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Easy Boneless Thin Pork Chops in Savory Pan Sauce

Easy boneless thin pork chops pan-seared until golden and finished with a savory buttery pan sauce. The quick garlic-and-herb broth sauce reduces slightly, coats the chops, and finishes with lemon and parsley for a bright, savory bite.
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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: 410
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 cast iron skillet

Method
 

Season and sear the pork
  1. Season the thin pork chops with salt, pepper, and garlic powder.
  2. Heat the olive oil in a skillet over medium-high heat and cook the chops 2–3 minutes per side until golden, then remove to a plate.
Make the savory pan sauce
  1. Melt the butter in the same pan, then sauté the minced 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 in the pan sauce, then cook for 1 minute.
  2. Finish with the fresh lemon juice, garnish with fresh parsley, and serve immediately.

Notes

Pro tip: cook the chops only until they’re golden and just cooked through—thin pork dries out fast. Store leftovers in the fridge up to 3 days; reheat gently in a skillet with a splash of broth. Freezing isn’t recommended because the sauce can break. For a dairy-light option, use olive oil instead of butter for finishing, and add a little extra lemon juice to keep the flavor bright.