I’ve perfected a quick and delicious thin-cut pork loin chops recipe that’s ready in just minutes. The secret to achieving perfect pan-seared results lies in proper seasoning and precise cooking times.
Cook these tender chops to an internal temperature of 145°F, then serve with roasted vegetables and your favorite sides for a complete meal that’s sure to impress.
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Difficulty
Medium
🥩
Diet
Meat
⏱️
Total Time
30 min
🔥
Calories
Med Cal
Ingredients for Pork Loin Chops Thin Cut
Quick, delicious, and perfectly cooked pork chops in minutes with simple ingredients.
The pork matters here. Look for thin-cut loin chops at your local butcher or Costco. If they’re not pre-cut thin, ask the butcher to slice them for you. Fresh thyme is ideal, but dried works at one-third the amount. I always grab extra parsley for garnish—it makes a difference.
No chicken broth? Beef broth or vegetable broth works too. For extra flavor, add a splash of apple cider vinegar to the pan sauce. The lemon juice is essential—don’t skip it. If you don’t have fresh thyme, oregano is a good substitute.
These chops keep well in the fridge for 3-4 days. Reheat gently to avoid overcooking. You can freeze them for up to 3 months—just thaw overnight in the fridge before reheating. Leftovers make great sandwiches the next day.
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Why You’ll Love This Recipe
Quick Win: I can get this dish on the table in under 20 minutes, and the combination of garlic and thyme makes it taste like I’ve been cooking all day.
Flavor Bomb: The way the olive oil and butter complement the pork, while the garlic and thyme add this incredible depth of flavor, is just ridiculously good.
Weeknight Staple: This recipe is my go-to for busy weeknights because it’s not only quick but also feeds my family of four with leftovers for lunch the next day.
Pantry Friendly: Honestly, I always have the ingredients on hand – olive oil, butter, garlic, and thyme are staples in my kitchen – so it’s a budget-friendly option that never compromises on taste.
Step-by-Step Instructions for Thin-Cut Pork Loin Chops
Mastering thin-cut pork loin chops is easier than you think with these straightforward steps.
Step 1: Prepare the Pork Chops
Start by seasoning the 1.5 lb Thin-Cut Pork Loin Chops generously with 1 tsp Salt, 0.5 tsp Black Pepper, and 0.5 tsp Paprika on both sides. I like to press the seasoning into the meat to ensure it adheres well. Let the chops sit at room temperature for 15-20 minutes before cooking to promote even cooking.
While the pork chops are resting, prepare the other ingredients. Mince the 4 cloves Garlic Cloves and chop the 2 tsp Fresh Thyme. Having everything ready before you start cooking makes the process smoother and helps prevent overcooking the thin-cut chops.
Step 2: Sear the Pork Chops
Heat 2 tbsp Olive Oil in a large skillet over medium-high heat until it shimmers. Add the seasoned pork chops and sear for 2-3 minutes per side until they develop a nice golden-brown crust. The internal temperature should reach 145°F for safe consumption.
Once the chops are cooked, transfer them to a plate and cover with foil to keep warm. Don’t worry if they’re not perfectly cooked yet; they’ll continue to cook slightly during the resting period. The key is to avoid overcooking these thin cuts.
Step 3: Make the Pan Sauce
In the same skillet, reduce the heat to medium and add 2 tbsp Unsalted Butter. Once melted, add the minced Garlic Cloves and cook for 1 minute until fragrant. Be careful not to burn the garlic, as it can quickly become bitter.
Pour in 0.5 cup Chicken Broth and 2 tbsp Lemon Juice, scraping up any browned bits from the bottom of the pan with a wooden spoon. Bring the mixture to a simmer and cook for 2-3 minutes until it reduces slightly and thickens. Stir in the chopped Fresh Thyme.
Step 4: Finish and Serve
Return the pork chops to the skillet and spoon some of the pan sauce over them. Let them simmer in the sauce for 1 minute to heat through and absorb the flavors. Garnish with chopped 0.25 cup Fresh Parsley and serve immediately.
The result should be tender, juicy pork chops with a rich and flavorful pan sauce. This dish pairs beautifully with roasted vegetables or a fresh salad, making it a perfect quick meal for any night of the week.
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Pro Tips For Making Pork Loin Chops Thin Cut
SEAR IMMEDIATELY: Get your skillet hot—almost smoking—before adding the pork chops. This creates a crust that locks in juices, and it only takes 2-3 minutes per side.
