This is my mom’s pan fried pork chops recipe and since learning her method, I will never prepare pork another way again. Make the pork chops while steaming some veggies and dinner will be done in less than 20 minutes!
2 Boneless pork chops
salt and pepper
2 tbsp olive oil
Completely thaw pork chops and place them on a flat surface. Sprinkle both sides generously with salt and pepper. Let sit at room temperature for 20-30 minutes.
Heat olive oil in a cast iron skillet over medium-high heat. When oil begins to shimmer, add the pork chops to the center of the skillet.
Cook on medium-high heat for 2 minutes on each side (no longer).
Reduce heat to medium-low, cover and cook for an additional 5-8 minutes on each side.
Transfer pork chops to serving plates and serve immediately!
After the initial searing and when you cook the pork chops for the 5-8 minutes covered, LOWER HEAT IS BEST. Slow, low cooking is the key.
For pork chops with a thickness of 1 inch, 7 minutes per side was a magic number for me for the last stretch of cooking.