Pan Fried Boneless Pork Chops with Chive Pan Sauce

Boneless pork chops with quinoa on the side sitting on a white plate.

5 from 5 votes

Pan Fried Boneless Pork Chops with Chive Pan Sauce

Here’s another quick and easy weeknight meal this Pan Fried Boneless Pork Chops with Chive Pan Sauce you can have on the table in less than 30 minutes.

Prep Time10

Cook Time15

Total Time25

Course: Main Dishes

Cuisine: American

Servings:

Calories: 417kcal

Author: Kim Schob

Equipment

Heavy Duty Skillet

Ingredients

2 Tbsp 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 Tbsp fresh chives finely chopped
Salt and black pepper to taste

Cups - Metric

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