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Boneless Pork Chops with Golden Pan-Seared Crust

Boneless pork chops are pan-seared to build a golden crust, then basted in garlic-thyme butter until juicy and slightly pink inside. Quick skillet pork chops cook fast on the stovetop, finished with pan drippings and a squeeze of lemon.
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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
seasoning blend
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 0.5 tsp onion powder
  • 0.5 tsp salt to taste
  • 0.5 tsp black pepper to taste
pan-frying and sauce
  • 2 tbsp olive oil
  • 2 tbsp butter
  • 3 garlic 3 cloves, smashed
  • 1 fresh thyme sprigs
  • 1 lemon wedges for serving

Equipment

  • 1 cast iron skillet

Method
 

Season & preheat
  1. Pat the pork chops dry, then season both sides with garlic powder, smoked paprika, onion powder, salt, and black pepper.
  2. Heat the olive oil in a cast iron skillet over medium-high heat until shimmering.
Sear & baste
  1. Add the pork chops and cook without moving for 4–5 minutes until a deep golden crust forms, then flip.
  2. Add the butter, smashed garlic, and thyme sprigs to the pan, then baste the chops continuously for 3–4 minutes until cooked through and the internal temperature reaches 145°F, with the pan butter bubbling around the meat.
Rest & serve
  1. Rest the pork chops for 3 minutes before serving so the juices redistribute.
  2. Serve with lemon wedges alongside, spooning the pan drippings over the chops if desired.

Notes

For best browning, make sure the pork chops are very dry before seasoning and let the skillet preheat until the oil is shimmering. Refrigerate leftovers in an airtight container for up to 3 days; reheat gently in a skillet over medium-low just until warmed through. Freezing is not recommended for this quick-cooked method, but you can store cooked chops in the fridge and reheat the pan drippings to loosen the sauce. Dietary swap: use ghee instead of butter if you prefer a lactose-free option.