Recently at the grocers, the young gentleman helping me select the perfect thick boneless pork chops tried to steer me toward another choice cut because he had never successfully cooked the boneless type without the meat becoming dry.

My favorite butcher, who happened to be off that day, wraps this boneless type of chop for me regularly, so I knew it was an excellent selection, and I had to wonder how many other people might be passing by this delicious cut for the same reason.

Often people choose chops with the bone attached in the belief that they are juicier and will stay moister during cooking; however, it is all in the preparation. Although I am also a big fan of T-bone chops, pork ribs and other choice pork cuts, today we will focus on boneless pork chops.

Now, let’s sear and pan fry the perfect thick boneless pork chop. Select two boneless pork chops 1-1/2 to 2 inches thick. Thinner chops may be used, just remember that it will reduce the cooking time. On one side of the raw chops season with sea salt, fresh coarse ground pepper and a choice of herbs. Rosemary or Greek blends are good choices.

Choose your favorite uncoated (no Teflon or non-stick coating) metal skillet with lid; the lid will be important. Preheat the skillet over medium to medium-high heat. Once the skillet warms a minute, add a dollop of butter or tablespoon of olive oil. Preheating your skillet before adding a bit of oil helps the metal texture expand and reduces sticking. If you are curious to know more about non-stick searing in a metal skillet, search online for descriptions and videos demonstrating the Leidenfrost effect. It describes gauging the bite in the expansion and retraction of the metal using a drop of water to predict the perfect pan temperature for non-stick searing.

When the butter starts to sizzle a little, place your chops in the preheated skillet seasoned side down. Do not move the chops while searing. As this side sears and begins to brown, approximately 3-4 minutes, season the exposed raw chop. Flip the chops and continue to sear the second side, 3-4 minutes until golden brown. If the oil spits or smokes, turn the heat down slightly, but not so much that you lose your searing temp.

Once you achieve a nice sear on both sides, flip the chops once again, reduce the heat to medium or just under and cover the skillet with a vented lid. Let the chops continue to cook for 3-4 minutes. Lift the lid carefully venting the steam and flip the chops then replace the lid and continue to cook for an additional 3-4 minutes.

Ideally at these cooking times, the pork will have barely, if any, pale pink visible in the center. If you prefer pork a more solid white and denser in texture, cook 4-6 minutes per side versus 3-4 minutes. Test for doneness by pressing feeling for firmness or by using a meat thermometer. When pressed for time, I am not above making a small slit in the center to sneak a quick peek.

After removing the chops from the skillet you can make a quick sauce by deglazing the pan, blending the pork fond left in the skillet with a little water, broth or wine and a bit of butter. Remember, if you are adding a cold alcohol-based liquid to the hot skillet, remove the skillet from the heat source first to help avoid singed eyebrows.

A second popular method for very tender results consists of searing the boneless pork chops, then finishing them by baking in the oven. Either move the chops into a new bake dish with room to include additional ingredients, or place the entire skillet with seared chops into an oven preheated to 350 Fahrenheit for 25- 30 minutes. Even though the cooking time is comparably longer, this method offers wonderful opportunities to try recipes that bake in flavors by covering the chops with herbs, spices and ingredients such as sweet onions with savory sauerkraut, yellow onions and red apple slices, mushrooms and cream of mushroom gravy, or crisp coatings like Parmesan cheese and Italian bread crust.

By nature, the mild lean white meat of the boneless pork chop lends itself well to many styles of cooking. Whether it’s a seared, tasty, tender white meat seasoned with a simple sea salt and coarse ground pepper or the sesame ginger flavor of Asian style stir fry; chopped and dipped in spicy barbecue sauce; or brined in a mango and jalapeño marinade and grilled, the versatility in a tender juicy chunk of boneless pork shines through. Enjoy!