How To Cook Thin Pork Chops (Best Recipe)
Updated Apr 19, 2025, Published Oct 18, 2023
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Learn How to Cook Thin Pork Chops Without Drying! This easy recipe delivers juicy pork chops every single time. This is one of my favorite pork recipes for any occasion.
Serve with green beans, honey-glazed carrots, and roasted potatoes for an easy dinner.
Why You’ll Love This Recipe
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, juicy interior, and delicious flavor!
” 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
Simple Ingredients
- Pork Chops
- Olive Oil
- Fresh Garlic or garlic powder
- Butter
- Lemon Juice and Zest
- Salt and Perrper
- Parsley, garnish
- Herb blend of choice (optional)
See the recipe card for quantities.
How to Cook Thin Pork Chops
Cooking thin pork chops can be tricky, as they can easily dry out if not handled properly. This simple and effective method ensures your thin pork chops turn out juicy and delicious. No more tough pork chops!
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.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!
Variations
Here are a few variations on the lemon and garlic marinated thin pork chops that you might enjoy:
- 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.
- 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. You can also sprinkle some sesame seeds on the cooked pork chops before serving.
Top tips
- Use High Heat: Preheat your cooking pan over medium-high to high heat. A hot pan helps create a good sear on the outside of the pork chops, sealing in the juices.
- 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.
- Sear for Flavor: Allow the pork chops to sear without moving them for a few minutes. This helps develop a nice crust on the outside, which enhances both flavor and texture.
- 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.
- Thin Cuts Cook Quickly: Thin pork chops cook much faster than thicker cuts. Keep a close eye on them to prevent burning or overcooking.
- 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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- Master the art of perfectly cooked thick pork chops. Tender, juicy, and delicious with minimal effort.
- These easy grilled pork chops are packed with flavor and perfect for any night of the week.
- Rich pork tenderloin recipe balanced by the sweet, delicate flavors of fennel and shallots.
- Sink your teeth into juicy stuffed pork chops filled with savory herbs and sweet apples.
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 recipe is for thin pork chops. You can usually find them labeled exactly like that in the pork section of your grocery store. You can also ask your butcher to cut you some thin pork chops to use for this recipe.
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.
How To Store and Freeze
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.
Best Sides for Pork Chops
Check out this guide on the best side dishes for pork chops for ideas on what to serve with this recipe.
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Thin Pork Chops Recipe
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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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!