18 Delicious Thin Pork Chop Recipes for Every Occasion

Are you ready to transform those thin pork chops sitting in your fridge into mouthwatering meals? Whether you’re craving a quick weeknight dinner, a cozy comfort dish, or something special for your next gathering, we’ve got you covered. Dive into our roundup of 18 delicious thin pork chop recipes that promise to delight your taste buds and simplify your cooking routine. Let’s get cooking!

Garlic Butter Thin Pork Chops

Forget the usual pork chop routine; these garlic butter thin pork chops are a game-changer. Fast to prepare and packed with flavor, they’re perfect for a weeknight dinner.

Ingredients

• 4 thin-cut, bone-in pork chops (about 1/2 inch thick)
• 3 tbsp unsalted butter, clarified
• 4 garlic cloves, finely minced
• 1 tbsp fresh thyme leaves
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 1/4 cup dry white wine
• 1 tbsp extra-virgin olive oil

Instructions

1. Pat the pork chops dry with paper towels to ensure a good sear.
2. Season both sides of the pork chops evenly with kosher salt and black pepper.
3. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
4. Add the pork chops to the skillet, searing for 3 minutes on the first side without moving them.
5. Flip the pork chops and sear for another 2 minutes on the second side. Remove from skillet and set aside.
6. Reduce heat to medium and add clarified butter to the same skillet.
7. Add minced garlic and thyme, sautéing for 1 minute until fragrant but not browned.
8. Pour in white wine, scraping up any browned bits from the bottom of the skillet, and simmer for 2 minutes.
9. Return the pork chops to the skillet, spooning the garlic butter sauce over them, and cook for an additional 1 minute to warm through.

Here, the pork chops emerge juicy with a crisp edge, bathed in a rich garlic butter sauce. Serve them over a bed of creamy polenta or alongside roasted vegetables for a complete meal.

Pan-Seared Thin Pork Chops with Lemon Sauce

Vibrant and versatile, this dish combines the simplicity of pan-seared pork with the bright acidity of lemon sauce. Perfect for a quick weeknight dinner that doesn’t skimp on flavor.

Ingredients

• 4 thin-cut, bone-in pork chops (about 1/2 inch thick)
• 1 tbsp clarified butter
• 2 tbsp extra-virgin olive oil
• 1/2 cup dry white wine
• 1/4 cup fresh lemon juice
• 2 tbsp unsalted butter, cold
• 1 tsp fresh thyme leaves
• Kosher salt and freshly ground black pepper

Instructions

1. Season pork chops on both sides with kosher salt and freshly ground black pepper.
2. Heat clarified butter and olive oil in a large skillet over medium-high heat until shimmering.
3. Add pork chops to the skillet, searing for 3 minutes per side until golden brown. Tip: Avoid overcrowding the pan to ensure a proper sear.
4. Transfer pork chops to a plate and tent with foil to rest.
5. Deglaze the skillet with white wine, scraping up any browned bits, and reduce by half, about 2 minutes.
6. Stir in lemon juice and thyme, then whisk in cold butter until the sauce is emulsified. Tip: Adding butter off the heat prevents the sauce from breaking.
7. Return pork chops to the skillet, turning to coat in the sauce, and heat through for 1 minute.
8. Serve immediately, spooning extra sauce over the chops. Tip: For an extra burst of freshness, garnish with additional thyme leaves.

Fork-tender pork chops are elevated by the tangy lemon sauce, creating a balance of richness and acidity. Pair with a crisp green salad or roasted vegetables for a complete meal.

Baked Thin Pork Chops with Parmesan Crust

Looking for a quick, flavorful weeknight dinner? These baked thin pork chops with a crispy Parmesan crust are a game-changer.

