Thin Pork Chops
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.
Servings: 6 servings
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
Calories: 308kcal | Carbohydrates: 0.3g | Protein: 29g | Fat: 21g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.2g | Cholesterol: 95mg | Sodium: 80mg | Potassium: 504mg | Fiber: 0.02g | Sugar: 0.01g | Vitamin A: 64IU | Vitamin C: 0.3mg | Calcium: 12mg | Iron: 1mg
