Community Pick
Boneless Pork Chops
"This is the best way I have found to make pork chops."
photo by Derf2440
- Ready In:
- 25mins
- Ingredients:
- 4
- Yields:
-
4 pork chops
- Serves:
- 4
ingredients
- 4 tablespoons olive oil
- 2 teaspoons coarse salt
- 1 teaspoon ground pepper
- 4 boneless pork chops, 1/4 inch thick
directions
- Preheat oven to 400 degrees farenheit.
- Heat 2 tablespoons olive oil in oven proof skillet over medium heat.
- Sprinkle salt and pepper on both sides; add to skillet.
- Saute until golden brown: about 2 minute.
- Flip, cook two more minute.
- Place pan in oven; roast until cooked through. About 10- 20 minutes.
Questions & Replies
-
Recipe says 4 tablespoons olive oil. Instructions say 2 tablespoons into the skillet. Which is it? -
Do you cover when you put in oven?
-
Do bone-in chops make a difference in the recipe? -
When I put them in the oven can i add whatever else I would like to add? Like potatoes and sauce? -
if i need 8 chops, can i layer them in the pan after i sautee them, before going into the oven?
Reviews
-
Some of the most tender pork I've ever had, and even though I don't usually like pork, I will definately make this again! I added some minced garlic while the chops were in the skillet and then added some onion powder because we are big flavor people, and it did really good because the flavor of it really went all through the pork! Thanks for sharing! -
My new way of cooking pork chops! I have tried just frying in the skillet or grilling and they always end up dry or tough. I seasoned Hormel loin chops with garlic, seasoned salt, and pepper and after browning for a few minutes they only took about 12-13 mimutes before internal temp was 150. U did let them rest at least 5 minutes bofore serving, but would be glad to serve these to company! DH thought they were moister than even crockpot pork. Thanks for sharing! -
There were so easy and delish!! I've given up on cooking any kind of pork. I alway overcook it and it is like eating paper (unless I salvage it and make it into pulled pork). Anyway - this was just so perfect! And easy, easy, easy. I had thick boneless chops - I sliced them in half, defatted them and stuck my Williams Sonoma thermometer in them and popped them out when they hit 140. With a teaspoon of Sweet Baby Ray's....... They....... Were...... Perfect! thanks!
-
Overall, I'm not a big fan of pork, unless it's already processed (bacon,sausage,ham..).. That said, I Loved the flavor of this, as did my 11 y/o stepson ( my husband liked the 1/3 pork chop that he got to try - my step son really liked these.. ). I did add some garlic salt and onion powder, along with a smidge of smoked paprika ( we like very seasoned foods ). My only problem was the tenderness, or rather, the lack thereof - Hence only 4 stars. Next time I make it ( yes, there will be a next time ), I am going to try beating my pork chops into submission with a meat tenderizer, and letting the meat "Rest" for a bit after it is cooked ( gotta love Alton Brown :o). I am not all that familiar with the way pork cooks, so I'm sure that was part of it too. Thanks for the recipe :o) -
Great pork chops. I did add garlic powder and onion powder for extra flavor. My boneless porkchops were thin so I chose to bake for 14 minutes based on the 10-20 minute recommendation in the recipe. Fourteen minutes was slightly too long for our thin pork chops. Will bake for 13 or even 12 min next time. Nice go-to recipe.
see 26 more reviews
RECIPE SUBMITTED BY
ArtWork
United States
