How Long to Cook Boneless Pork Chops (Skillet, Pan-Seared, 1-Inch Thick) in the skillet
Specification: Two 1-inch thick boneless center-cut pork chops (7–8 oz each), brined 30 mins in 1 quart water + 1/4 cup kosher salt + 2 tbsp brown sugar, patted bone-dry, seasoned with fresh cracked pepper; seared in 1 tbsp neutral oil + 1 tbsp butter in a 12-inch stainless or cast-iron skillet, basted with butter/garlic/thyme for the last 90 seconds
3-Step Execution Protocol
Preheat skillet to Medium-high heat (surface 425°F–450°F, oil shimmering with wisps of smoke). Prepare boneless pork chops (skillet, pan-seared, 1-inch thick) (Two 1-inch thick boneless center-cut pork chops (7–8 oz each), brined 30 mins in 1 quart water + 1/4 cup kosher salt + 2 tbsp brown sugar, patted bone-dry, seasoned with fresh cracked pepper; seared in 1 tbsp neutral oil + 1 tbsp butter in a 12-inch stainless or cast-iron skillet, basted with butter/garlic/thyme for the last 90 seconds).
Cook for 8–10 mins total (4–5 min first side undisturbed + 3–4 min second side + 90 sec butter basting). Flip at the 4-minute mark for even browning.
A deep uniform mahogany crust on both faces (not gray or spotty); butter foam has stopped bubbling and turned nut-brown around the edges; probe at the thickest center reads 143°F–145°F; juices run clear-blush, not red. Confirm internal temperature reaches 145°F (63°C) — USDA FSIS whole pork minimum + 3-min carryover rest to 150°F. Rest for 3 minutes before serving.
USDA FSIS "Fresh Pork from Farm to Table" 145°F safe minimum + 3-min rest (revised 2011 down from 160°F); National Pork Board pan-seared chop protocol; Cook's Illustrated "Best Wet Brine for Pork Chops" (30 min in 5% salt + 3% sugar solution); Lodge Cast Iron 12-inch skillet high-heat searing guide; ThermoWorks Thermapen ONE probe verification.