Evenings just got better with these 34 boneless pork chop recipes! Whether you’re craving quick weeknight dinners, cozy comfort food, or something special for guests, we’ve got you covered. From juicy pan-seared chops to flavorful marinades and one-pan wonders, there’s a perfect dish for every occasion. Dive in and discover your new favorite meal—your dinner routine is about to get a delicious upgrade!
Honey Garlic Boneless Pork Chops
Juicy, savory, and ready in minutes—these honey garlic pork chops deliver restaurant-quality flavor without the fuss. Just sear, glaze, and devour.
Ingredients
– 4 boneless pork chops, 1-inch thick
– 3 tbsp rich extra virgin olive oil
– 4 cloves fresh garlic, minced
– 1/3 cup raw honey
– 2 tbsp premium soy sauce
– 1 tbsp apple cider vinegar
– 1 tsp freshly ground black pepper
– 1/2 tsp coarse sea salt
Instructions
1. Pat dry 4 boneless pork chops with paper towels to ensure a perfect sear.
2. Season both sides evenly with 1/2 tsp coarse sea salt and 1 tsp freshly ground black pepper.
3. Heat 3 tbsp rich extra virgin olive oil in a large skillet over medium-high heat until shimmering.
4. Sear pork chops for 4–5 minutes per side until golden brown and internal temperature reaches 145°F.
5. Remove pork chops from skillet and let rest on a plate.
6. Reduce heat to medium and add 4 cloves minced fresh garlic to the skillet; sauté for 30 seconds until fragrant.
7. Pour in 1/3 cup raw honey, 2 tbsp premium soy sauce, and 1 tbsp apple cider vinegar; whisk to combine.
8. Simmer the sauce for 2–3 minutes until slightly thickened, stirring constantly.
9. Return pork chops to the skillet, spooning the glaze over them to coat evenly.
10. Cook for an additional 1–2 minutes until glazed and heated through.
The sticky-sweet glaze caramelizes into a glossy coat, while the pork stays tender and juicy inside. Serve over fluffy rice or with crisp roasted veggies for a balanced meal that’s weeknight-easy but impressively flavorful.
Creamy Mushroom Smothered Pork Chops
Mouthwatering pork chops meet their match in a velvety mushroom blanket. This one-pan wonder delivers restaurant-quality flavor with minimal effort. Get ready to impress your taste buds and your feed.
Ingredients
– 4 bone-in pork chops, about 1-inch thick
– 2 tablespoons rich extra virgin olive oil
– 1 teaspoon coarse kosher salt
– ½ teaspoon freshly cracked black pepper
– 8 ounces cremini mushrooms, thinly sliced
– 3 cloves garlic, finely minced
– 1 cup heavy cream
– ½ cup low-sodium chicken broth
– 1 teaspoon fresh thyme leaves
– ¼ cup grated parmesan cheese
Instructions
1. Pat pork chops completely dry with paper towels—this ensures a perfect sear.
2. Season both sides of pork chops evenly with kosher salt and freshly cracked black pepper.
3. Heat extra virgin olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
4. Place pork chops in the hot skillet and sear for 4-5 minutes until a golden-brown crust forms.
5. Flip pork chops and cook for another 4-5 minutes until internal temperature reaches 145°F.
6. Transfer pork chops to a plate and tent with foil to rest.
7. Add thinly sliced cremini mushrooms to the same skillet and cook for 5-6 minutes until browned and tender.
8. Stir in finely minced garlic and cook for 30 seconds until fragrant.
9. Pour in low-sodium chicken broth, scraping up any browned bits from the bottom of the pan.
10. Add heavy cream and fresh thyme leaves, stirring to combine.
11. Simmer the sauce for 3-4 minutes until it begins to thicken slightly.
12. Stir in grated parmesan cheese until melted and smooth.
13. Return pork chops to the skillet, spooning the creamy mushroom sauce over them.
14. Heat for 1-2 minutes until everything is warmed through.
Nothing beats the contrast of juicy pork against that silky mushroom sauce. Serve it over creamy mashed potatoes or buttery egg noodles to soak up every last drop. This dish tastes even better the next day—if you can manage to have leftovers.
