How To Cook Thin Pork Chops (Best Recipe)
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This How To Cook Thin Pork Chops (Best Recipe) recipe uses a lemon-garlic marinade, olive oil, and butter to create tender pork chops with a lightly browned exterior and juicy center. Thin pork chops cook quickly, so the key is a hot skillet, short cooking time, and an instant-read thermometer to prevent overcooking. Ready in about 45 minutes, including marinating time, this stovetop method makes flavorful pork chops with a bright Italian-inspired finish.
Serve with roasted green beans, honey-glazed carrots, and roasted potatoes.
Quick Look: How To Cook Thin Pork Chops (Best Recipe)
- Chop Thickness: ¼–½ inch
- Prep Time: 35 minutes
- Cook Time: 10 minutes; about 2–3 minutes per side, plus 3 minutes of resting time
- Total Time: 45 minutes
- Target Temperature: 145°F
- Servings: 6 people
- Dietary Info: High-protein, gluten-free, and low-carb
- Method: Stovetop skillet sear
- Technique: Marinate the thin pork chops in lemon, garlic, and olive oil, then sear them in a hot skillet with olive oil and butter until they reach 145°F before resting.
- Flavor/Texture: Juicy, tender, lightly browned, savory, bright
Golden, Juicy Pork Chops in Minutes
Thin pork chops cook much faster than thick-cut chops, which makes them convenient but also easy to overcook. I love this lemon-garlic version because the olive oil, fresh garlic, and lemon add plenty of flavor without overpowering the pork. The key is to keep the cooking time short and use an instant-read thermometer so you know exactly when the chops are ready. The result is tender pork with a lightly browned exterior and fresh, bright flavor.
Once you’ve mastered these, try my Breaded Fried Pork Chops and Baked Stuffed Pork Chops with Apple.
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
Simple Ingredients
A handful of ingredients gives these thin pork chops bright lemon flavor, savory garlic, and a golden finish from the skillet.
- 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
- Bone-in Pork Chops: If using bone-in pork chops, expect the cooking time to vary depending on their thickness and size. Use the internal temperature rather than a fixed cooking time to determine when they are ready.
- 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 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 Juicy Thin Pork Chops
This thin pork chop recipe starts with a short lemon-garlic marinade, then uses a hot skillet to quickly sear the pork until it reaches a safe internal temperature. 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.
Juicy Thin Pork Chops Recipe FAQs
Thin pork chops are generally about ¼ to ½ inch thick and cook much faster than thicker chops. Because there is less meat between the hot pan and the center of the chop, even an extra minute or two of cooking can make a noticeable difference in texture. For this reason, thin pork chops are best suited to a quick skillet sear. Get the pan hot, cook the chops for a short time on each side, and use an instant-read thermometer to know when they have reached 145°F.
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.
Avoid overcooking them. Thin pork chops need only a few minutes per side, so use a hot skillet, avoid overcrowding the pan, and check the internal temperature with an instant-read thermometer. Remove the pork chops at 145°F and let them rest before serving.
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.
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 meal.
My Pro Tips
Recipe Tips
- Use thin chops of similar thickness so they cook at roughly the same rate.
- Heat the skillet before adding the pork so the chops begin searing as soon as they hit the pan.
- Don’t overcrowd the skillet because too many chops can lower the pan temperature and prevent proper browning.
- Use an instant-read thermometer rather than relying only on cooking time, especially when the chops vary in thickness.
- Let the pork rest after cooking so you can serve it hot and juicy without immediately cutting into it.
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
- Use thin chops of similar thickness so they cook at roughly the same rate.
- Heat the skillet before adding the pork so the chops begin searing as soon as they hit the pan.
- Don’t overcrowd the skillet because too many chops can lower the pan temperature and prevent proper browning.
- Use an instant-read thermometer rather than relying only on cooking time, especially when the chops vary in thickness.
- Let the pork rest after cooking so you can serve it hot and juicy without immediately cutting into it.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Made these thin pork chops for the second time tonight. They are absolutely delicious and so easy to make. Whole family loved them. Thank you for sharing this wonderful recipe with us
Thank you so much for making them again! That makes me so happy to hear. 😊 Knowing they’ve become a recipe your whole family enjoys is the best compliment I could ask for. Thank you for taking the time to leave such a kind review, and happy cooking!
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!