Ingredients

• 4 thin-cut pork chops, about 1/2 inch thick
• 1 cup finely grated Parmesan cheese
• 1/2 cup panko breadcrumbs
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 1 large pasture-raised egg, lightly beaten
• 2 tbsp clarified butter, melted

Instructions

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. In a shallow dish, combine Parmesan, panko, garlic powder, smoked paprika, salt, and pepper.
3. Dip each pork chop into the beaten egg, allowing excess to drip off.
4. Coat both sides of the pork chop in the Parmesan mixture, pressing gently to adhere.
5. Place coated chops on the prepared baking sheet. Drizzle with melted clarified butter.
6. Bake for 12-15 minutes, until the crust is golden and the internal temperature reaches 145°F.
7. Let rest for 3 minutes before serving to allow juices to redistribute.

Yield chops with a golden, crunchy exterior and juicy interior. Serve atop a bed of arugula for a peppery contrast or with a side of roasted vegetables for a complete meal.

Thin Pork Chops with Mushroom Gravy

Sometimes, all you need is a simple, hearty meal that doesn’t skimp on flavor. Thin pork chops with mushroom gravy deliver just that, with a rich, umami-packed sauce that elevates the dish.

Ingredients

• 4 thin-cut, bone-in pork chops (about 1/2 inch thick)
• 1 cup all-purpose flour
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 2 tbsp clarified butter
• 8 oz cremini mushrooms, thinly sliced
• 2 cloves garlic, minced
• 1 1/2 cups chicken stock
• 1/2 cup heavy cream
• 1 tbsp fresh thyme leaves

Instructions

1. Preheat a large skillet over medium-high heat for 2 minutes.
2. Combine flour, salt, and pepper in a shallow dish. Dredge pork chops in the mixture, shaking off excess.
3. Add clarified butter to the skillet. Sear pork chops for 3 minutes per side, until golden brown. Remove and set aside.
4. In the same skillet, sauté mushrooms for 4 minutes, until they release their moisture and begin to brown.
5. Add garlic and cook for 30 seconds, until fragrant.
6. Whisk in remaining flour mixture to create a roux. Cook for 1 minute, stirring constantly.
7. Gradually pour in chicken stock, whisking to avoid lumps. Bring to a simmer.
8. Stir in heavy cream and thyme. Return pork chops to the skillet.
9. Simmer for 5 minutes, until pork chops reach an internal temperature of 145°F and gravy thickens.
10. Remove from heat. Let rest for 3 minutes before serving.

Unbelievably tender pork chops are smothered in a velvety mushroom gravy, offering a perfect balance of earthy and creamy flavors. Serve over mashed potatoes or buttered noodles for a comforting meal.

Grilled Thin Pork Chops with Herb Marinade

Nothing beats the simplicity and flavor of grilled thin pork chops, especially when marinated with fresh herbs. This recipe ensures juicy, flavorful chops every time.

Ingredients

• 4 thin-cut, bone-in pork chops (about 1/2 inch thick)
• 1/4 cup extra-virgin olive oil
• 2 tbsp fresh rosemary, finely chopped
• 2 tbsp fresh thyme, finely chopped
• 3 garlic cloves, minced
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 tbsp apple cider vinegar

Instructions

1. In a medium bowl, whisk together olive oil, rosemary, thyme, garlic, salt, pepper, and apple cider vinegar to create the marinade.
2. Place pork chops in a resealable plastic bag and pour the marinade over them. Seal the bag, ensuring all chops are coated. Marinate in the refrigerator for at least 1 hour, or up to 4 hours for deeper flavor.
3. Preheat grill to medium-high heat (400°F). Remove chops from marinade, letting excess drip off.
4. Grill chops for 3 minutes on the first side, then flip and grill for another 2-3 minutes, until internal temperature reaches 145°F. Avoid overcooking to keep them juicy.
5. Transfer chops to a plate and let rest for 5 minutes before serving. This allows juices to redistribute.

Zesty and aromatic, these pork chops boast a perfect char and tender interior. Serve atop a bed of arugula with a drizzle of balsamic reduction for an elegant touch.

Thin Pork Chops with Apple and Onion

Looking for a quick yet elegant weeknight dinner? Thin pork chops paired with sweet apples and savory onions create a balanced dish ready in under 30 minutes.

