How To Cook Thin Pork Chops (Best Recipe)
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Learn How To Cook Thin Pork Chops (Best Recipe) that stay perfectly juicy every time! This easy recipe is ready in just 45 minutes and has quickly become one of my favorite go-to pork dishes for any occasion.
Serve with roasted green beans, honey-glazed carrots, and roasted potatoes for a simple yet satisfying dinner.
Quick Look at This Recipe
- Prep Time: 35 minutes
- Cook Time: 10 minutes
- Total Time: 45 minutes
- Servings: 6 people
- Dietary Info: High Protein, Gluten-Free, Low Carb
- Method: Stove Top
- Technique: Marinate and season the pork chops then sear them in a hot skillet, cooking just until golden brown on each side.
- Flavor & Texture: Juicy and flavorful with a lightly browned exterior, these pork chops stay tender and succulent inside while developing a subtle, savory crust from searing.
Golden, Juicy Pork Chops in Minutes
These flavorful pork chops are pan-fried at high heat with olive oil and butter to give a quick sear, a beautiful golden brown exterior, a juicy interior, and incredible flavor in every bite. I love how such a simple cooking method creates pork chops that taste restaurant-worthy but are easy enough to make any night of the week.
This recipe is one of my favorite ways to cook thin pork chops because it’s quick, reliable, and always delivers tender, flavorful results. Thin pork chops can easily dry out, but this method keeps them perfectly juicy while developing that delicious golden crust. It’s a great recipe for busy weeknights but also special enough to serve when guests come over.
Once you’ve mastered these, try my Breaded Fried Pork Chops and Mediterranean Stuffed Pork Chops.
Made With Amore,
“I have enjoyed cooking for a very long time but THIS, your juicy, thin pork chop recipe is the FIRST time that my family and I have really ever enjoyed THIN, home-cooked, pork chops. THANK YOU!!”
– Suz
Table of Contents
Ingredients for the Best Pork Chops
This delicious recipe comes together with a few simple, key ingredients that create juicy, flavorful pork chops every time.
- Pork Chops – Thin-cut chops cook quickly and are perfect for pan-searing while staying juicy with the right method.
- Olive Oil – Used for marinating and searing; adds richness and prevents sticking.
- Fresh Garlic or Garlic Powder – Adds bold, aromatic flavor; fresh offers a punchier taste while powder blends smoothly.
- Butter – Finishes the dish with a rich, velvety touch and helps create a golden crust.
- Lemon Juice and Zest – Brightens the dish with acidity and fresh citrus aroma.
See recipe card for full information on ingredients and quantities.
Variations & Substitutions
- Honey Mustard Twist: Add a tablespoon of honey and a teaspoon of Dijon mustard to the lemon-garlic marinade. The sweetness of honey and the tanginess of mustard will create a delightful contrast in flavors. Serve with my best mashed potatoes recipe.
- Asian Fusion: Create an Asian-inspired marinade by adding soy sauce, grated ginger, and a touch of sesame oil to the lemon and garlic mixture. Pairs well with my pear and gorgonzola salad.
How to Cook Thin Pork Chops
This simple and effective method ensures your thin pork chops turn out juicy and delicious. Follow the step-by step photos and see the recipe card at the bottom for a printable version.
- Pat dry with a paper towel and season pork chops with salt and pepper on both sides.
- In a bowl, combine the lemon juice and zest, chopped garlic, and olive oil (any seasoning blend if using). Add a pinch of salt and pepper to the marinade for extra flavor. Mix well.
- Place the thin pork chops in a shallow dish or a resealable plastic bag. Pour the lemon-garlic marinade over the pork chops, ensuring they are well coated. Marinate for 30 minutes to 2 hours.
- Heat a large skillet over medium-high heat. Add olive oil and butter and coat the pan. Use a meat thermometer to check the internal temperature of the pork chops. They should reach 145°F (63°C). If unsure, it’s better to undercook them and let them rest slightly; they will continue cooking slightly from residual heat. Transfer them to a plate and cover them loosely with foil. Allow them to rest for a few minutes. This step is ensures juicy and tender pork chops.
Recipe FAQ’s
Thin pork chops cook quickly. They usually take about 2-3 minutes per side on medium-high heat. Use an instant-read thermometer to ensure they reach an internal temperature of 145°F (63°C) for safe consumption.
To prevent drying out, avoid overcooking. Use high heat for a quick sear, marinate or season well for flavor, and let the pork chops rest for a few minutes after cooking. You can also use a marinade or cook them in a sauce to help retain moisture. No one likes dry pork chops! This recipe is a great option for moist pork chops.
Once a batch is cooked, transfer the pork chops to an oven-safe dish and cover loosely with aluminum foil. Keep them in a warm oven (set to around 200°F or 93°C) while you cook the remaining batches.
This is up to your personal preference. Some people like a bit of fat on the edges of their pork chops and some do not. I would recommend keeping the fat ON for cooking because it helps keep the chops moist. You can always trim the fat off after serving if you don’t want to eat it.
For refrigerating, first allow them to cool to room temperature. Then, wrap them tightly in plastic wrap or place them in an airtight container. Store the wrapped or sealed pork chops in the refrigerator for up to 3-4 days.
