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Easy Boneless Thin Pork Chops in Savory Pan Sauce

Thin pork chops pan-seared until golden, then finished in a buttery savory pan sauce with garlic, Dijon, thyme, and a quick lemon squeeze. This quick pork chop dinner is ready in about 15 minutes with a glossy, lightly reduced sauce that coats each chop.
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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: 340
Ingredients Equipment Method Notes

Ingredients
  

Boneless thin pork chops
  • 4 boneless thin pork chops about 1/2 inch thick
Seasonings
  • 0.25 tsp Salt to taste
  • 0.25 tsp pepper to taste
  • 0.25 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
  • 1 Fresh parsley for garnish

Equipment

  • 1 cast iron skillet

Method
 

Season and sear the pork chops
  1. Season the thin pork chops with salt, pepper, and garlic powder. Make sure both sides are evenly coated so they brown properly.
  2. Heat olive oil in a skillet over medium-high heat and cook the chops 2–3 minutes per side until golden. Remove the pork chops to a plate when they’re browned and cooked through.
Make the savory pan sauce
  1. Melt butter in the same pan over medium heat. Let it melt and foam slightly so it can pick up the browned bits.
  2. Sauté the minced garlic for 30 seconds, stirring constantly. Stop when it’s fragrant but not browned.
  3. Pour in the chicken broth and stir to loosen the browned bits. Scrape the pan bottom for a cohesive sauce.
  4. Stir in Dijon mustard and fresh thyme, then simmer for 2 minutes until slightly reduced. Keep it at a gentle simmer so the sauce thickens.
Finish and serve
  1. Return the pork chops to the pan and turn to coat in the sauce. Cook for 1 minute so they re-warm and absorb flavor.
  2. Finish with fresh lemon juice and garnish with fresh parsley, then serve immediately. The sauce should look glossy and the parsley should be bright green.

Notes

For the best texture, keep the chops thin and don’t overcook—pull them as soon as they’re golden and just cooked through, then coat briefly in the reduced sauce. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently to avoid drying out. Freezing is not recommended for best pork texture. Dietary swap: use lactose-free butter for a lactose-reduced option.