How to Cook Thin Pork Chops (with delicious honey garlic butter)
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Wondering how to cook thin pork chops so they’re caramelized on the outside but still tender and juicy? We’ve got the secrets! This recipe seasons the pork chops with a spice blend made from common kitchen staples, then finishes them off with a luscious honey garlic butter!
These thin pork chops are my go-to for a super quick and affordable dinner that doesn’t skimp on flavor. Learn how to cook thin pork chops by starting them in a cold pan—it locks in moisture and keeps them incredibly tender every time, no rubbery pork here!
Topped with a sweet and savory honey garlic butter, these chops are bursting with flavor and perfect for a family-friendly meal. From prep to plate, they’re done in no time, making them ideal for busy weeknights when you want something impressive without the fuss.
What I love most about this recipe is how foolproof it is—once you master the cold-pan method, you can cook thin pork chops perfectly every time. Pair them with your favorite sides, like roasted vegetables or a simple salad, and you’ve got a dinner that feels both comforting and special. It’s quick, budget-friendly, and absolutely delicious—a recipe I keep coming back to again and again!
Key ingredients
Seasoned, cooked, then served with a dollop of honey garlic butter – does it get any better than that? This is what you need:
- Thin pork chops: Use pork chops that are ½ to 1 inch thick.
- From the spice rack: Sweet paprika, garlic powder, onion powder, salt, black pepper, and sugar make a well balanced and delicious seasoning.
- Honey garlic butter: Butter, parsley, honey, and garlic combine to make the perfect finishing touch.
Storing and reheating instructions
Storing:
If you have leftovers, let the pork chops cool to room temperature before storing them. If you plan to dive back into them in the following day or two, store them in the refrigerator in an airtight container. If you are freezing them, wrap them tightly in aluminum foil before putting them in a freezer-safe bag for up to three months – label them so you can track the date.
Reheating:
If frozen, let the pork chops thaw in the fridge overnight. To reheat them in the oven, pop them in a preheated oven at 325 degrees Fahrenheit. Cover with foil and heat just until they are warmed through. To reheat pork chops on the stovetop, cook over medium heat and turn them until warmed through. You can add moisture while reheating to prevent dryness – add some broth, a sauce, or the honey garlic butter. Check the internal temperature with a meat thermometer to ensure they reach 145 degrees Fahrenheit before eating.
Or simply slice them thinly and serve them cold over a salad or in a sandwich!
How to Cook Thin Pork Chops (with delicious honey garlic butter)
Ingredients
- 4 thin pork chops (see notes)
- ½ teaspoon sweet paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon sugar
- 1 tablespoon cooking oil
Honey Garlic Butter
- 1 tablespoon butter (softened)
- 1 teaspoon finely minced parsley
- 1 teaspoon honey
- 1 small garlic clove (very finely minced)
Instructions
- Turn your cooking element to medium-high and let it heat up while you get your pork chops ready. (If you have a gas or induction cooktop, wait until you're ready to put the pan on the element before turning it on.) In a small bowl, mix the honey garlic butter ingredients until they are well combined.1 tablespoon butter, 1 teaspoon finely minced parsley, 1 teaspoon honey, 1 small garlic clove
- Mix the spices together in a small bowl.½ teaspoon sweet paprika, ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon salt, ½ teaspoon pepper, ½ teaspoon sugar
- Dry the thin pork chops with paper towels and then sprinkle the spices evenly over both sides.4 thin pork chops
- Drizzle the oil over the top of the pork chops and use your fingers to spread it around. Place the pork chops, oiled side down, into a cold frying pan – cast iron works great.1 tablespoon cooking oil
- Place the frying pan onto the hot element and wait until you hear them start to sizzle. Once they do, press them gently into the pan. Cook the pork chops without moving them for 4-5 minutes, until they look nearly cooked. They will be opaque all the way up the sides and just a bit red on top.
- Flip the nearly cooked pork chops over and finish cooking for 1 minute on the other side. They are done when they reach an internal temperature of 145 degrees Fahrenheit.
- Let the pork chops rest for 5 minutes and then serve them with a dab of the honey garlic butter on top.
Last step:
- After you make this recipe, take a picture with your phone and share it in the comments section below. I love seeing it when you make my recipes!
Equipment
Video
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
What to serve with thin pork chops
Pork and potatoes are a match made in heaven! Make sour cream and chive mashed potatoes, roasted crispy potatoes, or sweet potato wedges. Round out the meal with some vegetables or salads. This roasted broccoli and carrots work perfectly, or sauté some green beans.
These chops turned super tender and full of flavor
I’m so glad to hear that! 😊 Tender and full of flavor is exactly what I’m going for. Thanks so much for making it and leaving a note!
Easy enough recipe that created the best tasting pork chops I ever ate! 2 thumbs up. 👍 👍
That’s such a compliment — thank you! I’m so glad they turned out to be the best pork chops you’ve had. Two thumbs up right back at you for giving the recipe a try! 👍👍
Easy, Tasty and not dry at all. The honey garlic butter was a nice addition. Cooked on cast iron.
Aw, I’m so happy you loved it! Cast iron is such a great choice, and I’m glad the honey garlic butter hit the spot. Thanks so much for taking the time to leave a note — it means a lot. 💛
Good flavors but still a dry pork chop and I did slightly less time than instructed. I’ll try again at lower temp.
Thanks for sharing that — I really appreciate the honest feedback. Pork chops can be so finicky, and thickness (and even the cut) can make a big difference. Trying a slightly lower temp next time is a great idea, and pulling them as soon as they hit doneness can help keep them juicy. I hope your next round turns out exactly how you want it, and thanks again for giving the recipe a try.
Made this last night and it was delicious! Thank you for the recipe!
I’m so glad you enjoyed it! Thanks for giving the recipe a try and sharing your kind feedback. 🍴✨