Recipe Notes:
- If you’re not sure if your pork chops are done, consider using a digital thermometer like this Instant Read Thermometer to check that the internal temperature is 145-150F.
- It’s good practice to let the meat rest for 5-10 minutes before serving, as this helps the pork juices settle into the meat instead of ending up on the plate.
- Cast iron skillets are always best for frying meat, like these boneless pork chops, as they tend to retain heat and distribute it evenly, giving you golden brown chops. If you don’t have one, you can use a nonstick or stainless steel skillet.
Can I use sweet potatoes instead of regular potatoes?
Absolutely! Sweet potato is a delicious option in place of the regular starchy potato, though it can cook at a slightly different rate, so keep that in mind.
Which are better, bone-in or boneless pork chops?
Both would work! Bone-in pork chops retain their juicy tenderness much more easily due to the natural insulation created by the bone. Boneless pork chops are quicker to cook, but can dry out as a result, so more care is required, especially when using thin boneless pork chops.
In this recipe, I only brown the sides of the pork chops without cooking them, as they are then cooked further in the oven, covered with aluminum foil to prevent them from drying out.
