Simple yet flavorful, this weeknight recipe pairs with just about anything.
I don’t know why, but pork chops are so often overshadowed by other cheap cuts of meat, like chicken breasts. Sure, chicken breasts are lower in fat, but pork chops are fairly lean, too. Besides, that bit of extra fat gives the meat a naturally richer flavor, which makes it perfect for pan-frying. When I want a break from chicken, I whip out my cast iron pan and make some pan-fried boneless pork chops. They’re ridiculously easy to make and the ideal weeknight meal.
Unlike chicken breasts, pork chops are more forgiving. You really can’t mess these up. All you need is a little olive oil, some salt and pepper, any other seasonings your heart desires, and voilà. These chops will get a golden-brown crust while staying tender enough to slice with a butter knife. There are fancier pork chop recipes out there, but I think you’ll be surprised by how such a simple dish can deliver such delicious results
Are Pan-Fried Boneless Pork Chops Healthy?
Boneless pork chops are relatively lean, making them a good source of protein, zinc, and iron. Using olive oil adds a dose of heart-healthy monounsaturated fats to the recipe, which also happens to be naturally keto, gluten-free, dairy-free, Paleo, and Whole30-friendly. All in all, it’s a fairly healthy recipe to add to your regular rotation.
Give It A Rest
Okay, confession time—I used to serve my meat pretty much right away. From roasted chicken to pan-fried pork chops, I wasted no time digging in, eager to enjoy the meal while it was still piping hot. Turns out, this was not a good idea.
There’s a reason why this recipe says to let the pork chops rest for a few minutes. This rest time allows the meat’s juices to redistribute throughout the chops. Skipping this step may lead to dry chops, and who wants that? So plate up your sides first. By the time you’re done, your chops will be ready. Oh, and one more tip—use a meat thermometer! You want that internal temperature to reach exactly 145°F. Any higher, and your chops will be overdone.
How Do I Store Leftovers?
Once cooked, the leftover chops can be stored in the fridge for 3-4 days. You can also make chops in bulk and freeze them for up to 3 months.
Serving Suggestions
One of the reasons why I like this simple pork chop recipe is that you can pair it with practically anything. Creamy Garlic Mashed Potatoes are a deliciously easy side. You can also serve them alongside Roasted Broccoli And Carrots and a basic Rice Pilaf for a complete meal. Or, if you’d like something a bit more “fancy,” I’m sure your friends and family will love this Polenta Recipe. Heck, pour a homemade San Marzano Tomato Sauce on these chops with a sprinkle of Parmesan. There’s really no wrong way to eat ‘em.
Ingredients
- 4 boneless pork chops about 1 inch thick
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
Instructions
- Season both sides of the pork chops with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat until hot.
- Add pork chops to the skillet, and cook for about 4-5 minutes on each side, or until golden brown and the internal temperature reaches 145°F.
- Remove from heat and let the pork chops rest for 3 minutes before serving.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
Thank you for sharing this recipe
You are very welcome Carla!