt.)
4. Rub the chops on all sides with 1 tablespoon olive oil. Then rub in the seasoning mixture evenly on all sides.
5. Place a large cast iron pan on medium-high heat. When hot, add the remaining 1 tablespoon oil and swirl the pan to coat.
6. Add the pork chops and fry until the internal temperature reaches 140°F / 60°C**, flipping every minute to prevent overheating.
7. 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.
8. 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.
9. 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:

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