Description
These Boneless Pork Chops are pan-seared to perfection, locking in juices and creating a crispy, golden crust. With just a few simple seasonings, they’re tender, flavorful, and perfect for a quick weeknight dinner. Serve with mashed potatoes, roasted veggies, or a side salad!
Ingredients
- 4 boneless pork chops (3/4 to 1-inch thick)
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/2 teaspoon dried thyme (or rosemary)
- 1/2 teaspoon onion powder (optional)
- 1/2 cup chicken broth (or water, for deglazing)
- 1 teaspoon Dijon mustard (optional, for extra flavor)
Instructions
-
Prepare the pork chops – Pat dry with paper towels. Season both sides with salt, pepper, garlic powder, paprika, thyme, and onion powder.
-
Heat the pan – In a large skillet over medium-high heat, heat olive oil until shimmering.
-
Sear the chops – Add pork chops to the pan and cook for 3-4 minutes per side, until golden brown.
-
Add butter & deglaze – Reduce heat to medium-low. Add butter and let it melt. Pour in chicken broth and Dijon mustard (if using) to deglaze the pan, scraping up any browned bits.
-
Finish cooking – Cover and cook for another 2-3 minutes, or until the internal temperature reaches 145°F (63°C).
-
Rest & serve – Remove from heat and let the pork chops rest for 5 minutes before serving.
Notes
- Don’t overcook! Use a meat thermometer to ensure they stay juicy.
- Want a creamy sauce? Add ¼ cup heavy cream to the pan after deglazing.
- Oven-baked option: Bake at 400°F (200°C) for 15-18 minutes, flipping halfway.
- Marinate for extra flavor: Let the chops sit in a marinade of olive oil, garlic, and lemon juice for 30 minutes before cooking.