These thin pork chops are perfect. With the blend of seasonings, garlic herb butter sauce, and quick pan-frying cooking method, there's so much to love about this recipe!
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My Favorite Thin Boneless Pork Chop Recipe
These pork chops are one of those easy weeknight dinners you'll find yourself making again and again. The pork is coated in a blend of seasonings that packs a ton of flavor, and then it's pan-fried in a herby garlic butter that infuses a ton of yumminess in every bite.
Not to mention, as far as thin pork chop recipes go, this one is about as easy as it gets! Just a handful of simple steps are all you'll need to follow to make it.
I'm not going to lie. Since we've had Joe, our new baby, I haven't had time to make anything too intricate for dinner. So this easy-to-make meal has really come in clutch lately.
Why I Think You'll Love This Recipe
Easy to make. All you have to do is season the pork chops, then fry them in a skillet with melted butter. The cooking method is fast, so dinner will be on the table before you know it!
Customizable. I think you'll really like the flexibility this recipe has. You can switch up the seasoning or make a flavorful sauce to pour over the chops. I'll be sure to give some of my favorite suggestions below.
The best flavor. From the crispy yet juicy pork chops to the seasoning blend and rich butter sauce, every bite is filled with so much flavor.
- Thin pork chops- I use four large boneless ones.
- Butter and garlic cloves- for cooking the meat and giving it the best flavor.
- Sea salt- for a little saltiness that all meat needs.
- Sweet paprika- for a touch of spice.
- Celery salt- this is my secret ingredient I like to put on my meat to make it nice and tender and add some flavor.
- Oregano- for a herby flavor.
- Black pepper
- Garlic powder- to add another savory flavor element.
- Spring of fresh thyme- I use this for garnishing.
How To Make Thin Pork Chops
1. Make the seasoning blend. Take out a small mixing bowl and combine the sea salt, sweet paprika, oregano, black pepper, garlic powder, and celery salt.
2. Season. Line a baking sheet with parchment paper. Place the pork chops on top and sprinkle the seasoning mixture on both sides of the chops. I like to massage the seasonings into the pork with my hands to infuse the meat.
3. Cook. Melt the butter with the garlic cloves and fresh thyme in a large skillet over medium-high heat. Once the skillet is hot, add the pork chops and cook for 3 minutes on each side or until the outside is golden brown. Make sure not to overcook the chops so they stay nice and juicy. Serve warm with any sides you want.
My Tips To Make The Best Recipe
- You'll know the pork chops are cooked when they reach an internal temperature of 145°F when checked with a meat thermometer.
- For bone-in pork chops, add an extra 2-3 minutes of cooking per side.
- Let the pork chops rest for 5 minutes before serving to lock in the meat juices.
- Serve on a bed of mashed potatoes with this savory brown gravy on top for the best meal.
Storing and Reheating Recommendations
In the fridge: Store the leftovers in an airtight container and keep them in the fridge for up to 4 days.
In the freezer: Transfer to a freeze-safe airtight container and squeeze all of the air out of it. Freeze for up to 3 months.
Reheating: I'll put the meat in a baking dish with a couple of tablespoons of water or stock and warm it in the oven at 350°F for 10-15 minutes.
More Pork Recipes To Try Next
- French onion pork chops
- Baked BBQ pork chops
- Boneless pork ribs
- Panko breaded pork chops
- Baked pork chops and rice casserole
- Reverse sear pork chops
- 4 large thin pork chops
- 2 tbsps. butter
- 2 garlic cloves
- 1 tsp. sea salt
- 1 tsp. sweet paprika
- ½ tsp. celery salt
- ½ tsp. oregano
- ¼ tsp. black pepper
- 1 tsp. garlic powder
- Spring of fresh thyme
- In a small mixing bowl, combine the sea salt, sweet paprika, oregano, black pepper, garlic, and celery salt.
- Line a baking pan with parchment paper. Place the pork chops on the parchment paper and sprinkle the seasoning mixture on both sides of the chops.
- Heat the butter, garlic cloves, and fresh thyme over medium-high heat in a large skillet.
- Once the skillet is hot, add the chops and cook for 2-3 minutes on each side or until the outside is golden, and make sure not to overcook. The internal temperature should be 145°F.
- Immediately remove the pork chops from the skillet and serve with mashed potatoes or anything you want.
Store the cooked pork chops in an airtight container in the fridge for 4 days. Store in a freezer-safe bag and freeze for 3 months.
Serving Size:1 pork chop
Amount Per Serving: Calories: 238Total Fat: 15.2gSaturated Fat: 0gTrans Fat: 5gUnsaturated Fat: 0gCholesterol: 75mgSodium: 530mgCarbohydrates: 1.5gFiber: 0.4gSugar: 0.3gProtein: 21.4g