Want to make quick “breakfast chops”? Learn how to cook thin pork chops perfectly for breakfast or dinner!
I love pork chop recipes, and this one for making thin pork chops is one of my favorites. People sometimes call these thin chops “breakfast chops” because they cook so quickly that they can be served for breakfast with bacon or breakfast meats like sausage. So they’re great served with fried eggs and biscuits, or as dinner with mashed potatoes.
If you want to make gravy for them, this traditional gravy without drippings is the best, or you can make this nice and peppery white country gravy.
To find out more about how it all works, scroll down or click here. Now you can go straight to the recipe.
As a home cook and food blogger, I’m always looking for easy, delicious recipes to add to my repertoire. Pork chops are a staple that I like to keep in rotation, but I find thin cut pork chops especially tricky to get just right. They have a tendency to dry out and overcook faster than thicker chops. So I did some research to find out exactly how long to pan fry thin cut pork chops for the juiciest, most flavorful results.
Pan Frying is Best for Thin Pork Chops
After reviewing several recipes and cooking techniques, it became clear that pan frying, rather than oven baking or grilling, is ideal for thin pork chops. Pan frying allows you to cook the chops quickly over fairly high heat, sealing in the juices. Oven baking takes too long, while grilling can char thin chops before the inside is cooked through.
When pan frying use a heavy skillet or frying pan to ensure even heat distribution. Nonstick is ideal as thin chops are prone to sticking. Have all your ingredients and equipment ready before starting as thin chops cook fast and you’ll need to focus once they hit the hot pan.
Factors that Affect Cook Time
While 2-3 minutes per side is typical for pan frying thin chops, several factors can alter the cooking time:
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Thickness – The thinner the chop, the less time needed. Boneless chops cook faster than bone-in.
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Doneness – If you prefer your pork cooked longer, add more time Use a meat thermometer for accuracy.
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Heat level – Cooking over higher heat reduces cook time. Use medium-high heat for thin chops.
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Marinating – Acidic marinades like lemon or vinegar can start “cooking” the meat, meaning less pan time needed.
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Temperature – If the chops are cold when they go in the pan, they’ll need longer than room temp chops.
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Size of pan – Don’t overcrowd chops or they’ll steam rather than brown. Cook in batches if needed.
Step-By-Step Pan Frying Instructions
Follow these simple steps for perfect pan fried thin pork chops every time:
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Season the chops lightly on both sides with salt, pepper, and any other spices you like. Go easy on salt if brining.
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Prep your dredging station. Place flour or breadcrumbs in one shallow dish, beaten eggs in another.
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Dredge each chop in flour, dip in egg, then back in the flour, pressing gently to adhere.
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Heat 1-2 Tbsps. olive oil in a heavy nonstick skillet over medium-high heat until shimmering.
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Brown chops 2-3 minutes per side until golden. Work in batches to avoid crowding pan.
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Check doneness with a meat thermometer if unsure. Internal temp should reach 145°F.
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Rest chops 5 minutes before serving for juiciest results.
I like to serve these quick pan fried chops with rice pilaf or roasted potatoes to soak up the delicious pan juices. They also pair well with a tangy apple cider vinegar slaw or fresh greens. Perfect for a fast weeknight dinner!
Helpful Tips for Better Results
Here are some additional pointers for nailing thin pork chops every time:
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Pat chops dry before seasoning to help browning. Wet chops won’t brown as nicely.
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Use a combination of butter and oil for best flavor and texture. Butter alone can burn.
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Resist urge to move chops once in pan. Let sear undisturbed before flipping for better browning.
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Use tongs vs. fork to flip chops. Forks pierce meat, letting juices escape.
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Let pan reheat between batches for consistent cooking.
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Cook in 2 pans at once to speed up process if feeding a crowd.
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Don’t overcrowd chops or they’ll braise rather than brown. Work in batches.
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Pull chops from pan once cooked through, not longer. They’ll keep cooking from residual heat.
How to Tell When They’re Done
Since thin chops overcook quickly, it’s important to know when they’re done:
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The exterior should be nicely browned.
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The interior will just show a hint of pink at 145°F internal temp.
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Chops should feel firm but still juicy when poked.
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Cut into a chop to visually check doneness. Juices should run clear.
Always rely on a meat thermometer for the most accurate doneness gauge. This way you nail the ideal level of done-ness time after time, regardless of varying chop sizes and thicknesses.
Mastering thin pork chops may seem tricky, but following these pan frying tips will help you achieve tender, juicy chops encased in a crispy, flavorful crust. Just remember 2-3 minutes per side over fairly high heat, adjust cooking times as needed based on thickness and doneness preferences, and use a thermometer to eliminate guesswork. Serve these quick pan fried chops anytime you’re craving a fast, tasty pork dinner. Enjoy!
Video: Making Thin Breakfast Chops
You can use any type of thinly sliced pork chop for this recipe. My preference is a thinly sliced bone-in chop. The reason is that the bone keeps the meat near it juicier and more tender. Because the chops are so thin, they dry out quickly, so anything that keeps them moist is good.
The cut that I buy most often is the pork loin rib chops. I like these because they have both leaner loin meat and darker, juicier pork meat. There’s a lot of flavor there for sure!.
Can You Bread Thin Pork Chops?
I’ve just done a really simple flour mixture in the recipe below. You get a nice brown crust and not a lot of flavors competing with the pork. And, as I learned when I made cube steak, the flour seems to help the meat keep its moisture, which makes the chops more juicy.
You can absolutely add a breadcrumb layer too though, if you want extra crunch. You’d essentially be making this crispy breaded pork cutlet recipe (or these air fryer breaded pork cutlets).
You’ll dredge the thin pork chops in the flour as instructed below. Then dip each one in some beaten up egg, and then in breadcrumbs. Following the steps below will help you fry the chops. However, they will brown faster, so you may want to lower the heat and keep a close eye on them, turning and flipping them as needed. They are done when the outside is golden brown, but you should cut one in half to make sure the middle is no longer pink. Transfer them to the paper towel to blot off oil and serve.
HOW TO FRY THE PERFECT PORK CHOP | THIN PORK CHOPS | PJ Danita
FAQ
How long does it take to pan fry pork chops?
How do you know when thin pork chops are done?
How do you keep thin pork chops from drying out?
How do you cook pork chops in a frying pan?
Season the flour with a pinch of salt then coat each pork chops in the flour. Heat a large cast iron skillet or frying pan over medium-high heat then add the olive oil. Once hot, fry the pork chops for 2-3 minutes per side until golden brown. To render and brown the fat cap, use a pair of tongs to sear the sides of the pork chop until golden.
How long to cook thin pork chops?
Thin pork chops cook relatively quickly, usually within 3-4 minutes per side over medium-high heat. The internal temperature should reach 145°F (63°C) when measured with a meat thermometer. It’s important not to overcook thin pork chops, as they can become dry and tough. Can I add a sauce to thin pork chops while pan frying?
How long do you cook pork chops in a cast iron pan?
Now that the pork chops are seasoned to perfection, you can coat a large skillet, cast iron pan, or grill pan with some olive oil and heat it over medium-high heat. Then, once the pan and oil are hot, you can add the pork chops to the pan and sear them for 3 minutes on each side to cook through.
Can you pan fry thin pork chops?
Before you can start pan frying thin pork chops, it’s important to select the right cut of meat. Look for thin-cut pork chops at your local grocery store or butcher. These chops are typically about 1/2 inch thick, making them ideal for pan frying as they cook quickly and evenly.