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Boneless Pork Chops with Golden Pan-Seared Crust

Boneless pork chops with a golden, pan-seared crust and juicy slightly pink centers—finished by basting in the skillet drippings for a light natural sauce. This quick pork dinner uses a hot skillet, simple seasonings, and a short rest so the chops stay tender.
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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
  

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

Equipment

  • 1 cast iron skillet

Method
 

Season the pork chops
  1. Pat the pork chops dry, then season with garlic powder, smoked paprika, onion powder, salt, and black pepper on both sides.
Sear and baste
  1. Heat olive oil in a cast iron skillet over medium-high heat until shimmering.
  2. Add the pork chops and cook without moving for 4–5 minutes until a deep golden crust forms.
  3. Flip the pork chops and cook as needed until they are browned and ready for finishing.
  4. Add butter, smashed garlic, and fresh thyme sprigs to the pan, then baste the chops continuously for 3–4 minutes until cooked through and the internal temperature reaches 145°F, watching the herb butter pool around the meat.
Rest and serve
  1. Rest the pork chops for 3 minutes before serving, leaving the crust to set while the natural drippings thicken slightly.
  2. Serve with lemon wedges for brightness at the table.

Notes

For the best crust, keep the skillet medium-high and avoid moving the chops during the first 4–5 minutes so the sear can set. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently to avoid drying out (microwave in short bursts). Freezing is not recommended for best texture. If you want a lower-fat option, use 1 tablespoon butter and 1 tablespoon olive oil for the basting step while keeping the same pan-searing method.