boneless pork chops

Slow Cooker Pork Chops and Potatoes always makes for a quick and easy slow cooker dinner!

Slow Cooker Pork Chops and Potatoes

pork chops (boneless)

olive oil

oz cream of chicken soup

8 oz chicken stock

potatoes

thyme

parsley

onion (granulated)

garlic (granulated)

celery seed

salt + pepper

cornstarch (optional for thickening)

carrots + celery (optional add

Heat the olive oil in a skillet on medium-high heat.

Season the pork chops with a little salt and pepper.

Sear the pork chops on both sides until browned (no fully cooked) and remove from the pan.

Chop up the potatoes and place into your crockpot.

Pour in the soups and the seasonings over the potatoes and mix around.

Add in the pork chops and then put the lid on the crockpot.

Set your crockpot slow cooker for 3-4 hours on high, or 6-8 hours on low.

If you want the sauce thicker remove some of the liquid and mix in with 2 teaspoons of cornstarch 30 minutes before the cook time is complete. This will allow the sauce to thicken.&nbsp;

Pork Chops with Dijon Cream Sauce is a dreamy, delicious way to take plain old pork chops to a whole new level. These thick, juicy pork chops smothered in a garlicky dijon sauce will make you think twice about ever serving a plain old pork chop again!  

Pork Chops with Dijon Cream Sauce

pork chops (see note)

salt and pepper,

butter

garlic

chicken broth (I used low sodium)

dijon mustard

heavy cream

salt,

black pepper,

Preheat oven to 425 degrees.

Generously season pork chops with salt and pepper on both sides.

In a large skillet over medium heat, melt butter. Drizzle oil into the pan.

Add pork chops to the pan and sear on both sides for 2-3 minutes. Transfer to a plate and cover to keep warm.

To prepare the sauce, add butter to the pan. Once melted, stir in garlic for 1-2 minutes until fragrant.

Add chicken broth. Whisk in dijon mustard, then cream. Stir in salt and pepper.

Return pork chops to the pan, spoon some of the sauce over the pork chops, then transfer to the oven.

Cook for 10 minutes. Spoon liquid from the pan over the pork chops. Cook another 10-15 minutes until pork is cooked through and sauce is thickened.

Spoon more sauce over the pork chops, garnish with black pepper and fresh herbs if desired and serve.

Boneless pork chops skillet with honey garlic sauce takes 15 mins to make. This is one of the best boneless pork chop recipes, with only 5 main ingredients!

Boneless Pork Chops Recipe

oz (430 grams) center cut boneless pork chops (3 pork chops)

salt

black pepper

vegetable oil

unsalted butter, melted

garlic,

Italian parsley,

honey

water

apple cider vinegar

cayenne pepper

Season the pork chops with salt and ground...

Season the pork chops with salt and ground black pepper, on both sides of the pork. Mix all the ingredients in the Honey Garlic Sauce together. Stir to combine well.

Heat up a cast-iron skillet (preferred) on high...

Heat up a cast-iron skillet (preferred) on high heat. Add the vegetable oil and 1 tablespoon of the butter. Add the pork chops to the skillet and pan fry each side of the pork, uninterrupted, for 3-4 minutes each, or until the surface turns brown. Flip over to the other side and repeat the same.

Push the pork chops to one side of...

Push the pork chops to one side of the skillet, add the remaining butter. Add the garlic and saute for 10 seconds, or until they turn light brown. Add the Honey Garlic Sauce, cook to reduce the sauce to a thicker consistency or until the sauce turns amber brown. Spoon the sauce over the pork chops. Turn off the heat, garnish with the parsley and serve immediately.

https://mediavine-res.cloudinary.com/video/upload/f4umobnsfikos0tqbuuv.mp4

Honey Garlic Pork Chops cooked in a skillet, with sticky honey garlic sauce, all done in less than 15 minutes. This recipe is absolutely delicious, with only 5 main ingredients. Serve with a side dish of French mashed potatoes, sauteed asparagus or garlic Parmesan roasted carrots for a perfect weeknight dinner.

