Cook boneless, top-loin pork chops for six to eight minutes in a skillet over medium heat. When fully cooked, the pork chops should be brown on the outside and a little pink on the inside.
First, cut the pork chops, so they are between 1/2 and 3/4 of an inch thick. Then, heat 2 tablespoons of olive oil or vegetable oil in a large skillet over medium heat. Sprinkle salt and pepper, or your favorite seasoning blend, on the pork chops. After the oil is heated, cook the pork chops in the skillet for three to four minutes per side until they are brown on the outside.
When the pork chops are done, their internal temperature should be at least 145 degrees Fahrenheit. If checking with an instant-read thermometer is not a possibility, slice into the center of each pork chop with a knife. The meat should only be slightly pink on the inside, and any juices should be clear.
Sautéing in a skillet is the easiest way to prepare pork chops, but you can also oven-fry pork chops. While it requires a bit more preparation, this can be a delicious option for preparing fried pork chops with a layer of crispy breading on the outside.