thin cut pork chop recipe
The Best thin cut pork chop recipe
I also love how this recipe is actually pretty good for you. Thin-cut pork chops are leaner than thicker cuts, so they’re lower in fat while still being packed with protein to keep everyone full and energized. The way we season it—just salt, pepper, and maybe a little garlic or paprika—means there’s no extra junk in there, just pure flavor. It’s the kind of meal that doesn’t have to be fancy to be satisfying, and that’s why I always keep it on hand. Whether it’s for a casual Friday night or a quick weeknight dinner, it’s always a hit. Plus, the kids never complain about eating it, which is a win in my book. It’s that kind of recipe that makes cooking feel easy and stress-free, and honestly, that’s what I’m all about.
Perfectly Crispy Thin-Cut Pork Chops
A quick and flavorful recipe featuring thin-cut pork chops that cook up crispy on the outside and tender on the inside, paired with a simple tomato-based sauce. This recipe is a must-try for any occasion.
🥘Ingredients
- 8 boneless pork chops (about 1-inch thick)
- 1 tbsp olive oil
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp paprika
- 1 cup tomato sauce
- 1 tbsp butter
- 1 tbsp honey
- 1 tsp dried oregano
- ½ tsp red pepper flakes (optional)
- Fresh parsley, chopped (for garnish)
- 1 tbsp lemon juice
👨🍳Directions
-
1
Preheat a non-stick skillet over medium-high heat. Add olive oil and let it heat for about 30 seconds. -
2
Season the pork chops generously with salt, black pepper, garlic powder, and paprika. Place them in the skillet, skin-side down if applicable, and cook for 4-5 minutes until golden brown. -
3
Flip the pork chops and cook for another 3-4 minutes until they reach an internal temperature of 145°F (63°C). Remove from skillet and set aside. -
4
In the same skillet, melt butter over medium heat. Add tomato sauce, honey, dried oregano, and red pepper flakes. Stir and simmer for 3-4 minutes until slightly thickened. -
5
Return pork chops to the skillet, spooning sauce over them. If using, add lemon juice and fresh parsley. Cook for an additional 1-2 minutes to warm through.
🔧Equipment
- Cutting board
- Sharp knife
- Non-stick skillet
- Mixing bowl
- Measuring spoons
- Wooden spoon
📊Nutrition Facts (per serving)
📝Notes
- For extra crispiness, sear the pork chops in batches if needed.
- Adjust the honey amount to suit your sweetness preference.
- Ensure pork chops are not overcooked to maintain tenderness.
Watch Video Of How Perfectly Crispy Thin-Cut Pork Chops Works
❓ Frequently Asked Questions About Perfectly Crispy Thin-Cut Pork Chops
What is the secret to achieving a perfect crispy crust on thin cut pork chops?
The secret lies in using a well-seasoned, high-smoke-point oil (like avocado or grapeseed) for pan-frying. Pat the pork chops dry thoroughly, season generously with salt and pepper, and cook them in a hot, slightly oiled pan over medium-high heat. Allow them to sear undisturbed for 2–3 minutes per side for a golden, crispy crust. Avoid overcrowding the pan to maintain heat and ensure even browning.
Why should I not skip the brine or dry brine for thin-cut pork chops?
Skipping the brine or dry brine can lead to dry, flavorless chops. Brining (soaking in saltwater) hydrates the meat and enhances juiciness, while a dry brine (salt and spices rubbed on the surface) helps create a deeper crust and better flavor penetration. Even for thin cuts, a short brine (15–30 minutes) or dry brine (at least 1 hour before cooking) ensures tenderness and a savory taste.
How do I prevent my thin-cut pork chops from drying out during cooking?
Thin cuts cook quickly, so keeping them moist requires timing and technique. Cook them in a hot pan with a small amount of oil, searing just until they reach an internal temperature of 145°F (63°C)—they’ll finish cooking off the heat. Avoid overcrowding the pan, and if using a skillet, tent with foil if needed to retain heat. For extra moisture, finish with a splash of broth or a pat of butter after cooking.
Can I use a different type of oil for frying thin-cut pork chops?
Yes, but stick to oils with a high smoke point to avoid burning. Avocado oil, grapeseed oil, or refined coconut oil work well. Avoid lighter oils like olive oil (unless cold-pressed and used in small amounts) or butter, which can smoke or impart a flavor. If you prefer flavor, add a pinch of garlic powder or smoked paprika to the oil before cooking.
How do I know when thin-cut pork chops are fully cooked without overcooking?
Use a meat thermometer for accuracy—thin cuts should reach 145°F (63°C) internally (or 150°F/65°C for medium-rare if preferred). They’ll cook faster than thicker cuts, so pull them off the heat as soon as they reach this temp to prevent drying. A quick visual check: the juices should run clear when pierced, and the edges should be golden and slightly crispy.
