Pan Seared Boneless Pork Chops
Published Dec 02, 2022
Updated Mar 29, 2023
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These Pan Seared Boneless Pork Chops are the tastiest pork chops you’ll ever have! They are ready in 25 minutes from start to finish and perfect for weeknights, Sunday dinners, or the holidays.
One of the quickest ways to put dinner on the table whether for weeknights or for special occasions is to pan-sear some good quality meat!
That’s why I love Pan Seared Lamb Chops and Pan Seared Ribeye Steak so much! These Pan Seared Boneless Pork Chops are so so good. With minimal effort, you get a meal that is unforgettable!
Table of Contents
Why You’ll Love This Recipe
Have you ever had lackluster pork chops? Not anymore, because these ones will knock your socks off! You’ll love this recipe for the following reasons:
- It is quick! Ready in 25 minutes from start to finish! Imagine being able to complete a Christmas main dish in under 30 minutes!
- It is insanely delicious! Yes, with minimal ingredients you get really tasty pork. Garlic, rosemary, and butter come together to create and take this pork to next level good!
- It is juicy! No more dry leathery pork! You will learn how to cook pork to juicy perfection and the garlic rosemary sauce adds lots of moisture that makes the pork chops far from dry!
Here are the ingredients to need for super tasty pork chops, cooked right on the stovetop.
- Boneless Pork Chops: Each pork chop weighs 8 ounces. Feel free to half the recipe or double the recipe.
- Garlic and Rosemary: Minced garlic together with french minced rosemary imbue so much flavor to pork chops.
- Butter: Having a butter-based sauce adds moisture and makes it easy to pair the pork chops with a variety of side dishes.
See the recipe card below for quantities.
Substitutions and Variations
- Pork Chops: Feel free to use bone-in pork chops or assorted pork chops parts. Make sure you cook the pork chops you use to the right temperature based on their thickness. Thicker pork chops will cook longer and thinner pork chops will cook faster. More on this is below!
- Herbs: You could add other herbs like thyme, tarragon, and sage to pork chops.
- Spicy: Add red pepper flakes to add some heat or cayenne pepper for even more heat.
- Dry Rub Seasoning: You could season Pan Seared Boneless Pork Chops with a dry rub seasoning made up of garlic powder, onion powder, paprika, dried thyme, and rosemary.
How To Make Pan-Seared Pork Chops
Here is how to make incredibly good pan-seared pork chops in 4 easy steps!
1. Pat the pork chops dry with paper towels and season with salt and pepper.
2. Heat olive oil in a cast iron skillet and add the pork chops to cook for 3-4 minutes.
3. Flip the pork chops to the other side and let them cook for another 3 minutes.
4. Add butter, garlic, and rosemary to the pan. As the butter melts, spoon sauce over the pork chops. Garnish with minced parsley.
Hint: Once the pork chops are done, cover them for up to 10 minutes before serving them so the juices can redistribute. This makes for really juicy pork chops!
Chef’s tip: Patting pork chops dry with paper towels before pan searing ensures that the chops actually sear and not just steam. It also makes for a nice color on the meat.
To serve, I love to slice the pork chops thinly so my kids can easily eat slices of the meat. Slice the meat thinly then drizzle some of the sauce from the pan on top.
Pork Chops Cooking Guide
Follow this cooking guide for the best-cooked pork chops!
- For Pork Chops that are 1 inch thick: cook for 5 minutes on the first side and 4 minutes on the second side.
- For Pork Chops that are 3/4 inch thick, sear for 4 minutes on the first side and 3 minutes on the second side.
- For Pork Chops that are 1/2 inch thick, sear for 3 minutes on the first side and 2 minutes on the second side.
Use an instant-read meat thermometer to check if the pork chops are done. If it reaches an internal temperature of 140 degrees Fahrenheit to 145 degrees Fahrenheit, then it is done. Note that the pork chops will continue to cook when they are off the heat.
Pan sear pork chops for 3-5 minutes on the first side depending on the thickness of the pork chops and 2-4 minutes on the second side. Pork chops should reach an internal temperature of 145 degrees Fahrenheit to be considered done.
Yes, you absolutely can. Pan fry pork chops in olive oil or any neutral-tasting oil like canola oil or vegetable oil.
Your pork chops are tough because they are overcooked. Since pork chops are lean, they can be easily overcooked.
What To Serve With Pork Chops
- Buttermilk Mashed Potatoes
- Sauteed Vegetables
- Garlic Butter Rolls
- Roasted Baby Potatoes
- Garlic Butter Green Beans
I served these delicious pork chops with Garlic Butter Green Beans and Rosemary Garlic Mashed Potatoes.
More Easy Dinner Recipes
Also, check out these easy recipes:
I hope you enjoy this Pan Seared Boneless Pork Chops recipe as much as we do. If you make this recipe, please consider leaving a comment and a star rating below. I love hearing from you! Please connect with me on Facebook, Instagram, Pinterest, and TikTok. And tag me when you try one of my recipes!
Pan Seared Boneless Pork Chops
- 3 pounds boneless pork chops I used pork loin chops, 6 chops
- 1 teaspoon salt or to taste
- 1 teaspoon pepper or to taste
- 3 Tablespoons olive oil
- 3 Tablespoons unsalted butter
- 6 garlic cloves minced
- 1 tsp fresh minced rosemary leaves
- 1 tsp fresh minced parsley for garnish
- Pat the pork chops dry with paper towels.
- Sprinkle salt and pepper on both sides of the pork chops.
- Place a 12-inch cast iron skillet or any other 12-inch skillet on medium-high heat. Add the olive oil to the skillet and let it heat up for 2 minutes or until smoking hot.
- Add the pork chops to the skillet, pressing each one down as it touches the skillet.
- Let the pork chops cook on one side for 4 minutes then flip them to the other side and let them cook for another 3 minutes. Reduce the heat to medium.
- Divide the butter into 4 and place at 4 different spots in the skillet with the pork chops. The idea is to have the butter melt all around the pan. Once the butter melts. add the minced garlic also dividing it into 4 different spots. Also, sprinkle on the minced rosemary. As the butter melts, use a spoon to mix the butter together with the garlic and rosemary. Spoon the butter sauce over the pork chops.
- Remove the pork chops from the heat and let them rest for about 10 minutes covered with aluminum foil so the juices can redistribute.
- Serve warm with your favorite side dishes.
Yummy, thanks for this, will definitely try it someday
Hi Jolyne, thank you so much. Please let me know how you like it when you eventually try it.
Absolutely delicious! Worked well for my husband’s low sodium diet!
So glad to hear that, Elizabeth! Thank you for the great feedback!