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Boneless Pork Chops

Boneless pork chops with a golden, pan-seared crust and juicy, slightly pink center—finished in the skillet with garlic butter. Quick skillet pork chops that use simple seasonings and pan drippings for a light natural sauce.
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Prep Time 5 minutes
Cook Time 15 minutes
rest 3 minutes
Total Time 23 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Boneless pork chops
  • 4 boneless pork chops 3/4 inch thick
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 0.5 tsp onion powder
  • 0.25 tsp salt to taste
  • 0.25 tsp black pepper to taste
  • 2 tbsp olive oil
  • 2 tbsp butter
  • 3 garlic smashed
  • 0.5 fresh thyme sprigs
  • 4 lemon wedges for serving

Equipment

  • 1 cast iron skillet

Method
 

Season and prep
  1. Pat the pork chops dry, then season both sides with garlic powder, smoked paprika, onion powder, salt, and black pepper.
  2. Set the seasoned pork chops aside while you heat the skillet.
Sear and baste
  1. Heat the olive oil in a skillet over medium-high heat until shimmering.
  2. Add the pork chops and cook without moving for 4–5 minutes until a deep golden crust forms, then flip.
  3. Add the butter, smashed garlic, and fresh thyme to the pan and baste continuously for 3–4 minutes until cooked through and the internal temperature reaches 145°F, visible bubbling around the chops.
Rest and serve
  1. Transfer the pork chops to a plate and rest for 3 minutes so the juices set up.
  2. Serve with lemon wedges, spooning the pan drippings over the chops as a light natural sauce.

Notes

Pro tip: Don’t move the chops while searing—staying still is what builds the deep golden crust. Refrigerate leftovers in an airtight container for up to 3 days; reheat gently in a skillet over low heat to avoid overcooking. Freezing is not recommended for best texture. For a lower-sodium option, use a reduced-salt seasoning blend instead of adding salt separately.