Grilled Balsamic Glazed Pork Chops
Zesty and bold, these pork chops deliver serious flavor. Fire up that grill for a meal that’ll have everyone asking for seconds. Perfect for weeknights or impressing guests.
Ingredients
– 4 bone-in pork chops, about 1-inch thick
– ½ cup aged balsamic vinegar
– ¼ cup rich honey
– 2 cloves fresh garlic, minced
– 2 tablespoons extra virgin olive oil
– 1 teaspoon coarse kosher salt
– ½ teaspoon freshly cracked black pepper
– 1 tablespoon chopped fresh rosemary
Instructions
1. In a small saucepan, combine ½ cup aged balsamic vinegar, ¼ cup rich honey, 2 cloves minced fresh garlic, and 1 tablespoon chopped fresh rosemary.
2. Simmer the glaze over medium heat for 5–7 minutes, until it thickens slightly and coats the back of a spoon. Tip: Don’t boil vigorously—it can burn the sugars.
3. Remove the glaze from heat and let it cool for 10 minutes.
4. Pat 4 bone-in pork chops dry with paper towels to ensure a good sear.
5. Rub both sides of the pork chops with 2 tablespoons extra virgin olive oil.
6. Season both sides evenly with 1 teaspoon coarse kosher salt and ½ teaspoon freshly cracked black pepper.
7. Preheat your grill to medium-high heat, about 400°F.
8. Place the pork chops on the grill and cook for 5–6 minutes per side, flipping only once. Tip: Use a timer to avoid overcooking.
9. Brush the cooked side with the balsamic glaze after the first flip.
10. Continue grilling until the internal temperature reaches 145°F on an instant-read thermometer. Tip: Insert the thermometer into the thickest part without touching the bone.
11. Remove the pork chops from the grill and let them rest on a plate for 5 minutes to redistribute juices.
12. Drizzle with any remaining glaze before serving.
Deliciously caramelized and juicy, these chops boast a tangy-sweet crust with tender, flavorful meat. Serve them over a bed of creamy mashed potatoes or alongside a crisp arugula salad for a complete meal that’s both elegant and easy.
Pan-Seared Boneless Pork Chops with Herbs
Kick off your weeknight dinner game with these juicy, herb-crusted pork chops that come together in under 20 minutes. Perfectly seared with a golden crust and tender interior, they’re a total flavor bomb. Get ready to impress without the stress!
Ingredients
– 4 boneless pork chops, about 1-inch thick
– 2 tablespoons rich extra virgin olive oil
– 1 tablespoon fresh rosemary leaves, finely chopped
– 1 tablespoon fresh thyme leaves
– 2 cloves garlic, minced
– 1 teaspoon coarse kosher salt
– ½ teaspoon freshly ground black pepper
– ¼ cup low-sodium chicken broth
– 1 tablespoon unsalted butter
Instructions
1. Pat the boneless pork chops completely dry with paper towels to ensure a crisp sear.
2. In a small bowl, combine the finely chopped fresh rosemary, fresh thyme leaves, minced garlic, coarse kosher salt, and freshly ground black pepper.
3. Rub the herb mixture evenly over both sides of the pork chops, pressing gently to adhere.
4. Heat the rich extra virgin olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
5. Carefully place the pork chops in the hot skillet, avoiding overcrowding; cook in batches if necessary.
6. Sear the pork chops for 4–5 minutes without moving them, until a deep golden-brown crust forms.
7. Flip the pork chops using tongs and cook for another 4–5 minutes until the internal temperature reaches 145°F on an instant-read thermometer.
8. Transfer the pork chops to a plate and let rest for 5 minutes to allow juices to redistribute.
9. Reduce the skillet heat to medium and pour in the low-sodium chicken broth, scraping up any browned bits with a wooden spoon.
10. Stir in the unsalted butter until melted and slightly thickened, about 1 minute.
11. Drizzle the pan sauce over the rested pork chops before serving.
Melt-in-your-mouth tender with a crispy, herb-packed crust, these chops boast savory garlic notes and a hint of freshness from the rosemary and thyme. Serve them over creamy mashed potatoes or alongside a crisp apple slaw for a balanced, restaurant-quality meal at home.
