Boneless Pork Chops
A quick and comforting recipe for juicy boneless pork chops that can be prepared in under 30 minutes.
Ingredients
Main Ingredients
- 4 pieces boneless pork chops (about 6 ounces each) Look for chops about 1-inch thick for best texture.
- 1 teaspoon kosher salt Seasons the meat deeply.
- 1/2 teaspoon black pepper Freshly ground for aroma.
- 1 teaspoon smoked paprika Adds warm, slightly sweet smokiness; substitute sweet paprika if needed.
- 2 teaspoons garlic powder For hands-off garlic flavor; fresh garlic (2 cloves, minced) is a great swap.
- 2 tablespoons olive oil For searing; avocado oil is a neutral substitute.
- 2 tablespoons unsalted butter For basting and glossy finish; use ghee for dairy-free cooking.
- 1/2 cup low-sodium chicken broth Keeps chops juicy; white wine works for a festive twist.
- 1 tablespoon Dijon mustard Brightens and helps form a light glaze; plain mustard is okay.
- 1 tablespoon fresh lemon juice Balances richness; use apple cider vinegar in a pinch.
- to taste fresh parsley, chopped (optional) For a green, peppery finish.
Instructions
Preparation
- Pat the pork chops dry with paper towels and season both sides with salt, pepper, smoked paprika, and garlic powder.
- Heat a large skillet over medium-high heat and add olive oil. When the oil shimmers, lay the chops down away from you.
Cooking
- Sear the chops for 3 to 4 minutes without moving them, then flip and sear the other side for 3 minutes.
- Reduce heat to medium and add butter to the pan. Baste the chops with the melted butter for 1 to 2 minutes.
- Pour in chicken broth, Dijon mustard, and lemon juice. Let the sauce bubble gently and spoon it over the chops.
- Cook for 2 to 4 more minutes, or until the internal temperature reaches 145°F (63°C). Rest the chops for 5 minutes.
- Finish with chopped parsley and spoon the pan sauce over each chop before serving.
Notes
For a festive meal, add a splash of white wine and finish with a pat of herbed butter. For a crispy coating, dredge the chops in seasoned panko before searing.