Ingredients

• 4 thin-cut, bone-in pork chops (about 1/2 inch thick)
• 1 large Granny Smith apple, thinly sliced
• 1 medium yellow onion, thinly sliced
• 2 tbsp clarified butter
• 1 tsp fresh thyme leaves
• 1/2 cup apple cider
• Salt and freshly ground black pepper

Instructions

1. Season pork chops generously with salt and pepper on both sides.
2. Heat clarified butter in a large skillet over medium-high heat until shimmering.
3. Add pork chops to the skillet, searing for 3 minutes per side until golden brown. Remove and set aside.
4. In the same skillet, add sliced onions and apples, cooking for 4 minutes until softened.
5. Stir in thyme leaves and apple cider, scraping up any browned bits from the bottom of the pan.
6. Return pork chops to the skillet, nestling them into the apple-onion mixture. Cook for an additional 2 minutes to heat through.
7. Tip: For extra flavor, let the pork chops rest in the skillet off the heat for 5 minutes before serving.
8. Tip: Ensure the skillet is hot before adding pork chops to achieve a perfect sear.
9. Tip: Use a mandoline for uniformly thin apple and onion slices for even cooking.

Velvety pork chops contrast with the crisp-tender apples and onions, offering a delightful mix of textures. Serve over a bed of creamy polenta or alongside roasted Brussels sprouts for a complete meal.

Quick and Easy Thin Pork Chop Stir-Fry

Absolutely anyone can whip up this Quick and Easy Thin Pork Chop Stir-Fry, perfect for a busy weeknight. A few simple ingredients transform into a flavorful meal in minutes.

Ingredients

• 4 thin-cut, bone-in pork chops, about 1/2 inch thick
• 2 tbsp high-smoke-point oil (e.g., avocado oil)
• 1 tbsp minced garlic
• 1 tbsp freshly grated ginger
• 1/4 cup low-sodium soy sauce
• 2 tbsp honey
• 1 tbsp rice vinegar
• 1/2 tsp crushed red pepper flakes
• 2 cups thinly sliced mixed bell peppers
• 1 cup snap peas, trimmed
• 2 green onions, sliced diagonally

Instructions

1. Pat pork chops dry with paper towels to ensure a good sear.
2. Heat oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
3. Add pork chops to the skillet, searing for 3 minutes per side until golden brown. Remove and set aside.
4. In the same skillet, add garlic and ginger, sautéing for 30 seconds until fragrant.
5. Whisk together soy sauce, honey, rice vinegar, and red pepper flakes in a small bowl.
6. Pour sauce into the skillet, bringing to a simmer for 1 minute to thicken slightly.
7. Add bell peppers and snap peas, stir-frying for 2 minutes until crisp-tender.
8. Return pork chops to the skillet, tossing to coat in the sauce and heat through for 1 minute.
9. Garnish with green onions before serving.

Juicy pork chops paired with crisp vegetables offer a delightful contrast in textures. Serve over steamed jasmine rice or alongside a crisp Asian slaw for a complete meal.

Thin Pork Chops with Creamy Mustard Sauce

Zesty and satisfying, this dish combines lean protein with a rich, tangy sauce. Perfect for a quick weeknight dinner that feels gourmet.

Ingredients

• 4 thin-cut, bone-in pork chops (about 1/2 inch thick)
• 1 tbsp clarified butter
• 1/2 cup heavy cream
• 2 tbsp Dijon mustard
• 1 tbsp whole-grain mustard
• 1/2 cup chicken stock
• 1 tbsp fresh thyme leaves
• Salt and freshly ground black pepper

Instructions

1. Season pork chops on both sides with salt and freshly ground black pepper.
2. Heat clarified butter in a large skillet over medium-high heat until shimmering.
3. Add pork chops to the skillet, searing for 3 minutes per side until golden brown. Remove and set aside.
4. Reduce heat to medium, pour in chicken stock to deglaze the skillet, scraping up browned bits.
5. Stir in heavy cream, Dijon mustard, and whole-grain mustard, whisking until smooth.
6. Return pork chops to the skillet, simmering in the sauce for 2 minutes to heat through.
7. Sprinkle with fresh thyme leaves before serving.

