Best 6 Easy Electric Skillet Boneless Pork Chops Recipes

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Pork chops are a versatile and affordable cut of meat that can be cooked in a variety of ways. This collection of electric skillet boneless pork chop recipes offers something for everyone, from classic Southern-fried pork chops to Asian-inspired dishes.

Whether you're looking for a quick and easy weeknight meal or a special occasion dish, you're sure to find a recipe here that you'll love. The recipes include:

* **Southern-Fried Pork Chops:** These classic pork chops are coated in a seasoned breading and fried until golden brown. Serve them with mashed potatoes, green beans, and gravy for a hearty and comforting meal.
* **Honey Garlic Pork Chops:** These pork chops are marinated in a mixture of honey, garlic, and soy sauce, then cooked in an electric skillet until tender and flavorful. Serve them over rice or noodles for a delicious and easy Asian-inspired meal.
* **Apple Cider Pork Chops:** These pork chops are cooked in a mixture of apple cider, brown sugar, and spices. The result is a tender and juicy pork chop with a sweet and tangy flavor. Serve them with roasted potatoes and a side of applesauce for a fall-inspired meal.
* **Italian Pork Chops:** These pork chops are coated in a mixture of Italian bread crumbs, Parmesan cheese, and herbs, then cooked in an electric skillet until golden brown. Serve them with spaghetti and meatballs or a side of roasted vegetables for a flavorful Italian meal.
* **Dijon Pork Chops:** These pork chops are cooked in a mixture of Dijon mustard, white wine, and herbs. The result is a tender and juicy pork chop with a slightly tangy flavor. Serve them with roasted potatoes and a side of steamed asparagus for a sophisticated and elegant meal.

No matter which recipe you choose, you're sure to enjoy these delicious and easy electric skillet boneless pork chop recipes.

Here are our top 6 tried and tested recipes!

THE BEST JUICY SKILLET PORK CHOPS



The Best Juicy Skillet Pork Chops image

Pork chops are a quick, healthy and simple dinner. Our method ensures juicy, tender, and flavorful pork chops with little fuss. Check the notes section for our tips on which pork chops are best.

Provided by Adam and Joanne Gallagher

Categories     Dinner

Time 45m

Yield Makes 4 servings

Number Of Ingredients 14

4 pork chops, about 1-inch thick and 6 to 7 ounces each, see notes
Salt, to taste
1 tablespoon all-purpose flour
1 teaspoon chili powder, see our homemade chili powder recipe
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon smoked paprika
1/2 teaspoon ground black pepper
1 tablespoon neutral oil like avocado oil or vegetable oil
1 cup low-sodium chicken stock, see our homemade chicken stock recipe
1 tablespoon apple cider vinegar
2 teaspoons honey or brown sugar
1 tablespoon butter
2 tablespoons chopped fresh parsley, optional

Steps:

  • Take the pork chops out of the refrigerator and season on both sides with salt - we use just less than 1/4 teaspoon of fine salt per pork chop. Set the chops aside to rest for 30 minutes.
  • Meanwhile, make the spice rub. In a small bowl, mix the flour, chili powder, garlic powder, onion powder, smoked paprika, and 1/2 teaspoon of black pepper.
  • After 30 minutes, use a paper towel to pat the pork chops dry, then rub both sides of the chops with the spice rub.
  • Heat the oil in a skillet (with a lid) over medium-high heat. When the oil is hot and looks shimmery, add the pork. Cook until golden, 2 to 3 minutes.
  • Flip the pork so that the seared side is facing up. If there is a fattier side of the pork, use kitchen tongs to hold the chops, fat-side-down until it sizzles and browns slightly; about 30 seconds.
  • Reduce the heat to low, then cover the skillet with a lid. Cook 6 to 12 minutes or until an instant-read thermometer reads 145° F when inserted into the thickest part of the chop. Cook time depends on the thickness of the chops, so check for doneness at 5 minutes, then go from there, checking every 2 minutes after that. If you do not have a thermometer, you will know they are done, if, when cutting into the chops, the juices run clear.
  • Transfer pork chops to a plate, then cover loosely with aluminum foil. Let the pork rest for 5 minutes.
  • While the pork rests, make the pan sauce. Increase the heat to medium-high, then add the chicken stock, vinegar, and honey. Use a wooden spoon to scrape the bottom of the pan so that any stuck bits of pork come up.
  • Bring the sauce to a simmer and cook until reduced by half. Taste, then adjust the seasoning with additional salt, vinegar, or honey.
  • Slide the skillet off of the heat and when the sauce is no longer simmering, swirl in the butter.
  • Slide the pork chops back into the pan and spoon some of the sauce on top. Alternatively, slice the chops, then place them back into the pan. Scatter fresh parsley over the pork, and then serve.

