Thin Pork Chops
Learn How To Cook Thin Pork Chops (Best Recipe) that stay perfectly juicy every time! This easy recipe is ready in just 20 minutes and has quickly become one of my favorite go-to pork dishes for any occasion.
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
- 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.
- 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.
- Avoid Crowding the Pan: Do not overcrowd the pan if cooking multiple chops. This helps them cook evenly and achieve a good sear.
Nutrition
Serving: 170g | 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
