Thin pan-fried pork chop on a plate with greens and mashed potatoes.

Thin Pork Chops Recipe

  • Author: Christine Pittman
  • Prep Time: 3 minutes
  • Cook Time: 12 minutes
  • Total Time: 15 minutes
  • Yield: 4 servings 1x
  • Category: Entrée
  • Method: Stovetop
  • Cuisine: American


Want to make quick “breakfast chops”? Learn how to cook thin pork chops perfectly for breakfast or dinner!


  • 1/4 cup flour
  • 1 tsp. salt
  • 1/2 tsp pepper
  • 1/2 tsp. garlic powder
  • 1/4 tsp cayenne
  • 4 thinly sliced pork loin rib chops (about 1 lb.)
  • Vegetable oil
  • 2 Tbsp. butter, cut into several pieces


  1. Line a plate with paper towel. Set aside.
  2. In a large bowl mix together the flour, salt, pepper, garlic powder, and cayenne. Add the pork chops and stir to coat them all in the flour mixture. Transfer chops to a plate, shaking off excess flour. Discard any remaining flour mixture.
  3. To a large skillet add enough vegetable oil so that it’s almost 1/4 inch deep. Add the butter. Set the skillet over medium-high heat. Swirl to mix it and to melt in the butter.
  4. Once the butter has melted and the oil is shimmering and very hot, add the pork chops in a single layer. Cook until very brown underneath, 4-5 minutes, turning them around if one side is browning more than the other.
  5. Flip the pork chops over and cook on the second side until the edges are very brown and crisp, 3-4 minutes more.
  6. Transfer the chops to the paper-towel-lined plate to blot off excess oil. Serve immediately.

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