Thin Sliced Pork Loin Recipe: The Best Thin Pork Chops

This recipe for thin sliced pork loin gets a delicious dinner on the table quickly.

I originally went looking for a thin sliced pork loin recipe after stocking up on thin-cut pork chops while they were on sale. Dave is usually the one who cooks pork at our house — his smoked port tenderloin is a family favorite, but I was willing to give it a try for myself in the name of savings.

I looked through a number of thin sliced pork chop recipes before landing on a recipe for pan fried thin pork chops. Luckily for me, they made the perfect quick dinner! Cooking thin pork chops in a cast iron pan is easy, and they always turn out delicious! A little bit of flour and olive oil gives the pork a deliciously crispy coating, while the inside stays moist and tender.

But perhaps the best thing about this and other thin boneless pork chops recipes is that they’re all pretty quick and easy! Thin cuts only take a few minutes on each side, so keep these thin cut pork chops in mind the next time you need to get dinner on the table in a hurry! It really is a perfect pork recipe for busy weeknights.

Simple ingredients turn these thin slices of pork into something special.

How To Make Thin Sliced Pork Loin (Recipe)


  • 4 boneless pork loin chops, thinly sliced
  • 1/4 cup olive oil
  • 1/2 cup flour*
  • 1 tsp kosher salt
  • Ground pepper, to taste

*To make the recipe gluten free, use gluten free baking mix instead of flour. It works wonderfully and tastes just as good!

Lightly flour the pork loin chops.


Preheat a cast-iron skillet on your stove over medium-high heat, adding enough olive oil to cover the bottom of the pan (about 1/4 cup or so, depending on the size of the pan). Meanwhile, put the flour on a large plate and season it generously with kosher salt and pepper, or your favorite seasoning salt.

Pat the pork chops dry with a paper towel, then dredge each pork chop in the seasoned flour mixture. They should be thoroughly coated on all sides.

Thin sliced pork loin pan fried in cast iron is a fabulous dinner.

Arrange the chops in the hot pan, leaving some space between each one to avoid crowding the pan. (If you’re using a smaller pan, you may want to cook them in a couple of batches.)

Cook the chops until the edges turn a nice, golden-brown, about 3 minutes, then turn them over with a pair of tongs and cook for approximately 3 more minutes. Use a meat thermometer to ensure the internal temperature reaches 145 degrees F. (Don’t overshoot this temperature, or you may end up with dry, bland pork!)

For thin pork loin chops, the 6-minute cook time should result in a beautiful golden-brown color on the outside, and an ever-so-slightly pink color on the inside. You may need to cook your chops for slightly longer depending on how thick they are.

Serve your beautifully tender pork chops with a nice salad and your favorite potato side dish. (Might I suggest my Instant Pot mashed potatoes? They’re quick, easy, and impossible to mess up!)

Thin sliced pork loin can be served with a variety of sauces and sides — it’s a versatile dish.

7 Helpful Tips For Cooking Thin Pork Chops

  1. The entire cut from the shoulder and hip is referred to as pork tenderloin, while pork chops are cut from the larger tenderloin. You can buy a pork tenderloin and ask the butcher to slice it for you.
  2. To keep pork tenderloin chops tender and juicy, cook them quickly to avoid cooking all the moisture out of them.
  3. Marinate pork tenderloin chops before cooking to add flavor and tenderize the meat.
  4. You can use bone-in pork chops for most recipes that call for boneless chops, but they may take a few minutes longer to cook, especially if they’re thicker.
  5. To cook thin-cut pork chops in an air fryer, set it to 360 degrees, add the pork chops, then cook your seasoned, thinly sliced pork chops for four minutes, turning once halfway through cooking. After removing them from the air fryer, let the chops rest for a minute or two.
  6. The tips in this post will still work with thicker pork chops — just allow for extra cooking time. 
  7. Use a meat thermometer to avoid undercooking or overcooking — 145°F is the magic number!

5 More Thin Sliced Pork Chop Recipes To Try

Turn your thin sliced pork loin into honey garlic pork.

1. Honey Garlic Pork Chops

From One Good Thing

This recipe originally called for chicken thighs, but pork chops are equally delicious in a honey garlic sauce. This Thai-inspired recipe is fabulous served with broth rice!

After making a sauce of fresh garlic, garlic powder, honey, rice wine vinegar and soy sauce, you simply cook thin chops as outlined in the easy recipe above, then pour the sauce over the golden brown pork and cook for three to four minutes until the sauce thickens slightly. Everyone in the family will love this fast and easy dinner!

Thin sliced pork loin transforms easily into honey garlic pork with lime.

2. Simple Honey Garlic Pork Chops (Version 2)

From One Good Thing

In this recipe variation, the sauce is made with lemon or lime juice, honey, soy sauce, fresh garlic, and olive or sesame oil. Pour the sauce into a ziplock bag, add the pork cutlets, and marinate them in the bag for an hour or two in the fridge before cooking.

The citrus gives this recipe a bright, summery flavor, and my favorite craisin spinach salad makes a great accompaniment.

A simple honey mustard sauce transforms your pan fried thin sliced pork loin.

3. Honey Mustard Thin Pork Chops

These honey mustard chops are so easy — all you need is a quarter-cup of honey and a couple tablespoons of mustard. (I like Dijon, but you can use any mustard you like.) Follow the basic directions above, then brush the honey mustard sauce on the chops once you’ve gotten a nice sear on them, then continue cooking until they’re done.