For freezing, wrap the pork chops in plastic wrap and then place them in a freezer-safe container or a heavy-duty freezer bag. Label the package with the date. Frozen pork chops can be stored for around 2-3 months.
Serving Suggestions
I love serving these showstopping juicy thin pork chops after enjoying appetizers such as Baked Artichoke Spinach Dip and Octopus Salad. Pork chops pair with comforting sides like Crispy Baked Polenta Fries, Stuffed Zucchini, or Zucchini Fritters for a simple yet satisfying meal.
My Pro Tips
Recipe Tips
- Avoid Overcooking: Thin pork chops can dry out quickly if overcooked. Aim for an internal temperature of 145°F (63°C). Use an instant-read meat thermometer to ensure accuracy.
- Use a Marinade or Dry Rub: Marinating the pork chops or using a dry rub can add flavor and moisture. Acidic ingredients like lemon juice can also tenderize the meat.
- Rest After Cooking: Once cooked, let the pork chops rest for a few minutes. This allows the juices to redistribute throughout the meat, ensuring it remains juicy.
- Avoid Crowding the Pan: Do not overcrowd the pan if cooking multiple chops. This helps them cook evenly and achieve a good sear.
More Pork Recipes You Will Love
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Thin Pork Chops
Ingredients
- 6 thin-cut pork chops
- 2 tablespoons olive oil
- Lemon juice and zest, from 1 lemon
- 2 fresh garlic cloves, chopped
- 2 tablespoons olive oil, for frying
- 1 tablespoon butter, for frying
- Salt and Black Pepper, to taste
- Fresh parsley, for garnish
- Optional: 1 tablespoon of your favorite seasoning blend
Instructions
- Dry and Season: Pat dry with a paper towel and season pork chops with salt and pepper on both sides.
- Make Marinade: In a bowl, combine the lemon juice and zest, chopped garlic, and olive oil (any seasoning blend if using). Add a pinch of salt and pepper to the marinade for extra flavor. Mix well.
- Marinating the Pork Chops: Place the thin pork chops in a shallow dish or a resealable plastic bag. Pour the lemon-garlic marinade over the pork chops, ensuring they are well coated. Marinate the pork chops in the refrigerator for at least 30 minutes, or up to 2 hours. This will allow the flavors to penetrate the meat.
- Heat the Pan: Heat a large skillet, cast-iron skillet, or frying pan over medium-high heat. Add olive oil and butter and swirl it around to coat the pan.
- Cooking: Remove the pork chops from the marinade and let any excess marinade drip off. Place the pork chops in the hot pan. Cooking at high heat to get a good sear is key. Do not overcrowd the pan. Cook for 2-3 minutes on each side until they develop a golden-brown sear.
- Internal Temperature: Use a meat thermometer to check the internal temperature of the pork chops. They should reach 145°F (63°C) for safe consumption. If unsure, it's better to undercook them and let them rest slightly; they will continue cooking slightly from residual heat (carryover cooking).
- Resting: Once the pork chops are cooked, transfer them to a clean plate and cover them loosely with aluminum foil. Allow them to rest for a few minutes. This step is essential for juicy and tender pork chops.
- Serve: Before serving, you can sprinkle some fresh herbs on top, like chopped parsley or thyme, for an added burst of freshness. Enjoy your delicious pork chops!
Notes
- Avoid Overcooking: Thin pork chops can dry out quickly if overcooked. Aim for an internal temperature of 145°F (63°C). Use an instant-read meat thermometer to ensure accuracy.
- Use a Marinade or Dry Rub: Marinating the pork chops or using a dry rub can add flavor and moisture. Acidic ingredients like lemon juice can also tenderize the meat.
- Rest After Cooking: Once cooked, let the pork chops rest for a few minutes. This allows the juices to redistribute throughout the meat, ensuring it remains juicy.
- Avoid Crowding the Pan: Do not overcrowd the pan if cooking multiple chops. This helps them cook evenly and achieve a good sear.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
We love this recipe because it allows me to cook moist pork. My husband loves pork but I’ve never been able to cook it without. Wing too dry. Fast meals that’s easy and delicious!
Yay! So ahppy you loved this easy recipe. You will love my easy baked pork tenderloin recipe next time. Enjoy!
This came out amazing. I’m always worried that I’m going to overcook them. These chops came out incredibly juicy. Followed the recipe exactly. Just added some thyme & sage!! 👍🥰
YES! They turn out yummy every time!
love the recipe. however, oils should not be heated above their smoke point. ghee and olive oil that is NOT evoo can be heated above 400 degrees. I like avocado oil for high heat cooking
Loved them!!
I have enjoyed cooking for a very long time but THIS , your juicy, thin pork chop recipe is the FIRST time that my family and I have really ever enjoyed THIN, home-cooked, pork chops. THANK YOU!! I actually bought these chops by accident and found your recipe and followed along! I sprinkled a little home made Adobo seasoning on them and then probably marinated them for just under 90 minutes. Thanks again!
YES! I’m so happy everyone liked them. They are actually great and many just don’t know because they over cook them! Hope you make them again. All the best!
They were so tender and great flavor
Thank you! They turn out great every time. I’m happy you enjoyed these.
Love the pop of lemon! Best way to cook thin pork chops!