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Boneless Pork Chops with Golden Skillet Crust

Boneless pork chops with a golden, pan-seared crust and juicy interior, finished by basting in butter, garlic, and thyme. The pan drippings create a light natural sauce right in the skillet for an easy quick pork dinner.
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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
seasonings
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 0.5 tsp onion powder
  • salt and black pepper to taste
pan components
  • 2 tbsp olive oil
  • 2 tbsp butter
  • 3 cloves garlic smashed
  • 1 fresh thyme sprigs
serving
  • 1 lemon wedges for serving

Equipment

  • 1 cast iron skillet

Method
 

Season and sear
  1. Pat the pork chops dry and season on both sides with garlic powder, smoked paprika, onion powder, salt, and black pepper, pressing lightly so it adheres.
  2. Heat the olive oil in a cast iron skillet over medium-high heat until shimmering.
  3. Add the pork chops and cook without moving for 4–5 minutes until a deep golden crust forms, then flip.
Baste and finish
  1. Add the butter, smashed garlic, and thyme to the pan and baste the chops continuously for 3–4 minutes until cooked through and the internal temperature reaches 145°F.
  2. Rest the pork chops for 3 minutes, then serve with lemon wedges.

Notes

Pro tip: don’t move the pork chops during the first 4–5 minutes—leaving them alone is what builds the deep golden crust. Refrigerate leftovers in an airtight container for up to 3 days. Freeze cooked pork chops for up to 2 months; reheat gently so the chops stay tender. For a lower-fat option, use 1 tbsp olive oil and reduce butter to 1 tbsp while keeping the garlic and thyme basting step for flavor.