Sometimes the best food is the simplest. This is very true about pork chops. In our family we like to try different ways of preparing pork chops, like the Southern Fried Pork Chops, Broiled Pork Chops or Smothered Pork Chops, but simple salt and pepper pan-fried boneless pork chops are our favorite by far. This recipe is also one of the healthiest pork chop recipes. It’s low carb, or practically zero carb and fat is kept at a minimum.
They are super quick to prepare. Ten minutes or less, really. All you need to do is sprinkle the chops with some salt, pepper and maybe some other seasonings if you feel like it, then quickly fry them over fairly high heat. This is the best way to cook pork chops if you ask me.
Quick cooking works the best for all cuts of pork loin. Unless you are roasting the whole loin, cooking should be done in a matter of minutes. Pork chops are just like steaks – the quicker you brown them and get them off the heat, the better they will be.
Unlike fattier cuts of pork, pork loin doesn’t have fat pockets to keep it moist during cooking. For cuts like this higher heat cooking like roasting, grilling, frying, pan-frying and sauteing works the best. However, braising, stewing or slow cooking doesn’t work well at all.
If you give pork chops a good sear they will acquire a lot of color and flavor as a result of Maillard reaction. That’s why I like to add minimal seasonings to these pan-fried pork chops. Salt and pepper is all that’s required. But I like adding some granulated garlic and powdered onion as well as they add a lot of nice flavor. Sometimes I like to change things up and use other spices but always seem to come back to the basic mix of salt, pepper, garlic and onion. If you are curious, among my other favorites to use with pan-fried pork chops are coriander, marjoram, cumin, ginger, rosemary and caraway.
Ingredients
- 4 boneless pork chops cut 3/4" to 1" thick
- Kosher salt (to taste)
- Freshly ground black pepper (to taste)
- A pinch of powdered/granulated garlic per side
- A pinch of powdered/granulated onion per side
- 2 Tbsp grapeseed oil (or other high smoke point oil)
Instructions
- Season the meat evenly with salt, pepper, garlic, and onion.
- To a large cast iron pan, add just enough oil to fully cover the bottom of the pan. Heat over medium-high heat until it's hot enough to sear meat, about 375F.
- Sear the pork chops on one side for about 3-4 minutes, until the side is deep golden brown. Flip and continue frying for another 3-4 minutes, or until internal temperature reaches 145F.
- Let the chops rest for 3 minutes then serve with you favorite side dish.
Nutrition
JAX
What do you do with the spices and when and how long to sit or do you seasoning them afterwy as this is what the recipe suggest ?
victor
I season them right before frying.
Katie
Can I use a regular skillet or does it have to be a cast iron?
victor
Yes, you can use a regular one. Cast iron has a more even heat control and I think it browns better but a regular one will do too.
Valerie
Came out great. I didn’t let them cook long enough to brown them that dark though…I think they would’ve been overdone.
victor
Yeah, you don’t want to overcook them but you can bump up the heat next time – that will help the crust brown fast without overcooking the inside.
Kelly
Seriously the only pork chop recipe I follow. The high temp cooking really does make for a juicy pork chop. The only difference I do is crank the oven up to 425-450
Vicki Dale
I love this so quick, juicy, and pretty
Theresa FitzSimons
Um, wow. Why have I always over-complicated pork loin chops? This was straight foward and perfect. I fished with some sautéed shallots and a pat of butter just like a steak. Best thing I’ve eaten in months!
Judy
These pork chops were bang on! Thanks for posting. Look forward to trying more of your recipes.
victor
Glad to hear it, Judy. You are very welcome. Hope you enjoy my other recipes.
Barb
Super easy & my guys LOVE them!!
Brigitte
Absolutely fantastic. I am 70 years old, wanted to see if there is a quick cook with fantastic taste. This is it, going to share with my daughters.
victor
Happy to hear that, Brigitte. Enjoy!
anne
i just made these and they were great. i have been cooking pork chops for years, always with bone in because i can never get them tender. never tried boneless until now and they were tender.
Ana
I made these last night. They were perfectly cooked and juicy. They were tasty too bc I rubbed them with a paste I made in my mortar and pestle of garlic, dried oregano, black peppercorns, salt, and enough olive oil to keep it together. I rubbed that concoction on the pork chops and then drizzled on top a mix of olive oil and apple cider vinegar. I refrigerated for several hours. I took them out of the refrigerator about an hour before cooking.
