I love a good pork chop. Unfortunately, often I’m not served a good pork chop. Because they are so lean, it’s very easy for them to get overcooked, dried out, and tough. Boneless pork chops in particular, are even harder to cook right, as they are typically thinner, and without the bone, they cook faster – meaning they overcook faster. But with the right techniques, it’s actually pretty simple to get a perfectly cooked boneless pork chop, that is tender, juicy and super flavorful.
Here, I’m going to show you a very simple technique where I pan sear them, with some garlic, thyme and butter (optional). They cook very quickly which is why boneless pork chops are a goto for me even on weekday nights. And with cooked to medium/medium well (140 degree center) they stay tender and juicy. Follow the steps below for a perfect result every time.
How to Cook Boneless Pork Chops
- Take the pork chops out of the fridge about 30 minutes before cooking, so they come up to room temperature
- For prep, peel and gently crush 2 – 3 cloves of garlic, and a few sprigs of thyme
- You may not need the oven, but if the pork chops are thick, you want to finish them in the oven – if so, pre-heat to 425 degrees
- Season the pork chops on both sides well with salt and pepper
- Get a heavy bottom pan (cast iron is great), over high heat, until there is just a wisp of smoke coming off the pan
- Coat the bottom of the pan with olive oil, and lay in the pork chops
- Allow them to sear for about 4 minutes without moving them or lifting them; this is what get generates a ton of flavor
- Flip the pork chops over and sear on the second for 3 – 4 minutes; keeping the heat on high and getting them seared
- Add the butter, garlic and thyme, and using a spoon, baste the flavored butter all over the chops
- If desired, you can stand them on the fatty end to render some of that fat out
- Most likely the pork chops are done. The best way to tell is to use a meat thermometer and you want to them to be 140 degrees in the center.
- If they aren’t cooked, you can move them into the oven or continue to baste them
- You can add a bit of fresh scallion, parsley, or other herb to the browned butter and use it as a sauce
- Let the boneless pork chops rest for 5 – 9 minutes, and then serve them up