This Boneless Skillet Pork Chop Recipe is perfect for a weeknight and full of flavor! With a creamy parmesan basil sauce, these are the best pork chops I have ever made!
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If you are looking for an easy recipe using thin pork chops, all made in one skillet, you found it! This recipe is a riff on my popular Creamy Parmesan Basil Chicken Recipe, but they use thin boneless pork chops. Pork chops are a great, budget friendly option for dinner. They are so inexpensive, and the thin cut pork chops cook so quickly!
They only problem with pork chops is that sometimes they don’t have much flavor on their own. Well, we fixed that problem with this creamy parmesan basil sauce. This sauce is SO GOOD, super rich and creamy, with a nice punch of flavor from the basil and roasted red peppers.
Boneless Skillet Pork Chops make a quick and easy weeknight dinner
What I love about this skillet pork chop recipe is that it is all made in one pan – only one dish to clean and you don’t even need to turn on the oven! And because these are thin, boneless pork chops, they cook very quickly. One challenge with thin pork chops is sometimes they turn out tough and dry, but I will tell you how to avoid that problem!
How do you cook pork chops that aren’t dry?
Pork chops tend to be lean, and are often overcooked. That leads to dry, tough pork chops. The key to tasty and moist pork chops is not to overcook them. This is especially tricky with thin pork chops, because they cook so quickly. The cooking time will vary depending on the thickness of the pork chop and the temperature of the pan, but I found my boneless pork chops cooked in a skillet at about 4 minutes per side. It is best to sear over medium high heat so you get a sear on the outside without over cooking the inside.
How do I tell if pork chops are done?
The best and easiest way to know your pork chops are fully cooked is to use a meat thermometer. The USDA recommends cooking pork chops to 145 degrees F. Using a meat thermometer eliminates and guess work and you will avoid over cooking them as well. I use a Thermapen, which I absolutely love. But if you want a more affordable thermometer, there are many great options, like THIS one that has great reviews.
I hope you love this easy pork chop recipe, and if you do, please leave me a comment!
Other Easy Dinner Recipes you will love
Creamy Pasta with Pancetta and Peas
Ingredients
- 1 pounds thin boneless pork chops
- 3 tablespoons butter
- 4 large garlic cloves minced
- 1/2 yellow onion finely minced
- 3-4 ounces roasted red peppers thinly sliced
- 1/4 teaspoon paprika
- 1 1/2 cups heavy cream
- 1 cup packed fresh basil leaves plus more for garnish
- 1 cup fresh grated parmesan
- 1/4 teaspoon crushed red pepper flakes
- 1/2 cup white wine or chicken stock
- salt to taste
- black pepper to taste
Instructions
- In a large non stick pan on medium-medium high heat, melt 2 tablespoons butter. Season pork chops with salt and pepper, then sear, 4-5 minutes on each side, until just cooked. Remove from the pan and set aside.
- In the same skillet add 1 tablespoons butter. Add onion, garlic, peppers, paprika, red chili pepper flakes, salt and pepper. Saute for about five minutes, until onions and peppers are softened.
- Add wine to deglaze the skillet and bring to a gentle simmer until reduced by half.
- Reduce heat to medium low. Add cream to the skillet and stir until a creamy sauce forms. Add Parmesan, stir until melted into sauce. Taste sauce and adjust seasoning with salt and pepper if needed. Stir in basil, simmer until wilted, 1-2 minutes.
- Add pork chops back to the skillet, allow to warm up if needed. Serve.
Notes
Nutrition
Crispy Baked Eggplant Parmesan
Parmesan Baked Chicken Nuggets
Elisabeth Dubsky says
This was a great recipe. I made brown rice with it. It really soaks in. This sauce is just delicious. I think the sauce alone could be used in multiple different recipes.
Meghan says
So glad you loved it!
Evette says
Delicious moist pork chops and very flavored
Meghan says
So glad you loved it!
Valli Barnes says
Wowza!! The sauce is delicious. I used spinach instead of basil, and it really hit the yummy spot. I will definitely make this again and again and again. Could make it with chicken, maybe add a few mushrooms? Seems adaptable. Anyway, thanks for the wonderful recipe!
Meghan says
So glad you loved it!
Noelle says
Oh my goodness! The sauce is amazing……I also used it for lunch the next with pasta. I never leave comments but felt the need to compliment you on an unbelievable delicious recipe!
Meghan says
Thank you so much for your comment, Noelle! I love to hear about it when people love a recipe!
Susan says
Thanks for sharing this recipe…it’s amazing! I used skinless boneless thighs came out nice and tender. It was quick, easy and looked like something you get at a fancy restaurant. I added egg noodles to the sauce great if you have leftover.
Meghan says
I’m so glad to hear that Susan!
Megan says
I’ve never cooked a wine sauce before so that was messy for me but I added mushrooms and fres garden grape Tomatoes. Loved the flavor but i overcooked the pork and sauce. Overall awesome.
Meghan says
I’m glad you liked it Megan! It can be easy to overcook pork.
Amy says
This was delicious! I added mushrooms, but otherwise followed your recipe exactly. We loved it!
Meghan says
Wonderful, so glad to hear that Amy! The mushrooms sound like a great addition!
Elise Rew says
The was awesome. I will do it with shrimp next time and serve over grits. A great version of shrimp and grits
Barbara Crevier says
Absolutely delicious! I may also try it by adding tomatoes and mushrooms. My hubby loved it as I. I tried your chicken parmesan the other day and it was delicious too!
Meghan says
I’m so happy to hear you loved the recipes Barbara! I bet it would be great with the mushrooms and tomatoes.
Ashlyn @ F5 Method says
I’m not usually a big pork person, but this flavorful recipe could definitely sway me! It looks so good!