Pan Fried Boneless Pork Chops with Chive Pan Sauce
Want a quick and easy weeknight meal? This tasty dish can be on the table in less than 30 minutes. BOOM! These pan-fried boneless pork chops are delicious, easy, and loaded with great flavor. You’ll love the creamy chive sauce, too!
This simple recipe will show you how to make the perfect juicy pork chops in a cast-iron skillet! All you have to do is add your side dishes, and you’re good to go. Perfect for busy weeknights and sure to be added to the top of your family favorites.
Want more delicious pork recipes to try out? Still in the mood to try more pork dishes? You could make another variation of this easy recipe with the maple-balsamic boneless pork chops. Or something different, grab your slow cooker and make this spicy pineapple pork butt roast with it.
If you loved this easy pork chop recipe and you’d like some more traditional main courses, try this rosemary lemon boneless chicken thighs recipe.
Table of Contents
Why You’ll Love This Recipe
- Quick and Simple: Ready in under 30 minutes, this recipe is ideal for those hectic weeknights when time is of the essence, but you don’t want to compromise on taste.
- Flavor-packed: The easy pan-seared pork chops combined with a creamy chive pan sauce adds a depth of flavor that will have everyone asking for seconds.
- Versatile: The recipe is easily adaptable, so you can tweak it to suit what you have in your pantry, making it a dependable choice for any night of the week.
- Family Favorite: Its delightful taste and ease of preparation are sure to earn this dish a spot in your regular meal rotation, pleasing even the pickiest of eaters.
What Is Pan Sauce?
Pan sauce is a technique that transforms the flavorful browned bits left in a pan after cooking meat into an incredibly rich and delicious sauce.
This is often achieved by deglazing the pan, which involves adding a liquid such as stock, wine, or water to the hot pan and using a wooden spoon to scrape up the browned bits from the bottom. These bits, known as “fond,” are packed with flavor and are the foundation of the pan sauce.
The liquid is then typically reduced to concentrate the flavors and sometimes thickened with butter, cream, or flour. Aromatics such as onions, garlic, herbs, and in this case, chives, can be added to enhance the sauce, creating a perfect complement to the main dish.
Not only does making a pan sauce enhance the taste of your dish, but it also makes efficient use of the pan’s contents, ensuring that none of the delicious flavors go to waste.
What’s in This Pan Fried Boneless Pork Chops Recipe?
- Extra virgin olive oil: A staple in many kitchens, extra virgin olive oil is chosen for its ability to withstand medium to high heat and for adding a subtle, fruity flavor to dishes. It’s not only healthy but also versatile, making it perfect for searing these boneless chops to golden perfection.
- Boneless pork chops: The star of this recipe, boneless pork chops provide a lean yet juicy base for our dish. Whether you opt for thin pork chops for a quick sear or thicker chops for a hearty bite, they’re guaranteed to satisfy your meat cravings.
- Chicken broth: Chicken broth introduces a rich, savory backbone to our chive pan sauce. Its mild flavor enhances the pork without overpowering the delicate balance of spices and herbs.
- Cream cheese: Cream cheese is the secret ingredient that transforms the sauce into a velvety, rich delight. Its smooth texture and slight tang complement the savory notes of the pork and broth, binding all the flavors together beautifully.
- Fresh chives: Fresh chives add a mild, onion-like flavor with a hint of garlic to the dish, ensuring the sauce sings with freshness. They not only enhance the taste but also add a pop of color to the presentation.
- Salt and black pepper: Essential in any kitchen, salt and black pepper are the final touch that elevate the natural flavors of the pork chops and sauce. Simple yet indispensable, they ensure every bite is perfectly seasoned.
See the recipe card below for a complete list of ingredients and measurements.
Substitutions and Variations
- Olive Oil Alternatives: If you’re out of extra virgin olive oil or prefer something else, you can use avocado oil or vegetable oil for frying the pork chops. Both options have a high smoke point, making them suitable for searing meat.
- Pork Chop Alternatives: Not a fan of pork or looking for a lighter option? This recipe works wonderfully with chicken breasts or thighs. Just adjust the cooking time accordingly to ensure the poultry is cooked through.
- Broth Variations: Vegetable broth or beef broth can be used in place of chicken broth for the pan sauce. Each type of broth brings a unique flavor profile that can elevate the dish in different ways.
- Cream Cheese Substitutes: If cream cheese isn’t your thing or you’re looking for a dairy-free option, you can use coconut cream to achieve a similar creamy texture. For a tangier sauce, Greek yogurt is another excellent substitute, but add it at the end of cooking to prevent curdling.
- Herb Variations: While fresh chives offer a unique flavor, feel free to experiment with other herbs. Parsley, tarragon, or dill can all add a fresh twist to the sauce. If using dried herbs, remember to use a third of the amount called for fresh, as their flavors are more concentrated.
How to Make Seared Pork Chops With Pan Sauce Step by Step
- Begin by heating up some extra virgin olive oil in a cast iron skillet or large frying pan over a flame set to medium-high.
- While the oil warms, liberally season both sides of your tender pork chops with a touch of salt and a sprinkle of black pepper, tailoring to your preference. Once seasoned, introduce the pork chops to the hot oil, allowing each side to achieve a rich, golden-brown nice sear, roughly taking 3 minutes per side. Following their searing, relocate the pork chops to a dish with a lip to catch any drippings.
- Dial down the heat to medium before incorporating the chicken broth and dollops of cream cheese into the pan. With care, agitate the pan’s surface with a wooden spoon to liberate the delicious brown morsels. Persist in stirring until you witness the cream cheese melding seamlessly into the concoction, achieving this in about 4-5 minutes.
