Cook Thin Cut Pork Chops: With this Easy-to-Make Guide

You must agree that a pork chop is finely chopped pork. Actually, no, unbelievably, the term “pork chop” is a relatively general and add term used to designate a wide variety of hog flesh pieces.

Consider the term “beef steaks” and the several types found on the market, including ribeye steaks, hanger steaks, flap steaks, tenderloin steaks, strip steaks, and skirt steaks, to mention a few.

Pork chops are made from the pig’s loin. The tenderloin is a part of this loin that extends from the hip to the shoulder.

Chops are often cut from the following four parts: rib chops, loin chops, blade chops, and sirloin chops. Few things compare to a Sunday brunch with some delectable pork chops.

Making dry pork chops is the most significant issue we frequently encounter, as do our visitors—especially if the chops are thin! So we reasoned, why not look into this? And learn how to prepare perfectly juicy, lean pork chops without overcooking or drying them out.

How should I prepare thin pork chops? The most straightforward approach to preparing thin pork chops is to sear them above medium-high heat in a pan. Transfer them to the oven, and then cook them at 425°F for an additional 5-7 minutes.

Alternatively, you might marinate your pork chops and roast them quickly or slowly. We are also discussing thin pork chop recipes here.

How long does it take to cook thin pork chops?       

Use the following points to cook the thin pork chops:

  • It takes 25 to 30 minutes to bake 1-inch thick pork chops at 350 degrees. If you cook thinner pork chops, the time may be reduced to 20 to 25 minutes.
  • Thirty minutes before cooking, remove them from the fridge. Pork chops should be baked at 400 F for 7 minutes per 1/2-inch thickness. Pork must reach an internal temperature of 145 F before it is considered safe to consume.
  • It takes a 10- to 12-inch skillet to cook four pork chops. Using tongs place the pork chops in the skillet and cook them for two to three minutes. Use tongs to turn the chops, then cook them for two to three minutes.
  • Generally, the baking time for boneless pork chops at 375 degrees Fahrenheit is 7 minutes per half-inch (1.3 cm) thickness.
  • Pork chops with the bone require 3–5 additional baking minutes than pork chops without the bone.
  • You should take your chops for 2 minutes less if you pan-sear them first.                                        
  • Pork chops with the bone should generally be baked for 9 to 12 minutes per half-inch (1.3 cm) thickness at 375 degrees Fahrenheit. A 1-inch cut would therefore require 18 to 20 minutes of baking.
  • Don’t forget to use a meat thermometer to check the internal temperature to ensure that your pork chops are thoroughly done. Remove the pork chops from the oven when the temperature reaches 145°F/63°C. A couple of extra degrees will be added to the temperature.

Pork chops, should I marinate them?           

Yes, it’s a terrific method to make the meat softer. Although marinating pork chops before cooking is an excellent way to keep them juicy, moist, and tender, flavor improvement may be the main advantage. Making a marinade is simple; utilizing one will help the meat become soft by breaking down the connective fibers. Both bigger and thinner-cut pork chops can be prepared using this method.

Great Marinade for Pork Chops

Make sure your marinade contains acidic fruit juices like pineapple, lemon, or lime if you want it to act as a meat tenderizer. A marinade consists of oil, sugar, herbs, and fruit juice. Try out this beautiful marinade made with essential ingredients. This is sufficient for four pork chops.

  • 30 ml of soy sauce
  • Two teaspoons of lime, pineapple, or lemon juice
  • Brown sugar, two tablespoons
  • Two teaspoons Mustard de Dijon
  • Two minced garlic cloves 
  • Black pepper, 1/4 teaspoon
  • Place the ingredients in an airtight container or plastic bag. Then, coat the meat with the marinade.

Thin chopped 15 minutes pork recipe                                                        

Think chopped 15 minutes pork recipe 
image source: Sunday super moment

One of my favorite thin cut pork chop recipes calls for thin pork chops. When adequately prepared, they are cheap and juicy, and tasty. The best part is that they can be prepared and served in just 15 minutes! Let’s see how to Cook thin cut pork chops.

