Boneless Pork Chop Recipe

Say goodbye to dry and flavorless pork chops. With a few simple tricks, you can make juicy and tender pork chops with very little fuss. I love how juicy these are! Jump to the Juicy Skillet Pork Chops Recipe

Easy Honey Garlic Pork Chops Recipe

Easy Honey Garlic Pork Chops made simple, with the most amazing and addictive 4-ingredient honey garlic sauce that is so good you’ll want it on everything! Quick and easy to make, your new family favourite pork recipe is here!

Prep: 10min

Total: 22min

Yield: 4

Serving Size: 1 serving

Nutrition Facts: calories 332 kcal, Carbohydrate 15 g, Protein 29 g, Fat 12 g, Saturated Fat 5 g, Cholesterol 104 mg, Sodium 68 mg, Sugar 14 g, servingSize 1 serving

Ingredients:

• 4 pork chops (bone in or out)
• Salt and pepper, (to season)
• 1 teaspoon garlic powder
• 2 tablespoons olive oil
• 1 tablespoon unsalted butter
• 6 cloves garlic, (minced)
• 1/4 cup honey
• 1/4 cup water ((or chicken broth))
• 2 tablespoons rice wine vinegar ((or apple cider vinegar, or any white vinegar))

Instruction:

1. Preheat oven broiler (or grill) on medium-high heat. Season chops with salt, pepper and garlic powder just before cooking.
2. Heat oil in a pan or skillet over medium high heat until hot. Sear chops on both sides until golden and cooked through (about 4-5 minutes each side). Transfer to a plate; set aside.
3. Reduce heat to medium. Melt butter in the same pan, scraping up any browned bits from the bottom of the pan. Sauté garlic until fragrant (about 30 seconds). Add the honey, water and vinegar. Increase heat to medium-high and continue to cook until the sauce reduces down and thickens slightly (about 3-4 minutes), while stirring occasionally.
4. Add pork back into the pan, baste generously with the sauce and broil/grill for 1-2 minutes, or until edges are slightly charred.
5. Garnish with parsley and serve over vegetables, rice, pasta or with a salad.

Baked Boneless Pork Chops

These baked boneless pork chops are cooked in a garlic, rosemary and butter sauce to tender and juicy perfection. A quick and easy dinner option that produces the best pork chops ever!

Prep: 15min

Total: 30min

Serving Size: 1 serving

Nutrition Facts: calories 336 kcal, Carbohydrate 3 g, Protein 29 g, Fat 17 g, Saturated Fat 11 g, Trans Fat 1 g, Cholesterol 120 mg, Sodium 592 mg, Fiber 0.1 g, Sugar 2 g, unSaturated Fat 10 g, servingSize 1 serving

Ingredients:

• 4 boneless pork chops (4-6 ounces each)
• 2 teaspoons olive oil
• 3/4 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 4 tablespoons butter
• 2 teaspoons minced garlic
• 2 teaspoons light brown sugar
• 1 teaspoon fresh rosemary (chopped)
• 1 tablespoon fresh parsley (chopped)
• lemon wedges and parsley sprigs for serving (optional)

Instruction:

1. Preheat the oven to 400 degrees F. Heat the olive oil in a large oven safe pan over medium high heat.
2. Season the pork chops on both sides with salt and pepper to taste.
3. Add the pork chops to the pan in a single layer. Cook for about 2 minutes on each side or until golden brown.
4. Remove the pork from the pan and place on a plate. Cover with foil to keep warm.
5. Add the butter to the pan and melt. Add the garlic, brown sugar and rosemary and cook for 30 seconds, stirring constantly.
6. Place the pork chops back in the pan and spoon the sauce over the top.
7. Place the pan in the oven and bake for 10 minutes or until pork is cooked to 145 degrees F.
8. Spoon the sauce from the bottom of the pan over the pork chops and sprinkle with parsley. Serve immediately, garnished with lemon wedges and parsley sprigs if desired.

The Best Juicy Skillet Pork Chops

Pork chops are a quick, healthy and simple dinner. Our method ensures juicy, tender, and flavorful pork chops with little fuss. Check the notes section for our tips on which pork chops are best.

Prep: 30min

Total: 45min

Yield: Makes 4 servings

Serving Size: 1 pork chop

Nutrition Facts: servingSize 1 pork chop, calories 369, Fat 14.3g, Saturated Fat 5.1g, Cholesterol 138.8mg, Sodium 767mg, Carbohydrate 11.6g, Fiber 1.4g, Sugar 4.4g, Protein 46.1g

Ingredients:

• 4 pork chops, about 1-inch thick and 6 to 7 ounces each, see notes
• Salt, to taste
• 1 tablespoon all-purpose flour
• 1 teaspoon chili powder, see our homemade chili powder recipe
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon ground black pepper
• 1 tablespoon neutral oil like avocado oil or vegetable oil
• 1 cup low-sodium chicken stock, see our homemade chicken stock recipe
• 1 tablespoon apple cider vinegar
• 2 teaspoons honey or brown sugar
• 1 tablespoon butter
• 2 tablespoons chopped fresh parsley, optional