Buttery pork chops are elevated by the creamy mustard sauce, offering a balance of richness and acidity. Serve over a bed of wilted greens or alongside roasted potatoes for a complete meal.

Spicy Thin Pork Chops with Chili Glaze

Fire up your taste buds with this bold dish that combines heat and sweetness in perfect harmony. Thin-cut pork chops get a spicy kick from a homemade chili glaze, creating a meal that’s both quick to prepare and packed with flavor.

Ingredients

• 4 thin-cut pork chops, about 1/2 inch thick
• 2 tbsp clarified butter
• 1/4 cup honey
• 2 tbsp soy sauce
• 1 tbsp sriracha
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper
• 1 tbsp apple cider vinegar

Instructions

1. Preheat a large skillet over medium-high heat for 2 minutes until hot.
2. Add clarified butter to the skillet, swirling to coat evenly.
3. Season pork chops with garlic powder, smoked paprika, and cayenne pepper on both sides.
4. Place pork chops in the skillet, cooking for 3 minutes per side until golden brown. Tip: Avoid overcrowding the pan to ensure even cooking.
5. While pork chops cook, whisk together honey, soy sauce, sriracha, and apple cider vinegar in a small bowl.
6. Reduce heat to medium and pour the glaze over the pork chops, turning to coat evenly.
7. Continue cooking for 2 more minutes, allowing the glaze to thicken and adhere to the pork. Tip: Use a spoon to baste the chops with the glaze for extra flavor.
8. Remove from heat and let rest for 2 minutes before serving. Tip: Resting allows juices to redistribute, ensuring moist chops.

Juicy and tender, these pork chops boast a sticky, spicy-sweet crust that’s irresistible. Serve atop a bed of jasmine rice or with a side of crisp green beans for a complete meal.

Thin Pork Chops with Roasted Vegetables

Sometimes, simplicity reigns supreme in the kitchen. Thin pork chops with roasted vegetables offer a balanced, flavorful meal with minimal fuss.

Ingredients

• 4 thin-cut, bone-in pork chops (about 1/2 inch thick)
• 2 cups Brussels sprouts, halved
• 1 cup baby carrots, peeled
• 2 tbsp extra-virgin olive oil
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 tsp garlic powder
• 1 tsp smoked paprika

Instructions

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. In a large bowl, toss Brussels sprouts and baby carrots with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper until evenly coated.
3. Spread vegetables in a single layer on the prepared baking sheet. Roast for 20 minutes, stirring halfway, until caramelized and tender.
4. Meanwhile, season pork chops on both sides with remaining salt, pepper, garlic powder, and smoked paprika.
5. Heat remaining olive oil in a large skillet over medium-high heat. Add pork chops and cook for 3 minutes per side, until golden brown and internal temperature reaches 145°F.
6. Let pork chops rest for 3 minutes before serving alongside roasted vegetables.

Zesty and satisfying, the pork chops are juicy with a hint of smokiness, while the vegetables add a sweet, earthy contrast. Serve atop a bed of creamy polenta for an extra layer of comfort.

Thin Pork Chops in White Wine Sauce

Let’s dive into making thin pork chops in white wine sauce, a dish that balances simplicity with elegance.

Ingredients

• 4 thin-cut, bone-in pork chops (about 1/2 inch thick)
• 1 cup dry white wine
• 2 tbsp clarified butter
• 1 tbsp all-purpose flour
• 1/2 cup heavy cream
• 1 tsp Dijon mustard
• 1 small shallot, finely minced
• 1/2 tsp fresh thyme leaves
• Salt and freshly ground black pepper, to season

Instructions

1. Season pork chops on both sides with salt and pepper.
2. Heat clarified butter in a large skillet over medium-high heat until shimmering.
3. Sear pork chops for 2 minutes per side, until golden brown. Remove and set aside.
4. In the same skillet, add minced shallot and sauté until translucent, about 1 minute.
5. Sprinkle flour over shallots, stirring constantly for 30 seconds to create a roux.
6. Deglaze the skillet with white wine, scraping up any browned bits, and simmer until reduced by half.
7. Whisk in heavy cream and Dijon mustard, then return pork chops to the skillet.
8. Simmer on low heat for 5 minutes, until pork chops reach an internal temperature of 145°F.
9. Stir in fresh thyme leaves and adjust seasoning if necessary.