  • And everyone could benefit from such a quick and simple meal! Even though I adore cooking pork chops in my Instant Pot and Air Fryer, there are occasions when frying them in a skillet makes more sense.
  • Boneless Pork Chops Recipe for the Air Fryer
  • Recipe for Instant Pot Honey Garlic Pork Chops
  • This is particularly true if your pressure cooker or air fryer is already in use! And this past week, I experienced exactly that. Why a Digital Thermometer Is Important
  • It’s crucial to use a digital temperature probe when cooking meat; I can’t emphasize that enough. And when preparing pork, this is especially true. A maximum internal temperature of 145°F should be reached in the meat’s middle. Otherwise, the flesh would become chewy and rough.
  • And if you purchase tiny cutlets, this will happen quickly! However, after preparing this affordable cut of beef in the manner suggested below, it will become one of your new favorite dishes!


  • Boneless, thin pork chops
  • Flour
  • Salt
  • Pepper
  • Avocado Oil
  • Butter
  • Cream Heavy
  • Advice on using Dijon mustard

The pork chops are coated in flour, salt, and pepper as the initial step in preparing this recipe. Both regular all-purpose flour and gluten-free flour are acceptable. Each side of the cutlets should be coated with flour, salt, and pepper, and any excess should be shaken off. Place aside. The Pork Chops Are Seared. Add oil and butter to a big skillet and cook it over medium-high heat. Add the thin steak cutlets as soon as the butter has melted and the oil is boiling. Sear for 60 to 75 seconds, then turn it over and sear for an additional minute—lower the burner’s temperature to medium after removing the pork to a platter.

Construct the honey mustard sauce.      

Add the cream, mustard, and honey to the same pan and stir to blend. Thanks to my silicone-coated whisks, I never have to worry about scraping the bottom of my non-stick skillets. Return the seared pork chops to the pan after bringing the mixture to a simmer. Be careful to firmly press the pork chops into the skillet, so the honey mustard sauce covers them.

Add the pork chops and cook for 5 to 6 minutes with the lid on. Although flipping the thin pork chops halfway through the cooking period is not required, I find it preferable so that the top may also soak up the sauce. After removing the pork chops from the skillet, sprinkle some seasoning over them.

A recipe for boneless thin cut pork chop

One of the thin boneless pork chop recipes of how to Cook thin cut pork chops Pork cutlets are another name for boneless, thin pork chops. Meat that has been thinly sliced is known as a cutlet. Thin cut pork chops are frequently sourced from the central loin. You can buy them already cut or use a sharp carving knife to cut a central loin.

We like to quickly sear thin cut chops on the stovetop, make a pan sauce, and then simmer them in the sauce until they are just cooked through. The pan sauce may be changed each time and is quick and straightforward. We prepared a creamy honey-mustard sauce for this article.


  • Thin, raw, boneless pork chops and everything else needed to make a creamy honey mustard pan sauce and sear the chops in a skillet.
  • Thin cut pork loin chops. Chops with the preferred center cut and a thickness of about half an inch. As they are often minor, plan on two for each individual.
  • Pepper, salt, and flour. Before searing, season and coat the pork cutlets. Use chickpea flour if possible in place of all-purpose flour for gluten-free baking. If desired, add garlic or onion powder.
  • Olive and butter oil Olive oil keeps the butter from burning while adding flavor and attractive color with butter.
  • Honey, Dijon mustard, and heavy cream. These three ingredients are combined to create a pan sauce that bursts with flavor.
  • Although you can use different mustard, such as your preferred whole grain variety, Dijon is the traditional flavor for this kind of sauce.
  • Dill or thyme. Both herbs pair beautifully with honey mustard as a garnish.

How to prepare thin pork chops without overcooking them?

