Prep Time: 5 mins | Cook Time: 10 mins | Total Time: 15 mins | Servings: 4
Juicy and mouthwatering pan-fried Boneless Pork Chops that are perfect for a weeknight dinner with family and friends. There one too many reasons why I love these; it’s low carb, budget-friendly, easy to cook, not to mention extra delicious! My go-to for a quick meal.
Ingredients
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4 boneless pork chops, 1-inch thick
3 tablespoons olive oil
1 teaspoon paprika
1 teaspoon garlic powder, or onion powder
1 1/2 teaspoon salt
1 teaspoon black pepper
fresh parsley and thyme, optional garnish
HOW TO MAKE BONELESS PORK CHOP
Step 1: For even cooking, allow the pork chops to reach room temperature. Take them out of the fridge at least 20 minutes before cooking.
Step 2: Remove excess moisture, pat the chicken dry with paper towels, and set aside.
Step 3: Add the garlic powder, paprika, salt, and black pepper in a small bowl. Mix well. Or drop the salt if using brined pork chops.
Step 4: With a tbsp of olive oil, rub the chops on all sides. Then, coat evenly with seasoning mixture on each side.
Step 5: Heat a large cast-iron pan over medium-high heat. Once hot, drizzle a tbsp of oil, swirling the pan to coat.
Step 6: Fry the pork chops, flipping each minute so it’ll not overheat until it reaches 140 degrees F or 60 degrees C internal temperature.
Step 7: Add thyme to the pan halfway through cooking if desired.
Step 8: Once done cooking, transfer the chops to a plate. Use a foil to cover the plate, allowing the chops to rest for about 3 to 5 minutes to redistribute the juices within the meat.
Step 9: Before serving, garnish with minced parsley if desired. Enjoy!
Notes:
I prefer refined olive oil because it has a higher smoke period compared to extra virgin olive oil
Use an instant-read thermometer and insert it in the middle of the chops. Remove the chops from heat once it reads 140 degrees F or 60 degrees C. The temp while resting will rise to 145 degrees F or 63 degrees C (safe level).
Cooking time based on thickness:
¾ inch 4-5 min
1 inch 6-7 min
1 ¼ inch 7-8 min
1 ½ inch 8-10 min
For leftovers, make sure to store them in an airtight container for up to 3 days. When serving, reheat for about 5 to 7 minutes on medium-low or 3 to 4 minutes with 50% power in the microwave.
Nutrition Facts:
Amount Per Serving (6 oz): Calories 275 | Fat 16g25% | Saturated Fat 4g20% | Cholesterol 90mg30% | Sodium 647mg27% | Potassium 520mg15% | Carbohydrates 1g0% | Fiber 1g4% | Sugar 1g1% | Protein 29g58% | Vitamin A 246IU5% | Calcium 9mg1% | Iron 1mg6%
Ingredients
- 4 boneless pork chops, 1-inch thick
- 3 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon garlic powder, or onion powder
- 1 1/2 teaspoon salt
- 1 teaspoon black pepper
- fresh parsley and thyme, optional garnish
Instructions
Step 1: For even cooking, allow the pork chops to reach room temperature. Take them out of the fridge at least 20 minutes before cooking.
Step 2: Remove excess moisture, pat the chicken dry with paper towels, and set aside.
Step 3: Add the garlic powder, paprika, salt, and black pepper in a small bowl. Mix well. Or drop the salt if using brined pork chops.
Step 4: With a tbsp of olive oil, rub the chops on all sides. Then, coat evenly with seasoning mixture on each side.
Step 5: Heat a large cast-iron pan over medium-high heat. Once hot, drizzle a tbsp of oil, swirling the pan to coat.
Step 6: Fry the pork chops, flipping each minute so it'll not overheat until it reaches 140 degrees F or 60 degrees C internal temperature.
Step 7: Add thyme to the pan halfway through cooking if desired.
Step 8: Once done cooking, transfer the chops to a plate. Use a foil to cover the plate, allowing the chops to rest for about 3 to 5 minutes to redistribute the juices within the meat.
Step 9: Before serving, garnish with minced parsley if desired. Enjoy!
Notes:
I prefer refined olive oil because it has a higher smoke period compared to extra virgin olive oil
Use an instant-read thermometer and insert it in the middle of the chops. Remove the chops from heat once it reads 140 degrees F or 60 degrees C. The temp while resting will rise to 145 degrees F or 63 degrees C (safe level).
Cooking time based on thickness:
¾ inch 4-5 min
1 inch 6-7 min
1 ¼ inch 7-8 min
1 ½ inch 8-10 min
For leftovers, make sure to store them in an airtight container for up to 3 days. When serving, reheat for about 5 to 7 minutes on medium-low or 3 to 4 minutes with 50% power in the microwave.