Nutrition Facts : ServingSize 1 pork chop, Calories 369, Fat 14.3g, SaturatedFat 5.1g, Cholesterol 138.8mg, Sodium 767mg, Carbohydrate 11.6g, Fiber 1.4g, Sugar 4.4g, Protein 46.1g

SKILLET PORK CHOPS WITH POTATOES AND ONION



Skillet Pork Chops with Potatoes and Onion image

A great cold-weather dish that takes little prep time and yields tender chops.

Provided by chefjenwin

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Pan Fried

Time 1h10m

Yield 4

Number Of Ingredients 11

2 tablespoons vegetable oil
4 pork chops (1/2 inch thick), trimmed
2 tablespoons all-purpose flour
⅓ cup grated Parmesan cheese
½ teaspoon salt
¼ teaspoon pepper
4 Yukon Gold potatoes, thinly sliced
2 medium onions, sliced
3 cubes beef bouillon
¾ cup hot water
1 tablespoon lemon juice

Steps:

  • Heat oil in a large skillet over medium heat. Coat the pork chops with flour, and place in the skillet. Brown about 4 minutes on each side.
  • In a small bowl, mix the Parmesan cheese, salt, and pepper. Sprinkle 1/2 the Parmesan cheese mixture over the pork chops. Layer chops with the potatoes. Sprinkle with remaining Parmesan cheese mixture. Top with onion slices.
  • In a small bowl, dissolve the beef bouillon cubes in hot water. Stir in the lemon juice. Pour over the layered pork chops.
  • Cover skillet, and reduce heat. Simmer 40 minutes, until vegetables are tender and pork chops have reached an internal temperature of 145 degrees F (63 degrees C).

Nutrition Facts : Calories 354 calories, Carbohydrate 31.2 g, Cholesterol 44.4 mg, Fat 16.4 g, Fiber 3 g, Protein 20.9 g, SaturatedFat 4.9 g, Sodium 1078.7 mg, Sugar 2.9 g

BONELESS PORK CHOP RECIPE



Boneless Pork Chop Recipe image

These pan-fried Boneless Pork Chops are a juicy and flavorful meal that'll be on your table in just 15 minutes, with no marinating or breading required. Perfect for a quick weeknight dinner!

Provided by TipBuzz

Categories     dinner     Main Course

Time 15m

Number Of Ingredients 7

4 boneless pork chops (1-inch thick)
3 tablespoons olive oil
1 teaspoon paprika
1 teaspoon garlic powder (or onion powder)
1 1/2 teaspoon salt
1 teaspoon black pepper
fresh parsley and thyme (optional garnish)

Steps:

  • Remove the pork chops from the fridge 20 minutes ahead of time. (This helps them to reach room temperature for even cooking.)
  • Pat dry with paper towels to remove excess moisture. Set aside.
  • In a small bowl, mix garlic powder, paprika, salt and black pepper. (If your pork chops is brined, you can omit the salt.)
  • Rub the chops on all sides with 1 tablespoon olive oil. Then rub in the seasoning mixture evenly on all sides.
  • Place a large cast iron pan on medium-high heat. When hot, add the remaining 1 tablespoon oil and swirl the pan to coat.
  • Add the pork chops and fry until the internal temperature reaches 140°F / 60°C**, flipping every minute to prevent overheating.
  • Cooking time will be about 6-7 minutes in total (about 3-4 minutes PER SIDE) for 1-inch chops 1-inch chops*** (see notes for other thicknesses). Add optional thyme to the pan halfway through.
  • Remove from heat and transfer the pork chops to a plate. Cover with foil or a plate and let rest for 3-5 minutes to let the juices redistribute through the meat.
  • Garnish with optional minced parsley before serving.

Nutrition Facts : Calories 275 kcal, Carbohydrate 1 g, Protein 29 g, Fat 16 g, SaturatedFat 4 g, Cholesterol 90 mg, Sodium 647 mg, Fiber 1 g, Sugar 1 g, ServingSize 6 oz

SAUTEED BONELESS PORK CHOPS



Sauteed Boneless Pork Chops image

Serve up Food Network's recipe for Sauteed Boneless Pork Chops, dredged in flour and cooked in nutty browned butter.