Oven-Baked Parmesan Crusted Pork Chops
Let’s transform basic pork chops into a crispy, cheesy masterpiece. This oven-baked method delivers maximum crunch with minimal effort—perfect for busy weeknights.
Ingredients
– 4 bone-in pork chops (about 1-inch thick)
– 1 cup freshly grated Parmesan cheese
– 1/2 cup panko breadcrumbs
– 2 large farm-fresh eggs
– 1/4 cup rich extra virgin olive oil
– 2 cloves aromatic garlic, minced
– 1 tsp smoked paprika
– 1/2 tsp coarse sea salt
– 1/2 tsp freshly cracked black pepper
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Pat the pork chops completely dry with paper towels—this ensures maximum crispiness.
3. In a shallow dish, whisk the eggs until frothy and pale yellow.
4. Combine Parmesan cheese, panko breadcrumbs, minced garlic, smoked paprika, sea salt, and black pepper in a separate dish.
5. Dip each pork chop fully into the egg mixture, letting excess drip off.
6. Press the chop firmly into the Parmesan mixture, coating both sides evenly.
7. Heat olive oil in a large oven-safe skillet over medium-high heat until shimmering.
8. Sear each pork chop for 2 minutes per side until golden brown—don’t overcrowd the pan.
9. Transfer the skillet directly to the preheated oven.
10. Bake for 12-15 minutes until the internal temperature reaches 145°F.
11. Let rest for 5 minutes before serving to allow juices to redistribute.
Ready to devour? The crust shatters with each bite, revealing juicy, garlic-infused pork. Serve over creamy mashed potatoes or slice into strips for a killer salad topping.
Maple Dijon Mustard Pork Chops
Brace yourselves—these pork chops are about to become your weeknight hero. They’re juicy, tangy, and ready in under 30 minutes. Let’s get searing!
Ingredients
– 4 thick-cut bone-in pork chops
– 3 tablespoons pure maple syrup
– 2 tablespoons coarse-grained Dijon mustard
– 2 cloves fresh garlic, minced
– 1 tablespoon rich extra virgin olive oil
– 1 teaspoon smoked paprika
– ½ teaspoon fine sea salt
– ¼ teaspoon freshly cracked black pepper
– 2 tablespoons unsalted butter
– 2 sprigs fresh rosemary
Instructions
1. Pat dry 4 thick-cut bone-in pork chops thoroughly with paper towels to ensure a crisp sear.
2. In a small bowl, whisk together 3 tablespoons pure maple syrup, 2 tablespoons coarse-grained Dijon mustard, 1 tablespoon minced fresh garlic, 1 teaspoon smoked paprika, ½ teaspoon fine sea salt, and ¼ teaspoon freshly cracked black pepper.
3. Brush the maple Dijon mixture evenly over both sides of the pork chops and let marinate at room temperature for 10 minutes.
4. Heat 1 tablespoon rich extra virgin olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
5. Place the pork chops in the skillet and sear for 4–5 minutes per side until a golden-brown crust forms.
6. Reduce heat to medium and add 2 tablespoons unsalted butter and 2 sprigs fresh rosemary to the skillet.
7. Baste the pork chops continuously with the melted butter and rosemary for 2 minutes to infuse flavor.
8. Insert an instant-read thermometer into the thickest part of a chop; remove from heat when it reads 145°F for perfect doneness.
9. Transfer the pork chops to a plate and let rest for 5 minutes to redistribute juices.
10. While resting, drizzle any remaining pan sauce over the chops for extra gloss.
What a showstopper! The pork chops emerge with a sticky-sweet glaze, a tender interior, and a hint of herbal aroma from the rosemary. Serve them over creamy mashed potatoes or alongside a crisp apple slaw for a balanced, restaurant-worthy meal.
Lemon Garlic Boneless Pork Chops
Kick off your weeknight dinner game with these zesty, garlicky pork chops that come together in under 20 minutes. Perfectly seared and bursting with bright, savory flavor—they’re about to become your new go-to. No fuss, all flavor.