Creating a smooth sauce is key; ensure the roux is golden before adding liquids. Always let meat rest after cooking to redistribute juices. For an extra layer of flavor, consider finishing with a knob of cold butter off the heat. The result is tender pork chops enveloped in a velvety, aromatic sauce. Serve over creamy polenta or alongside roasted vegetables for a complete meal.

Thin Pork Chops with Sweet and Sour Glaze

Here’s how to make thin pork chops with a sweet and sour glaze that’s perfectly balanced. Hit the right notes with this easy, flavorful dish.

Ingredients

• 4 thin-cut, bone-in pork chops (about 1/2 inch thick)
• 1/4 cup apple cider vinegar
• 1/4 cup light brown sugar, packed
• 2 tbsp soy sauce
• 1 tbsp clarified butter
• 1 tsp garlic, minced
• 1/2 tsp ground ginger
• 1/4 tsp crushed red pepper flakes
• 1 tbsp vegetable oil
• Salt, to season

Instructions

1. Preheat a large skillet over medium-high heat (375°F) and add vegetable oil.
2. Season pork chops lightly with salt on both sides.
3. Place chops in the skillet. Cook for 3 minutes per side until golden brown. Remove and set aside.
4. In the same skillet, reduce heat to medium. Add clarified butter and minced garlic. Sauté for 30 seconds until fragrant.
5. Stir in apple cider vinegar, brown sugar, soy sauce, ground ginger, and red pepper flakes. Bring to a simmer.
6. Return pork chops to the skillet. Spoon glaze over chops. Cook for 2 minutes per side, ensuring they’re well-coated.
7. Remove from heat. Let rest for 3 minutes before serving.

Marvel at the glossy glaze clinging to each chop. The pork is tender with a punchy sweet-sour kick. Serve over steamed jasmine rice to soak up extra sauce.

Thin Pork Chops with Garlic and Rosemary

Kitchen enthusiasts, rejoice! Thin pork chops with garlic and rosemary is a dish that marries simplicity with sophistication, perfect for a weeknight dinner that feels anything but ordinary.

Ingredients

• 4 thin-cut, bone-in pork chops (about 1/2 inch thick)
• 2 tbsp extra-virgin olive oil
• 4 garlic cloves, thinly sliced
• 2 tbsp fresh rosemary leaves, finely chopped
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 1/2 cup dry white wine

Instructions

1. Pat the pork chops dry with paper towels to ensure a good sear.
2. Season both sides of the pork chops evenly with kosher salt and freshly ground black pepper.
3. Heat extra-virgin olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
4. Add the pork chops to the skillet, searing for 3 minutes on the first side without moving to achieve a golden-brown crust.
5. Flip the pork chops, then add thinly sliced garlic and finely chopped rosemary around them in the skillet.
6. Cook for another 3 minutes, spooning the infused oil over the pork chops to baste them.
7. Pour in dry white wine to deglaze the pan, scraping up any browned bits with a wooden spoon.
8. Reduce the heat to medium and simmer for 2 minutes, allowing the alcohol to evaporate and the flavors to meld.
9. Remove the skillet from the heat and let the pork chops rest in the pan for 3 minutes to redistribute juices.

Accompanied by the aromatic garlic and rosemary, these pork chops boast a juicy interior with a beautifully caramelized exterior. Serve them atop a mound of creamy polenta or alongside roasted fingerling potatoes for a complete meal.

Thin Pork Chops with Balsamic Reduction

Unlock the secret to perfectly cooked thin pork chops with a rich balsamic reduction that elevates this simple dish to gourmet status. Ideal for a quick weeknight dinner that doesn’t skimp on flavor.

