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Boneless Pork Chops

Quick and delicious boneless pork chops cooked in a sweet and savory honey garlic sauce, perfect for any weeknight meal.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 3 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Pork Chops
  • 15 oz 15 oz (425g) center cut boneless pork chops (3 pork chops)
  • Salt
  • Ground black pepper
  • 1 tablespoon 1 tablespoon vegetable oil
  • 2 tablespoons 2 tablespoons unsalted butter (melted)
For the Honey Garlic Sauce
  • 3 cloves 3 cloves garlic (minced)
  • 2.5 tablespoons 2 1/2 tablespoons honey
  • 2 tablespoons 2 tablespoons warm water
  • 1/4 teaspoon 1/4 teaspoon salt
  • 1/2 teaspoon 1/2 teaspoon apple cider vinegar
  • 3 dashes 3 dashes cayenne pepper
For Garnishing
  • 1 teaspoon 1 teaspoon chopped Italian parsley (for garnishing)

Method
 

Preparation
  1. Season both sides of the pork chops with salt and ground black pepper.
Making the Honey Garlic Sauce
  1. Combine all the ingredients for the Honey Sauce, stirring thoroughly to mix well.
Cooking the Pork Chops
  1. Heat a cast-iron skillet over high heat. Add vegetable oil and 1 tablespoon of butter.
  2. Place the pork chops in the skillet and pan fry each side without moving for 3-4 minutes, or until they develop a golden brown crust. Flip and repeat on the other side.
  3. Push the pork chops to one side of the skillet. Add the remaining butter to the empty space. Once melted, add the garlic and sauté for about 10 seconds, until it just starts to turn light brown.
  4. Pour in the Honey Garlic Sauce. Cook, stirring occasionally, until the sauce reduces to a thicker consistency and turns a rich amber brown color.
Serving
  1. Spoon the sauce over the pork chops, turn off the heat, garnish with parsley, and serve immediately.

Notes

These boneless pork chops are best served hot. Leftover chops can be stored in an airtight container for up to 3 days. Reheat in a skillet over low heat until heated through. Avoid overcrowding the skillet to ensure proper searing and use a meat thermometer to reach an internal temperature of 145°F (63°C).