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.
This was so simple and quick! Add the great flavor and walla! They think I’ve slaves for hours…ha ha!
Haha I love this so much! Isn’t it the best when something so simple *tastes* like you pulled out all the stops? I’m so glad it was a hit—and that you got all the credit without the effort! Thanks for trying the recipe and sharing your fun note! 😊
This worked exactly as written, thanks!
So glad to hear that! Thanks for giving it a try and letting me know—it means a lot!
This recipe is delicious! If you cook it exactly as written you’ll have some tender, tasty pork chops. Definitely a keeper.
So happy to hear it worked well for you, Holly!
This was one of my husband’s favorite porkchop meals out of all the 25 years of marriage. I think enough said!
Wow that’s amazing! I love hearing that. Thank you for sharing, Lisa!
The chops were so moist and flavorful. The honey garlic on top was a very nice touch. The directIons were very well written as well. Easy to follow. Thanks for sharing this amazing recipe.
You’re very welcome, Montgomery!
Delicious and juicy, will definitely make again. I didn’t have parsley so used chopped chives.
They look wonderful!!
Oh my goodness, have I been making pork chops wrong all these years! Overcooking the heck out of them 🙁
I followed the instructions exactly. These were the best pork chops ever. Leftovers tasted just as good the next day!
I am thrilled to hear that!
Big hit with my family and a nice change from chicken! Only chance I made was doubling the seasoning. Served w mashed potatoes and steamed carrots
Sounds like a wonderful dinner!
Finally, a recipe for thin pork chops that results in juicy, delicious chops.
Thanks, Elda!!
These were a very pleasant surprise. I will definitely be making this again. Loved the flavor on these chops. I followed the recipe but grilled my chops instead of fan cooked. Was amazing. That butter honey garlic parsley mixture would go good on other meats too…or rolls. Husband made his another plate immediately after eating dinner so he was sure to have seconds the next day for lunch. Thanks for this.
Oh I love that story! So great to hear these were such a hit!
Husband loved this! Very tasty and moist. This will become a favorite for sure!!
That’s so great! Thanks, Barb!
Juicy, tasty and everyone wanted seconds. My now go to recipe for economical thin pork chops
That is so wonderful to hear!!!
As an inexperienced meat cooker, this turned out AMAZING!! Nothing like the chewy pork chops I had growing up. I wanted to learn a way to cook pork chops as a cheap main dish, and folks THIS IS IT. I used spices/sauce from another recipe, but this method really does produce tender, juicy pork, and I will absolutely be trying the full original recipe!! Thank you!!!!
I’m so happy to hear that! You are very welcome for the recipe!
I have never had such delicious thin pork chops in my life! Excellent recipe and I was afraid the amount of salt in it but it was well balanced! This recipe is going on regular rotation! Now I have another way to make a thin pork chop outside of making schnitzel!
I’m thrilled that this recipe is going on regular rotation for you! We eat it often here, too.
I 100% agree!!! Sooo delicious!! The grill marks from the cast iron pan were an added bonus! Even my picky hubby loved this! We are eating it right now and I swear if I closed my eyes I’d think I was eating steak! Thanks for an Amazing recipe!!
Oh that’s so wonderful to hear! Thanks, Debbie!
Followed recipe to the letter. Pork chops burned badly. Will try again using lower setting on burner.
I’m sorry that happened. Every stovetop is a little different and it sounds like yours is hotter than mine. I hope you give the recipe a go again and use a lower temperature. This really is my favorite way to cook thin pork chops.
We enjoyed this recipe and will always cook the pork chops this way from now on
I’m so happy to hear that!