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Pork Boneless Chops Recipes

Some of our favorites include: Easy Apricot Ginger Steakhouse Pork Chops and more!

Easy Apricot Ginger Steakhouse Pork Chops

Make steak house quality pork chops in 30 min with a tasty apricot ginger glaze! This recipe is super easy for weeknight dinners!

Prep Time 5 minutes

Cook Time 25 minutes

Total Time 30 minutes

Servings 4

Section 1: Ingredients

  • 4 Boneless Pork Chops (1/2 inch to 3/4 inch thickness and 3/4 inch thickness will take a little longer than 1/2 inch to cook in the oven. Add 5 minutes or so to the baking time.)

  • 1 1/2 tbsp extra virgin olive oil

  • 1/4 tsp garlic powder

  • black pepper to taste

  • salt to taste

Apricot Ginger Glaze:

  • 1/2 cup apricot preserves

  • 1 tbsp fresh minced ginger

  • 2 tbsp lime juice or juice of one lime

  • 1/4 cup water

  • 1 dash cayenne pepper optional

  • 2 dashes black pepper

  • 3/4 tbsp fresh thyme leaves or leaves of one sprig

Section 2: Directions

1. First, preheat oven to 350F. 

2. In a large frying pan on med/high heat, add olive oil. 

3. Meanwhile, add salt, pepper and garlic powder to each side of the Boneless Pork Chops. Add seasoned pork chops to the heated frying pan and sear pork chops on each side for 

2 or so minutes.

4. Next, while the pork chops are searing, make the apricot glaze by adding and stirring all ingredients into a small sauce pan on med/low heat. When it starts bubbling, within 5 minutes, remove from heat.

5. Add seared pork chops with pan drippings into a 13 x 9 x 3" baking pan. Pour apricot glaze over the top of the pork chops. Bake for 25 min on 350F.

Slow Cooker Instructions:

1. First, spray bottom and sides of slow cooker with oil spray.

2. Next, sprinkle each side of boneless pork chops with salt, pepper and garlic powder. Lie them in the slow cooker next to each other.

3. Then, make the apricot glaze in a small sauce pan. Add all of the apricot glaze ingredients to the pan plus the olive oil (if you choose to not sear the pork chops with the oil first) Stir well and cook for five minutes on med/low heat. It will bubble and thicken.

4. Next, pour the apricot glaze over the pork chops.

5. Then, set the slow cooker to low setting and cook for 4 hours.

One Pan French Onion Smothered Pork Chops

Perfect for a weeknight meal, this French onion smothered pork chops recipe is all made in one pan, and in about 30 - 40 minutes!

Prep Time: 10 minutes

Cook Time: 30 minutes

Servings: 4

Section 1: Ingredients

  • 2 yellow onions peeled, cut in half, and sliced into half-moon shaped slices

  • 3 Tbsp unsalted butter

  • 1 Tbsp extra virgin olive oil

  • 1 cup plus 4 Tbsp beef stock

  • 4 boneless pork chops about 1 – 1 ½ inches thick

  • ½ tsp kosher salt

  • 1/4 tsp black pepper

  • ½ tsp dried thyme

  • ¼ tsp garlic powder

  • 2 ½ Tbsp all purpose flour

  • 4 slices provolone cheese

  • 1 cup shredded gruyere cheese or swiss

  • fresh thyme sprigs for adding to pan

Section 2: Directions

1. Preheat oven to 400 F degrees.  Melt butter and olive oil in a large cast iron or other oven safe skillet, over MED-HIGH heat. Add sliced onions and saute 3-5 minutes, until soft. Add 4 Tbsp beef stock and continue to cook, stirring occasionally, for 12-15 minutes, until onions are extremely tender and golden brown.

2. As onions are sautéing, season both sides of pork chops with salt, black pepper, thyme and garlic powder.  Transfer onions to a plate, do not wipe out skillet.

3. Reduce heat to MED, add a drizzle of olive oil to the skillet if needed, and cook pork chops, about 3-4 minutes per side, until golden brown.Transfer pork chops to plate.

4. Return cooked onions to pan and sprinkle with flour. Stir to coat and cook about a minute. Add remaining 1 cup beef stock and stir often until mixture comes to a boil. Season with a pinch of salt and pepper.

5. Nestle pork chops back into the pan, spooning some of the beef stock over the tops of the chops. Top with a slices of provolone cheese, and a mound of the shredded gruyere (about a ¼ cup on each chop).

6. Add a few sprigs of fresh thyme and add skillet to oven and bake 8-10 minutes, until cheese is melted and gooey.  Before serving, spoon some of the beef stock/onion mixture over the top of the cheese, and garnish with some additional black pepper if desired.


~When you first put the sliced onions in the skillet, it’ll look like you have WAY too many.  Don’t worry, they cook down considerably.

~You don’t have to fully caramelize the onions, they keep cooking throughout the rest of the recipe process.  You way them very soft and golden brown, not deep brown like traditional caramelized onions.

~The fresh thyme sprigs are optional, but totally recommended… it’s a great flavor and really brings home more of the French onion flavor profile.