Ingredients
– 4 boneless pork chops, about 1-inch thick
– 3 tablespoons rich extra virgin olive oil
– 4 cloves fresh garlic, finely minced
– 2 juicy lemons, zested and juiced
– 1 teaspoon coarse kosher salt
– 1/2 teaspoon freshly cracked black pepper
– 1/4 cup low-sodium chicken broth
– 2 tablespoons unsalted butter, cold and cubed
– 2 tablespoons fresh parsley, finely chopped
Instructions
1. Pat the pork chops completely dry with paper towels to ensure a crispy sear.
2. Season both sides of the pork chops evenly with coarse kosher salt and freshly cracked black pepper.
3. Heat rich extra virgin olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
4. Place the pork chops in the skillet and sear for 4–5 minutes per side, until golden brown and internal temperature reaches 145°F.
5. Remove the pork chops from the skillet and let them rest on a plate.
6. Reduce the heat to medium and add finely minced fresh garlic to the skillet, sautéing for 30 seconds until fragrant.
7. Pour in low-sodium chicken broth and the juice from 2 juicy lemons, scraping up any browned bits from the bottom of the skillet.
8. Add cold, cubed unsalted butter and whisk continuously until the sauce emulsifies and thickens slightly, about 2 minutes.
9. Stir in finely chopped fresh parsley and lemon zest from the lemons.
10. Return the pork chops to the skillet, spooning the sauce over them to coat evenly.
11. Serve immediately with the pan sauce drizzled on top.
Yields tender, juicy pork chops with a tangy, garlic-forward sauce that clings to every bite. Try serving over creamy mashed potatoes or with a side of roasted veggies to soak up all that delicious lemony goodness—it’s a weeknight win that feels totally gourmet.
Southern Fried Boneless Pork Chops
Every bite of these crispy, juicy pork chops delivers that classic Southern comfort. Elevate your weeknight dinner with this foolproof recipe that’s faster than takeout and twice as satisfying.
Ingredients
– 4 boneless pork chops, about 1-inch thick
– 1 cup buttermilk, tangy and cold
– 1 cup all-purpose flour, finely sifted
– 1 tablespoon paprika, smoky and vibrant
– 1 teaspoon garlic powder, aromatic and finely ground
– 1 teaspoon onion powder, sweet and pungent
– 1 teaspoon kosher salt, coarse and flaky
– 1/2 teaspoon black pepper, freshly cracked
– 1/4 teaspoon cayenne pepper, for a subtle kick
– 2 cups vegetable oil, for high-heat frying
Instructions
1. Place the boneless pork chops in a shallow dish and pour the tangy buttermilk over them, ensuring they’re fully coated.
2. In a separate bowl, whisk together the finely sifted all-purpose flour, smoky paprika, aromatic garlic powder, sweet onion powder, flaky kosher salt, freshly cracked black pepper, and cayenne pepper.
3. Remove each pork chop from the buttermilk, allowing excess to drip off, then dredge thoroughly in the seasoned flour mixture, pressing to adhere.
4. Heat the vegetable oil in a large cast-iron skillet over medium-high heat until it reaches 350°F, using a thermometer for accuracy.
5. Carefully place two pork chops in the hot oil, frying for 4–5 minutes per side until golden brown and crispy.
6. Tip: Avoid overcrowding the skillet to maintain the oil temperature and ensure even cooking.
7. Use tongs to flip the chops, frying for another 4–5 minutes until the internal temperature reaches 145°F on an instant-read thermometer.
8. Tip: Let the oil return to 350°F before adding the next batch to prevent sogginess.
9. Transfer the fried pork chops to a wire rack set over a baking sheet to drain excess oil and keep them crispy.
10. Tip: Rest the chops for 3 minutes before serving to allow juices to redistribute for maximum tenderness.
Serve these chops hot with a side of creamy mashed potatoes or a crisp coleslaw. The exterior shatters with each bite, revealing a juicy, flavorful interior that’s perfectly seasoned. For a fun twist, slice them into strips and pile onto a soft bun with pickles and mayo for an epic sandwich.
