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Thin sliced pork chops and green beans on plate.

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


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!  


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


  1. 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.
  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 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.


  • 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.