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Easy Boneless Thin Pork Chops in Savory Pan Sauce

Easy thin pork chops pan sauce made with quick pan-searing and a buttery garlic broth. Finish with Dijon, thyme, and lemon for a savory, lightly reduced sauce that clings to every 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: 390
Ingredients Equipment Method Notes

Ingredients
  

Pork chops
  • 4 boneless thin pork chops About 1/2 inch thick
  • 1 salt to taste
  • 1 pepper to taste
  • 1 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
  1. Season the thin pork chops with salt, pepper, and garlic powder, evenly coating the surfaces. Let them sit for a moment while you preheat the skillet.
  2. Heat the olive oil in a skillet over medium-high heat until shimmering, then lay the pork chops in the pan. Cook 2–3 minutes per side until golden, then remove the chops to a plate.
Make the savory pan sauce
  1. Melt the butter in the same pan, scraping up any browned bits from the bottom. Add the minced garlic and sauté for 30 seconds until fragrant.
  2. Pour in the chicken broth, then stir in the Dijon mustard and fresh thyme. Simmer for 2 minutes until slightly reduced.
  3. Return the pork chops to the skillet and turn them to coat in the pan sauce. Cook for 1 minute to finish and warm through.
  4. Finish by stirring in the fresh lemon juice, then garnish with fresh parsley and serve immediately. The sauce should look glossy and lightly thickened on the chops.

Notes

For best results, use 1/2 inch thin pork chops so they sear quickly without drying out; if they’re thinner than 1/2 inch, start checking around 2 minutes per side. Refrigerate leftovers in a sealed container for up to 3 days; reheat gently in a skillet over low heat until just warmed, since pan sauce can tighten if overheated. Freezing is not recommended because thin pork chops can turn mealy after thawing. Dietary swap: use gluten-free Dijon to keep the sauce gluten-free.