Korean BBQ Inspired Pork Chops
Ditch the takeout menu—these Korean BBQ pork chops are your new weeknight hero. Fire up the grill or skillet for juicy, flavor-packed chops that’ll have everyone begging for seconds.
Ingredients
– 4 bone-in pork chops, about 1-inch thick
– 1/2 cup soy sauce
– 1/4 cup brown sugar, packed
– 3 cloves garlic, freshly minced
– 1 tablespoon sesame oil, toasted
– 1 teaspoon ginger, finely grated
– 2 tablespoons rice vinegar
– 1 tablespoon gochujang paste
– 2 tablespoons vegetable oil
– 2 green onions, thinly sliced
– 1 tablespoon sesame seeds, toasted
Instructions
1. Whisk together 1/2 cup soy sauce, 1/4 cup brown sugar, 3 cloves minced garlic, 1 tablespoon sesame oil, 1 teaspoon grated ginger, 2 tablespoons rice vinegar, and 1 tablespoon gochujang paste in a bowl.
2. Place 4 pork chops in a resealable bag and pour the marinade over them.
3. Seal the bag and refrigerate for at least 30 minutes or up to 4 hours for deeper flavor.
4. Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat until shimmering.
5. Remove pork chops from marinade, letting excess drip off, and reserve the marinade.
6. Sear chops for 4-5 minutes per side until golden brown and internal temperature reaches 145°F.
7. Transfer chops to a plate and tent with foil to rest for 5 minutes.
8. Pour reserved marinade into the skillet and bring to a boil over medium heat.
9. Simmer for 3-4 minutes until slightly thickened into a glossy glaze.
10. Drizzle glaze over pork chops and garnish with sliced green onions and toasted sesame seeds.
Expect tender, caramelized chops with a kick of spice and umami depth. Serve over steamed rice with quick-pickled cucumbers for a complete meal that balances heat and sweetness perfectly.
Apple Cider Brined Pork Chops
Viral-worthy pork chops that’ll have everyone asking for seconds. These apple cider brined beauties deliver insane juiciness and flavor in every bite. Get ready to level up your dinner game instantly.
Ingredients
– 4 bone-in pork chops, 1-inch thick
– 4 cups fresh-pressed apple cider
– 1/4 cup coarse kosher salt
– 2 tablespoons dark brown sugar
– 2 cloves garlic, freshly crushed
– 1 teaspoon whole black peppercorns
– 2 sprigs fresh rosemary
– 2 tablespoons high-smoke-point avocado oil
– 1 teaspoon aromatic smoked paprika
Instructions
1. Combine 4 cups fresh-pressed apple cider, 1/4 cup coarse kosher salt, 2 tablespoons dark brown sugar, 2 cloves freshly crushed garlic, 1 teaspoon whole black peppercorns, and 2 sprigs fresh rosemary in a large bowl.
2. Submerge 4 bone-in pork chops completely in the brine mixture.
3. Refrigerate for exactly 12 hours for optimal flavor penetration.
4. Remove pork chops from brine and pat completely dry with paper towels.
5. Heat 2 tablespoons high-smoke-point avocado oil in a heavy skillet over medium-high heat until shimmering.
6. Sear pork chops for 4 minutes per side until deeply golden brown.
7. Reduce heat to medium and cook for another 6 minutes per side.
8. Insert an instant-read thermometer into the thickest part of the chop.
9. Remove from heat when internal temperature reaches 145°F.
10. Rest pork chops on a cutting board for 5 minutes before serving.
11. Sprinkle with 1 teaspoon aromatic smoked paprika as final garnish.
Resting these chops transforms them into tender perfection. The apple cider brine creates an incredible juicy interior while the sear delivers that crispy, caramelized crust. Serve over creamy mashed potatoes or slice thin for next-level sandwiches.
Spicy Chipotle Lime Pork Chops
Crank up the flavor with these zesty pork chops that’ll make your taste buds dance. Marinated in smoky chipotle and bright lime, they grill up juicy and perfect for any weeknight dinner or weekend cookout.
