Pan-Seared Thin Pork Chops Recipe

Name: Pan-Seared Thin Pork Chops Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Ingredients: 4 chops (4 oz each) thin boneless pork chops (about 1/4-inch thick); 1 tsp kosher salt; 1/2 tsp black pepper; 1 tsp garlic powder; 1 tsp paprika; 1/2 cup all-purpose flour, for dredging; 2 tbsp olive oil; 3 tbsp unsalted butter; 3 cloves garlic cloves, minced; 1/2 cup chicken broth; 1 tbsp lemon juice; 2 tbsp fresh parsley, chopped

Four golden-brown thin pork chops in a stainless steel skillet, glazed with a garlic and lemon pan sauce and topped with chopped parsley. — Photo by Matthias Zomer on Pexels

Thin chops cook fast enough that a hot skillet browns the outside before the inside overcooks, and a light flour dredge helps that crust form quickly while also thickening the pan sauce made from the browned bits left behind.

Prep: 10 min
Cook: 10 min
Total: 20 min
Servings: 4

Ingredients

Servings4

Dietary goal:

4 chops (4 oz each) thin boneless pork chops (about 1/4-inch thick)
1 tsp kosher salt
1/2 tsp black pepper
1 tsp garlic powder
1 tsp paprika
1/2 cup all-purpose flour, for dredging
2 tbsp olive oil
3 tbsp unsalted butter
3 cloves garlic cloves, minced
1/2 cup chicken broth
1 tbsp lemon juice
2 tbsp fresh parsley, chopped

Nutrition per serving

Calories: 384
Protein: 25g
Carbs: 14g
Fat: 25g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

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Instructions

1Pat the pork chops completely dry with paper towels, then season both sides with the salt, pepper, garlic powder, and paprika.
2Dredge each chop lightly in the flour, shaking off the excess so only a thin coating remains.
3Heat the olive oil in a large skillet over medium-high heat until it shimmers and moves easily across the pan.
4Add the chops in a single layer, working in batches if they don't all fit without crowding, and sear for 2-3 minutes per side, until golden brown and the internal temperature reaches 145°F (63°C).USDA safe minimum for poultry: 165°F (74°C)
5Transfer the chops to a plate and tent loosely with foil.
6Reduce the heat to medium, add the butter and garlic to the same skillet, and cook for about 30 seconds, until fragrant.
7Pour in the chicken broth and lemon juice, scraping up the browned bits from the bottom of the pan, and simmer for 2-3 minutes until slightly reduced.
8Return the chops to the skillet for 30 seconds to coat in the sauce, then sprinkle with parsley and serve immediately.

How to Use a Meat Thermometer

Tips & variations

Pound chops that are uneven in thickness to a consistent 1/4 inch with a meat mallet before seasoning, so they cook at the same rate and none finish dry while others are still underdone.
Swap the chicken broth for dry white wine for a sharper, more acidic pan sauce.
Add a tablespoon of Dijon mustard to the sauce for a tangier finish that pairs well with apples or roasted potatoes on the side.
If chops are boneless and very thin (under 1/4 inch), reduce the sear time to 90 seconds per side to avoid overcooking.

Storage & reheating

Refrigerate leftover chops in an airtight container for up to 3 days. Because thin chops dry out quickly, reheat gently in a covered skillet over low heat with a splash of broth rather than in the microwave, just until warmed through.

Tips from the Tulo kitchen

A splatter screen over the skillet during searing cuts down on mess without lowering the pan's heat, which matters for getting a real crust.
Let the chops sit at room temperature for about 10 minutes before cooking so they sear evenly instead of seizing up in the middle from a cold center.

FAQ

How long do thin pork chops take to cook?

Chops around 1/4-inch thick typically need 2-3 minutes per side in a hot skillet, or less if they're thinner than that. The safest gauge is a meat thermometer reading 145°F (63°C) rather than a fixed time.

Why do thin pork chops turn out tough?

Overcooking is the main cause. Because there's so little mass to insulate the center, thin chops can go from done to overdone in under a minute once they hit temperature, so pulling them promptly matters more than with thicker cuts.

Can I bake thin pork chops instead of pan-searing them?

Yes, but they cook very fast in the oven too, usually 8-10 minutes at 400°F (200°C), and won't develop as deep a crust as a hot skillet gives. A quick sear followed by a short oven finish works well for thicker chops but is unnecessary for chops this thin.

What internal temperature is safe for pork chops?

The USDA recommends 145°F (63°C) measured at the thickest part, followed by a short rest. At this temperature the center may still look faintly pink, which is normal and safe for pork.