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Boneless Pork Chops

Boneless pork chops with a golden, pan-seared crust and juicy, slightly pink centers are ready fast in one skillet. You’ll baste with garlic and thyme until the chops reach 145°F, then rest briefly and serve with lemon wedges.
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Prep Time 5 minutes
Cook Time 15 minutes
rest 3 minutes
Total Time 23 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Seasoned pork chops
  • 4 boneless pork chops 3/4 inch thick
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 0.5 tsp onion powder
  • 0.25 salt and black pepper to taste
Skillet and basting
  • 2 tbsp olive oil
  • 2 tbsp butter
  • 3 cloves garlic smashed
  • 1 fresh thyme sprigs
Serving
  • 4 lemon wedges for serving

Equipment

  • 1 cast iron skillet

Method
 

Season the pork chops
  1. Pat the pork chops dry, then season on both sides with garlic powder, smoked paprika, onion powder, salt, and black pepper.
  2. Press the seasonings onto the surface so they adhere for better browning.
Pan sear
  1. Heat olive oil in a skillet over medium-high heat until shimmering.
  2. Add pork chops and cook without moving for 4–5 minutes until a deep golden crust forms, then flip.
Baste and finish
  1. Add butter, smashed garlic, and thyme sprigs to the pan, then baste the chops continuously for 3–4 minutes.
  2. Continue until the pork reaches an internal temperature of 145°F and the centers are cooked through.
Rest and serve
  1. Rest the pork chops for 3 minutes before serving to let juices redistribute.
  2. Serve with lemon wedges alongside the pan drippings.

Notes

For the juiciest results, avoid moving the chops during the first sear so the crust can form fully. Refrigerate leftovers in an airtight container for up to 3 days; reheat gently in a skillet over low heat until just warmed through. Freezing is not recommended for best texture. For a dairy-free option, replace butter with olive oil and skip the garlic-butter baste while still using thyme and garlic.