The chops were about 1 1/8″ thick and had a layer of fat on one side. I scored the fat and cooked the chops standing on the side with the fat for a few minutes before proceeding with the cooking instructions bc I wanted the fat browned. DELICIOUS!
Paolo
I’m definitely not a chef I can do simple meals Tonight I wanted to try to fry some boneless pork chops I followed the 10 min way to fry and it came out nice and tender
Thank you for the great advice
victor
You are very welcome, Paolo. Happy cooking!
Rebecca Simonson
I made this tonite. I used boneless pork loin chops. While the pork rested I made sauce for the meat. I added white wine to the cast iron pan & scraped all the bits into the wine then I added onions & mushrooms. It came out perfect. I was upset when my husband came home from the store with these the other day. In the past I’ve either hammered them or the middle wasn’t done enough! This came out perfect! This is my new go to. It only took me 25 yrs to find the right recipe! LOL
Nana
These were amazing! I added garlic powder, onion powder, and paprika. So moist and tender. Definitely a keeper! Thank you.
Lorr K
I have always preferred chops on the bone but the boneless just seem to be so much more readily available (and cheaper) where I live. I just really struggle with cooking temp and time with the boneless. I just wanted a recipe with straight forward cooking directions and yours was perfect! Followed your recipe as written choosing to add just a little onion powder to the seasoning. The chops came out delicious. Thanks so much for a simple, straightforward recipe that I will continue to use from now on!
victor
You are very welcome. Enjoy!
Melissa
Everything is closed (sad face) and Monday night dinner with babe was scrumptious, juicy and most of all satisfying (smile)! We turned the other white meat into a pork stir fry over rice.
We thank you so much from Poughkeepsie, NY!
Mel
victor
You are very welcome, Mel! Happy cooking and stay healthy.
Michele
Delicious, juicy, and so quick! Love these pork chops! Thank you!
Yvonne
Made these tonight ..AWESOME!! I added a bit of season salt & lemon pepper to the recipe. So tender & juicy. Served w/potatoes cooked w/garlic salt, parsley, onion powder & minced onion, s&p. Drained , added butter & splash of milk to do a chunky mash. Phenomenal together!!
Em Foster
I tried this recipe tonight (or rather this technique, since I changed up the spices to salt, pepper, dry mustard, garlic powder, smoked paprika and cayenne) and it’s a winner! First time I’ve ever gotten a moist, delicious result from a pork loin chop recipe. Thank you so much!
victor
Happy to hear that!!!
Rosalina Villarruel
This recipe is awesome. Unfortunately my dog will have less bones to enjoy but he’ll have to take one for the team!
Betsy
You REALLY should not be giving your dogs the bones! They can splinter and cause bleeding in the stomach!!
Dianne
Made these last night exactly to the recipe. I had two one and half inch thick boneless chops and two big chicken thighs that I marinated in buttermilk over night. Preheated my cast iron skillet, grape seed oil and seasoned the meats. Started the chicken first then added the chops. Timed the chops and took them out to rest. Finished the thighs to temp and out to rest. I deglazed the pan with white wine, added sliced onions and then mushrooms and let them cook down. Served with roasted brussel sprouts and cream cheese mashed potatoes. The chops and chicken, so tender and juicy. This is a keeper!!! Thank you Victor!
victor
Thank you for kind words, Dianne. Happy to hear that you liked the recipe.
Angela
Delicious! I seasoned mine with original Mrs Dash,dry mustard,Himalayan pink salt and fresh cracked pepper in a cast iron pan and avocado oil. Also sautéd peeled sliced Granny Smith apples with sliced Vidalia Onion in the drippings while the chops rested. Best chop evah! Wish I could post a picture. Served with baked potato wrapped in bacon and baked butternut squash with nutmeg.honey and butter. My belly is full and so satisfied! Mmmm!
April
I’m going to make these tonight. I have boneless for the kids and a couple bone-in chops… can I still cook the bone in the same? Will cook time vary between the two cuts?
victor
You can cook them the same way. Bone in will take a little longer to cook, but not by much, about 4-5 min per side. Of course, that depends on the thickness of the chops. You want cook them until 145F internal. You can also try my Southern Fried Pork Chop recipe, it uses bone-in chops and is very good.
myra
These were delicious! Stayed moist and did not dry out. I used olive oil instead of grape seed oil
Tori
I’ve failed at pork chops for over 5 years! This is the first instructions I’ve used that actually work and make my chops awesome!!! (I even tried t three different time before commenting Incase I just got lucky 😂) thank you so much
victor
You are so very welcome, Tori. Glad I could help.
