These marinated thin sliced pork chops are a perfect example of how to pan sear thinly cut pork that is quick, flavorful and not dried out!
Marinating meat makes such an amazing improvement to almost any beef, chicken or pork recipe. Thin sliced boneless pork chops, cut from a pork loin about ½ inch thick, are one of my favorite weeknight dinners because they cook in just a few minutes and they really absorb simple marinades.
This honey soy marinade helps add flavor while keeping the pork tender and juicy. We use simple marinades all the time because they add so much flavor with very little effort. If you enjoy easy pork dinners, my Teriyaki Broiled Pork Chops and Pan Fried Pork Tenderloin use the same quick-cooking approach, while Sweet and Sour Pork Chops is another great option when you're craving sweet and savory flavors.
Recipe Highlights
- Prep Time: 5 minutes
- Marinate Time: 15 - 30 minutes
- Cook Time: 8-10 minutes
- Yield: 4 servings
- Method: Stovetop
- How to tell it's done: 145°F on an internal meat thermometer
- Main Ingredients: Thin sliced pork chops, honey, soy sauce, garlic, vinegar
Frequently Asked Questions
Thin sliced pork chops cook much faster than thick chops, so they can become dry if left in the skillet too long. A quick marinade, high heat, and cooking only until they reach 145°F is the best way to help keep them tender and juicy. I check the thermometer sooner than I think they are done. Letting the pork rest for a few minutes before serving also retains the juices rather than letting them run out of the meat.
Make sure the pan is preheated over medium high heat. Carefully add 1 tablespoon of oil to the pan and swirl it around evenly. Slowly add the pork to the pan so the oil doesn't spatter. Don't move them around for the first 2-3 minutes. Use a rubber or metal spatula to flip them over.
Yes, although thin pork chops generally only need 30 minutes to 4 hours because they absorb flavor quickly. Don't marinate longer than 8 hours or the meat could get mushy.
Yes. Bone-in pork chops can be substituted, but they will need a slightly longer cooking time, depending on how thick they are.
Yes, you can. Marinate them as stated in the recipe 30 minutes. If you marinate frozen chops in the morning and store in the refrigerator, they may be fully defrosted when you cook dinner.
If you want to cook them right away, marinate 30 minutes, drain, pat dry and cook in a skillet as stated. They will need a few minutes longer to fully cook. Test with a meat thermometer for doneness.
Ingredients
- boneless pork chops
- olive oil
- white wine vinegar
- soy sauce
- salt, pepper
- ground ginger
- garlic cloves
- honey
- fresh thyme and rosemary (optional)
Ingredient Notes
- Thin sliced pork chops are usually cut from the pork loin and are often sold as boneless pork chops. Most are about ½ inch thick and cook in just a few minutes. Because they are lean and cook quickly, a flavorful marinade helps keep them juicy and flavorful.
Why you'll love this marinade
- The honey is used for sweetness and to give marinade a thicker texture. You can substitute white or brown sugar for the honey. Or use a honey or sugar substitute for a sugar free marinade. Use brown sugar in a pinch.
- You can substitute the wine vinegar for regular white vinegar, red wine vinegar or sherry vinegar. The type is not as important but it needs to be included in the marinade since the acid helps with tenderizing the pork.
- I never reuse the marinade. The USDA says you can boil it but I feel it's better safe than sorry. If I'm using it as a sauce like in this recipe, I will reserve some for later.
How to cook Thin Sliced Pork Chops
Whisk together the ingredients for the honey garlic marinade in a small bowl or cup. Save about ¼ cup in a separate cup and store in refrigerator to use later to drizzle on the cooked pork chops.
Place pork chops in a large bowl or plastic storage bag. Pour marinade over pork.
Marinate for 15 - 30 minutes or up to 8 hours. Store covered in the refrigerator until ready to use.
To cook the pork chops, drain and discard the marinade. Pat the pork dry with a paper towel. Heat a large skillet over medium heat and drizzle about 1 tablespoon olive oil in the pan. A cast iron skillet creates excellent browning and caramelization, but any heavy skillet works well.
Place pork chops in the skillet and let them get a quick sear for 2 minutes. Flip them over and cook until golden brown, about another 2-3 minutes.
The internal temperature of the pork chops should register at least 145°F.
In a small saucepan over low-medium heat, bring the reserved ¼ cup marinade to a slight simmer. Cook for about 1 minute to thicken. Drizzle the cooked marinade over the pork chops before serving.
