If you are looking for an amazing boneless pork chops recipe, this is it! These juicy boneless pork chops are loaded with flavor on the inside and outside and it only involves following a few simple steps. Gone are the days of dried out meat. These juicy pork chops are amazing.
About this juicy boneless pork chops recipe:
Now you may become accustomed to having to make a sauce for pork chops because they either lacked flavor on the inside or because they were too dry. Maybe you just gave up all together on boneless pork chops thinking they just can't be amazing.
This pork chops recipe will change all of that and walk you through all the steps to making the most amazing juicy pork chops. All you need to do is a few simple things to treat this cut of meat right.
For this recipe, you will want to make sure you have an oven proof pan since you will sear the pork chops before finishing them in the oven. I use a cast iron pan for this pork chops recipe but any heavy bottom oven proof pan will work.
The results will be amazing, I promise! You will want to make this at home instead of going out to dinner they are so good.
- 4 boneless pork chops between ¾ inches- 1 inch thick.
- Brine solution (water, dried rosemary, brown sugar and salt). More on this below. It is very easy!
- Seasoning. I use a mesquite rub mixture. You can use your favorite seasoning for this recipe or you can buy a mesquite seasoning at the store (easiest) or follow my recipe below to make your own. This can be made ahead of time!
Notes about the ingredients:
To make the these amazing pork chops you will want to follow all the steps in this recipe. You may think you do not have time to let your pork chops sit in brine but it only needs 30 minutes. The brine can also be made ahead of time so your dinner is not slowed down by this step.
If you made it here and are looking to cook dinner (like right now) without having time for the brine, you should check out our seared pork chops recipe. In my opinion, this juicy boneless pork chops recipe is where you want to be for restaurant quality pork but time limitations are real : )
The seasoning is also very important. If you only season your pork chops with salt and pepper, you will only taste salt and pepper 🙂 This mesquite seasoning really makes these juicy pork chops taste like they came from a fine smokehouse. Mesquite flavoring and pork is a match made in heaven, trust me!
How to make these juicy boneless pork chops:
- Step 1: Make your brine and let it cool. This is just heating water, salt and spices until the salt dissolves.
- Step 2: Add your pork chops to the brine and let it sit for 30 minutes.
- Step 3: Here you add your seasoning to the pork chops. Make sure to season all sides.
- Step 4: Add your pork chops to your pre-heated pan (I use cast iron) and sear for 3 minutes a side.
- Step 5: Make sure your sear all sides including the fat on the outside of your pork chops. You can see how I use the edges of my pan to hold up the chops to do this step.
- Step 6: Once the pork chops are seared on all sides it is ready to be finished off in the oven. This will only take 6 minutes. Not long at all!
- To save time making this recipe, you can make the brine the day before and keep it in a covered container in the fridge until you are ready. If you make the brine right before you are ready to use, you will need to cool the brine down. To do this quickly, place your pot of brine inside a large bowl full of ice and water until it becomes cool.
- If you want to save time on making the seasoning, store bought mesquite seasoning will work great. I have used this many times with great results.
- If you are using a cast iron pan to make these pork chops, make sure you pre-heat your pan in the 375 degree oven for at least 10 minutes. Cast iron is slow to pre-heat so pre-heating on the stove can take a while. Once cast iron is pre-heated it keeps its heat better than any other pan. The key is to pre-heat it.
Faqs about cooking boneless pork chops:
- Why are my pork chops dry? Because they really need a brine. Boneless pork chops do not have lots of fat so they will dry out very quickly if cooked for too long. Brining will help that.
- Why do my pork chops come out tough? Boneless pork chops that are not brined before cooking will tend to be tough. Over cooking will also cause the chops to toughen up. Pork does not need to be cooked to pure white anymore like it used to be many years ago. Pork only needs to be cooked to an internal temperature of 145 degrees. Letting the pork rest for a little bit after cooking will also help the juices redistribute into the pork making it more juicy.
This juicy pork chops recipe will take care of all of these issues you may have have had when making boneless pork chops. You will fall in love with boneless pork chops after trying this recipe.
What to serve with these Juicy Pork Chops:
- Brussels Sprouts with Lemon and Olive Oil
- Roasted Cauliflower and Potatoes with Cumin
- Turmeric Potatoes
- Fluffy Homemade Yogurt Biscuits
- Cheesy Potatoes and Brussels Sprouts Gratin
- Smashed Potatoes
Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating below or a review in the comments section at the bottom. We love hearing from you!
The Best Juicy Boneless Pork Chops
Tried the Recipe? We Would Love To Hear From You In The Comments Below!
- cast iron pan or heavy bottom sauté pan that is oven proof
- 4 boneless pork chops about ¾ to 1 inch thick
- 1 tablespoon olive oil for pan
- 4 cups water
- ¼ cups kosher salt
- 2 tablespoon brown sugar
- 1 teaspoon dried rosemary
- black peppercorns (Optional) about ½ tsp
- 1 ½ tablespoon brown sugar
- ½ tablespoon smoked paprika if you do not have smoked paprika you can use chipotle powder, ancho chili powder or just regular paprika.
- 1 teaspoon kosher salt
- ½ teaspoon onion powder
- ½ teaspoon sweet paprika
- ½ teaspoon cumin
- ¼ teaspoon garlic powder
- ¼ teaspoon chili powder
- Pre-heat your oven to 375 degrees.
Make your Brine
- Add the water, kosher salt, brown sugar, dried rosemary and peppercorns to a small sauce pan over medium heat.4 cups water, ¼ cups kosher salt, 1 teaspoon dried rosemary, black peppercorns, 2 tablespoon brown sugar
- Heat until the salt dissolves.
- Remove the pot from the heat and let cool completely. This step can be done ahead of time.
- Add all of the spices for the seasoning to a small bowl and mix well.1 ½ tablespoon brown sugar, ½ tablespoon smoked paprika, 1 teaspoon kosher salt, ½ teaspoon onion powder, ½ teaspoon sweet paprika, ½ teaspoon cumin, ¼ teaspoon garlic powder, ¼ teaspoon chili powder
- Set aside for later.
- Add your cooled brine to a large bowl and place your pork chops in it for 30 minutes.4 boneless pork chops
- While pork chops are brining, place your cast iron pan in the oven to pre-heat for 10 minutes. If you are not using cast iron, you can skip this step.
- After 30 minutes, remove the pork chops from the brine. Pat dry with paper towels and set aside.
- Remove your pan from the oven (be careful as the pan will be very hot) and place it on the stove over medium heat. If you are not using cast iron, let your pan pre-heat for a few minutes on the stove.
- Add your seasoning to the pork chops on all sides.
- Add olive oil to your pan.1 tablespoon olive oil
- Place the pork chops in the pan and sear for 3 minutes per side. Make sure to also get the fat sides of the pork chops.
- Once the pork has been seared on all sides, place the pan into your pre-heated oven and let the pork chops cook for 6 minutes.
- After 6 minutes, remove the pork chops from the oven and place them on to a plate and cover with aluminum foil to rest for about 3-5 minutes. The pork Chops should be 145 degrees when you take them out of the oven.
- Serve the pork chops immediately and make sure to pour any remaining pan juices over the top of them.
Nutrition Values are estimates only.See full nutrition disclaimer here