Provided by Food Network

Categories     main-dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 6

2 tablespoons butter
1 tablespoon oil
1 boneless rib end pork loin roast, cut into 6 generous 1-inch thick chops, each chop pressed lightly with fingertips to flatten
Salt and ground black pepper
1/4 cup flour measured into a pie plate or other shallow pan
A pan sauce

Steps:

  • Heat the butter and oil in an 11 to 12-inch skillet over low heat. While the pan is heating, sprinkle the chops on both sides with salt and pepper, then dredge them in flour.
  • A couple of minutes before sauteing, increase the heat to medium-high. When the butter stops foaming and starts to smell nutty brown, arrange the chops in the skillet. Cook, turning only once, until they are a rich golden brown, about 3 minutes per side. Remove from skillet.
  • Serve with an uncooked relish. Recipe follows.

PORK CHOP SKILLET DINNER



Pork Chop Skillet Dinner image

This pork chop skillet dinner is a weeknight meal victory. Ready to serve in under an hour, it couldn't be easier to make! Pork chops, onions, carrots and potatoes come together in a skillet with just a dash of salt and pepper for the perfect pork chop dinner.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 50m

Yield 4

Number Of Ingredients 8

4 pork loin or rib chops, 1 inch thick (1 1/2 lb)
1/4 cup Progresso™ beef flavored broth or chicken broth (from 32-oz carton)
4 medium potatoes, cut into fourths
4 small carrots, cut into 1-inch pieces
4 medium onions, cut into fourths
3/4 teaspoon salt
1/4 teaspoon pepper
Chopped fresh parsley, if desired

Steps:

  • Remove fat from pork. Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Cook pork in skillet about 5 minutes, turning once, until brown.
  • Add broth, potatoes, carrots and onions to skillet. Sprinkle with salt and pepper. Heat to boiling; reduce heat. Cover and simmer about 30 minutes or until vegetables are tender and pork is slightly pink when cut near bone. Sprinkle with parsley.

Nutrition Facts : Calories 320, Carbohydrate 40 g, Cholesterol 65 mg, Fat 1/2, Fiber 6 g, Protein 27 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 570 mg

PORK CHOPS SKILLET



Pork Chops Skillet image

It's hard to believe that Susan Taul's tender pork chops and honey-mustard sauce are so low in carbohydrates. "It's a light, easy meal that doesn't involve a lot of grease," writes the Birmingham, Alabama reader.

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 11

4 bone-in pork loin chops (3/4 inch thick and 6 ounces each)
1/4 teaspoon salt
1/8 teaspoon pepper
1 tablespoon butter
1 cup chopped onion
1 cup water, divided
2 teaspoons honey
2 teaspoons prepared mustard
2 teaspoons Worcestershire sauce
1 teaspoon beef bouillon granules
2 teaspoons cornstarch

Steps:

  • Sprinkle pork chops with salt and pepper. In a large nonstick skillet coated with cooking spray, cook pork in butter for 4-6 minutes on each side or until browned. Remove and keep warm. , In the same pan, saute onion in drippings until tender. Add 3/4 cup water; stir to loosen browned bits from pan. Stir in the honey, mustard, Worcestershire sauce and bouillon. Bring to a boil. Return pork to the pan. Reduce heat; cover and simmer for 6-10 minutes or until meat is tender. Remove and keep warm. , In a small bowl, combine cornstarch and remaining water until smooth. Gradually stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over pork chops.

Nutrition Facts : Calories 237 calories, Fat 10g fat (4g saturated fat), Cholesterol 81mg cholesterol, Sodium 503mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 1g fiber), Protein 27g protein. Diabetic Exchanges

Tips:

  • Use a well-seasoned electric skillet for the best results.
  • Pat the pork chops dry before cooking to help them brown evenly.
  • Season the pork chops generously with salt and pepper, or use your favorite pork chop seasoning.
  • For a more flavorful dish, marinate the pork chops for at least 30 minutes before cooking.
  • Cook the pork chops over medium heat until they are cooked through, about 6-8 minutes per side.
  • Do not overcrowd the electric skillet, or the pork chops will not cook evenly.
  • Serve the pork chops immediately with your favorite sides, such as mashed potatoes, roasted vegetables, or a salad.

Conclusion:

Electric skillet boneless pork chops are a quick and easy meal that is perfect for busy weeknights. The pork chops are cooked to perfection in the electric skillet, and they are always juicy and flavorful. Serve the pork chops with your favorite sides, and you have a delicious meal that the whole family will enjoy.

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