Recipe

Juicy Boneless Pork Loin Chops

A fast, foolproof method for tender pork chops with crisp edges and a lemony garlic butter pan sauce.

By Matt Campbell

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4.8

A cast iron skillet with two boneless pork loin chops seared golden brown, sizzling in butter with garlic and thyme on a warm home kitchen stove

Boneless pork loin chops get a bad rap because they are lean, and lean meat has exactly zero patience for overcooking. But if you hit them with two things, a quick brine and a hot, confident sear, they turn into the kind of dinner that makes you feel like you have your life together, even if the sink is full of dishes.

This is my favorite low-drama method: brine while you prep, sear hard for crisp edges, then finish gently and build a simple pan sauce that tastes like you tried way harder than you did. Bright, buttery, a little garlicky, and absolutely begging for something cozy on the side to mop it up.

Boneless pork loin chops, kosher salt, black pepper, garlic, lemon, thyme, chicken broth, and butter arranged on a clean kitchen counter with a cutting board

Why It Works

Juicy chops, not dry: a 15 minute brine gives you a cushion of moisture and seasoning all the way through.
Crisp, golden edges: high heat plus a dry surface equals real browning, not pale steamed pork.
Big flavor from a small sauce: deglazing the pan pulls up the browned bits and turns them into a glossy lemon-garlic butter finish.
Weeknight flexible: make it with what you have, swap herbs, and adjust the sauce to your vibe.

Pairs Well With

Storage Tips

Refrigerate: Cool leftovers, then store in an airtight container for up to 3 to 4 days. Spoon a little extra pan sauce over the chops to help protect them from drying out.

Freeze: Freeze chops (with sauce if possible) in a freezer-safe container for up to 2 months. Thaw overnight in the fridge.

Reheat without sadness: Warm gently in a covered skillet over low heat with a splash of broth or water until just heated through. Microwaving works, but use 50% power and short bursts so you do not blast them dry.

Common Questions

What cut are these chops?

“Pork chop” is the general category. Boneless loin chops come from the loin, so they are typically lean, mild, and quick-cooking. They are great when you use high heat briefly and stop cooking at the right temperature.

What internal temperature should I aim for?

For safety and tenderness, cook to 145°F in the thickest part, then rest for 5 minutes. If you want a little extra cushion for carryover, you can pull them at 140 to 143°F and let the rest bring them up.

Why do my chops always turn out dry?

Usually one of three things: (1) cooked past 145°F, (2) not rested, or (3) the heat was so aggressive the outside finished before the center had a chance. This recipe tackles the big one with a quick brine and a thermometer, plus a rest and an oven option for thicker chops.

Can I finish them in the oven?

Yes, and it is a great move for 1 1/2-inch chops. Sear first for color, then bake at 400°F until they hit 145°F. Depending on thickness and starting temperature, that is often 6 to 14 minutes after searing.

What thickness works best?

1 to 1 1/2 inches is the sweet spot. Very thin chops cook fast and go from juicy to dry in about 30 seconds.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large skillet (cast iron or stainless steel preferred, 12-inch ideal)
Instant-read thermometer
Small bowl or dish for the quick brine
Tongs
Cutting board and knife

I used to treat pork loin chops like chicken breasts: throw them in a pan, walk away for a minute, come back to something that could double as a doorstop. The fix was not some complicated chef trick. It was just respect for the fact that lean meat needs a little help.

Now I brine them while I’m chopping garlic and finding a clean skillet. It feels almost too easy, which is how you know it is going to become one of those recipes you make on autopilot. Also, the pan sauce is non-negotiable. If we are cooking on a Tuesday, we deserve a little buttery sparkle.