When it comes to quick and easy dinner recipes pan-fried pork chops are a weekday win. Thin-cut boneless pork chops in particular cook up fast in a hot skillet. But nailing the timing is essential to prevent dry, overcooked meat. So how long should you fry thin cut pork chops to ensure tender juicy results?
The answer depends a bit on the thickness, but generally thin pork chops fry up in just 3-5 minutes per side Follow these guidelines for perfect pan-fried thin cut pork chops every time
How Long to Fry Thin Cut Boneless Pork Chops
- 1⁄4 inch thick – 2-3 minutes per side
- 1⁄2 inch thick – 3-4 minutes per side
- 3⁄4 inch thick – 4-5 minutes per side
How Long to Fry Thin Cut Bone-In Pork Chops
- 1⁄4 inch thick – 3-4 minutes per side
- 1⁄2 inch thick – 4-5 minutes per side
- 3⁄4 inch thick – 5-6 minutes per side
These cook times are for medium doneness. Always rely on an instant-read thermometer to check for doneness rather than time alone. Pork chops should reach 145°F internally when done.
Tips for Perfect Pan-Fried Pork Chops
Follow these simple tips for the best pan-fried pork chops
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Use a thick, heavy skillet – Cast iron or stainless steel work best to evenly brown chops.
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Get skillet very hot before adding oil or chops.
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Pat chops dry and season well with salt and pepper.
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Don’t crowd the pan – Cook chops in batches if needed.
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Flip once during cooking for even browning.
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Let rest 5 minutes before serving.
Step-by-Step Guide to Pan-Frying Thin Pork Chops
Follow these easy steps for quick pan-fried pork chops any night of the week:
1. Prep the Pork Chops
Rinse chops and pat dry thoroughly with paper towels. Season both sides generously with salt and pepper.
2. Heat the Skillet
Heat a heavy nonstick or cast iron skillet over medium-high heat until very hot.
3. Add Oil
Swirl in just enough oil to coat the bottom of the pan – 1-2 Tbsp. vegetable, canola or olive oil.
4. Cook the Chops
Carefully add the seasoned chops to the hot oiled skillet. Do not overcrowd. Cook for 2-3 minutes until browned.
5. Flip and Cook More
Flip chops and cook on the second side for another 2-3 minutes until browned and cooked through.
6. Check for Doneness
Use an instant read thermometer to check internal temperature. Remove chops at 145°F for juicy, tender meat.
7. Rest and Serve
Let chops rest for 5 minutes before serving. Enjoy with your favorite sides!
Choosing the Right Thin Cut Pork Chops
Look for pork chops labeled “thin cut” at the store. Boneless or bone-in chops will both work great. For even quicker cooking, opt for 1/4 inch thick chops. Just watch them carefully to avoid overcooking.
Center cut and sirloin chops are lean options. Shoulder boneless chops are also very thin. Avoid chops over 1 inch thick, as they require longer cook times.
Ask your butcher to slice them thinner if needed. Mini pork chops or breakfast chops are also perfectly suited to quick pan frying.
Add a Pan Sauce for Extra Flavor
Take your pan-fried chops to the next level by making a simple pan sauce after cooking:
- Pork chop drippings
- Chicken or vegetable broth
- Heavy cream or milk
- Butter
- Fresh herbs
- Mustard
- Lemon juice
- Capers
Simmer until thickened and drizzle over pork chops before serving.
The Best Side Dishes for Pork Chops
Thin cut pork chops pair well with so many sides. Here are some favorites:
- Mashed potatoes
- Roasted vegetables
- Green beans
- Applesauce
- Rice pilaf
- Pasta salad
- Roasted sweet potatoes
A simple green salad also balances the richness of the chops.
Common Pan-Fried Pork Chop Problems
Use these tips to troubleshoot any issues:
Undercooked – Fry longer, at least 3 minutes per side. Check internal temp.
Overcooked and Dry – Don’t cook quite as long next time. Let rest before cutting.
Not Browning – Make sure skillet is hot. Don’t move chops once added.
Curled Edges – Dry chops better before cooking. Use sharper knife when cutting.
Tough Texture – Switch to thinner chops. Slice against the grain before serving.
Burnt Exterior – Lower heat slightly. Watch carefully to avoid overbrowning.
With the right skillet technique and cook times, you can easily achieve restaurant-worthy pan-fried pork chops for a quick and delicious dinner any night of the week. Just remember, thin chops cook fast – so watch them closely for perfect results!
HOW TO COOK PORK CHOPS (THIN/QUICK FRY CHOPS)
How long should thin cut pork chops be fried?
The cooking time for thin cut pork chops can vary depending on the thickness of the chop and the method of frying. Generally, thin cut pork chops should be fried for 2-3 minutes on one side and then 1-2 minutes on the other side. This will ensure that they are golden brown and no pink juices remain.
How long do you cook pork chops in a frying pan?
To cook pork chops in a frying pan, first put them, oiled side down, into a cold cast-iron frying pan. Wait until you hear a sizzle on the hot element, then press the pork chops into the pan and leave them to cook for 4-5 minutes. Finally, flip and let them sizzle for another minute.
How do you cook thin pork chops?
To cook thin pork chops, pat them dry with a paper towel, sprinkle salt and pepper on both sides, and heat a large skillet on medium-high heat with oil. Place the pork chops in the skillet and cook for 2 minutes.
How long do you fry dredged pork chops?
Carefully place the dredged pork chops into the hot oil, making sure not to overcrowd the pan. Cook in batches if necessary. Fry the chops for about 3-4 minutes on each side, or until they are golden brown and cooked through. Using tongs, transfer the fried pork chops to a paper towel-lined plate to remove excess oil.