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.
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!