Pork Chop (Boneless)
Pork · Protein
Beginner
Best Method
STOVETOP
Cast iron med-high, 4 min/side to 145°F.
Thin cut — faster and better crust than oven. No bone to worry about, so stovetop cooks evenly.
Pull temp: 140°F (rests to 145°F)
Step-by-Step
1. Pat dry. Season both sides.
2. Heat pan over med-high + oil.
3. Sear 4 min until golden.
4. Flip, cook 4 min more.
5. Pull at 140°F (rests to 145°F).
6. Rest 3-5 min.
Size & Portion Guide
Thin (1/2 inch): 2-3 min/side — very fast, easy to overcook.
Standard (3/4-1 inch): 4 min/side.
Thick (1.5 inch): sear then finish in 400°F oven 5-8 min.
Cutlet/pounded thin: 2 min/side max.
Secondary Method
OVEN
Bake 400°F, 15-18 min.
Don't Have Cast Iron?
Stainless steel or nonstick both work. Boneless chops don't need the extreme heat of cast iron as much as steaks do.
Pro Tip
Don’t overcook — pork is safe at 145°F, not the old 160°F.