Pan Seared Boneless Pork Chops

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

5 from 3 votes

For a weeknight meal that's both quick and easy to prepare, our Pan Seared Boneless Pork Chops recipe are a family favorites you'll turn to again and again. These juicy chops pair wonderfully with most sides.

Prep Time10

Cook Time10

Total Time20

Course: Main Course

Cuisine: American

Servings:

Calories: 304kcal

Author: Kelly Bloom

Equipment

1 Cast Iron Skillet

Ingredients

4 pork chops
3 tablespoon vegetable oil (1 tablespoon to coat, 1 tablespoon for each side when grilling)
2 tablespoon garlic and herb seasoning blend
salt to taste
pepper to taste

US Customary - Metric

Instructions

Prepare the pork chops my brushing in 1 tablespoon of the oil. Sprinkle with the garlic & herb seasoning blend, salt, and pepper. Either chill for 30 minutes to let flavors penetrate, or cook immediately.
4 pork chops, 3 tbsp vegetable oil, 2 tbsp garlic and herb seasoning blend, salt, pepper
Set the cast iron skillet on the burner at medium hot and preheat. Add 1 tablespoon oil. When hot, add the pork chops and cook for 5 minutes.
Turn pork chops over, using the the last 1 tablespoon of oil if skillet it dry. Cook on this second side for another 5 minutes. If you like them cooked a little more, add one more minute to each side.
NOTE: Pork chops are safely cooked when they reach an internal temperature of 145°F (63°C) in the thickest part.
Remove skillet from heat and platter the pork chops, letting them rest about 5 minutes before serving.

Notes

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

Nutrition