Honey Garlic Pork Chops

Easy, herby and flavorful this Baked Porks &amp; Rice recipe is a fork tender, filling dinner recipe that the whole family can and will enjoy.

Baked Pork Chops &amp; Rice

Tbs vegetable oil

pork chops

tsp pepper

onion powder

rosemary (divided)

10 oz can cream of mushroom soup

10 oz can cream of chicken soup

milk

long grain white rice

Parsley (garnish)

Preheat oven to 275.

Season your pork chops on both sides with salt, pepper, onion powder and 1 tsp rosemary.

In large saute pan add 2 Tbs vegetable oil and brown pork chops on both sides for about 3-5 minutes.

Remove from heat and place in a 9"x13" pan, set aside.

Meanwhile in medium saucepan add cream of mushroom soup, cream of chicken soup, milk, remaining rosemary and thyme and whisk together until blended then stir in your rice.

Add in your butter and then place saucepan on stove and heat to a gentle boil stirring until butter is melted.

Pour over pork chops, cover with tinfoil and bake for 2 hours.

Remove from oven and garnish with parsley if desired.

https://embed.mediavine.com/videos/li2rwwralrvrkeywnvug

Easy, herby and flavorful this Baked Pork Chops & Rice recipe is a fork tender, filling dinner recipe that the whole family can and will enjoy.

Baked Pork Chops & Rice

Instant Pot Pork Chops, with the most delicious honey garlic sauce! Cook the pork chops from fresh or frozen, using bone-in or boneless pork chops. Serve your honey garlic Instant Pot pork chops with rice or potatoes and a vegetable for a quick and easy meal.

Instant Pot Pork Chops with Honey Garlic Sauce

soy sauce

tomato paste (or ketchup)

sweet chili sauce (optional)

pork

garlic (minced)

cornstarch

Combine honey, soy sauce, tomato paste, apple cider vinegar and sweet chili sauce in a small bowl and set aside.

Heat the olive oil in the Instant Pot using saute mode until the pot is hot.

Season the pork chops with pepper and add them to the hot pot. Brown the pork chops 1-2 minutes per side and no more. Transfer pork to a clean plate.

Add the minced garlic to the pot, press &quot;Cancel&quot; to turn off saute mode, and cook, stirring, for 30 seconds.

Pour the honey soy sauce mixture from the bowl into the pot and stir, scraping up any browned bits from the bottom of the pot.

Add the pork chops and any juices released back to the Instant Pot. Close the Instant Pot lid and turn the steam release valve to the sealing position.

Set the pressure cook time to 1 minute on high pressure/manual. The Instant Pot will take about 10 minutes to reach pressure and then the cook time will start. When the cook time ends allow the pressure to release naturally for 5 minutes by leaving the Instant Pot alone. Then quick release any remaining pressure by turning the steam release valve to the venting position.

When the pin has dropped down, open the Instant Pot lid. Use an instant read thermometer to check that the internal temperature of the pork has reached at least 145 degrees F. Remove the pork chops to a clean plate. Press &quot;Cancel&quot; to turn the warm setting off.

Combine the 1 tablespoon cornstarch and 1 tablespoon water in a small bowl. Turn saute mode on and stir the cornstarch mixture into the Instant Pot. Cook, stirring, until the sauce thickens. This should only take 1-2 minutes. Press &quot;Cancel&quot; to turn off the Instant Pot and remove the inner pot from the Instant Pot base to immediately stop the cooking process.

Serve pork chops with honey garlic sauce.

https://embed.mediavine.com/videos/nvhtp18uj3egzr3vb8hf

Tender Instant Pot Pork Chops smothered with a flavorful honey garlic sauce. Cook these pressure cooker pork chops from fresh or frozen, using bone-in or boneless pork chops. Serve your Instant Pot pork chops with rice or potatoes and a vegetable for a quick and easy meal!

