Pork Chops Recipe
These boneless pork chops are so easy to make, and they taste incredible! The pork chops are baked in homemade garlic butter, and that flavor is infused into each chop.
Ingredients
- ¾ tsp salt or to taste
- ½ tsp ground black pepper
- ¾ tsp ground paprika
- 1 lb boneless pork chops 4 pork chops
- 1 Tbsp unsalted butter
- 1 Tbsp canola oil or olive oil
garlic butter-
- 4 Tbsp unsalted butter room temp
- ¼ tsp salt
- 3 garlic cloves minced
- 1 tsp fresh cilantro or parsley finely chopped
Instructions
- Combine salt, ground black pepper, and paprika in a small bowl and set aside.
- Use a meat mallet to beat each pork chop to a thin and even thickness.
- Melt 1 Tbsp butter in a large skillet over medium heat. Add 1 Tbsp of oil, and add the pork chops once hot.
- Cook each chop for 3-4 minutes per side or until golden brown.
- Mix butter, salt, garlic, and cilantro in a small bowl.
- Add the garlic butter to each pork chop and cover with a lid.
- Add the skillet to the oven and bake at 340°F for 10-15 minutes, depending on the thickness of the chops.
- Once the pork chops are done, spoon the butter in the pan over them, and serve!
Notes
- Don’t be afraid to load up on the garlic! Our recipe calls for 3 garlic cloves, but if you are a garlic lover, I recommend a few extra cloves.
- Sear the pork first. Before baking, it’s essential to sear both sides of the pork loins first. Searing the pork chops will seal the juices and give the meat a crispy exterior but juicy interior.
- Cook time. Keep in mind the cook time will vary depending on the thickness of the pork chop and the skillet.
- Storage. Keep leftovers in an airtight container and store them in the fridge for up to 3 days.
- Reheat. Warm up the leftovers in a skillet on medium heat.
- Freeze. Add the pork chops to a freezer-safe container and store for up to 3 months in the freezer. Reheat: Thaw the pork chops in the fridge overnight and then warm up on a skillet