Can I use frozen pork chops?

Yes, you can. Marinate them as stated in the recipe at least 30 minutes. If you marinate frozen chops in the morning and store in the refrigerator, they may be fully defrosted when you cook for dinner. If you want to cook them right away, marinate 30 minutes, drain, pat dry and cook in a skillet as stated. They may need a few minutes longer to fully cook. Test with a meat thermometer for doneness.

How to prevent pork chops from sticking to pan?

Make sure the pan is preheated over medium 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.

What side dishes go well with thin pork chops?

I think red cabbage is a great side dish that goes great 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!

Thin Sliced Pork Chops ⋆

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!

Ingredients

Units Scale

7 boneless 1/2 inch thick pork chops ( about 1.75 pounds)
1 tablespoon olive oil
2 tablespoons white vinegar
1/2 cup honey *
1/4 cup low sodium soy sauce
3 cloves garlic, finely minced
1/2 teaspoon salt
1 teaspoon black pepper
1/4-1/2 teaspoon ground ginger
fresh thyme and rosemary sprigs, optional

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Instructions

Whisk together the ingredients for the pork marinade. Save about 1/4 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. 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.
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 1/4 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 1/3 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.