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Pan-Seared Butterfly Pork Chops

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Jump to Recipe Print RecipeA plate with a seasoned pan-seared butterfly pork chop, rice and broccoli.

If you’re looking for a delicious dinner that’s healthy, quick and easy, and on your table in under 15 minutes, then try our Pan-Seared Butterfly Pork Chops. They’re savory, tender, juicy chops seasoned to perfection!

A plate with a seaoned, golden brown pan-seared butterfly pork chop, rice and broccoli.

Now, these aren’t your ordinary chops because they’re lean pork loin chops, which saves on calories and fat, and they’re also boneless and butterflied to cook quickly and evenly. Which translates to a quick and healthy dinner!

A plate with a seaoned, golden brown pan-seared butterfly pork chop, rice and broccoli.

John and I are always trying to eat a little healthier. So, when John bought these beautiful butterfly pork chops I just couldn’t wait to make this easy recipe and share it with you.

We served them with some jasmine rice and steamed broccoli, to keep this meal super light and healthy.

Do you love rice? We sure do. But, did you know it naturally contains arsenic? Well, thank goodness you can reduce up to 80% of the arsenic in rice with these simple steps. Jasmine rice is our favorite (it’s so good and has a buttery flavor) and it just happens to be lower in arsenic than most other kinds of rice too.

But, if you’re watching your carbs, try our broccoli rice, it’s fantastic too!

A plate with two seasoned butterfly pork chops.

So, let’s get cooking!

  • Mix together 3/4 tsp each of salt, black pepper, garlic powder, onion powder and paprika, set aside.
  • Trim off any excess fat from 1 lb pork loin chops and rub the spice mix on each side.

A dark skillet with a little oil and two seasoned butterfly pork chops.

  • Heat 2 tbsp olive oil over high heat in a skillet until it’s hot, then reduce heat to medium-high.
  • Carefully place the chops in the hot oil. Cook and brown approximately 3-5 minutes per side.

A dark skillet with a little oil and two seasoned and browned butterfly pork chops with steam coming up.

  • When both sides are evenly browned, cut into the thickest part to make sure they are cooked thoroughly to 145º F (63º C). It’s ok if it is a little pink at the thickest part, but the juices should run clear.
  • Transfer the pork chops to a plate and allow them to rest for 3 minutes before serving.

I love how the paprika in this rub mix gives these babies a little rust color, so appealing and appetizing!

Recommended Spices & Herbs for Pork Chops:

*Salt, *Black Pepper, *Garlic Powder, *Onion Powder, *Paprika (regular, sweet or hot), Chili Powder, Dried Parsley, Cumin, Curry Powder, Basil, Rosemary, Thyme, Cayenne Pepper (just a pinch), Brown Sugar (just a little to add some sweetness and caramelization)

*These are our favorite spices for pork chops and used in this recipe.

Following this recipe’s simple steps, you’ll be able to properly cook pork chops on the stovetop for the best-tasting chops around too.

Because you definitely want tender, juicy chops that aren’t dry, chewy and overcooked, trust me, you do! And this recipe will give you pork chop perfection every time.

Helpful Pro Tips & Tricks for Pan-Seared Chops:

    1. Making great chops is all about the rub because the right spices make all the difference.
    2. Be careful not to get the oil too hot, to avoid burning, but keep it hot enough so the chops stay at a sizzle.
    3. Our boneless pork chops were a regular thickness and took 4 minutes per side.
    4. If your chops are thicker you may need to lower the heat and cook them a minute or two longer on each side, or until the meat is white inside at the thickest point. But, be careful not to over-cook them, this will dry out the chops.
    5. The United States Department of Agriculture (USDA) recommends cooking pork to 145º F (63º C) and allowing it to rest for 3 minutes after it’s taken off the heat.
    6. It’s ok if the chops are a little pink at the thickest part, but the juices should run clear.
    7. Check out this article for safety guidelines for handling and cooking pork “Fresh Pork from Farm to Table“.

A closeup of two seasoned, golden brown pan-seared butterfly pork chops.

Just look at all the juices on that plate – YUM! And, these boneless chops are low in fat and calories, but high in protein. So, you can enjoy this meal pretty much guilt-free, my friend.

More delicious dinner recipes to enjoy!

A plate with a seaoned, golden brown pan-seared butterfly pork chop, rice and broccoli.

Tender, juicy and full of savory flavor – these Pan-Seared Butterfly Pork Chops are super tasty!

We hope you make them for your family and enjoy them as much as we do. If you try them, please snap a picture and tag us on social media @MySweetMission. We’d love to see it!

Also, please consider giving this recipe a star rating in the comments below and sharing it on social media. Thanks, we really appreciate it!

A plate with a seasoned pan-seared butterfly pork chop, rice and broccoli.

  • 1 lb (453.59 g) pork loin boneless center-cut butterfly chops (fat trimmed)
  • 3/4 tsp (3.7 ml) salt, or to taste
  • 3/4 tsp (3.7 ml) black pepper, or to taste
  • 3/4 tsp (3.7 ml) garlic powder
  • 3/4 tsp (3.7 ml) onion powder
  • 3/4 tsp (3.7 ml) paprika
  • 2 tbsp (29.57 ml) olive oil
  • Mix together 3/4 tsp each of salt, black pepper, garlic powder, onion powder and paprika, set aside.
  • Trim off any excess fat from 1 lb pork chops and rub the spice mix on each side.
  • Heat 2 tbsp olive oil over high heat in a skillet until it's hot, then reduce heat to medium-high.
  • Carefully place the chops in the hot oil. Cook and brown approximately 3-5 minutes per side.
  • When both sides are evenly browned, cut into the thickest part to make sure they are cooked thoroughly to 145º F (63º C). It's ok if it is a little pink at the thickest part, but the juices should run clear.
  • Transfer the pork chops to a plate and allow them to rest for 3 minutes before serving.
  • Making great chops is all about the rub because the right spices make all the difference.
  • Be careful not to get the oil too hot, to avoid burning, but keep it hot enough so the chops stay at a sizzle.
  • Our boneless pork chops were a regular thickness and took 4 minutes per side.
  • If your chops are thicker you may need to lower the heat and cook them a minute or two longer on each side, or until the meat is white inside at the thickest point. But, be careful not to over-cook them, this will dry out the chops.
  • The United States Department of Agriculture (USDA) recommends cooking pork to 145º F (63º C) and allowing it to rest for 3 minutes after it's taken off the heat.
  • It's ok if the chops are a little pink at the thickest part, but the juices should run clear.
  • Check out this article for safety guidelines for handling and cooking pork "Fresh Pork from Farm to Table".

Calories: 211kcal | Carbohydrates: 1g | Protein: 25g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 74mg | Sodium: 492mg | Potassium: 438mg | Vitamin A: 185IU | Calcium: 6mg | Iron: 0.7mg Mention @MySweetMission or tag #MySweetMission We'd LOVE to See it!

Originally published in January 2018, updated September 2019 with Helpful Pro Tips & Tricks.

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