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.
When it comes to quick and easy weeknight meals, thin cut pork chops are a go-to for many home cooks. Pan-fried until golden brown and juicy, these thin chops deliver big flavor fast. But nailing the fry time is essential for chops that are crisp on the outside while still tender and moist inside.
What are Thin Cut Pork Chops?
Thin cut pork chops are slices of meat cut from the loin section of the pig They are typically 1⁄2 inch thick or less This thin profile allows them to cook through quickly on the stovetop,
The main advantage of thin chops is their short cook time. Chops cut 3⁄4 to 1 inch thick can take upwards of 8-10 minutes per side to fry Thin chops need just 2-4 minutes on the stove thanks to their petite size
Thin chops are perfect for weeknight meals, quick lunches, or even breakfast. Keep reading for tips on achieving the ideal fry time for tender and delicious thin cut pork chops every time.
How Long to Fry Thin Pork Chops
When pan frying thin pork chops, the goal is to crisp and brown the exterior before the interior dries out. Here are general guidelines for fry times:
- 2-3 minutes per side for chops 1⁄4 to 1⁄2 inch thick
- 3-4 minutes per side for chops around 3⁄4 inch thick
To ensure food safety, thin pork chops should reach an internal temperature of 145°F. Use an instant read thermometer to test doneness.
Fry times may need slight adjusting based on the size of your chops and intensity of stove heat. Always watch closely to prevent overcooking.
Tips for Perfectly Fried Thin Chops
Follow these tips for achieving the ideal texture and flavor when frying thin pork chops:
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Use a heavy skillet – Cast iron or stainless steel work best to fry evenly
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Get the pan hot – Preheat over medium-high heat so chops brown quickly.
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Pat chops dry – Damp chops steam instead of frying. Dry them thoroughly before cooking.
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Don’t crowd the pan – Fry in batches to allow plenty of space for browning.
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Use a meat thermometer – This guarantees chops are cooked through without overdoing it.
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Let chops rest – Allowing them to rest a few minutes post-frying keeps juices locked in.
Step-By-Step Method
Follow these simple steps for perfectly fried thin pork chops every time.
1. Prep chops
- Trim any excess fat or silverskin
- Pat thoroughly dry with paper towels
- Season both sides with salt and pepper
2. Heat skillet
- Add thin layer of oil to coat bottom of pan
- Heat skillet over medium-high heat
3. Fry chops
- Add chops to hot skillet (don’t overcrowd pan)
- Cook 2-4 minutes per side until browned
- Flip only once during cooking
4. Test temperature
- Insert thermometer in thickest part of chop
- Cook until it reaches 145°F internally
5. Rest and serve
- Transfer chops to plate and tent with foil
- Let rest 3-5 minutes before serving
Choosing a Fry Oil
The oil you fry in impacts flavor and texture. Consider these common options:
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Butter – Adds rich flavor but burns easily. Use clarified butter for higher smoke point.
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Olive oil – Imparts nice fruitiness. The subtle taste works well with pork.
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Vegetable oil – Neutral taste. Peanut and canola oil are good all-purpose choices.
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Lard or bacon grease – Provides rich, meaty flavor.
I recommend using a blend of butter and canola or peanut oil. The butter boosts flavor while the vegetable oil helps prevent burning.
Cooking Thin Chops from Frozen
For quicker defrosting, place chops in a single layer on a plate or baking sheet and thaw in the refrigerator overnight.
To pan fry frozen thin chops, increase cook times by about 50%. Watch carefully to avoid overcooking the exterior before the inside thaws. Use a lower stove temperature and cook covered if needed.
Partially thawed chops take less time. Judge fry times based on the level of thaw. Cook until chops reach 145°F internally.
Serving Suggestions
Thin pork chops pair well with an array of sides. Round out the meal with:
- Mashed or baked potatoes
- Skillet vegetables like onions, peppers, or Brussels sprouts
- Green salad or coleslaw
- Rice pilaf or pasta
- Roasted root vegetables like carrots or parsnips
For extra flavor, try topping chops with a sauce like chimichurri, pan gravy, or a quick apple cider glaze.
Get Frying!
With these tips for perfectly fried thin cut pork chops, you can enjoy quick and delicious weekday meals. Browning the exterior while keeping the inside moist and tender is easy when you follow the right method.
For crisp, flavorful chops in under 10 minutes, just grab a pack of thin cuts and get frying! Pair your freshly fried pork with flavorful sides and sauce for an easy yet impressive dinner.
More Delicious Pork Recipes
Because I love cooking pork, I have over 50 pork recipes on this site! Some of my favorites are:
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 long do you cook pork chops in a frying pan?
Put them, oiled side down, into a cold cast-iron frying pan. Cook the pork: Place the skillet on the hot element and wait until you hear a sizzle. When you do, press the pork chops into the pan then leave them to cook until they’re almost done – just 4-5 minutes. Then flip and let them sizzle for another minute.
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 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.
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?