Delightfully tender and packed with flavor, this Easy Boneless Thin Pork Chops with Quick Pan Sauce recipe is perfect for a weeknight dinner when you want something fast yet impressive. The thin pork chops cook quickly, staying juicy while the quick pan sauce adds a savory, tangy finish that elevates the meal.
This recipe is a perfect balance of simplicity and flavor. With minimal ingredients and a short cooking time, it delivers a restaurant-quality dinner without the fuss. The pan sauce, made in the same skillet, ensures every bite is coated in a rich, luscious flavor that complements the pork beautifully.
Serve these pork chops with roasted vegetables, mashed potatoes, or a fresh salad for a complete, satisfying meal. This dish proves that quick cooking doesn’t mean compromising on taste.
Key Ingredients & Substitutions
Each ingredient is carefully chosen to bring out the best in the pork chops, with options for substitutions based on taste or dietary needs.
Boneless Thin Pork Chops: Look for 1/2-inch thick chops for quick cooking. You can substitute with thin-cut chicken breasts or turkey cutlets for a lighter option.
Salt & Pepper: Simple seasonings bring out the natural flavor of the meat. Try adding smoked paprika or garlic powder for extra depth.
Olive Oil or Butter: Used for searing the pork. Butter adds richness while olive oil offers a lighter alternative. You can also use avocado oil for a higher smoke point.
Garlic: Fresh garlic cloves create a fragrant pan sauce. Garlic powder can be used if fresh is unavailable.
Chicken Broth: Forms the base of the pan sauce. Vegetable broth is a great alternative for a lighter flavor or vegetarian version of the sauce base.
Lemon Juice or Vinegar: Adds acidity and brightness to the pan sauce. Lemon juice, white wine vinegar, or apple cider vinegar work well.
Optional Herbs: Fresh thyme, rosemary, or parsley enhance flavor and aroma. Dried herbs can be substituted in smaller quantities.
Equipment You’ll Need
- Large skillet or sauté pan
- Tongs or spatula
- Measuring spoons
- Cutting board and knife
- Small bowl for sauce ingredients
- Plate for resting cooked pork
- Serving utensils
Flavor Variations & Add-Ins
- Add sliced mushrooms to the pan sauce for a rich, earthy flavor
- Stir in a splash of white wine for depth
- Top with capers for a briny, tangy kick
- Include diced onions or shallots for added sweetness
- Use Dijon mustard in the sauce for a subtle sharpness
- Add a pinch of crushed red pepper for heat
- Finish with fresh parsley or chives for freshness
How to Make Easy Boneless Thin Pork Chops with Quick Pan Sauce
Ingredients You’ll Need:
- 4 boneless thin pork chops (1/2 inch thick)
- Salt and pepper, to taste
- 2 tablespoons olive oil or butter
- 2 cloves garlic, minced
- 1/2 cup chicken broth (or vegetable broth)
- 1 tablespoon lemon juice or vinegar
- Fresh herbs like thyme or parsley, optional
How Much Time Will You Need?
Total time is approximately 20–25 minutes. The pork chops cook quickly, about 3–4 minutes per side, and the quick pan sauce takes 3–5 minutes to develop flavor.
Step-by-Step Instructions:
1. Prepare and Season Pork Chops
Pat the pork chops dry with paper towels and season both sides generously with salt and pepper. This ensures a good sear and enhances flavor.
2. Sear the Pork Chops
Heat olive oil or butter in a large skillet over medium-high heat. Add the pork chops and cook for 3–4 minutes per side, until golden brown and cooked through. Remove from the skillet and set aside on a plate to rest.
3. Make the Quick Pan Sauce
In the same skillet, add minced garlic and sauté for 30 seconds until fragrant. Pour in chicken broth and lemon juice (or vinegar), scraping up any browned bits from the bottom of the pan. Let the sauce simmer for 3–5 minutes until slightly reduced.
4. Finish and Serve
Return the pork chops to the skillet briefly to coat with the sauce. Garnish with fresh herbs if desired. Serve immediately with your favorite sides.
Pro Tips for Best Texture & Taste
These tips help ensure your pork chops are juicy and full of flavor every time.
- Pat the pork chops dry before seasoning to achieve a perfect sear.
- Do not overcook; thin chops cook quickly and can dry out if left too long.
- Allow the pork chops to rest for a few minutes before serving to retain juices.
- Use the same pan for the sauce to capture all the flavorful browned bits.
- Add fresh herbs at the end to preserve their aroma and color.
Frequently Asked Questions
Can I use bone-in pork chops instead?
Yes, but they will require longer cooking time to ensure they are fully cooked. Adjust accordingly and use a meat thermometer to check doneness.
Can I make the pan sauce ahead of time?
It’s best to make the sauce fresh while cooking the pork chops for maximum flavor. However, you can prepare the broth and lemon juice mixture in advance.
How should I store leftovers?
Store leftover pork chops and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
Can I freeze cooked pork chops?
Yes, freeze cooked pork chops without the sauce in a sealed container for up to 2 months. Reheat and prepare the sauce fresh before serving.