Have you ever gone to the grocery store and seen thin pork chops? You couldn’t pass up the deal, but now you’re wondering how to cook them perfectly. This is the recipe you need. My thin pork chop recipe has so much flavor and is juicy and tender with a beautifully crisped crust. Plus, it will only take about 10 minutes, depending on the other side dishes you consider.
We believe that our quick pan-fried pork chops are one of the best thin pork chop recipes out there. They cook up quickly, and they’re easy to do. Seriously, there’s so little effort needed, and you’ll cook them perfectly each time!
We coat our thin pork chops with a blend of tasty spices so that they get a golden brown appearance on the outside using our pork chop rub recipe. However, they’re still juicy and tender inside. Plus, they’re so darn good! Though we’re probably biased here, we think it’s the best pork chops recipe available.
What we love about the thin pork chops is that you’re not brining or marinating them ahead of time. You’re saving time and still getting something flavorful and juicy. In fact, you can prepare these bad boys at the drop of a hat and have dinner ready in about 20 minutes.
Plus, these chops are easy and fast to whip up, so you can take more time preparing the delicious sides. A few of our favorites include sauteed eggplant, cauliflower mashed potatoes, and roasted potatoes. We recommend testing out those sides!
Boneless Pork Chops or Bone-in Pork Chops
Often, you can find thin pork chops in your preferred grocery store’s meat section, but they might be called minute pork chops. If you’re unable to find a thin cut, purchase whatever is available for a decent price. When you get home, pound the pork chop using a meat mallet so that it’s about 1/2-inch thick.
You’ve probably noticed that we use bone-in pork chops for our recipe. We like them because they have more flavor than the boneless chops.
However, you can just as easily use boneless chops for this pan-fried pork chops recipe and still get delicious results. We just feel that they’re not the best.
Regardless of your pork chop choice, the key for both of them is to choose cuts with tons of marbling. That means they won’t dry out and get tough if you accidentally overcook them a little.
What to Serve with Your Thin Pork Chops
Pan-fried pork chops are a perfect main dish that goes well with anything. You can choose rice, mashed potatoes, roasted vegetables, pasta, steamed veggies, and almost anything else. However, we recommend these sides:
- Brussel sprouts
- Roasted broccoli/broccolini
- Broccoli cheese soup
- Broccoli casserole
- Green bean casserole
Storing the Cooked Pork Chops
Whether you choose the parmesan-crusted pork chops or the pan-fried version without parmesan cheese, you will get two to four servings, depending on how hungry you are. However, you can always purchase more pork chops, adjusting the seasoning amounts appropriately.
If you have leftover pork chops, it’s best to store them in the refrigerator for three to four days. Make sure they’re in an airtight container. Those who want to keep them longer can freeze their cooked pork chops. Simply let the meat cool thoroughly, transferring them to a freezer-safe bag. Make sure you get the extra air out. They’ll last up to three months like that!
Reheating Your Thin Pork Chops
We won’t lie; we actually like to eat pork chops cold the next day after they’re made. However, you can reheat the pork chop if you prefer.
Overall, the best way to reheat your pork chops is to put them in a covered baking dish and throw them in a preheated 350-degree Fahrenheit oven. It’s best to add some broth or water so that your chops don’t dry out, and warm them for five to 10 minutes or until they’re heated completely through. You can also try instant pot pork chops as a different reheating method!
Tips for Perfectly Cooked Pork Chops
Are you still unsure if you can prepare these pork chops? Here are a few more hints to help you:
- Use Medium-high Heat – You want the chops to cook quickly. Otherwise, they’ll get dry and tough. Make sure your pan and oil are piping hot before you add the meat.
- Grab a Large Skillet – A larger working surface is best here. You want four seared pork chops so that you don’t have to cook them in batches.
- Don’t Overcook – Most beginners think that browning isn’t enough. However, if they’re well-browned on the outside, they will be fully cooked. Pull them when the internal temperature reaches 145 degrees Fahrenheit so that they stay tender and juicy!
How Do You Know When the Thin-cut Pork Chops Are Done?
It’s best to use a meat thermometer, sticking it into the centermost part of the chop and ensuring that it’s 145 degrees Fahrenheit.
Is It Wise to Marinate Pork Chops?
There’s nothing wrong with marinating your chops, but you don’t have to do that with the fried pork version or the parmesan pork chops. There are tons of pork chop recipes that call for marinating, so it’s all up to you!
What Beverages to Serve with Pork Chops
You can serve pork chops with almost any type of beverage. Most people choose a white wine with their pork, but here are a few other pairings we like:
- White wine – Chenin Blanc, Viognier, or Riesling
- Red wine – Grenache or Pinot Noir
- Stout, porter, or pilsner
- Vodka martini or gin
- Gin and Tonic
- Port and Tonic Cocktail
- Scotch and soda
- Mulled beer
While there are other thin pork chop recipes out there, we feel that our pork chop recipe is one of the best. They cook quickly, and they don’t require much effort from you. Plus, they’re still tender and juicy, offering tons of flavor. It’s a go-to choice for those busy weeknights!
Thin Pork Chop
This is the recipe you need to try! My thin pork chop recipe is the best because it yields a juicy yet tender chop with so much flavor and a beautifully crisped crust.
- 4 thin pork chops, about 1/2-in thick (bone-in)
- 1/4 tsp. black pepper
- 1 tsp. sea salt
- 1 tsp. garlic powder
- 1/2 tsp. paprika
- Cooking spray (or olive oil)
- Green onions (optional for garnish)
- Honey mustard (optional for dipping)
- Grab a small bowl, combining the black pepper, salt, paprika, and garlic powder to create a pork chop rub.
- Pat dry your pork chops using paper towels. Now, season each side of your pork chops with the mixture of seasonings.
- When your pork chops are perfectly seasoned, you will coat a grill pan, large skillet, or cast-iron pan with olive oil or cooking spray, heating it to about medium-high heat.
- Make sure the olive oil and pan are hot before adding the pork chops into the pan. Then, sear them for about three minutes on each side, letting both sides cook through.
- Grab your meat thermometer and stick it into the thickest part of your pork chops (usually in the center), making sure the internal temperature is 145 degrees Fahrenheit or higher.
- Now that the pork chops are cooked, allow them to cool on a plate for about one minute before you serve them. We like to garnish our pork chops with honey mustard dip and green onions. You can also bring out the side dishes and start eating!
- If you wish to turn these into parmesan-crusted pork chops, you can add some parmesan cheese to the seasoning mix before you start cooking. Be careful, though. If you decide to go with the parmesan-crusted pork chops version, the cheese could burn!
- Here's a pro tip we'll share with you: The trick for juicy pork chops is to sear them in the hot pan and leave them untouched. Don't move them around while they cook. Simply let them pan-fry until they're slightly charred and well-browned.
Amount Per Serving: Calories: 369Total Fat: 21gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 134mgSodium: 707mgCarbohydrates: 3gFiber: 0gSugar: 1gProtein: 41g