How to tell if pork chops are done?

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.

How do I prevent thin pork chops from drying out?

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.

Should I marinate thin pork chops?

Marinating thin pork chops can add flavor and moisture. A simple marinade with lemon, garlic, and olive oil works well. Marinate for 30 minutes to a few hours in the refrigerator before cooking.

Can I use a dry rub on thin pork chops?

Yes, a simple dry rub can enhance the flavor of thin pork chops. Apply the rub before cooking and let it sit for a short time to infuse flavor.

What are some quick and flavorful marinades for thin pork chops?

Lemon and garlic powder with olive oil, soy sauce with ginger and sesame oil, honey mustard, or a mix of citrus juices with herbs are all great options.

How do I keep multiple thin pork chops warm while cooking in batches?

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.

How long are cooked pork chops good in the fridge?

Cooked pork chops can last in the refrigerator for 3 to 4 days. It's important to store them properly to maintain their freshness and safety. Allow the cooked pork chops to cool to room temperature before refrigerating. Wrap them tightly in plastic wrap or store them in an airtight container

What is the Best Equipment for Cooking Pork Chops?

Good Meat Thermometer – Remember to use a meat thermometer to check the internal temperature of the pork chops to ensure they are cooked to your desired level of doneness. Cast-iron Skillet Large oven Safe Skillet

how do i store these pork chops?

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.

What pork should I use?

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.

Should I trim the fat off the chops?

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 Cook Thin Pork Chops

Ingredients

Scale

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

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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

*marinating can help enhance the flavor and juiciness of your pork chops, but don’t let them marinate for too long, as the acidity in the lemon juice can start to “cook” the meat over time. Aim for a marinating time of 30 minutes to a few hours for best results.

Author: Elena
Prep Time: 5 min
Cook Time: 10 minutes
Category: Savory
Method: Italian
Cuisine: Italian