These pair beautifully with my Instant Pot baked potatoes. (If you want additional honey mustard sauce to serve on the side, mix up a separate batch to avoid cross-contamination.)

Make a quick and easy pork piccata by adding lemon and capers to thin sliced pork loin.

4. Quick & Easy Pork Piccata

Photo From Land O’Lakes

Cook the pork chops as directed above. After the chops are done, transfer them to a platter. Deglaze the pan with a half-cup of chicken broth, and scrape the bottom of the pan to incorporate all the browned bits.

Bring the broth to a boil, then reduce the heat and add a tablespoon of lemon juice and continue cooking until the sauce has thickened. Pour the sauce over the chops, garnish with capers and lemon zest, and serve with buttered homemade noodles for a feast fit for company!

These Vietnamese pork chops feature thinly sliced pork loin with garlic, ginger, and fish sauce. So tasty!

5. Vietnamese Pork Chops

From Pickled Plum

Made with fresh ginger, fresh garlic, lime juice, fish sauce, and vegetable oil, this marinade is not to be missed. Marinate the pork chops for an hour or two, cook them up, then serve these juicy pork chops with a cucumber tomato salad and rice. It’ll be ready in a hurry, too — the total cook time is just 17 minutes!

Do you have a favorite pork chop or pork loin recipe?

Pan-Fried Pork Chops

Pan-Fried Pork Loin Chops Recipe

Jill Nystul
These thin pork chops cook up quickly and always turn out delicious. They make a perfect weeknight dinner that is sure to have the whole family asking for seconds!
3.77 from 219 votes
Prep Time 10 minutes
Cook Time 6 minutes
Total Time 16 minutes
Course Main Course
Cuisine American
Servings 4
Calories 383 kcal


  • 4 pork loin chops boneless
  • 1/4 cup olive oil extra virgin
  • 1/2 cup flour
  • 1 tsp salt kosher


  • Preheat a cast-iron pan on your stove over medium-high heat, adding enough olive oil to cover the bottom of the pan.
  • Spread the flour onto a plate and season with kosher salt.
  • Pat each pork chop dry with a paper towel.
  • Dredge each pork chop in the seasoned flour mixture until thoroughly coated.
  • Place your chops in the preheated and oiled pan, making sure you don’t “crowd” them.
  • Cook the chops until the edges start to turn golden-brown, about 3 minutes.
  • Turn them over and cook for approximately 3 more minutes, or until the center of the meat reaches 145°F.


Calories: 383kcalCarbohydrates: 11gProtein: 30gFat: 22gSaturated Fat: 5gCholesterol: 89mgSodium: 646mgPotassium: 516mgCalcium: 9mgIron: 1.5mg

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Jill Nystul (aka Jillee)

Jill Nystul is an accomplished writer and author who founded the blog One Good Thing by Jillee in 2011. With over 30 years of experience in homemaking, she has become a trusted resource for contemporary homemakers by offering practical solutions to everyday household challenges.I share creative homemaking and lifestyle solutions that make your life easier and more enjoyable!

About Jillee

Jill Nystul

Jill’s 30 years of homemaking experience, make her the trusted source for practical household solutions.

About Jillee


Food & Recipes

  • Don’t despair if you only have regular cut boneless chops or the thin sliced are pricier. Pound the chops even/flat and pat dry. Season to taste with salt and pepper or any dry seasoning favorite (lemon pepper, granulated garlic). Coat a non-stick skillet with EVOO, quickly sear over high heat on both sides (no flour), COVER, and take off the heat. Leave the pan covered for 8 minutes while you prepare the sides/sauces, then serve [if only with pan juices]. Works with chicken breasts pounded to an even thickness too – guaranteed moist every time.

  • I just made these this morning to take to work. My husband and I are doing Keto, so I had to switch out the flour for crumbled pork rinds, and I added some Cowboy Rub to it. Came out absolutely delicious, and the 3 minute per side cook time worked great for me.

  • Can you season the flour with some garlic powder and/or onion powder? Maybe a little garlic salt? Forgive my ignorance, I don’t really fry foods, other than eggs :-}

  • I do the same thing with chicken… chicken breast….slice in half lengthwise….beat with a mallet until thin… can cut them into smaller pieces….dredge in egg and then flour and cook in cast iron pan with olive oil…..serve with a salad……great meal!

    • I also do this with chicken. In fact just did it last evening. One of my husband’s favorites. Yummy and tender. I don’t use egg just flour. I sometimes add Romano cheese.

      • So, you just put flour on chicken, like Jill did with the chops? What’s the difference in using the egg, just to help flour stick?

      • Yes. I used to do egg but my husband is not permitted dairy products. The flour sticks perfectly fine without egg. I also feel egg gives a different crispness. Just saves a step so I like that! I feel whatever one is comfortable with.

      • Yes I know. Meant to put dairy and eggs but for some odd reason my typing in this forum is slow to none so I didn’t catch it or I would have edited it. This sentence took 5 minutes to type. Anyone else have this problem?

        Thank you Hopey

      • Many people have a digestive sensitivity to eggs when they are lactose intolerant. You can skip ‘breading and dredging’ entirely. Just make sure the surface of the chop/chicken is completely DRY so it will crisp and not ‘steam’.’

      • Yes, egg is supposed to help the flour stick, but I never notice much of a difference between using egg or leaving it out. :-)

    • I also use egg and Panko bread crumbs and it turns out nice and crunchy and tender and for a different taste I add shredded parmasain cheese to the Panko bread crumbs.

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