Pan Seared Boneless Pork Chops

Name: Pan Seared Boneless Pork Chops
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 4 pork chops; 3 tbsp vegetable oil ((1 tbsp to coat, 1 tbsp for each side when grilling)); 2 tbsp garlic and herb seasoning blend; salt (to taste); pepper (to taste)

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Our Pan Seared Boneless Pork Chops are quick, easy, and perfect for busy weeknights. Juicy and full of flavor, they pair nicely with Roasted Rosemary Potatoes, Au Gratin Potatoes, or our Longhorn rice pilaf. Add roasted Brussels sprouts and warm Buttermilk Biscuits to round out the meal.

pan grilled pork steak in oil with herbs and garlic in a cut in the frying pan.

Why You'll Love This Pan Seared Boneless Pork Chop Recipe

These chops are perfect for any night of the week! When seared in a hot cast iron skillet, they turn out tender and juicy. All you need are some pork chops, olive oil, salt, pepper, and your favorite seasoning blend. You will have steakhouse quality pork chops on the table in less than 30 minutes!

Steakhouse-quality flavor: The combination of seasonings and the searing technique creates a restaurant-worthy flavor that you can enjoy at home.
Tender and juicy: The thick-cut pork chops are cooked to perfection, ensuring they are tender and juicy with every bite.
Quick and easy: This recipe requires minimal prep time and cook time, making it a perfect weeknight meal.

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Juicy, pan grilled pork chops on a bone in oil with garlic and herbs in a frying pan.

Ingredients Overview

Making these pork chops involves a few simple ingredients to create a delicious crust and juicy interior. You'll need thick-cut boneless pork chops, along with common pantry staples like olive oil, salt, and pepper. Optionally, you can add herbs or spices for extra flavor.

Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.

Two thick, boneless pork chops on a cutting board topped with fresh parsley, sprinkled with salt and pepper. Ingredients for making cast iron seared pork chops—garlic cloves and vegetable oil—are labeled nearby.

How To Make Steakhouse style Pan Seared Boneless Pork Chops

Making these seared boneless pork chops is quite simple. Coat the pork chops in the oil and generously season. Pan grill them over medium-high heat in the cast iron skillet for about 5 minutes per side. Dinner will be ready in no time!

Step 1:

Raw pork rib chops on frying pan with rosemary, pepper garlic and spices.

Coat the pork chops with oil and your sprinkle on your favorite steak seasoning blend. Add a little vegetable oil to a cast iron skillet and heat on medium high until hot.

Pan grilled pork chops with thyme and garlic in a cast iron pan.

Lay the seasoned pork chops in the hot cast iron skillet and sear about 5 minutes on each side. Pork chops are safely cooked when they reach an internal temperature of 145°F (63°C) in the thickest part.

Step 3: Remove the skillet from heat. Transfer the chops to a platter and let rest for 5 minutes to let the juices in the pork chops redistribute. Serve while hot.

Serving Suggestions

Serve a juicy chop alongside a creamy Broccoli Alfredo for a rich and satisfying meal. Cheesy Au Gratin Potatoes and a green salad also go really well with these savory chop for a balanced dinner.

Substitutions and Variations

Here are a few delicious variations or substitutions when making this recipe.

Pork Cut Alternative: Instead of boneless pork chops, you can use bone-in pork chops for added flavor, though they may require a slightly longer cooking time. Alternatively, pork tenderloin medallions will cook even faster.
Flavor Rub Variations: Experiment with different dry rubs. A Cajun seasoning blend will add a spicy kick, while a mix of garlic powder, onion powder, and smoked paprika will give them a savory, smoky depth.
Pan Sauce Addition: After searing the chops, deglaze the pan with a splash of chicken broth, apple cider, or white wine. Whisk in a knob of butter or a spoonful of cream for a quick and flavorful pan sauce to pour over the cooked chops.

Tips For Success

Here are a few tips for making this recipe:

Choose the Right Chops: Opt for thick-cut, boneless pork chops (at least 1-inch thick). Thicker chops are less likely to dry out and allow for a good sear while remaining juicy inside.
Pat Chops Dry: Before seasoning, thoroughly pat the pork chops dry with paper towels. Excess moisture on the surface will prevent a proper, golden-brown sear.
Don't Crowd the Pan: Cook the chops in batches if necessary to avoid overcrowding the cast iron skillet. Overcrowding lowers the pan's temperature and steams the meat instead of searing it, preventing a good crust.
Use High Heat Initially, Then Finish: Get your cast iron skillet smoking hot before adding the chops to achieve a beautiful sear. After searing both sides, you might need to lower the heat or transfer the pan to a preheated oven to finish cooking through without burning the outside.
Rest the Chops: After cooking, transfer the pork chops to a cutting board and let them rest for 5-10 minutes before slicing or serving. This allows the juices to redistribute throughout the meat, resulting in a much juicier chop.

Storage Options

Some recommended storage options for this recipe are:

Refrigeration: Store any leftover cooked pork chops in an airtight container in the refrigerator for 3-4 days.
Freezing: Once completely cooled, wrap individual chops tightly in plastic wrap, then again in aluminum foil or place them in a freezer-safe bag. Freeze for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
Reheating (Microwave): For quick reheating, place individual pork chops in a microwave-safe dish. Add a tablespoon or two of water or broth to the dish and cover it loosely. Heat on medium power for 1-2 minutes, checking periodically, until just warmed through. Be careful not to overheat, as this can dry out the chops.

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Frequently Asked Questions

How do I get a good sear on the pork chops?

To achieve a deep, golden-brown sear, ensure your cast iron skillet is smoking hot before adding the chops. Also, pat the pork chops very dry with paper towels before seasoning, as moisture prevents proper browning.

Do I need to put the pork chops in the oven after searing?

It depends on the thickness of your chops. For thicker chops (1.5 inches or more), searing on the stovetop and then transferring the pan to a preheated oven is often the best way to ensure they cook through without burning the exterior. Thinner chops might cook entirely on the stovetop.

How do I know when the pork chops are done?

The best way to tell is by using an instant-read meat thermometer. Pork chops are safely cooked when they reach an internal temperature of 145°F (63°C) in the thickest part. The temperature will rise slightly as they rest.

Why is resting the pork chops important?

Resting the cooked pork chops for 5-10 minutes before slicing or serving allows the juices, which have moved to the center during cooking, to redistribute throughout the meat. This results in a significantly juicier and more tender chop.

How do I clean and season my cast iron skillet after cooking these pork chops?

After cooking, let the pan cool slightly. Scrape out any food bits, then wash with hot water and a stiff brush (avoid harsh soap if your pan is well-seasoned). Dry the pan thoroughly on the stovetop over low heat, then apply a very thin layer of cooking oil to maintain its seasoning.

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