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Boneless pork chops cooked on a plate with rosemary and thyme
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5 from 1 vote

Cast Iron Boneless Pork Chops

Perfectly crisp and tender pork chops seasoned and basted in butter with thyme and rosemary. In under 10 minutes, you'll have a delicious and easy pork chop to serve alongside potatoes and green beans!
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Dinner, Main Course
Cuisine: American
Diet: Diabetic
Servings: 3 servings
Calories: 398kcal
Author: Vincent DelGiudice
Cost: $10

Equipment

  • 1 cast iron pan

Ingredients

  • 3 ¾ inch boneless pork chops
  • 2 tablespoon olive oil
  • 1 sprig rosemary
  • 2 sprigs thyme
  • 3 tbsp butter
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • ½ teaspoon onion powder

Instructions

  • Take your pork chops from the refrigerator and dry well with a paper towel. Cover with plastic wrap and tenderize the meat. Season with salt and pepper on both sides and leave out on the counter for 30 minutes.
  • Dry the pork chops again. Finish seasoning them with paprika, garlic powder, and onion powder.
  • Add olive oil to the cast iron pan over medium heat. Once hot, place the pork chops on the pan and sear for 3 minutes on each side until golden brown.
  • Once the temperature reaches 135℉, add the butter, rosemary, and thyme to the cast iron pan. Let the butter melt into the rosemary and thyme and use a spoon to baste the pork chops for 1 minute.
  • Remove the pork chops and let them rest for 8 minutes. Serve immediately.

Notes

  1. Tenderizing the meat is the key to a tender pork chop.
  2. Always dry the pork chops in preparation and bring them to room temperature for the perfect crispy sear. 
  3. Allow the cast iron pan to heat completely before placing the pork chops on it. 
  4. I always use an instant-read thermometer to make sure my pork chop is cooked to a perfect 145℉.
  5. Don't wait until your pork chops reach 145℉ to baste, While basting it will overcook quickly. I find the perfect temperature to baste at is 130-135℉.
  6. Make sure to let the pork chop rest for at least half the time it cooks. This will allow the juices to seal in the pork chops. 

Nutrition

Calories: 398kcal | Carbohydrates: 2g | Protein: 29g | Fat: 30g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 120mg | Sodium: 1319mg | Potassium: 538mg | Fiber: 0.5g | Sugar: 0.1g | Vitamin A: 716IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 1mg