Thin sliced pork chops are a weeknight dinner game-changer that come together in just 30 minutes! This elegant yet incredibly easy recipe delivers restaurant-quality results with a beautiful golden crust and juicy, tender meat inside. The secret lies in pounding the pork chops thin before cooking, which ensures they cook through evenly while staying moist and flavorful.
This quick and easy thin sliced pork chop recipe is perfect for busy families who want something special on the table without spending hours in the kitchen. The thin cut means faster cooking time, making this an ideal choice for weeknight dinners when you’re short on time but big on appetite. Pair these beautiful chops with your favorite sides like roasted vegetables, creamy mashed potatoes, or a fresh garden salad for a complete meal.
What makes this recipe so tasty is the combination of simple seasonings that let the natural flavor of the pork shine through. The crispy exterior contrasts beautifully with the tender interior, and the pan sauce adds an elegant touch that makes this feel like restaurant cooking. You can customize this recipe by adding herbs like thyme or rosemary, a squeeze of lemon juice, or even a splash of white wine to the pan sauce for extra depth of flavor.
Thin pork chops are incredibly versatile and work well with both classic and contemporary flavor combinations. Try serving them alongside comfort food sides for a traditional dinner, or pair them with lighter accompaniments for a more modern approach. This recipe is also easily doubled for entertaining, making it perfect for impressing guests without the stress of complicated cooking techniques.
The beauty of working with thin sliced pork chops is that they’re forgiving and hard to overcook if you follow the timing in this recipe. Even home cooks new to pork cookery will find success here. Check out complementary sides and easy accompaniments to round out your menu. For sauce inspiration, consider adding rich, creamy elements or sweet and savory combinations to elevate your dish even further.
Learn more about pork cooking techniques from Serious Eats pork guide and check out Bon Appétit’s pork chop recipes for additional inspiration. The New York Times also offers excellent pork chop recipes and techniques that complement this easy approach.
Ingredients
- 4 thin-cut pork chops (about 1/2 inch thick), approximately 6 ounces each
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried thyme or Italian seasoning
- 2 tablespoons all-purpose flour
- 3 tablespoons unsalted butter, divided
- 2 tablespoons olive oil
- 1/2 cup low-sodium chicken broth
- 2 cloves garlic, minced
- 1/4 cup dry white wine or additional broth (optional)
- 1 tablespoon fresh lemon juice
- 2 tablespoons fresh parsley, finely chopped
- 1 teaspoon Dijon mustard
Instructions
- Pat the pork chops dry with paper towels. This step is crucial for achieving a golden crust, as moisture prevents proper browning.
- Place each pork chop between two sheets of plastic wrap or in a plastic bag. Using a meat mallet, gently pound each chop to an even 1/4-inch thickness, being careful not to tear the meat.
- In a small bowl, combine the salt, pepper, garlic powder, thyme, and flour. Mix until well combined.
- Lightly coat both sides of each pork chop with the seasoning mixture, shaking off any excess.
- Heat a large skillet over medium-high heat. Add 1 tablespoon of butter and 1 tablespoon of olive oil, swirling to combine.
- Once the butter is foaming and the oil is shimmering, carefully add two pork chops to the skillet, being careful not to overcrowd the pan.
- Cook for 4-5 minutes on the first side without moving them, until golden brown and a crust forms.
- Flip the pork chops and cook for an additional 3-4 minutes on the second side until cooked through and golden brown.
- Transfer the cooked pork chops to a warm plate and tent loosely with aluminum foil to keep warm.
- Repeat steps 6-9 with the remaining butter, olive oil, and pork chops.
- Reduce the heat to medium and add the minced garlic to the same skillet, stirring constantly for about 30 seconds until fragrant.
- Pour in the white wine if using, scraping up any browned bits from the bottom of the pan with a wooden spoon, which adds tremendous flavor.
- Add the chicken broth, lemon juice, and Dijon mustard, stirring until the mustard is fully dissolved.
- Let the sauce simmer for 2-3 minutes, stirring occasionally, until it slightly reduces and concentrates in flavor.
- Taste and adjust seasoning with additional salt and pepper as needed.
- Return the pork chops to the skillet, nestling them into the sauce, and cook for 1 minute on each side to warm through and allow them to absorb the sauce flavors.
- Divide the pork chops among serving plates, spoon the sauce evenly over each one, and garnish with fresh parsley before serving immediately.
Pro Tips
- Pound the pork chops gently but thoroughly to ensure even cooking. Thinner cuts cook more quickly and evenly, preventing the edges from overcooking while the center remains undercooked.
- Do not skip patting the pork chops dry before cooking. Any surface moisture will create steam in the pan, preventing proper browning and crust formation. This is the key to achieving that restaurant-quality golden exterior.
- If your pork chops are thicker than 1/2 inch to start with, pound them more aggressively to reach the desired 1/4-inch thickness. This dramatically reduces cooking time.
- Use a meat thermometer to ensure doneness. Pork is safely cooked at an internal temperature of 145°F (63°C). Thin chops will reach this temperature quickly, typically in 7-9 minutes total cooking time.
- The pan must be hot enough before adding the pork. If the pan isn’t hot enough, the meat will steam rather than sear. You should hear an immediate sizzle when the chops hit the pan.
- Don’t move the pork chops around too much while cooking. Let them sit undisturbed to develop that beautiful golden crust on each side.
- This recipe works equally well with chicken breast pounded thin or veal cutlets if you prefer to substitute. Cooking times may vary slightly depending on thickness.
- The sauce can be made in advance and reheated. Simply prepare the sauce in a separate saucepan while cooking the pork chops, then combine them just before serving.
- For a richer sauce, stir in 2-3 tablespoons of heavy cream or a dollop of crème fraîche at the end. For a lighter version, skip the cream and let the broth-based sauce be your finishing touch.
- Leftovers can be refrigerated for up to 3 days and reheated gently in a low oven or on the stovetop with a splash of broth to prevent drying out.
- This recipe is easily doubled or tripled for entertaining. Simply use a larger skillet or cook in batches, keeping finished chops warm in a low oven while you complete the remaining batches.