How to Cook Thin Pork Chops (with delicious honey garlic butter)
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These thin pork chops are quick, affordable, and cooked with my cold-pan method that keeps them juicy and tender every time. A simple honey garlic butter melts over the top for a sweet-savory finish that makes them feel a little special.
These thin pork chops are one of my favorite answers to the eternal “what’s for dinner?” question. They’re quick, affordable, and incredibly easy to make, yet they still feel like a proper home-cooked meal.
If you’ve ever ended up with dry, overcooked pork chops, my fix is the cold-pan method, and it’s the whole secret here. Instead of preheating the pan, you lay the chops in a cold pan with the butter and turn the heat on underneath. As the pan slowly comes up to temperature, the thin chops cook gently and evenly rather than seizing up and drying out the second they hit screaming-hot metal. It sounds backward, but it’s what keeps them so juicy and tender, and once you’ve done it a couple of times, you’ll have a reliable way to cook thin pork chops perfectly every time. If you’re after more ways to cook pork, my pork recipe collection has plenty of inspiration.
The rest is refreshingly simple. A quick blend of pantry spices adds plenty of flavor, and a honey garlic butter melts over the top for a sweet-savory richness that pairs beautifully with the pork. Served with roasted vegetables, potatoes, or a simple salad, it’s the kind of easy weeknight dinner you’ll find yourself making on repeat.
Storing and reheating instructions
Store: If you have leftovers, let the pork chops cool to room temperature first. Store them in an covered container in the fridge for up to four days.
Freeze: To freeze, wrap the cooled pork chops tightly in foil, then place them in a freezer-safe bag for up to three months. Label the bag with the date so you can keep track. When you’re ready to eat, let them thaw in the fridge overnight before reheating.
Reheat: To reheat in the oven, cover the pork chops with foil and warm them in a preheated 325°F oven just until heated through. On the stovetop, reheat over medium heat, turning until warmed through. Either way, adding a little moisture keeps them from drying out, so pour in a splash of broth, a spoonful of sauce, or some of that honey garlic butter as they warm. Check that they reach 145 degrees Fahrenheit before serving. Or skip the reheating altogether and slice them thinly to serve 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.
Equipment Used
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.
Delicious pork seasoning. I did use smoked paprika
Really happy you enjoyed it!
Best pan fried pork chops I’ve ever made!!
I’m thrilled to hear that!
I dont buy Pork chops, particularly the boneless, thin ones…that is, until today, due to a special. So, my journey to find the perfect way to cook them began….
This Was It!!!!! I had my doubts, followed your recipe exactly, and Oh My, was a very tasty surprise!! Moist, tender and the garlic butter sauce is amazing! Will definitely make this again. Thank you !!
Oh I’m so happy this was a hit for you!
They turned out so good. The honey I used had some heat in it. Thanks for the great recipe!
It looks so good!
I will thrilled to find these nice and juicy. Yum!
I did not start at cold so my chops burned before reaching internal temp. My mistake.
Flavor good will repeat correctly next time
I know it’s a strange thing to put meat in a cold pan, but do try it next time as I promise it works!
To be honest, I was just looking for a good recipe for thin pork chops, already marinated at the butcher shop. There was a lot of concern among guests (close friends) about the risk of dry meat. This came out PERFECTLY. Next time will try the recipe from start to finish. Thank you so much!
I’m happy to hear it worked well with marinated pork chops – perhaps I’ll have to try that next!
Very good recipe. I’m 81 yrs old and I don’t cook much anymore. I was never good at fixing meat. I followed the recipe exactly and my grandson who is with me for an internship where I live, said they were really good. I think the hint of sweet really make the chops so good.
I’m thrilled that you and your grandson enjoyed the recipe!
I made these as directed but doubled the amount of seasonings since I had 5 chops. We needed the extra and I seasoned them very generously. I am a vegetarian but my husband said this was the best recipe I’ve made in years.
I only had hot honey and dried parsley but he said it was amazing for the butter on top . Making them again tonight for company.
Thanks, Lisa! I’m so happy that they were a big hit!
Amazingly juicy. Family loved them.
I’m so happy that you family loved them, Sandy!
It’s always scary to cook pork chops, especially thin ones. I followed the recipe exactly as written-the result was delicious moist pork chops with nicely browned exterior. And the honey garlic butter was to die for!
I’m so happy that they were a hit!
Thank you these chops were delicious!
I’m happy to hear they were a hit!
Delicious! I was worried that it was taking too long for the sides to appear cooked, and then when I flipped it, I thought I’d burned the edges, but the chops were still juicy, and we loved the spice mix. (Used garlic pepper and onion salt instead of those four flavors separately, and I left the garlic & parsley out of the honey butter.)
The tips on how to handle thin pork chops were amazing; the pork chops were like butter!!
My family loved these! They were quick, easy, tasty and looked exactly like your photo!
Pork chops always turn out dry when I cook them so I had given up on them. But they were on sale yesterday so I thought I’d give them another go. Tried your recipe and and so glad I did. They turned out perfectly! My husband and kids even asked me to make them again. This is the only recipe I’ll use from now on!
Thanks so much! Great seasonings and instructions for preparation. Delicious and quick.