Boneless Pork Chops

Total Time
Prep 5 mins
Cook 20 mins

This is the best way I have found to make pork chops.


  1. Preheat oven to 400 degrees farenheit.
  2. Heat 2 tablespoons olive oil in oven proof skillet over medium heat.
  3. Sprinkle salt and pepper on both sides; add to skillet.
  4. Saute until golden brown: about 2 minute.
  5. Flip, cook two more minute.
  6. Place pan in oven; roast until cooked through. About 10- 20 minutes.


Most Helpful

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!

flightnurse May 12, 2009

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)

beakerwill April 08, 2007

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!

Chef Chele #2 October 18, 2006

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a