Seared Boneless Pork Loin Chops. Either boneless or bone-in pork chops will do. I prefer the thick cut pork chops because they are easier to work with:). While the pan is heating, sprinkle the chops on both sides with salt and pepper, then dredge them in flour.
This roast pork loin recipe calls for rubbing a boneless pork loin with a simple blend of garlic and fresh herbs before roasting it to perfection. Dry the pork loin with paper towels and rub it all over with the seasoning paste. Set it on a rack in a shallow roasting pan. You can cook Seared Boneless Pork Loin Chops using 3 ingredients and 8 steps. Here is how you cook it.
Ingredients of Seared Boneless Pork Loin Chops
- Prepare 2 of boneless pork loin chops (I use thick cut – about 1 1/4" thick).
- You need 2 tbsp of olive oil.
- Prepare 1 of salt and pepper.
Alternative Names: Loin Chops, Top Loin Chops, Butterfly Chops, America's Cut, Boneless Pork Loin Center Chop. The center is a lean cut and only second to the pork tenderloin as a premium cut. As with most lean cuts of pork, be sure not to overcook it, anything past medium-rare will dry out. Boneless pork loin chops, marinated in a tangy sweet-and-savory marinade with a hint of spice, grill up all moist and browned for a delightful grilled supper for two.
Seared Boneless Pork Loin Chops step by step
- Heat oil in skillet over medium heat.
- Sprinkle chops with salt and pepper on both sides.
- Once pan and oil is heated thoroughly, add chops.
- Cook without moving for 4-5 minutes.
- Flip and cook an additional 4-5 minutes.
- Remove from pan and let rest for 5 minutes before slicing.
- *Times may vary depending on thickness of chop.
- **Internal temperature of pork should reach 145 * (after resting!) per USDA guidelines :).
This is a dish that is packed with flavor, yet easy and light. Perfect for that dinner guest, or bbq. These spicy and moist boneless pork chops are made with no added fat, egg whites, evaporated skim milk, and a lively herb mixture. Chewy, dry pork chops bringing you down? This recipe shows you how to avoid that *and* have an awesome side-sauce.