Recipe

Simple Boneless Pork Chop Recipe

Golden-edged, juicy boneless pork chops with a quick pan sauce you can make on a weeknight. No dry chops, no complicated steps.

By Matt Campbell

•

4.8

Two golden-brown boneless pork chops in a cast-iron skillet with a glossy pan sauce and thyme sprigs

Jump to Recipe

Boneless pork chops have a reputation, and honestly, they earned it. One minute they are fine, the next they are giving “hockey puck.” The fix is not fancy, though. It is a simple combo of the right thickness, a quick brine (optional but powerful), a hot pan, and a short rest.

This is my go-to when I want something that feels like a real dinner but still fits into a Tuesday. You get crisp edges, a tender center, and a fast pan sauce that tastes like you tried harder than you did. Keep tasting as you go. That is the whole cheat code.

Boneless pork chop being patted dry on a cutting board with paper towels and seasonings nearby

Why It Works

Juicy, tender chops: We aim for 140°F to 145°F and let carryover heat finish the job.
Crisp, golden crust: Dry surface plus high heat equals the browning you want.
Fast flavor boost: A simple pan sauce built from the browned bits makes everything taste restaurant-level.
Accessible ingredients: Pantry seasonings, butter, and broth. If you have lemon, great. If not, you still win.

Pairs Well With

Storage Tips

Refrigerate: Cool leftovers, then store pork chops in an airtight container for up to 3 days. Store sauce separately if you can, since it reheats more evenly.

Freeze: Wrap chops tightly and freeze up to 2 months. Freeze sauce in a small container or freezer bag. Thaw overnight in the fridge.

Reheat without drying out: Add a splash of broth or water to a skillet, set chops in, cover, and warm on low until heated through. Avoid blasting them in the microwave unless you love chewiness.

Leftover idea: Slice thin and pile onto buttered toast with a swipe of mustard and any leftover sauce. Add pickles. Call it lunch.

Common Questions

How do I keep boneless pork chops from drying out?

Do three things: buy chops that are about 1 inch thick, pat them very dry before seasoning, and do not cook past 145°F. Then rest them 5 minutes so juices stay put.

What internal temperature should pork chops be?

USDA guidance is 145°F with a 3 minute rest. For this recipe, I pull them at 140°F to 142°F and rest 5 minutes. They coast right into the juicy zone.

Do I need to brine?

No, but a quick brine is the easiest insurance policy. Even 15 minutes in salted water helps seasoning penetrate and keeps the texture tender.

Can I use thin boneless chops?

You can, but they cook fast and dry fast. Keep everything on the stovetop, sear about 1 to 2 minutes per side, then start checking temp early. If you can, skip the basting step or do it very briefly so you do not overshoot 145°F. The sauce becomes even more important.

Why are my chops not browning?

Usually the pan is not hot enough or the surface is wet. Pat dry, preheat the skillet until the oil shimmers, and do not move the chops until they release naturally.

Can I make this dairy-free?

Yes. Swap butter for more olive oil and finish the sauce with a squeeze of lemon or a tiny splash of apple cider vinegar for brightness.

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

12 inch skillet (cast iron or stainless steel works best)
Instant-read thermometer
Tongs
Small bowl (for brine, optional)
Paper towels

I used to treat pork chops like chicken breasts: cook until I felt “sure” they were done, then wonder why dinner felt like a jaw workout. The first time I actually used a thermometer and pulled them earlier, it was a full stop moment. Juicy pork is not luck. It is timing. Now this is one of my favorite weeknight moves because it is low drama, high payoff, and the pan sauce makes everyone think I had a plan.