Instruction:

1. Take the pork chops out of the refrigerator and season on both sides with salt — we use just less than 1/4 teaspoon of fine salt per pork chop. Set the chops aside to rest for 30 minutes.
2. Meanwhile, make the spice rub. In a small bowl, mix the flour, chili powder, garlic powder, onion powder, smoked paprika, and 1/2 teaspoon of black pepper.
3. After 30 minutes, use a paper towel to pat the pork chops dry, then rub both sides of the chops with the spice rub.
4. Heat the oil in a skillet (with a lid) over medium-high heat. When the oil is hot and looks shimmery, add the pork. Cook until golden, 2 to 3 minutes.
5. Flip the pork so that the seared side is facing up. If there is a fattier side of the pork, use kitchen tongs to hold the chops, fat-side-down until it sizzles and browns slightly; about 30 seconds.
6. Reduce the heat to low, then cover the skillet with a lid. Cook 6 to 12 minutes or until an instant-read thermometer reads 145° F when inserted into the thickest part of the chop. Cook time depends on the thickness of the chops, so check for doneness at 5 minutes, then go from there, checking every 2 minutes after that. If you do not have a thermometer, you will know they are done, if, when cutting into the chops, the juices run clear.
7. Transfer pork chops to a plate, then cover loosely with aluminum foil. Let the pork rest for 5 minutes.
8. While the pork rests, make the pan sauce. Increase the heat to medium-high, then add the chicken stock, vinegar, and honey. Use a wooden spoon to scrape the bottom of the pan so that any stuck bits of pork come up.
9. Bring the sauce to a simmer and cook until reduced by half. Taste, then adjust the seasoning with additional salt, vinegar, or honey.
10. Slide the skillet off of the heat and when the sauce is no longer simmering, swirl in the butter.
11. Slide the pork chops back into the pan and spoon some of the sauce on top. Alternatively, slice the chops, then place them back into the pan. Scatter fresh parsley over the pork, and then serve.

Baked Boneless Pork Chops

Easy to make and flavorful, with a beautiful golden crust and tender, juicy interior, these Baked Boneless Pork Chops are simply the best oven-baked pork chops you’ll ever have. Best of all, you just need pantry staples and about 5 minutes of prep work!

Prep: 5min

Total: 20min

Serving Size: 1 serving

Nutrition Facts: calories 212 kcal, Carbohydrate 1 g, Protein 29 g, Fat 9 g, Saturated Fat 3 g, Trans Fat 1 g, Cholesterol 90 mg, Sodium 647 mg, Fiber 1 g, Sugar 1 g, unSaturated Fat 5 g, servingSize 1 serving

Ingredients:

• 4 boneless pork chops (about 1” thick)
• 1 teaspoon paprika (sweet or smoked)
• 1 teaspoon kosher salt
• 20-25 cranks fresh-ground black pepper
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon oregano
• olive oil

Instruction:

1. Preheat oven to 400 degrees F.
2. In a small bowl, combine paprika, salt, pepper, onion powder, garlic powder, and oregano. Drizzle in 2 tablespoons olive oil and stir into a thin paste.
3. Pat pork chops dry with a paper towel, then coat them on all sides with the seasoning mixture.
4. Place a cast-iron skillet on the stovetop over high heat. When hot, drizzle in just enough olive oil to thinly coat the bottom. Add the pork chops, working in two batches if needed to avoid crowding. Cook for 2 minutes without moving the chops, then flip and cook for 2 minutes more on the other side. They should be golden brown and may have a few spots of charring – that’s good!
5. Transfer the skillet directly into the hot oven and bake for 7-10 minutes, just until the pork chops reach an internal temperature of 145 degrees F.
6. Transfer pork chops to a cutting board or serving plate, tent with foil, and let rest for 3 minutes before serving. Enjoy!

How to Make JUICY Boneless Pork Chops| Pork Chops Recipe| Must Try!

FAQ

How do I cook pork chops so they don’t dry out?

Is it better to fry or bake boneless pork chops?

What is the secret to moist pork chops?

1. Opt for Thick-Cut Bone-In Pork Chops. Thin-cut pork chops won’t sear properly in the time it takes to cook them through. …
2. Skip the Brine, but Season Liberally. …
3. Let the Pork Chops Rest. …
4. Sear Pork Chops Over Medium-High Heat. …
5. Baste the Pork Chops. …
6. Let the Pork Chops Rest, Again. …
7. Serve.

What is the best way to cook pork chops to keep them tender?

1. Soaking the chops in a brine.
2. Resting them after cooking.
3. Finishing them in a low oven.
4. Cooling the pan of seared chops by adding a liquid such as cider.
5. Roasting them on top of vegetables so as to protect one side from the intense heat.