Thin Sliced Pork Chops

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. We are so convinced of that, at least 3 meals every week have some type of marinade, including vegetables.

if you love marinades too, try my dinners that include: thin sliced chicken breasts, Lemon pepper chicken thighs, Air Fryer Flank steak. Some of our favorite marinated vegetables are Marinated asparagus, Mushrooms and Broccoli.

Why this recipe is just so good....

• Thanks to a fantastic marinade these chops are tender and full of flavor. Herbs, spices and a few simple ingredients make these juicy pork chops so delicious!
• Thin pork chops cook very quickly in a skillet. And other than the marinating time, dinner is ready in less than 30 minutes.
• You can prep the marinated pork either in the morning or right before you are ready to cook them. Because these are thin pork chops, they only need a minimum of 30 minutes to marinate.

Ingredients

You need the following ingredients to make marinated thin pork chops:

• boneless pork chops*
• olive oil
• white wine vinegar
• soy sauce
• salt, pepper
• ground ginger
• garlic cloves
• honey **
• fresh thyme and rosemary (optional)

Ingredient Notes

• We are using ½ inch thin cut boneless chops. If you use chops that are thicker or bone-in pork chops, the cooking time will be a few more minutes than the thinner, boneless ones.
• 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.
• 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 the tenderizing effect of the pork.

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 at least 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.

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.

Even though they are thin-cut chops, you should still test for doneness with a meat thermometer. Insert the thermometer into the side of the meat. 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 2-3 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 in the pan to add moisture.

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.

Frequently Asked Questions

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Thin Sliced Pork Chops

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• Author: Deb Belsha
• 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

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Description

These delicious pork chops are a perfect example that shows you can pan sear thin sliced pork that is quick, flavorful and not dried out!  

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Ingredients

Units USM Scale 1x2x3x

• 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

Cook Mode Prevent your screen from going dark

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Instructions

1. 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.
2. Place pork chops in a large bowl or plastic storage bag. Pour marinade over pork.

3. Marinate for at least 30 minutes or up to 8 hours. Store covered in the refrigerator until ready to use.

4. 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.

5. 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.

6. 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.

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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.