Recipe Testing Tips
- You can trim some of the fat on the pork chops if it is excessive. But some fat is definitely needed for flavor, texture and moistness in the meat.
- Drying the pork after marinating is important to allow it to become lightly browned and seared. Too much moisture will steam, not fry the meat.
- Thinly sliced pork can easily be overcooked and come out dry. It's important to only cook a few minutes per side. Also, testing with a thermometer is not optional to find out if the meat is done. You will be surprised how quickly they cook!
- Besides overcooking, over-marinating can affect the texture of the pork. Due to the acid that tenderizes, too much or too long will make the meat mushy and possibly too strong of the marinade flavor. 30 minutes is all that is necessary. Because they are so thin, I wouldn't recommend marinating longer than 8 hours.
Storage and Reheating
Store the leftover pork chops in an airtight container in the refrigerator for up to 3 days. Lightly reheat in a skillet on low heat with a tablespoon or two of water or broth in the pan to add moisture.
You can also freeze marinated pork. Place the pork and marinade in a freezer-safe bag and freeze for up to 3 months. Defrost in the refrigerator overnight.
You can use leftover thinly sliced pork in a taco with some slaw. Or use it with stir fry vegetables, rice or cauliflower rice with a few tablespoons of teriyaki sauce. Also thinly sliced pork can be added to a salad.
What to serve with Thin Pork Chops
I think red cabbage is a great side dish that goes perfectly with pork as well as some other favorite sides like marinated broccoli or blackened green beans. These all cook fairly quickly on the stovetop and are delicious!
If you tried this recipe and enjoyed it, I'd love if you gave it a comment and a rating. This tells me what you like and want to see more of. Thank you!
MORE EASY PORK RECIPES:
Easy and Juicy Marinated Thin Sliced Pork Chops
- Prep Time: 5 minutes
- Marinate: 30 minutes
- Cook Time: 10 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Stove Top
- Cuisine: American
Description
These delicious marinated thin pork chops are a perfect example that shows you can pan sear thin sliced pork that is quick, flavorful and not dried out!
Ingredients
- 7 boneless ½ inch thick pork chops ( about 1.75 pounds)
- 1 tablespoon olive oil
- 2 tablespoons white vinegar
- ½ cup honey *
- ¼ cup low sodium soy sauce
- 3 cloves garlic, finely minced
- ½ teaspoon salt
- 1 teaspoon black pepper
- ¼-½ teaspoon ground ginger
- fresh thyme and rosemary sprigs, optional
Instructions
- Whisk together the ingredients for the pork marinade. Save about ¼ cup in a separate cup and store in refrigerator to use later to drizzle on the cooked pork chops.
- Place pork chops in a large bowl or plastic storage bag. Pour marinade over pork.
-
Marinate for at least 30 minutes or up to 8 hours. Store covered in the refrigerator until ready to use.
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To cook the pork chops, drain and discard the marinade. Pat the pork dry. Heat a large skillet over medium heat and drizzle about 1 tablespoon oil in the pan.Place thin pork chops in the skillet and let them pan sear for 2 minutes. Flip them over and cook for another 2-3 minutes.
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Even though they are thin, you should still test for doneness with an internal meat thermometer. Insert the thermometer into the side of the meat. The pork chops should register at least 145°F.
-
In a small saucepan over low-medium heat, bring the reserved ¼ cup marinade to a slight simmer. Cook for about 1-2 minutes to thicken. Drizzle the cooked marinade over the pork chops before serving.
Notes
- You can trim some of the fat on the pork chops if it is excessive. But some fat is definitely needed for flavor, texture and moistness in the meat.
- You can also use a sugar free maple syrup or use about ⅓ cup brown sugar substitute. Taste the marinade before adding to the pork.
- Drying the pork after marinating is important to allow it to become lightly browned and seared. Too much moisture will steam, not fry the meat.
- Don't marinate longer than 8 hours or so, the meat can become mushy.
- Reheat any leftover pork in a skillet over low heat with a few tablespoons of water. Then you can add it to a stir fry or a taco.
- Please note, after draining the marinade from the pork, I measured how much was left and adjusted the nutrition amounts.
BJ says
Love this recipe. But, I don't understand how you remove a fourth cup of marinade if the recipe only makes a fourth cup to begin with.
Deb Belsha says
If you take a quick look at the marinade ingredients in the recipe card, the total would just about equal 1 cup. So removing 1/4 cup would be fine.
Lynn says
I bought really thin chops for the first time. Can’t wait to try this looks yum.