Ingredients

• 4 thin-cut, bone-in pork chops (about 1/2 inch thick)
• 1 tbsp extra-virgin olive oil
• 1/2 cup high-quality balsamic vinegar
• 1 tbsp unsalted butter
• 1 tsp fresh thyme leaves
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Season pork chops evenly with kosher salt and freshly ground black pepper.
2. Heat extra-virgin olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
3. Add pork chops to the skillet, searing for 3 minutes per side until golden brown. Tip: Avoid moving chops to ensure a perfect crust.
4. Transfer chops to a plate; tent loosely with foil to rest.
5. Reduce heat to medium; add balsamic vinegar to the skillet, scraping up browned bits with a wooden spoon.
6. Simmer vinegar until reduced by half, about 4 minutes, stirring occasionally. Tip: The reduction should coat the back of a spoon.
7. Remove skillet from heat; whisk in unsalted butter and fresh thyme leaves until butter is fully incorporated.
8. Return pork chops to the skillet, turning to coat evenly in the balsamic reduction.
9. Serve immediately, drizzling any remaining reduction over the chops.

The balsamic reduction adds a glossy, tangy-sweet glaze that complements the juicy, tender pork. For an elegant presentation, plate over a bed of creamy polenta or alongside roasted Brussels sprouts.

Thin Pork Chops with Honey Soy Glaze

Kitchens often overlook thin pork chops for their thicker counterparts, but this honey soy glaze recipe transforms them into a quick, flavorful weeknight dinner. Key to success is balancing the glaze’s sweetness with the meat’s savoriness.

Ingredients

– 4 thin-cut, bone-in pork chops (about 1/2 inch thick)
– 1/4 cup honey
– 2 tbsp soy sauce
– 1 tbsp clarified butter
– 1 tsp garlic, minced
– 1/2 tsp ginger, freshly grated
– 1/4 tsp red pepper flakes
– 1 tbsp scallions, finely sliced for garnish

Instructions

1. Pat dry the pork chops with paper towels to ensure a good sear.
2. Heat clarified butter in a large skillet over medium-high heat until shimmering.
3. Season pork chops lightly with salt and place in the skillet. Cook for 3 minutes per side until golden brown. Tip: Avoid moving chops to get a perfect crust.
4. Remove chops from skillet and set aside on a warm plate.
5. In the same skillet, add minced garlic and grated ginger. Sauté for 30 seconds until fragrant.
6. Stir in honey, soy sauce, and red pepper flakes. Bring to a simmer over medium heat, stirring constantly for 2 minutes until slightly thickened. Tip: Watch closely to prevent burning.
7. Return pork chops to the skillet, spooning glaze over them. Cook for an additional 1 minute per side to coat evenly.
8. Garnish with sliced scallions before serving. Tip: Let chops rest for 2 minutes to redistribute juices.

Yield tender pork chops with a sticky, glossy glaze that’s both sweet and savory. Serve atop a bed of steamed jasmine rice to soak up the extra sauce, or alongside crisp green beans for contrast.

Thin Pork Chops with Cilantro Lime Marinade

These thin pork chops are marinated in a vibrant cilantro lime mixture, then quickly seared to perfection. They’re perfect for a weeknight dinner that doesn’t skimp on flavor.

Ingredients

• 4 thin-cut, bone-in pork chops (about 1/2 inch thick)
• 1/4 cup extra-virgin olive oil
• 1/4 cup fresh lime juice (about 2 limes)
• 1/2 cup finely chopped fresh cilantro
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper

Instructions

1. In a medium bowl, whisk together the olive oil, lime juice, cilantro, garlic, cumin, salt, and pepper until well combined.
2. Place the pork chops in a large resealable plastic bag and pour the marinade over them. Seal the bag and massage the marinade into the meat. Marinate in the refrigerator for at least 30 minutes, but no more than 2 hours to prevent the lime juice from breaking down the meat fibers.
3. Heat a large cast-iron skillet over medium-high heat until very hot, about 2 minutes. Remove the pork chops from the marinade, letting excess drip off, and discard the marinade.
4. Add the pork chops to the skillet and cook for 3 minutes on the first side, until a golden-brown crust forms. Flip and cook for another 2-3 minutes, until the internal temperature reaches 145°F on an instant-read thermometer.
5. Transfer the pork chops to a plate and let rest for 5 minutes before serving. This allows the juices to redistribute, ensuring moist and flavorful meat.