Instant Pot Pork Chops

These Dump-and-Bake Boneless Pork Chops with Apples and Stuffing are full of flavor, require just a few minutes of prep, and stay moist and tender thanks to a few special tricks.&nbsp;

Dump-and-Bake Boneless Pork Chops with Apples and Stuffing

onion,

apples, peeled,

Worcestershire sauce

brown sugar

(8 tablespoons) butter, melted

Preheat oven to 375F (190C). Spray a baking dish with cooking spray (I used a 10-inch round dish, but any dish that holds your pork chops will work).

Arrange sliced onion and sliced apples in the bottom of the prepared dish.

Place pork chops on top of apples and onions. Sprinkle with salt and pepper.

In a small bowl (or in a jar), whisk together (or shake) soy sauce, Worcestershire sauce, brown sugar, and olive oil until completely combined. Drizzle sauce over the pork chops.

In a large bowl, mix together dry stuffing mix and melted butter. Spread evenly over the pork chops.

Cover dish with foil and bake in the preheated oven for 30 minutes. Remove foil and bake for an additional 10-20 minutes, or until pork is cooked through and reaches an internal temperature of 145 degrees F. The cooking time will vary based on the size and thickness of your pork chops. If the topping starts to get too brown before the pork is done, just lightly cover with foil for the remaining baking time.

No-Peek Pork Chops and Rice - super easy dinner recipe! Pork chops, seasoned pepper, rice, cream of chicken soup, cream of mushroom soup, chicken broth, onion soup mix. Mix everything in the baking dish and pop in the oven. SO easy and everyone cleaned their plate! Even our picky eaters!! #porkchop #casserole #pork

No-Peek Pork Chops and Rice

Tbsp seasoned pepper

chicken soup

mushroom soup

chicken broth

rice (uncooked)

dry onion soup mix

Preheat oven to 350ºF. Lightly spray a 9x13x2-inch baking dish with cooking spray.

Pour cream of chicken soup, cream of mushroom soup, chicken broth, rice and onion soup mix in the bottom of the baking dish. Whisk together. (you can do this in a bowl and pour it into the baking dish if you prefer).

Season both sides of pork chops with seasoned pepper. Place on top of rice mixture.

Cover tightly with foil and bake for 1 hour 15 minutes to 1 hour 30 minutes.

Tender and juicy, these Crock Pot Smothered Pork Chops are truly the BEST slow cooker pork chops ever!

Crock Pot Smothered Pork Chops

pork pork

ketchup

chili powder

mustard

Optional garnish: squeeze of fresh lemon juice, chopped fresh parsley

In a bowl, whisk together ketchup, broth, Worcestershire sauce, brown sugar, salt, chili powder, and ground mustard. Set aside.

Pat pork chops dry with a paper towel. Season both sides of the pork chops liberally with salt and pepper. Heat about 1 tablespoon of oil in a large skillet over high heat. When hot, add the pork chops to the skillet. Sear both sides of chops over high heat (about 3-5 minutes per side), and then transfer to slow cooker.

Pour sauce over the pork chops and add onion on top.

Cover and cook on LOW for about 4-5 hours or on HIGH for about 2-3 hours.

FOR THICK-CUT BONELESS PORK CHOPS:

Cover and cook on LOW for about 6-7 hours or on HIGH for about 3-4 hours.

You know that the pork chops are done when they reach an internal temperature of 145 degrees F.

Serve pork chops smothered in onions and sauce, and garnished with a squeeze of lemon juice and chopped fresh parsley.

FOR THICK-CUT BONE-IN PORK CHOPS:

These pan-fried Boneless Pork Chops are a juicy and flavorful meal that’ll be on your table in just 15 minutes, with no marinating or breading required. Perfect for a quick weeknight dinner!

Boneless Pork Chop Recipe

pork chops (1-inch thick)

paprika

garlic powder (or onion powder)

parsley and thyme (optional garnish)

Remove the pork chops from the fridge 20 minutes ahead of time. (This helps them to reach room temperature for even cooking.)

Pat dry with paper towels to remove excess moisture. Set aside.

In a small bowl, mix garlic powder, paprika, salt and black pepper. (If your pork chops is brined, you can omit the salt.)

