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Four seasoned and seared chicken breasts cooking in a black cast iron skillet, garnished with fresh sprigs of thyme. The skillet rests on a red and white kitchen towel.

Boneless Pan Fried Pork Chops

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These Boneless Pan Fried Pork Chops are seasoned with fresh herbs and spices and pan-seared in a hot cast iron skillet. They're crispy on the outside, juicy on the inside, and ready in 20 minutes!
Course Dinner, main course
Cuisine American
Keyword herb-seasoned, pan-fried, pork, quick
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 pork chops
Calories 250
Author Gina Dickson

Ingredients

  • 4 pork chops boneless, about 1-inch thick
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 tablespoons ghee or avocado oil
  • 2 tablespoons butter
  • 4 springs fresh thyme or 1/2 teaspoon dried, crumbled

Instructions

Prepare the Pork Chops

  • Remove the pork chops from the refrigerator and let them sit at room temperature for 15 to 20 minutes. This helps them cook more evenly. If there is excess fat be sure to trim it off too.
    4 pork chops

Seasoning

  • Mix the seasonings together in a small bowl.
    1/2 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder
    A white bowl filled with a coarse, reddish-brown seasoning mix, with a silver spoon resting inside the bowl. The bowl is placed on a plain white surface.
  • Pat the pork chops dry with paper towels. Sprinkle both sides with seasonings.
    Four raw pork chops seasoned with spices and pepper are arranged in a row on a rectangular white plate. A folded white paper towel is placed in the upper right corner of the image.

Cook The Pork Chops

  • Heat a medium sized cast iron skillet over medium-high heat. Once the pan is hot, add the ghee.
    1 tablespoons ghee
    A black cast iron skillet with a red handle sits on a stove, heating oil and melting a small piece of butter.
  • Carefully place the pork chops in the skillet. Reduce the heat to medium and cook for 2 to 3 minutes on each side (Note* 3 to 4 minutes for thicker chops). Avoid overcrowding the pan; cook in batches if necessary. Check for doneness: Pork chops are done when they reach an internal temperature of 145 degrees Fahrenheit (63 degrees Celsius). Use an instant-read thermometer to check the thickest part of the chop.
    Four seasoned pork chops are sizzling in a black cast-iron skillet with a red handle, cooking on a stovetop. The meat is browning in hot oil, with visible spices and a slight steam rising.

Add Butter and Thyme

  • Lower the heat to medium low. Add the butter and thyme sprigs to the skillet. As the butter melts use a spoon to drizzle the butter over the pork chops continuously for about 2 minutes.
    Four seasoned pork chops are searing in a cast-iron skillet with herbs and sizzling juices, while a spoon drizzles sauce over one of the chops.

Rest and Serve

  • Transfer the pork chops to a plate and let them rest for 3 to 5 minutes before serving. This helps keep the meat juicy.

Notes

Why I use ghee to pan fry my pork chops:
Ghee is a great choice for pan-frying pork chops because it has a much higher smoke point than butter, meaning it won’t burn as easily when searing. Unlike butter, ghee doesn’t contain milk solids, so you’ll avoid that scorched flavor and get a cleaner, more even browning. Plus, it adds a rich, slightly buttery flavor that pairs perfectly with savory pork seasonings. If you still want buttery flavor, sear in ghee and finish with a little butter and herbs at the end for the best of both worlds.
Recipe Tips: 
  • Do not overcook the pork chops, or they will become tough. 
  • Bring the pork chops to room temperature so they cook evenly. This should take around 30 minutes or so. 
  • Pat the pork chops dry with a paper towel to remove excess moisture. This will also help you get the best sear!
  • A cast iron skillet works perfectly for this recipe since it retains heat well and will give a lovely sear on the outside of the pork chops. 

Nutrition

Serving: 1g | Calories: 250kcal | Carbohydrates: 1g | Protein: 29g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 100mg | Sodium: 364mg | Potassium: 532mg | Fiber: 0.4g | Sugar: 0.4g | Vitamin A: 190IU | Vitamin C: 2mg | Calcium: 25mg | Iron: 1mg
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