- Reintroduce the juices that seeped out of the pork chops while resting by pouring them back into the skillet. Blend the liquids together before returning the pork chops to the pan. Allow the meat to bask in this warm bath for 1-2 minutes, just enough to allow the flavors to intertwine.
- After their brief simmer, the pork chops are ready to be served. Plate each chop and lavishly adorn it with the sumptuous, creamy pan sauce. For an added touch of elegance, scatter a few more freshly chopped chives atop each serving.
Recipe Tips
- Preheat the Pan: Preheat your large skillet before adding the oil to ensure the pork chops sear perfectly. A hot pan is crucial for that golden-brown crust.
- Dry the Pork Chops: Pat the pork chops dry with paper towels before seasoning. Removing excess moisture helps achieve a better sear and prevents steaming.
- Don’t Overcrowd the Pan: Cook the pork chops in batches if necessary. Overcrowding can lower the pan’s temperature, resulting in uneven cooking.
- Allow the Meat to Rest: For the best results, let the pork chops rest for a few minutes after cooking before serving. This redistributes the juices, ensuring a moist and tender bite.
- Adjust the Sauce Thickness: If your sauce is too thick, add more broth a little at a time until you reach your desired consistency. Conversely, if it’s too thin, simmer for a few extra minutes to reduce it further.
- Taste as You Go: Season the sauce to taste before serving. Sometimes, a little extra salt or pepper can dramatically enhance the flavors.
- Use a Thermometer: To avoid overcooking, use a meat thermometer to ensure the pork chops reach the safe internal temperature of 145°F (63°C) before removing them from the pan.
Storing Tips
If you have golden brown chops left over, you’re lucky! This means you will enjoy the taste of these pan fry pork chops again!
Leftovers of this perfect pork chop recipe can be stored in an airtight container in the fridge. When you’re ready to eat again, warm them in a hot pan and enjoy!
Serving Suggestions
- Check out these delicious recipes perfect for any occasion: If you’re in the mood for some indulgent, flavourful bread, try the Pull-apart Garlic Cheesy Bread. For a hearty side dish, you can’t go wrong with Cheesy Bacon Potatoes. And for a comforting and satisfying meal, give the Instant Pot Stuffed Peppers Recipe a try.
Recipe FAQs
You need to ensure that the oil you’re using is super hot in the pan. This will sear the pork chops, locking in the moisture.
You may have cooked the pork chops for too long. Use your meat thermometer
to check for overcooking!
Yes, you can prepare the pork chops ahead of time by following the cooking instructions up until the point of making the pan sauce. Once the pork chops are seared and have rested, store them in the refrigerator. When you’re ready to serve, simply reheat the pork chops in the pan and proceed with making the sauce to ensure everything is served hot and flavorful.
What To Serve With Thicker Cut Pork Chops
More Pork Recipes You’ll Love
- Apple Feta-Stuffed Pork Tenderloin
- Slow Cooker Hatch Chile (Salsa Verde) Pork
- Slow Cooker-Spicy Pineapple Pork Butt Roast
- Instant Pot BBQ Pork Tenderloin
- See all our tasty main dishes!
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Pan Fried Boneless Pork Chops with Chive Pan Sauce
Equipment
Ingredients
- 2 T olive oil extra virgin
- 8 pork chops boneless 4 ounce
- ½ c chicken broth preferably organic
- 6 oz cream cheese cut into small pieces
- 3 T fresh chives finely chopped
- Salt and black pepper to taste
Instructions
- Begin by heating up some extra virgin olive oil in a cast iron skillet or large frying pan over a flame set to medium-high.
- While the oil warms, liberally season both sides of your tender pork chops with a touch of salt and a sprinkle of black pepper, tailoring to your preference. Once seasoned, introduce the pork chops to the hot oil, allowing each side to achieve a rich, golden-brown nice sear, roughly taking 3 minutes per side. Following their searing, relocate the pork chops to a dish with a lip to catch any drippings.
- Dial down the heat to medium before incorporating the chicken broth and dollops of cream cheese into the pan. With care, agitate the pan’s surface with a wooden spoon to liberate the delicious brown morsels. Persist in stirring until you witness the cream cheese melding seamlessly into the concoction, achieving this in about 4-5 minutes.
- Reintroduce the juices that seeped out of the pork chops while resting by pouring them back into the skillet. Blend the liquids together before returning the pork chops to the pan. Allow the meat to bask in this warm bath for 1-2 minutes, just enough to allow the flavors to intertwine.
- After their brief simmer, the pork chops are ready to be served. Plate each chop and lavishly adorn it with the sumptuous, creamy pan sauce. For an added touch of elegance, scatter a few more freshly chopped chives atop each serving.
Notes
- Preheat the Pan: Preheat your large skillet before adding the oil to ensure the pork chops sear perfectly. A hot pan is crucial for that golden-brown crust.
- Dry the Pork Chops: Pat the pork chops dry with paper towels before seasoning. Removing excess moisture helps achieve a better sear and prevents steaming.
- Don’t Overcrowd the Pan: Cook the pork chops in batches if necessary. Overcrowding can lower the pan’s temperature, resulting in uneven cooking.
- Allow the Meat to Rest: For the best results, let the pork chops rest for a few minutes after cooking before serving. This redistributes the juices, ensuring a moist and tender bite.
- Adjust the Sauce Thickness: If your sauce is too thick, add more broth a little at a time until you reach your desired consistency. Conversely, if it’s too thin, simmer for a few extra minutes to reduce it further.
- Taste as You Go: Season the sauce to taste before serving. Sometimes, a little extra salt or pepper can dramatically enhance the flavors.
- Use a Thermometer: To avoid overcooking, use a meat thermometer to check that the pork chops reach the safe internal temperature of 145°F (63°C) before removing them from the pan.
Nutrition Information
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