Thinly sliced pork chops are a dinner time staple in many households. Their quick cooking time and versatile flavour make them an ideal choice for busy weeknights. While thin pork chop recipe is juicier due to the higher fat content, thin chops can also be incredibly moist and tender when cooked properly.
The keys are using the right technique and not overcooking the chops. Follow this guide to learn full proof methods for achieving tender, juicy pork chops with amazing flavour every time. You’ll get step-by-step instructions from start to finish, along with tips for maximizing texture and taste. Let’s get cooking!
Table of Contents
Ingredients Required For Thin Pork Chop Recipe
- 4 thin-cut bone-in or boneless pork chops (about 1/2 inch thick)
- Salt and pepper
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1/4 cup chicken or vegetable broth
- 2 tablespoons butter
- 2 sprigs fresh thyme
- 1 tablespoon lemon juice (optional)
- Large skillet or frying pan
- Meat thermometer (optional)
- Aluminum foil
- Take the pork chops out of the refrigerator and allow them to come closer to room temperature before cooking, about 15 minutes. This helps them cook more evenly.
- Pat the pork chops dry with paper towels. Season both sides generously with salt and pepper.
- Mince the garlic. Chop the thyme.
- Measure out the chicken broth and lemon juice (if using).
- Have all ingredients and equipment ready to go before cooking.
- Heat the olive oil in a large skillet over medium-high heat.
- Once hot, add the seasoned pork chops. Cook for 3-4 minutes per side until browned.
- Transfer the browned chops to a plate and set aside.
- Reduce heat to medium and add the garlic to the skillet. Cook for 30 seconds until fragrant.
- Add the chicken broth and thyme. Scrape up any browned bits stuck to the bottom.
- Nestle the pork chops into the liquid in the skillet along with any accumulated juices.
- Cover and cook for 5-7 minutes until the chops are just a hint pink in the center and register 145°F on a meat thermometer.
- Transfer chops to a clean plate and cover with foil.
- Increase heat to medium-high and simmer the liquid until reduced by half, about 2-3 minutes.
- Turn off heat and whisk in the butter and lemon juice until smooth.
- Pour sauce over pork chops to serve.
- Use boneless or bone-in chops. Bone-in chops hold more moisture.
- Substitute olive oil with melted butter or bacon drippings.
- Use soy sauce, vinegar, mustard, or wine instead of lemon juice and broth.
- Add herbs like rosemary, oregano or basil.
- Garnish with chopped fresh parsley.
Tips and Tricks
- Allow thinner chops to rest before carving to prevent juiced from escaping.
- Avoid overcrowding chops in the pan, cook in batches for best results.
- Let chops come to room temperature before cooking for more even heating.
- Use a meat thermometer to avoid overcooking.
- Baste chops with pan juices during cooking to maximize moisture.
Thin pork chops pair beautifully with a variety of side dishes. Here are some tasty options:
- Rice or roasted potatoes
- Sauteed vegetables like green beans, asparagus or brussels sprouts
- Salad with vinaigrette dressing
- Garlic bread or dinner rolls
For an easy weeknight meal, serve the chops with microwavable instant rice and a bag of frozen vegetables sautéed in a little butter or olive oil.
A 3-ounce serving of thin boneless pork chop provides:
- Calories: 150
- Fat: 6g
- Carbs: 0g
- Protein: 24g
Pork is rich in many vitamins and minerals like niacin, vitamin B6, phosphorus, zinc and selenium.
Storage and Leftovers
- Left over pork chops keep well refrigerated for 3-4 days.
- Chop and add to salads, wraps, or eggs.
- Reheat gently in a skillet with a little water or broth to prevent drying out.
Problem: Chops turn out undercooked.
Solution: Double check the internal temperature using a meat thermometer. Let cook for a minute or two longer if still underdone.
Problem: Chops are overcooked and dry.
Solution: Avoid cooking at high heat for too long. Baste with pan juices frequently and don’t overcrowd the pan.
Problem: Pork chops are too tough.
Solution: Use thinner chops around 1/2 inch thick. Tenderize thicker chops with a marinade or meat mallet before cooking.
Frequently Asked Questions
How long should I cook thin pork chops?
Cook for 3-5 minutes per side over medium-high heat until browned, then finish cooking for 5-7 minutes over lower heat covered until cooked through and 145°F internally.
Can I cook pork chops from frozen?
Yes, but add a few extra minutes to the cooking time. Thaw in the refrigerator overnight for best results.
What’s the best oil to use for pan frying?
Opt for olive, vegetable, avocado or grapeseed oil which have high smoke points. Avoid using butter for pan frying.
Is it better to brine pork chops before cooking?
Brining helps thin pork chops stay juicy. Soak chops in a saltwater brine for 30 mins – 1 hour before cooking.
About My Love of Pork
I have fond memories of my grandmother making tender, juicy pan-fried pork chops for family dinners growing up. She would expertly cook up a batch in her seasoned cast iron skillet with just a simple coating of flour, salt and pepper.
I don’t know her exact technique, but her chops were always perfectly done with a crisp crust and moist interior. This recipe is my attempt to recreate her savory pan-fried pork chops. I hope it inspires you to make this hearty, homestyle meal for your own family. Enjoy!
Well there you have it! Everything you need for cooking thin, tender pork chops packed with flavour.
With this full proof method, you’ll have delicious chops ready in under 30 minutes anytime. Play around with different seasonings and pan sauces to make this classic dinner your own. Be sure to enjoy these tasty chops fresh from the skillet.
For more easy dinner recipes, be sure to subscribe to my email newsletter! I’ll send new recipe ideas straight to your inbox weekly. You can also find me on Instagram and Pinterest @americansrecipes. Tag me and show off your delicious pork chop creations. I’d love to see what you come up with!