One of the pig’s leanest cuts, the loin is also one of the easiest to overcook. This also applies to thin cut pork loin chops; if you do not prepare them properly, they risk becoming tough and dry. The following options can help this simple dish, like other pork cutlet recipes, to produce soft and juicy meat. Because the chops are so thin, you can always brine them in simple brine if you have the time. Similar to how you would tenderize pork cutlets for schnitzel, you can use a meat mallet on these. Flour coating, a rapid sear, and moist heat (i.e., liquid, partially or entirely coated, as we use in this recipe) are all options for preparation. Use a meat tenderizer to make the pork cutlets tenderer before you start. You could also want to lose any extra weight. To get rid of excess moisture, pat dry.

Coat. Shake off excess flour before dredging the cutlets in a combination of flour, kosher salt, and black pepper. Place aside.

Sear. Over moderate heat, place a heavy-bottomed pan, such as a cast-iron skillet. Add butter and olive oil. The cutlets should be seared on both sides until they start to turn golden. Take out of the pan.

Cook the sauce in the pan. Reduce the heat to medium-low, whisk in the cream, mustard, and honey, and bring to a boil. After the liquids from the thin pork chops have been released onto the plate, slide them back into the sauce. Cover the pan with a lid, then simmer the meat for a few minutes to finish cooking it.

Best way to cook thin pork chops     

How to Cook thin cut pork chops? How be many thin pork chops prepared without becoming dry? Pork chops frequently come out rough and dry. However, following a few easy instructions, you can always prepare juicy, succulent pork chops. Adhere to these simple instructions to prevent overcooking your pork chops. One of the most common ways to prepare pork chops is to sear the meat in a hot skillet before finishing it in the oven. In a restaurant, a chef will frequently use this technique. Thinly sliced pork chops can dry up very quickly. But even the most inexperienced home cooks may readily make a succulent pork chop. By the way, pork tenderloin responds well to this.

How Should Thin Pork Chops Be Prepared?

Giving pork chops a quick sear before cooking them in a heated oven is the fastest and most effective technique to keep them soft. Try roasting or slow-roasting as an alternative. The meat cooks more evenly when it is at ambient temperature before cooking. A little olive oil should be added to a big skillet already heated to medium-high heat. The oil and pan ought to be hot enough after a minute on high. Pork chops should be added to the pan. The pan must be hot enough if you hear a sizzling when you add the meat.

Allow it to fry for a few seconds, and then turn the meat to brown on the other side. Just enough cooking is done at this phase for the heart to be charred on both sides. No more than four minutes should be cooked in total for browning. Then, put the pork chops in a medium-heated oven and bake them until they are a little pink but still safe to eat. One hundred forty-five degrees Fahrenheit should be considered the safe internal temperature. To prevent overcooking your meat, use a meat instant-read thermometer to track progress along the way. Nothing beats obtaining an accurate reading right away. This meal will retain more of its juices if you let it sit at room temperature for around 30 minutes. Use aluminum foil to create a tent over the meat to help retain any remaining heat.

Why does this method of cooking work?

The juices are sealed while searing, keeping the meat moist, tender, and juicy. The core will be able to complete cooking evenly if the pork chop is finished in the oven at a lower temperature. Verify that the internal temperature is 145 degrees Fahrenheit using the thermometer. Lastly, let the meat cool after removing the pork chops from the oven before slicing. This prevents the liquids from escaping and helps them all stay inside.

Serving advice for thin pork chops

image source: Epicurious

 The most advice on how to Cook thin cut pork chops. The thin pork chops are juicy and tender because they absorb part of the creamy honey mustard sauce during the last few minutes of boiling in the pan.

We prefer to set the skillet in the center of the table, family style. Everyone should have enough sauce to cover their serving with. Think about mashed potatoes or champ as the side dishes that go best together.

  • Vegetable salad (mayo-less works best)
  • White rice, steaming     
  • Asparagus, green beans, or peas
  • Several types of green salads


This is all about the think chopped pork and its recipes. Make sure neither you cook less nor overcook it. Otherwise, the whole taste will get ruined. Follow all the above recipes and serve your guests yummy dishes of pork.

M. D. -How should I prepare thin pork chops? This is all about the think chopped pork and its recipes. Read this article to know more about Thin Cut Pork Chops.