Ingredients
– 4 bone-in pork chops, about 1-inch thick
– 2 tbsp smoky chipotle powder
– 1/4 cup freshly squeezed lime juice
– 3 cloves garlic, finely minced
– 2 tbsp rich extra virgin olive oil
– 1 tsp coarse kosher salt
– 1/2 tsp freshly cracked black pepper
– 1 tbsp fragrant honey
– Fresh cilantro leaves for garnish
– Lime wedges for serving
Instructions
1. In a medium bowl, whisk together 2 tbsp smoky chipotle powder, 1/4 cup freshly squeezed lime juice, 3 cloves finely minced garlic, 2 tbsp rich extra virgin olive oil, 1 tsp coarse kosher salt, 1/2 tsp freshly cracked black pepper, and 1 tbsp fragrant honey until fully combined.
2. Place 4 bone-in pork chops in a large resealable bag and pour the marinade over them, ensuring each chop is thoroughly coated. Tip: Massage the bag gently to work the marinade into every crevice for maximum flavor penetration.
3. Seal the bag and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor.
4. Preheat your grill or grill pan to medium-high heat, approximately 400°F.
5. Remove the pork chops from the marinade, letting any excess drip off, and discard the used marinade.
6. Place the pork chops on the preheated grill and cook for 5-6 minutes on the first side until well-seared with visible grill marks. Tip: Avoid moving the chops too early to achieve a perfect crust.
7. Flip the pork chops using tongs and cook for an additional 5-6 minutes on the second side.
8. Check for doneness by inserting an instant-read thermometer into the thickest part of a chop; it should read 145°F for safe, juicy pork. Tip: Let the chops rest for 3 minutes after grilling to redistribute juices and enhance tenderness.
9. Transfer the grilled pork chops to a serving platter and garnish with fresh cilantro leaves and lime wedges.
The chops emerge with a smoky, slightly charred exterior that gives way to tender, juicy meat inside. The bold chipotle heat is balanced by the zingy lime and touch of honey, making each bite incredibly addictive. Serve them alongside cilantro-lime rice or crisp slaw for a complete meal that’s sure to impress.
Mediterranean Herb-Stuffed Pork Chops
Bold flavors meet juicy pork in this herb-stuffed masterpiece. Transform thick chops into a Mediterranean dream with fresh herbs and tangy feta. Get ready to impress with minimal effort and maximum wow factor.
Ingredients
– 4 thick-cut boneless pork chops
– 1/4 cup fresh chopped parsley
– 2 tbsp fresh chopped rosemary
– 2 cloves garlic, minced
– 1/4 cup crumbled feta cheese
– 2 tbsp rich extra virgin olive oil
– 1 tsp coarse sea salt
– 1/2 tsp freshly cracked black pepper
– 1 lemon, thinly sliced
Instructions
1. Preheat your oven to 375°F.
2. Using a sharp knife, cut a deep pocket into the side of each pork chop. Tip: Keep one edge intact to hold the stuffing.
3. In a small bowl, combine fresh chopped parsley, fresh chopped rosemary, minced garlic, and crumbled feta cheese.
4. Stuff each pork chop pocket generously with the herb and cheese mixture.
5. Season the outside of each chop with coarse sea salt and freshly cracked black pepper.
6. Heat rich extra virgin olive oil in a large oven-safe skillet over medium-high heat.
7. Sear the pork chops for 3 minutes per side until golden brown. Tip: Don’t move them while searing to get a perfect crust.
8. Top each chop with thinly sliced lemon.
9. Transfer the skillet to the preheated oven and bake for 15-20 minutes until the internal temperature reaches 145°F. Tip: Use a meat thermometer for perfect doneness every time.
10. Let the chops rest for 5 minutes before serving.
Each bite delivers a burst of herby freshness from the stuffing, complemented by the savory, juicy pork. The tangy feta and bright lemon slices cut through the richness beautifully. Serve alongside a simple arugula salad or roasted vegetables for a complete Mediterranean feast.
Conclusion
These 34 boneless pork chop recipes offer endless inspiration for delicious, easy dinners. We hope you find new favorites to add to your meal rotation! Try a recipe, share your thoughts in the comments, and pin this article on Pinterest to save for later. Happy cooking!
I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.
