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.
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.