Thin Pork Chops Recipes
Fast and flavorful thin pork chop recipes — pan-fried, breaded, grilled, and ready in under 15 minutes.
★ Fan Favorite
Fan FavoriteCreamy Pork Chops
These one pan creamy pork chops are so good!
Luke BrownIngredients
- 4 Pork chops
- 1 cup Flour
- 2 TBSP Butter
- 2 TBSP Olive oil
- 2 TBSP Minced garlic
- 2 TBSP Flour
- 1/2 cup Chicken broth
- 1 cup Heavy whipping cream
- 1/2 tsp each Salt and pepper
- 1 tsp Garlic powder
- 1 tsp Paprika
- 1 tsp Onion powder
Instructions
- 1season both sides of pork chops with some salt, pepper, and garlic powder
- 2in a container combine 1 cup of flour with a little bit more salt, pepper, and garlic dredge pork chops in flour mixture
- 3heat a skillet over medium heat and melt butter and olive oil fry pork chops in skillet until cooked (mine took about 4 minutes on each side and I checked the temp with a meat thermometer) remove pork chops from skillet once cooked
- 4in the hot skillet combine minced garlic and 2 TBSP of flour stir until that thickens, add chicken broth and heavy cream stirring continuously add 1/2 tsp each of salt and pepper add 1 tsp each of paprika, garlic powder, and onion powder stirring constantly until smooth pour over pork chops and serve
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Open in Pepper →Why Thin Pork Chops Are Perfect for Weeknight Cooking
Thin-cut pork chops cook in under 8 minutes, which makes them one of the fastest proteins you can put on the table. The challenge is avoiding dryness — they go from perfect to overcooked in about 60 seconds.
A simple brine (salt, sugar, water for 30 minutes) is the biggest upgrade you can make. For breaded versions, pound them even thinner for a proper schnitzel-style result with maximum crunch-to-meat ratio.
On Pepper, the quick pork chop recipes most-loved by home cooks are the ones that consistently deliver a fast, satisfying dinner.
Quick Tips
- 1
High heat, fast cook
Thin pork chops (under 3/4 inch) should be cooked on high heat for 2–3 minutes per side and pulled immediately. Any longer and they dry out — there's no fat marbling to compensate.
- 2
Brine to prevent dryness
A quick 20–30 minute brine in salted water makes a huge difference with thin chops. Even that short a time gives the meat a buffer against overcooking and seasons it throughout.
- 3
Snip the edges before cooking
Cut small slits into the fat and membrane around the edge of each chop before cooking. This prevents them from curling in the pan, which causes uneven contact with the heat and uneven cooking.
- 4
Deglaze for an easy pan sauce
After searing, deglaze the pan with wine, broth, or apple cider and scrape up the fond. A quick sauce takes 3 minutes and transforms a simple pork chop into a complete restaurant-style dinner.
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