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Easy Boneless Thin Pork Chops in Savory Pan Sauce

Easy boneless thin pork chops in savory pan sauce—quickly pan-seared until golden, then finished in a buttery garlic-herb sauce. Ready in 15 minutes with Dijon, thyme, and a bright lemon finish for a glossy coating.
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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: 430
Ingredients Equipment Method Notes

Ingredients
  

Thin pork chops and seasonings
  • 4 boneless thin pork chops (1/2 inch thick) About 1/2 inch thick for fast searing.
  • 1 Salt, pepper, and garlic powder to taste Season fully before cooking.
Pan sauce
  • 1 tbsp olive oil
  • 2 tbsp butter Adds richness to the pan sauce.
  • 3 cloves garlic, minced
  • 1.5 cup chicken broth Use regular or low-sodium.
  • 1 tbsp Dijon mustard
  • 1 tbsp fresh lemon juice
  • 1 tsp fresh thyme
  • 1 Fresh parsley for garnish Scatter just before serving.

Equipment

  • 1 cast iron skillet

Method
 

Season and sear the pork
  1. Season the thin pork chops with salt, pepper, and garlic powder to taste. Make sure both sides are evenly coated for even browning.
  2. Heat olive oil in a skillet over medium-high heat and cook chops 2–3 minutes per side until golden. Remove the pork to a plate when browned and just cooked through.
Make the savory buttery pan sauce
  1. Melt butter in the same pan, then sauté minced garlic for 30 seconds. Stir until fragrant but not browned.
  2. Pour in chicken broth, then stir in Dijon mustard and fresh thyme. Simmer for 2 minutes, stirring, until the sauce is slightly reduced and looks more glossy.
Finish and serve
  1. Return the pork chops to the pan and turn to coat in the pan sauce. Cook for 1 minute, just to reheat and finish the coating.
  2. Finish with fresh lemon juice, garnish with fresh parsley, and serve immediately. The sauce should look golden and lightly thickened over the chops.

Notes

For maximum juiciness, pat pork chops dry before seasoning and avoid moving them during the first sear so they develop a true golden crust. Refrigerate leftovers in a covered container up to 3 days; rewarm gently in a skillet with a splash of broth. Freezing is not recommended due to texture changes in thin pork. Dietary swap: use dairy-free butter for the pan sauce if needed.