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Easy Juicy Skillet Boneless Pork Chops Recipe

Easy Juicy Skillet Boneless Pork Chops

Thick boneless pork chops are seasoned, pan-seared, and basted with garlic, butter, and thyme for a tender, flavorful dinner. This recipe makes 4 servings in about 25–30 minutes.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Pork Chops
  • 4 chops Boneless pork chops, about 6 ounces each and ¾–1 inch thick
Seasoning
  • 1½ teaspoons Kosher salt
  • 1 teaspoon Paprika, smoked or sweet
  • 1 teaspoon Garlic powder
  • ½ teaspoon Onion powder
  • ½ teaspoon Freshly ground black pepper
For Cooking
  • 1 tablespoon Olive oil
  • 1 tablespoon Unsalted butter
  • 2 cloves Garlic cloves, lightly crushed
  • 3–4 sprigs Fresh thyme sprigs, or dried thyme

Method
 

Step-by-Step
  1. Pat the pork chops dry with paper towels. Mix the kosher salt, paprika, garlic powder, onion powder, and black pepper, then season both sides of every chop.
  2. Heat the olive oil in a large heavy skillet over medium-high heat. Add the pork chops and cook without moving them for about 3–4 minutes, until the first side is deeply browned.
  3. Turn the chops and add the butter, crushed garlic, and thyme to the skillet. Cook for another 3–4 minutes, spooning the melted butter over the chops repeatedly.
  4. Continue cooking and turn the chops as needed until the thickest part reaches 145°F (63°C) on an instant-read thermometer. Very thick chops may need a few additional minutes or brief covered cooking.
  5. Transfer the cooked pork chops to a plate and rest for 5 minutes. Spoon the garlic-herb pan juices over the chops before serving.

Notes

Choose boneless pork chops at least ¾ inch thick because thin chops cook quickly and are more likely to dry out. Remove the pork at 145°F (63°C) and allow it to rest for 5 minutes so the juices can redistribute. Store leftovers refrigerated and reheat gently to help preserve tenderness.