Salt and Pepper Boneless Pork Chops

Winner, winner, pork chop supper! This super quick-cooking meat is a weeknight lifesaver, ready in a jiffy and on the table before you know it. Serve with sautéed vegetables and mashed potatoes or slice ’em up to add to pasta, a burrito bowl, or stir-fry.

  • Serves 4
  • Active time 10 minutes
  • Total time 15 minutes

Ingredients

  • 1 package MOINK boneless pork chops
  • 1 Tbsp. olive oil
  • ½ tsp. salt
  • ½ tsp. freshly ground pepper

Cooking instructions

Thaw the pork chops.

In the oven:

  1. Arrange the oven rack 5 inches from the broiler. Line a baking sheet with aluminum foil. Place in the oven and preheat the broiler. (Allowing the pan to heat up along with the oven ensures nice browning on the meat.) Rub the pork chops with olive oil and sprinkle with salt and pepper.
  2. Carefully remove the preheated pan from the oven and add the pork chops. Broil for 5 to 6 minutes or until a meat thermometer registers 145°F. Let the pork chops rest 5 minutes before serving.

On the grill:

  1. Preheat the grill to medium-high heat until hot. Rub the pork chops with olive oil and sprinkle with salt and pepper.
  2. Grill, covered with the grill lid, 3 minutes on each side or until a meat thermometer registers 145°F. Let the pork chops rest 5 minutes before serving.

On the stovetop:

  1. Heat the oil in a large skillet (we prefer cast-iron) over medium-high heat. Sprinkle the pork chops with salt and pepper.
  2. Add the pork chop to the pan and cook 3 minutes on each side or until a meat thermometer registers 145°F. Let the pork chops rest 5 minutes before serving.

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