Dede
Can butter be used instead of oil?
victor
Butter will burn at 375-400F. If you want the flavor, try 50/50 butter and oil to increase the smoke point and cook at a slightly lower temperature, e.g. 350-375F. It will work.
Brittanie
You could also use ghee which has a higher smoke point 😉
Susan
I love the ease of this recipe and it turned out great. I’ve never commented or rated a recipe before but felt compelled to remark on yours, as I am grateful for this simple and delicious, weeknight recipe. Thanks!
Kathy
Making this tonight. Rest in the pan or out??
victor
Take out. They will overcook if left in a hot pan.
Monica Walters
Made these tonight. I used butter instead of oil and these pork chops came out great! Crunchy outside, juicy inside. A keeper!
Abigail
Do you think the timing of cooking the pork chops should be less of the chops are thin cut? I don’t make pork chops often and I really don’t want to over cook it.
victor
Definitely less time. You don’t want to overcook them. I’d say a couple of minutes per side or so. It would help to use an instant read thermometer to check for doneness or cut one and make sure the meat is cooked through.
Melissa Justice
This turned out great. I did fresh crushed garlic with thyme in the pan and added a little butter. Seasoned with Salt and pepper. Was a hit!!!
Dee
Why if you don’t have a cast iron frying pan
Melissa Justice
I do have a cast iron pan and that’s what I used. ?
Reta
Love these. I did these just like u said but I used bacon grease for the oil. I have learned it adds so much flavor that my family loves. Thnx for the recipe. I have problems with the actual cooking time. Now thnx to u I have that down as well.
victor
Happy to hear that I could help, Reta.
Jen Weller
I am going to make these but I am going to add Adobo for added flavor.
Monica
I used Adobo instead of salt. Delish!
Andrea
I can’t believe how easy and delicious these were. I used butter and when the chips were done I sautéed onions and mushrooms in the skillet. I can’t wait for leftovers tomorrow!
Jenn
I searched for a pork chop recipe online and came across this one. This is my new favorite way to cook pork chops. They came out perfect and even my oftentimes picky 4 year old liked them! This was so fast and easy. Thank you!
victor
You are very welcome! Glad to hear that you and your little one enjoyed them.
Kim
Will a regular frying pan do? I don’t own a cast Iron one.
victor
A regular pan will work too.
meredith
I’ve made it your way several times now, will never do any other way again! Thank you!!!
victor
Glad you liked it. Thanks for your feedback.
Susan L
Absolutely fabulous! No more 30 minutes in the oven, coated with Stuff.
Michelle LaPersonerie
I have been looking for this type of recipe for pork chops, for a long time. After viewing the show today, October 27, I tried to find this recipe in my copy of your cookbook. I have spent quite some time searching the cookbook and still can’t find it. I know you always tell us, at the end of the recipe, that you can find the recipe in the cookbook. Could you please tell me where I can locate it, in the book?
victor
You must have confused me with someone else, I never published a cookbook.
Renate
This recipe was fantastic and so easy! I put an onion in pan after flipping pork chops & they were the perfect topping. Turned out delicious. Thank you.
Joan
Purchased center cut thin boneless pork chops.
Help !! Need simple but delicious was to cook
Thanks
victor
I’d say you found it.
Valerie A Gilbert
Gonna try tonight thank you….mine are always dry
Summur
WOW!! I had never fried pork chops before (or baked them for that matter!) I was intimidated about making them. I found this recipe and thought “I can do this”. It was very easy!! The chops turned out beautifully!! I even made a pan sauce (which I have never done) with the drippings. I would recommend this recipe to anyone that is afraid of frying pork chops! Thank you!!!!!
victor
You are very welcome.
Alexis
Summer, what sauce did you make with the drippings?
Jake
I like pork chops as an alternative to chicken breasts but most recipes out there intimidate me. I am not much of a cook and like simple and quick recipes that also taste good. Your pork chop recipe fits the bill perfectly. I love these chops. And it really, literally took me 10 minutes to prepare them. Great recipe!
GB
Agreed, this is the best way to cook pork chops. Yours look amazing!
victor
Thanks!
Kevin
Thank you for the simple and fast way to cook pork. I’m no longer making hockey pucks for dinner… TY