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
- 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
- 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.