PREP GARLIC PROPERLY: Mince the garlic cloves finely so they distribute evenly and don’t overpower the dish. I learned this the hard way—when I left them chunky, they’d burn before the chops were done.
AVOID OVERCROWDING: Cook the pork chops in batches if necessary, to ensure they have enough room in the skillet. Crowding lowers the temperature too much, and you’ll end up steaming instead of searing them.
FINISH WITH THYME: Add fresh thyme towards the end of cooking so its flavor stays bright and aromatic. I was skeptical at first, but adding it with the butter in the last minute makes a real difference in the overall flavor.
Pro Cooking Tips for Perfect Results
Perfect Searing Techniques
For thin-cut pork loin chops, achieving a perfect sear is crucial. I heat my skillet over medium-high heat until it just starts to smoke, then add 2 tbsp olive oil. The oil should shimmer immediately. Sear the chops for 2-3 minutes per side without moving them to develop a nice crust. 🔥
Temperature Control
These thin cuts cook quickly, so temperature control is essential. Use a thermometer to check for 145°F internal temperature. I prefer an instant-read thermometer for accuracy. Remove the chops when they reach 140-142°F as they’ll continue cooking during resting.
Resting is Essential
After cooking, transfer the chops to a plate and cover with foil. Let them rest for 5 minutes to allow juices to redistribute. This step prevents dry meat and ensures tender results. The resting period is crucial for thin cuts that cook quickly.
Pan Sauce Mastery
The pan sauce elevates this dish from good to great. After removing the chops, reduce heat to medium and add 2 tbsp butter. Once melted, add minced garlic and cook for 1 minute. Deglaze with 0.5 cup chicken broth and 2 tbsp lemon juice, scraping up browned bits. 🌟
Timing is Everything
Thin-cut chops cook fast, so have all ingredients ready before starting. I prep my garlic and thyme while the oil is heating. The entire cooking process should take about 10-12 minutes from start to finish. Keep your ingredients organized to maintain the quick pace.
Equipment Matters
A cast-iron or stainless steel skillet works best for searing. These materials retain heat well and give a superior crust. Avoid non-stick pans for high-heat searing as they can’t achieve the same caramelization. I swear by my Lodge cast-iron skillet for consistent results.
Nutrition Facts
Servings 4
Amount Per Serving
Calories 340kcal
% Daily Value
Total Fat 18g23%
Saturated Fat 7g35%
Cholesterol 90mg30%
Sodium 450mg20%
Total Carbohydrate 8g3%
Dietary Fiber 1g4%
Sugars 1g
Protein 35g70%
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Frequently Asked Questions
1
How long should I cook thin-cut pork loin chops?
Cook thin-cut pork loin chops for 2-3 minutes per side over medium-high heat until they reach an internal temperature of 145°F. The total cooking time is usually around 4-6 minutes. Let them rest for 5 minutes before serving.
2
Can I use thicker pork chops for this recipe?
While you can use thicker pork chops, the cooking time will be longer. For thicker chops, sear them over medium-high heat for 3-4 minutes per side, then finish cooking in the oven at 375°F until they reach 145°F internally. Adjust cooking times accordingly.
3
What’s the best way to prevent overcooking thin-cut pork chops?
To prevent overcooking, use a thermometer to check for 145°F internal temperature. Remove the chops when they reach 140-142°F as they’ll continue cooking during resting. Also, don’t overcrowd the pan, as this can lower the temperature and lead to uneven cooking.
4
Can I make the pan sauce ahead of time?
While you can prepare the ingredients for the pan sauce ahead of time, it’s best to make the sauce fresh. The pan sauce is quick to make and tastes best when served immediately. You can prepare the garlic and thyme in advance to save time during cooking.
I'm Nathan Turner, and I've been messing around with pots and pans since my Aunt Linda handed me a whisk at age six in her cramped Portland, Oregon kitchen, teaching me to stir roux while Fleetwood Mac played on her old boom box. The smell of sizzling garlic and butter still yanks me back to Sunday gravy sessions when she'd call me 'Little Chef' even though I could barely see over the counter. After college, I spent eight years in Chicago working in restaurant kitchens, learning more from burning my fingertips on sheet pans than any culinary textbook. These days, I live back in Portland with my wife Sophie, our daughter Maya (age 9), and our judgmental tuxedo cat Pickles. When I'm not experimenting with new recipes, I'm usually trail running in Forest Park or restoring vintage cast iron I find at garage sales. My proudest moment was Thanksgiving 2017 when my green bean casserole finally beat my cousin's at our family cook-off—he'd held the title since 2004, so that victory tasted better than the crispy onions on top.
