Learn How To Cook Thin Pork Chops (Best Recipe) that stay perfectly juicy every time. This easy recipe takes about 45 minutes from start to finish and has become a reliable weeknight favorite for tender, flavorful pork chops.
Serve with roasted green beans, honey-glazed carrots, or oven-roasted potatoes for a simple, satisfying meal.
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 until golden brown on each side.
- Flavor & Texture: Juicy and flavorful with a lightly browned exterior and a tender interior, finished with a savory sear.
Golden, Juicy Pork Chops in Minutes
These thin pork chops are cooked quickly over high heat in a mix of olive oil and butter to develop a beautiful golden crust while keeping the inside moist. The method is straightforward but produces restaurant-quality results that are easy enough for a weeknight.
This approach prevents thin chops from drying out: a short marinate, a hot skillet for a fast sear, and a brief rest are the keys to tender, juicy meat. It’s a dependable recipe that works for everyday dinners and special occasions alike.
When you’re ready to try other preparations, consider breaded fried pork chops or Mediterranean stuffed pork chops for different textures and flavors.
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
- Quick Look at This Recipe
- Golden, Juicy Pork Chops in Minutes
- Ingredients for the Best Pork Chops
- Variations & Substitutions
- How to Cook Thin Pork Chops
- Recipe FAQ’s
- Serving Suggestions
- Recipe Tips
- More Pork Recipes You Will Love
- Thin Pork Chops Recipe
Ingredients for the Best Pork Chops
A handful of simple ingredients is all you need to make juicy, flavorful thin pork chops.
- Pork Chops – Thin-cut pork chops cook quickly and sear well when handled properly.
- Olive Oil – For marinating and searing to add flavor and prevent sticking.
- Fresh Garlic or Garlic Powder – Fresh garlic gives a bright bite; powder blends evenly if preferred.
- Butter – Adds richness and helps form a golden crust during searing.
- Lemon Juice and Zest – Brightens the dish and helps tenderize the meat.
See the recipe card below for full ingredient quantities.
Variations & Substitutions
- Honey Mustard Twist: Stir a tablespoon of honey and a teaspoon of Dijon mustard into the lemon-garlic marinade for a sweet-tangy finish.
- Asian Fusion: Swap some of the lemon and oil for soy sauce, grated ginger, and a splash of sesame oil to create an Asian-inspired glaze.
How to Cook Thin Pork Chops
This reliable method yields juicy, perfectly seared thin pork chops. Follow the steps below and refer to the recipe card at the bottom for a printable version.
- Pat dry the pork chops with paper towels and season both sides with salt and pepper.
- In a bowl, combine lemon juice and zest, chopped garlic, and olive oil. Add a pinch of salt and pepper and mix well to make the marinade.
- Place the pork chops in a shallow dish or resealable bag and pour the marinade over them. Marinate in the refrigerator for 30 minutes up to 2 hours.
- Heat a large skillet over medium-high heat. Add olive oil and butter and coat the pan. Remove the chops from the marinade and let excess drip off. Sear 2–3 minutes per side until golden-brown. Do not overcrowd the pan.
- Use an instant-read thermometer to check for an internal temperature of 145°F (63°C). If needed, remove slightly early and let carryover heat finish cooking.
- Transfer the chops to a plate, tent loosely with foil, and rest for a few minutes to let the juices redistribute.
- Garnish with fresh parsley or herbs and serve.
Recipe FAQ’s
Thin pork chops cook quickly—about 2–3 minutes per side over medium-high heat. The safest way to know is with an instant-read thermometer: target 145°F (63°C) internal temperature.
Avoid overcooking: use high heat for a short sear, marinate or season well, and allow the chops to rest after cooking so juices redistribute. Cooking in a sauce or using a marinade also helps retain moisture.
Place cooked chops in an oven-safe dish, cover loosely with foil, and keep them in a warm oven set to about 200°F (93°C) while you finish the rest.
That’s a matter of preference. Leaving a little fat helps keep the meat moist and adds flavor; you can trim it after cooking if desired.
Refrigerate cooled chops in an airtight container for 3–4 days. For freezing, wrap tightly and store in a freezer-safe bag or container for 2–3 months. Thaw in the refrigerator before reheating.
Serving Suggestions
These juicy thin pork chops pair well with comforting sides like mashed potatoes, roasted vegetables, or polenta fries. Begin with a light appetizer such as a baked spinach-artichoke dip or an Italian-style salad for a full meal.
My Pro Tips
Recipe Tips
- Avoid Overcooking: Aim for 145°F (63°C) internal temperature and use an instant-read thermometer.
- Marinate or Use a Dry Rub: A short marinade or rub adds flavor and helps retain moisture. Acids like lemon juice also tenderize.
- Rest After Cooking: Resting for a few minutes ensures the juices redistribute for a juicier chop.
- Don’t Crowd the Pan: Cook in batches if necessary to get a proper sear.
More Pork Recipes You Will Love
Mediterranean Stuffed Pork Chops
Best Fried Pork Chops Recipe
Baked Stuffed Pork Chops with Apple
How to Cook Thick Pork Chops
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Thin Pork Chops
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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
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Dry and Season: Pat pork chops dry and season both sides with salt and pepper.
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Make Marinade: Mix lemon juice and zest, chopped garlic, and olive oil. Season with a pinch of salt and pepper.
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Marinate: Coat the chops with the marinade and refrigerate for 30 minutes to 2 hours.
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Heat the Pan: Warm a skillet over medium-high heat and add olive oil and butter.
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Cook: Sear chops 2–3 minutes per side until golden-brown. Do not overcrowd the pan.
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Check Temperature: Aim for 145°F (63°C) internal temperature using a meat thermometer. Remove slightly early if unsure and let carryover heat finish cooking.
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Rest: Tent with foil and rest for a few minutes to keep the chops juicy.
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Serve: Garnish with fresh herbs and enjoy.
Notes
- Avoid Overcooking: Thin pork chops dry out quickly; use an instant-read thermometer to hit 145°F (63°C).
- Marinate or Use a Dry Rub: Adds flavor and helps retain moisture.
- Rest After Cooking: Let the meat rest to keep it juicy.
- Don’t Crowd the Pan: Cook in batches for an even sear.
Nutrition
Nutrition information is an approximation.