Seared Boneless Pork Loin Chops

boneless pork loin chops
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Pork chops are great for a family dinner or a backyard barbeque with friends. The key to perfectly cooked pork loins is great sear marks. Pork loins cooked in their most simplistic can give the best flavors.

Seared boneless pork loin chops

Seared Boneless Pork Loin Chops

Cook Time: 20 minutes

Total Time: 20 minutes

Yield: 2 servings

A fast and hot sear with a finish in a holding pan away from direct heat is the Sear & Hold method used on these Seared Boneless Pork Loin Chops.


  • 2 boneless pork loin chops about 1 inch thick
  • Kosher or sea salt to taste
  • Freshly ground black pepper
  • Canola oil


  1. Pork loin chops are very lean and will dry out if left on direct heat too long. A fast and hot sear and finished in a holding pan away from direct heat is the Sear & Hold method and are recommended for this recipe.
  2. Dry pork chops with paper towel on both sides and season with salt (this is a very light seasoning so far less than ¼ tsp per chop).
  3. Allow to rest while you Pre-heat grill to Medium-High (450F degrees) heat.
  4. Spritz the chops on both sides with canola oil and place on clean hot grates ? searing for about 3-4 minutes per side.
  5. If the chops are exceptionally thick you may wish to cross hatch sear mark the presentation face.
  6. When the chops are seared to your preference ? place in the holding tray (Make sure the tray holding the sauce and chops is not over direct heat.)
  7. The USDA recommends pork be cooked to at least 145F degrees internal temperature.

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