I’ve perfected a thin porkchop recipe that’s both juicy and tender, ready in just 20 minutes. The secret lies in proper seasoning and precise cooking times to prevent overcooking.
Cooked to perfection at 400°F, these porkchops deliver a satisfying meal that’s ideal for weeknight dinners. Serve with roasted vegetables or mashed potatoes 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 Thin Porkchop
Simple ingredients come together to create juicy thin porkchops in just 20 minutes.
The porkchops matter here. Look for uniform thickness so they cook evenly. Most grocery stores have them pre-cut, or you can ask your butcher to cut them thin. I usually grab mine from Costco when I’m doing a big batch.
No fresh thyme? Dried thyme works at one-third the amount. For extra flavor, try adding a splash of apple cider vinegar or a squeeze of fresh lemon juice. If you can’t find low-sodium chicken broth, regular broth will do—just reduce the added salt.
These porkchops reheat beautifully. Store leftovers in an airtight container for up to 3 days. Reheat gently in the oven or microwave to prevent drying out. Freeze for up to 3 months for longer storage.
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Why You’ll Love This Recipe
Quick Weeknight Dinner: I can get this thin porkchop recipe on the table in under 30 minutes, which is a lifesaver on busy weeknights.
Garlic Butter Magic: The combination of unsalted butter, garlic cloves, and fresh thyme creates a ridiculously good flavor that I just can’t get enough of – that crispy edge with the tender center is pure perfection.
Feeds the Crowd: This recipe is super versatile – I can easily double or triple it to feed a crowd, and it’s perfect for everything from family gatherings to casual dinner parties.
Leftover Love: Honestly, I’m always thrilled when I get leftovers from this dish because the thin pork chops reheat beautifully, making it a great option for meal prep or packing lunches for the next day.
Step-by-Step Instructions for Thin Porkchops
Follow these precise steps to achieve tender, juicy thin porkchops in under 20 minutes.
Step 1: Prepare the Pork Chops for Pan-Searing
Start by seasoning the 1.5 lb Thin Pork Chops with 1 tsp Salt and 0.5 tsp Black Pepper on both sides. I like to press the seasoning into the meat to ensure it adheres properly. Next, dredge the pork chops in 1 cup All-Purpose Flour, shaking off any excess. This coating helps create a golden crust during searing.
Make sure your pork chops are at room temperature before cooking—this helps them cook more evenly. If they’re straight from the refrigerator, let them sit for 5-7 minutes while you heat the pan.
Step 2: Sear the Pork Chops to Golden Perfection
Heat 2 tbsp Olive Oil in a large skillet over medium-high heat until it shimmers. Add 1 tbsp Unsalted Butter and let it melt. Once the butter starts to foam, add the floured pork chops. Sear for 2-3 minutes per side until they develop a golden brown crust. The internal temperature should reach 145°F.
Don’t overcrowd the pan—cook in batches if necessary. You want each pork chop to have enough room to sear properly. If the pan gets too hot and the butter starts to brown too quickly, reduce the heat to medium.
Step 3: Finish with Garlic Butter and Fresh Herbs
After flipping the pork chops, reduce the heat to medium. Add the remaining 1 tbsp Unsalted Butter, 4 cloves minced Garlic Cloves, and 2 tsp Fresh Thyme to the pan. Tilt the pan slightly and spoon the melting butter over the pork chops for 1 minute. This step infuses the meat with aromatic flavors and keeps it moist.
Watch as the garlic becomes fragrant and the butter starts to lightly brown—this is your signal that the dish is nearly ready. The pork chops should be cooked through but still juicy.
Step 4: Deglaze and Create the Pan Sauce
Remove the pork chops from the pan and set them aside on a plate. Add 1 cup Chicken Broth and 2 tbsp Apple Cider Vinegar to the same pan, scraping up any browned bits from the bottom. Bring the mixture to a simmer and let it reduce by half for 2-3 minutes. This creates a rich, flavorful sauce that complements the pork chops perfectly.
Stir in 1 tsp Paprika to add depth to the sauce. If it seems too thin, you can simmer it for another minute to thicken it slightly. Taste and adjust the seasoning as needed.