You’ll love the juicy tenderness of these pork chops, with a bright and herby crust. Serve them over a bed of quinoa or with a side of grilled vegetables for a complete meal.

Thin Pork Chops with Peach Chutney

Ready to elevate your weeknight dinner? Thin pork chops paired with peach chutney offer a perfect balance of savory and sweet.

Ingredients

• 4 thin-cut, bone-in pork chops (about 1/2 inch thick)
• 1 tbsp clarified butter
• 1 cup fresh peaches, diced
• 1/4 cup red onion, finely chopped
• 2 tbsp apple cider vinegar
• 1 tbsp brown sugar
• 1/2 tsp ground ginger
• 1/4 tsp cayenne pepper
• Salt, to season

Instructions

1. Season pork chops on both sides with salt. Let sit at room temperature for 10 minutes.
2. Heat clarified butter in a large skillet over medium-high heat until shimmering.
3. Add pork chops to skillet. Cook for 3 minutes per side, or until golden brown and internal temperature reaches 145°F. Remove from skillet; let rest.
4. In the same skillet, add peaches, red onion, apple cider vinegar, brown sugar, ground ginger, and cayenne pepper. Cook over medium heat, stirring occasionally, for 5 minutes, or until peaches soften and mixture thickens.
5. Return pork chops to skillet; spoon chutney over. Cook for 1 minute to warm through.

Delight in the tender pork chops smothered in a vibrant, slightly spicy peach chutney. Serve atop a bed of wild rice or with a side of roasted vegetables for a complete meal.

Thin Pork Chops with Spicy Maple Glaze

Savory meets sweet in this quick-to-make dish that’s perfect for a weeknight dinner yet impressive enough for guests.

Ingredients

• 4 thin-cut, bone-in pork chops (about 1/2 inch thick)
• 1/4 cup pure maple syrup
• 2 tbsp apple cider vinegar
• 1 tbsp Dijon mustard
• 1 tsp crushed red pepper flakes
• 1/2 tsp smoked paprika
• 1/4 tsp ground cinnamon
• 1 tbsp extra-virgin olive oil
• Kosher salt and freshly ground black pepper

Instructions

1. Preheat a large skillet over medium-high heat for 2 minutes until hot.
2. Season pork chops on both sides with salt and pepper.
3. Add olive oil to the skillet, then place pork chops in the pan. Sear for 3 minutes per side until golden brown. Remove chops and set aside.
4. In the same skillet, reduce heat to medium. Add maple syrup, apple cider vinegar, Dijon mustard, red pepper flakes, smoked paprika, and cinnamon. Whisk to combine and simmer for 2 minutes until slightly thickened.
5. Return pork chops to the skillet, spooning glaze over them. Cook for an additional 2 minutes, flipping once, until chops are glazed and heated through.
6. Tip: For an even glaze, tilt the skillet and spoon the sauce over the chops repeatedly.
7. Tip: Let the pork chops rest for 3 minutes before serving to allow juices to redistribute.
8. Tip: If the glaze thickens too much, add a teaspoon of water to loosen it.

Perfectly balanced, the spicy maple glaze caramelizes into a sticky-sweet crust with a kick. Serve over a bed of creamy polenta or with roasted Brussels sprouts for a complete meal.

Conclusion

Just like that, you’ve got 18 mouthwatering thin pork chop recipes to spice up any meal! Whether it’s a busy weeknight or a special gathering, there’s something here for everyone. We’d love to hear which recipes become your favorites—drop us a comment below. And if you found this roundup helpful, don’t forget to share the love on Pinterest. Happy cooking!

Michael Johnson

Michael Johnson is the founder of Pan Mastery, Inspired by his blacksmith grandfather’s legacy has a deep appreciation for hand-crafted pots and pans, he provides invaluable guides, reviews, and recipes to enhance your culinary journey.