Cooking boneless pork chops can seem intimidating. Without the bone, the meat can dry out quickly if overcooked. But when cooked properly in a hot cast iron skillet, boneless pork chops come out incredibly juicy, flavorsome and delicious.
In this article, I’ll explain my simple method for cooking perfect boneless pork chops every time. I’ll go over the basics like choosing the right cut of meat, seasoning, and cooking technique I’ll also share some of my best tips for getting the most flavor and moisture out of boneless pork chops.
Choosing the Right Pork Chops
The first step is selecting high-quality boneless pork chops at the store. Here are a few things to look for:
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Cut Choose chops that are cut from the center of the pork loin, ideally the center cut or loin cut. These will be the most tender. Stay away from chops cut from the sirloin end which tend to be tough.
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Thickness: Go for chops that are 3/4 to 1 inch thick. Thinner chops will dry out too quickly. Thicker chops may be undercooked in the middle if pan-fried.
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Boneless: Boneless chops cook more evenly since the bone doesn’t shield part of the meat. Plus they are easier to eat!
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Marbling: Look for some thin white lines of fat marbling throughout. This keeps the chops juicy. Too much fat can make them greasy.
I like to choose naturally leaner boneless loin chops since they are quick-cooking. Chuck blade or shoulder chops have more fat but take longer to cook through.
Seasoning the Pork Chops
Boneless pork chops benefit from just a simple seasoning blend. You want flavors that enhance the pork without overpowering it.
My go-to seasoning is just:
- Kosher salt
- Freshly cracked black pepper
- Granulated garlic powder
- Granulated onion powder
Sometimes I’ll also add a pinch of dried herbs like thyme or sage.
Apply the seasoning generously on both sides of the chops. If time allows, you can let them rest for 10-20 minutes to really let the seasoning penetrate the meat.
Do not over-season. The point is to highlight the flavor of the pork, not mask it.
Heating the Cast Iron Skillet
Cast iron is perfect for achieving a nice sear on boneless pork chops. The heavy pan distributes heat evenly and retains heat well.
Heat your cast iron skillet over medium-high heat until it is fully preheated. I like to heat it for around 5 minutes.
To check if the pan is ready, sprinkle a few droplets of water on the surface. If they sizzle and evaporate right away, then the pan is hot enough for searing.
Add just enough oil to coat the bottom of the pan. I use an oil with a high smoke point like grapeseed, avocado or vegetable oil.
Swirl the oil around to fully coat. Once it starts shimmering, you are ready to add the chops!
Pan Searing the Chops
Carefully place the seasoned pork chops in the hot skillet. Make sure not to overcrowd them – work in batches if needed.
Let the chops sear undisturbed on the first side for 3 to 4 minutes. You want a nice brown crust to develop. The chop should release easily from the pan when ready to flip.
Flip the chops over and cook for another 3 to 4 minutes on the second side, again looking for a good sear.
The total cooking time will depend on the thickness of your chops. It usually takes 6 to 8 minutes total for 3/4 to 1 inch thick boneless chops.
Test for doneness by taking the internal temperature using an instant-read thermometer inserted into the thickest part. The chops are done at an internal temperature of 145°F.
Letting the Chops Rest
This last step is crucial for juicy, flavorful pork chops!
Once the chops are done, transfer them to a clean plate. Lightly tent some aluminum foil over them.
Letting the chops rest for 5 minutes allows the juices to redistribute through the meat. If you cut into them too soon, the juices will run out onto the cutting board.
While the chops rest, you can make a quick pan sauce by deglazing the skillet with chicken broth or white wine. Scrape up the browned bits on the bottom and let it simmer until reduced. Off heat, stir in a pat of butter or cream. Serve the sauce drizzled over the chops.
Serving Suggestions
The pork chops taste fantastic on their own. But here are some quick serving ideas:
- Chopped salad with bacon, blue cheese and homemade vinaigrette
- Garlic mashed potatoes or roasted new potatoes
- Sauteed green beans with slivered almonds
- Quinoa cooked in chicken broth with veggies
- Brown or white rice pilaf with chopped parsley
A dry white wine like Sauvignon Blanc or a hoppy pale ale pair nicely with the pork.
Variations for Extra Flavor
While salt, pepper and garlic are all you need for basic delicious pork chops, here are some variations you can try:
- Poultry seasoning – 1/4 tsp rubbed into each side
- Smoked paprika – 1/2 tsp adds sweet smokiness
- Cumin and chili powder – 1/2 tsp each, perfect with Mexican sides
- Italian seasoning – 1/2 tsp brings big Italian flavor
- Fresh herbs – 1 tsp chopped rosemary, thyme or sage
- Spice rubs – Dry barbecue rub, garam masala, jerk seasoning
Before cooking, you can also coat the chops with mustard, yogurt or light olive oil to help the seasoning adhere. Just rub it on lightly before adding your spices.
So experiment and find your favorite seasoning combination for seared pork chops!
Common Questions
Should I brine the pork chops?
Brining is not necessary. The quick cooking method keeps these chops juicy without needing to soak in a salty brine first.
What if I don’t have a cast iron skillet?
A heavy stainless steel skillet or enameled cast iron pan will also work well. Just make sure the skillet is fully preheated before searing.
Can I pan fry thicker pork chops?
Yes, just increase the cooking time. For 1-1/2 inch chops, cook each side for 5-6 minutes. Check the internal temperature to be sure they are fully cooked through.
Why do my chops end up tough and dry?
This happens if the pan is not hot enough when searing, causing the chops to steam instead of brown. Make sure your skillet is properly preheated before adding the oil and chops. Overcooking can also cause dryness.
What oil can I use besides grapeseed oil?
Any high smoke point neutral oil like canola, vegetable, avocado, rice bran or light olive oil. Avoid butter or low smoke point oils that will burn.
How to cook thicker bone-in chops?
For 1-1 1/2 inch thick bone-in chops, increase the cooking time to 4-5 minutes per side. Check temperature to ensure doneness since the bone can partially shield the meat.
Cooking Juicy, Flavorful Pork Chops
Boneless pork chops are easy to mess up but so satisfying when cooked properly. With a heated cast iron skillet and these simple tips, you’ll be pan-searing juicy, delicious chops that your whole family will love.