Boneless Pork Chops Recipe

Prepare Chops

Pat pork chops dry with paper towels. Season both sides with kosher salt, black pepper, garlic powder, and paprika, pressing seasoning lightly into the meat.

Grill or Pan-Sear (Grill Method)

Preheat grill to medium-high (about 400°F / 200°C). Brush chops with 1 tablespoon olive oil. Place on grill and cook 4–5 minutes per side for 1-inch thick chops, turning once, until internal temperature reads 145°F (63°C). Remove to a plate, tent loosely with foil and rest 5 minutes before serving.

Pan-Sear (Stovetop Method)

Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering. Add chops and cook 4–5 minutes per side for 1-inch thick chops, reducing heat to medium if exterior browns too fast. Cook until internal temperature reaches 145°F (63°C). Transfer chops to a plate, tent with foil and rest 5 minutes.

Set up Breading Station

Place flour in a shallow dish. In a second dish whisk the egg with buttermilk. In a third dish combine breadcrumbs, Parmesan, oregano, onion powder, 1/4 tsp salt and a pinch of pepper.

Bread the Chops

If chops are thicker than 1 inch, lightly flatten to even thickness with the palm of your hand or a meat mallet. Dredge each chop in flour, shake off excess, dip in egg-buttermilk, then press into breadcrumb mixture to coat evenly on both sides. Let rest 5 minutes to help coating adhere.

Cook Breaded Chops

Heat vegetable oil in a large skillet over medium heat until shimmering but not smoking. Add breaded chops and cook 4–5 minutes per side until golden brown and internal temperature reaches 145°F (63°C). Transfer to a wire rack or paper-towel-lined plate and rest 5 minutes.

Place potato chunks in a large pot and cover with cold water by 1 inch. Add 1/2 tsp salt. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are fork-tender, 12–15 minutes. Drain well.

Return drained potatoes to the pot over low heat for 1 minute to dry. Remove from heat. Add butter and warm milk; mash with a potato masher until smooth and no large lumps remain. Season with 1/4 tsp salt (adjust to taste) and 1/4 tsp black pepper. Keep warm until serving.

Bring a medium pot of salted water to a boil. Add carrots and simmer 3 minutes, then add broccoli and continue to cook 2–3 minutes until bright and tender-crisp (total 5–6 minutes). Drain well.

Toss drained vegetables with 1 tablespoon butter, 1/4 tsp salt and 1/8 tsp black pepper. Keep warm and serve alongside chops and mashed potatoes.

If using, sprinkle chopped parsley over mashed potatoes and vegetables. Serve two pork chops (grilled or breaded) with a generous scoop of mashed potatoes and the buttered vegetables. Offer lemon wedges for a bright squeeze over the chops if desired.