For the longest time I avoided cooking pork chops. I would dry them out, or I would find them too thick and porky tasting. In restaurants, I always found they were prepared with some kind of sweet bourbon/coca-cola/fruit/BBQ preparation that made them much too sweet or spicy.
Then I had someone make them for me, sliced thin, pan seared with a simple dry rub and loved them, now it’s the only way I make them, and they are a regular weeknight rotation.
If you can’t find thin-cut boneless chops at your butcher, you can usually buy the thick ones and slice them in half horizontally. Or better yet, buy a pork loin roast and slice it into chops of your preferred thickness.
Thin Cut Boneless Pork Chops
Ingredients
- 4 – 6 thin-cut boneless pork chops
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- pepper to taste
Instructions
- Let the chops come to room temperature 15-30 minutes before cooking.
- Mix the spices in a small bowl.
- Pat the chops dry, then sprinkle the spices and press into the chops to coat well all over.
- Spray a thin coating of olive oil on your frying pan and heat just above medium on the stove.
- When the pan is nice and hot, add the chops, careful not to crowd the pan. Cook only 1 or 2 minutes per side, no more than four minutes total.
- Serve with roast veggies, salad, or mashed potatoes.