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Easy Boneless Thin Pork Chops in Savory Pan Sauce

Thin pork chops pan-seared until golden and finished in a savory buttery pan sauce with garlic, Dijon, thyme, and a bright lemon squeeze. This quick pork chop recipe is ready in 15 minutes with a lightly reduced, glossy sauce.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Thin pork chops and seasoning
  • 4 boneless thin pork chops 1/2 inch thick
  • 0.5 tsp salt to taste
  • 0.5 tsp pepper to taste
  • 0.5 tsp garlic powder to taste
Pan sauce
  • 1 tbsp olive oil
  • 2 tbsp butter
  • 3 cloves garlic minced
  • 0.5 cup chicken broth
  • 1 tbsp Dijon mustard
  • 1 tbsp fresh lemon juice
  • 1 tsp fresh thyme
  • 0.25 fresh parsley for garnish

Equipment

  • 1 cast iron skillet

Method
 

Season and sear the pork
  1. Season the boneless thin pork chops with salt, pepper, and garlic powder.
  2. Heat the olive oil in a skillet over medium-high heat and cook the pork chops 2–3 minutes per side until golden, then remove them to a plate.
Make the savory pan sauce
  1. Melt the butter in the same pan, then sauté the garlic for 30 seconds until fragrant.
  2. Pour in the chicken broth, then stir in the Dijon mustard and fresh thyme and simmer for 2 minutes until slightly reduced.
Finish and serve
  1. Return the pork chops to the pan and turn to coat, cooking for 1 minute.
  2. Finish with fresh lemon juice, garnish with fresh parsley, and serve immediately.

Notes

For the best sear on thin cuts, pat the pork chops dry and don’t crowd the skillet. Keep leftovers in the fridge up to 3 days; reheat gently in a skillet until warmed through. Freezing isn’t recommended because thin chops can dry out when reheated. For a gluten-free option, use a gluten-free Dijon mustard (most are naturally gluten-free, but check labels).