Step 5: Serve with Fresh Parsley Garnish
Return the pork chops to the pan and coat them with the prepared sauce. Let them simmer for 1 minute to heat through. Transfer the pork chops to serving plates and spoon the remaining sauce over the top. Garnish with 0.25 cup Fresh Parsley for a burst of freshness.
Serve immediately while the pork chops are still hot and the sauce is warm. The result should be tender, juicy pork chops with a flavorful crust and a delicious pan sauce.
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Pro Tips For Making Thin Porkchop
Sear Then Finish: Start by searing the thin pork chops over high heat for 1-2 minutes per side to get a nice crust, then finish cooking them in the oven at 375°F to prevent overcooking. This method ensures a crispy exterior and a juicy interior.
Don’t Overcrowd: Cook the pork chops in batches if necessary, to ensure they have enough space in the pan. Overcrowding leads to steaming instead of searing, which can make the pork chops tough and soggy.
Prep Garlic Properly: Mince the garlic cloves finely and let them sit for a few minutes before adding to the pan, this allows the enzymes to break down and intensify the flavor. Be careful not to burn the garlic as it can quickly become bitter.
Use Room Temperature Butter: Take the unsalted butter out of the refrigerator about 30 minutes before using it to allow it to soften to room temperature. This makes it easier to mix with the thyme and garlic, creating a smooth and even sauce that coats the pork chops nicely.
Storing and Reheating This Recipe
Refrigerator Storage Tips
Store leftover thin porkchops in an airtight container within 2 hours of cooking. They’ll keep in the refrigerator for up to 3 days. To maintain quality, I recommend separating porkchops with parchment paper to prevent sticking. ❄️
Freezer Storage Strategies
For longer storage, freeze cooked porkchops for up to 3 months. Wrap individual portions tightly in plastic wrap or aluminum foil before placing in a freezer-safe bag. Remove as much air as possible to prevent freezer burn. Label with the date and contents.
Gentle Reheating Methods
The key to successful reheating is gentle heat. I prefer using the oven at 275°F for 10-15 minutes until warmed through. Alternatively, you can reheat in the microwave on 50% power in 30-second intervals, checking temperature between each interval. 🔥
Maintaining Moisture During Reheating
To prevent drying out, add a splash of chicken broth or cover with foil during reheating. If using the microwave, cover with a damp paper towel to retain moisture. This helps keep the porkchops tender and juicy.
Reheating the Pan Sauce
If you’ve stored leftover pan sauce, gently reheat it in a saucepan over low heat, whisking constantly. You may need to add a splash of chicken broth if it’s too thick. For best results, reheat the sauce separately from the porkchops.
Nutrition Facts
Servings 4
Amount Per Serving
Calories 420kcal
% Daily Value
Total Fat 24g31%
Saturated Fat 8g40%
Cholesterol 90mg30%
Sodium 560mg24%
Total Carbohydrate 20g7%
Dietary Fiber 1g4%
Sugars 2g
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 do I prevent thin pork chops from becoming dry?
The key is to not overcook them. Cook thin pork chops to an internal temperature of 145°F, then let them rest for 3-5 minutes before serving. This helps retain their juices.
2
Can I use bone-in thin pork chops for this recipe?
Yes, you can use bone-in thin pork chops. They may require a slightly longer cooking time, typically 5-7 minutes total in the pan. Keep an eye on their internal temperature to ensure they reach 145°F. The bone helps retain moisture, making them a great option.
3
What’s the best way to reheat leftover thin pork chops?
For best results, reheat leftover pork chops gently in the oven at 275°F for 10-15 minutes, or until warmed through. You can also reheat them in the microwave on 50% power in 30-second intervals, checking the temperature between each interval. Adding a splash of chicken broth helps maintain moisture.
4
Can I prepare the pork chops in advance?
While it’s best to cook pork chops fresh, you can prepare them in advance by seasoning and dredging them up to 1 day ahead. Store them in an airtight container in the refrigerator until you’re ready to cook. This can save you time during meal prep.
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.