~Don’t worry about only cooking the pork chops a few minutes per side.  They’ll keep cooking as the dish is baked later, and you really only want to cook pork to 140-145 F degrees.  It should have a slight blush of pink.  Pink is GOOD with pork, it means the chops will still be juicy and tender, not tough and leathery.

Boneless Pork Chops in Creamy Garlic Spinach Sauce

These creamy boneless pork chops are packed with flavor - A perfect pork recipe for all of your family and friends to enjoy!




Section 1: Ingredients

  • 3 pork chops, boneless

  • Salt and fresh cracked pepper, to taste

  • 1 teaspoon paprika

  • 2 teaspoons olive oil

  • 2 tablespoons butter

  • 6 cloves garlic, finely minced

  • 1 small yellow onion, minced

  • 1/3 cup vegetable or chicken stock

  • 1 3/4 cups half and half or heavy cream

  • 3 cups baby spinach

  • 1 teaspoon Italian seasoning

  • 1 teaspoon crushed red chili pepper flakes, optional

  • 1/4 cup fresh grated Parmesan cheese, optional

  • Fresh chopped parsley

Section 2: Directions


1. To cook your boneless pork chops recipe: Heat the oil in a large skillet over medium-high heat. Season the pork chops with paprika, salt and pepper on both sides, and sear in the hot pan, for 3-5 minutes on each side depending on the thickness, or until cooked to your liking. Once done, remove pork chops from the pan and set aside.

2. Melt butter in the remaining cooking juices in the same pan. Add garlic, onion, Italian seasoning, and red crushed chili pepper and stir-fry until fragrant, about one minute. Add in the vegetable or chicken stock, and allow to reduce a little.

3. Reduce heat to low heat, add the half and half (or heavy cream), and bring the creamy sauce to a gentle simmer. Adjust seasoning with salt and pepper.

4. Add the spinach leaves and allow to wilt in the sauce, and stir in the parmesan cheese (if using). Allow sauce to simmer for a further minute until cheese melts through the sauce.

5. Transfer the pork chops back into the pan to reheat; sprinkle with the parsley, and spoon the sauce over each pork chops. Serve the boneless pork chops in creamy garlic spinach sauce over steamed vegetables, zucchini noodles or cauliflower rice. Enjoy!


~You can use dry white wine instead of vegetable stock if you prefer.

~Take you boneless pork chops out of your refrigerator about 15 minutes before you plan to start cooking. The meat will cook more evenly throughout when you bring it at room temperature. This simple trick makes a whole difference, and you’re in for perfect pork chops every time!

~Keep an eye on your pork chops while cooking: With a little less fat and no bone to protect from overcooking, boneless pork chops tend to dry up quicker than their bone-in counterpart.

~Rest the meat after cooking pork chops: A quick rest period of five minutes before serving and cutting allows the juices to flow back through the meat and make it more tender. You can cover the pork chops with a shallow plate or loosely tent with foil.

Grilled Hawaiian Pork Chops

Grilled Hawaiian Pork Chops are the perfect weeknight meal. They are grilled with savory marinate flavor and topped with a slice pineapple.

PREP TIME 15 minutes

COOK TIME 10 minutes

TOTAL TIME 30 minutes


Section 1: Ingredients

  • 6 Boneless Pork Chops

  • 1 Tbsp Olive Oil

  • 1/2 tsp Salt

  • 1/2 tsp Pepper

  • 1/2 cup Soy Sauce

  • 1/4 cup Ketchup

  • 1/4 cup Light Brown Sugar

  • 1 can Pineapple Slices 15 oz can – Do not drain

  • 2 tsp Minced Garlic

  • 1/4 tsp Ground Ginger

Section 2: Directions


1. In a small bowl, stir together the soy sauce, ketchup, brown sugar, pineapple juice from the can (save the pineapple slices), minced garlic, ground ginger, salt and pepper.

2. Marinate the pork chops in half of the soy sauce mixture for at least 10 minutes (you can marinade over night as well).  Reserve the remaining sauce for basting. You can coat the pork chops in the marinade in a bowl or in a ziplock bag.

3. Rub the grill gates with the olive oil to prevent the pork chops from sticking to the grill and then preheat the grill to 400 degrees F.

4. Place the pork and pineapple slices directly on the grill.  Grill them for approximately 4-5 minutes on each side until the pork reaches an internal temperature of 145 degrees F.

5. Then baste the chicken and pineapple with the reserved soy sauce mixture.  Cook for 1 minutes, flip the chicken and pineapple and then bast the other side with this mixture as well.  Cook for 1 minute.

6. Remove the pork from the grill to a separate plate, let the pork rest for 5 minutes. Then serve and enjoy!

Recipe Tips:

~ Use a Meat Thermometer – I use an instant read meat thermometer to make sure that the pork chops is cooked to the right temperature before serving. Making sure the internal temperature reaches 145 degrees.

~ Marinate Pork Chops – Make sure you marinate your pork chops for at least 10 minutes before grilling. It is best to marinate overnight.

~ Resting Pork Chops – When you pork chops are finishing grilling, make sure to let them rest for at least for 5 minutes.



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