Rub the chops on all sides with 1 tablespoon olive oil. Then rub in the seasoning mixture evenly on all sides.

Place a large cast iron pan on medium-high heat. When hot, add the remaining 1 tablespoon oil and swirl the pan to coat.

Add the pork chops and fry until the internal temperature reaches 140°F / 60°C**, flipping every minute to prevent overheating.

Cooking time will be about 6-7 minutes in total (about 3-4 minutes PER SIDE) for 1-inch chops 1-inch chops*** (see notes for other thicknesses). Add optional thyme to the pan halfway through.

Remove from heat and transfer the pork chops to a plate. Cover with foil or a plate and let rest for 3-5 minutes to let the juices redistribute through the meat.

Garnish with optional minced parsley before serving.

These thin pork chops cook up quickly and always turn out delicious. They make a perfect weeknight dinner that is sure to have the whole family asking for seconds!

Pan-Fried Pork Loin Chops Recipe

pork loin chops (boneless)

olive oil (extra virgin)

flour

salt (kosher)

Preheat a cast-iron pan on your stove over medium-high heat, adding enough olive oil to cover the bottom of the pan.

Spread the flour onto a plate and season with kosher salt.

Pat each pork chop dry with a paper towel.

Dredge each pork chop in the seasoned flour mixture until thoroughly coated.

Place your chops in the preheated and oiled pan, making sure you don't "crowd" them.

Cook the chops until the edges start to turn golden-brown, about 3 minutes.

Turn them over and cook for approximately 3 more minutes, or until the center of the meat reaches 145°F.

Mediterranean Boneless Pork Chops with Julienned Vegetables, a delicious, weeknight meal! Made with pan seared thin sliced boneless pork chops and served topped with sauteed julienned summer squash, roasted tomatoes, lemon juice, olives and Feta cheese. So much flavor and color in this dish!

Mediterranean Boneless Pork Chops with Julienned Vegetables

oz 8 thin sliced center cut boneless pork chops

tsp of McCormick Montreal Chicken Seasoning (25% Less Sodium)

(6 oz zucchini, ends trimmed off)

(6 oz yellow squash, ends trimmed off)

grape tomatoes

extra virgin olive oil

¼ tsp Kosher salt and fresh cracked pepper

oregano

garlic (sliced thin)

cooking spray

Kalamata olives

Feta cheese

fresh juice from 1/2 large lemon

tsp Lemon rind

Preheat oven to 450 degrees. Season the pork chops with Montreal seasoning (or any seasoned salt you like).

To Julienne the Zucchini and Yellow Squash: Use a mandolin fitted with a julienne blade, or slice the zucchini into 1/8-inch thick slices. Cut the slices lengthwise into 1/8-inch thick strips. (Or you can use a spiralizer)

Toss the tomatoes with 1/2 tbsp of the olive oil, 1/8 tsp salt, pepper, and oregano.  Place tomatoes, cut side up, on a baking sheet lightly sprayed with cooking spray; roast for 10 minutes.

Add sliced garlic and roast for another 5 minutes (this will prevent the garlic from burning).

Transfer to a large work bowl and set aside.

Reduce oven to 200°F.

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Top 17 boneless pork chops recipes from across the web

The most viewed boneless pork chops recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Slow Cooker Pork Chops and Potatoes

Pork Chops with Dijon Cream Sauce

Boneless Pork Chops Recipe

Baked Pork Chops &amp; Rice

Instant Pot Pork Chops with Honey G...

Dump-and-Bake Boneless Pork Chops w...

No-Peek Pork Chops and Rice

Crock Pot Smothered Pork Chops

Boneless Pork Chop Recipe

Pan-Fried Pork Loin Chops Recipe

Mediterranean Boneless Pork Chops w...

Smothered Pork Chops

Air Fryer Boneless Pork Chops with ...

Boneless Pork Chops in Creamy Garli...

The Best Juicy Boneless Pork Chops

Baked Boneless Pork Chops

Slow Cooker Pork Chops and Rice

The most viewed boneless pork chops recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Baked Pork Chops & Rice