My local grocery store had a pretty excellent meat sale going on last week. While perusing their selection, a package of thin-cut boneless pork loin chops caught my eye. Even though my family loves pork, I don’t actually cook it all that often. (My husband does cook pork on his smoker fairly regularly though. His ribs and pork tenderloin are both family favorites!) But those pork chops looked so enticing that I simply had to take them home with me!
I decided that the best way to cook my thin pork chops would be to pan-fry them. Pan-frying pork chops couldn’t be simpler to do, and they always turns out delicious! A little bit of flour and olive oil gives the pork a deliciously crispy coating, while the inside stays moist and tender. The whole family is sure to love them, so I’d suggest making a few extra servings! ;-)
And even though they do taste amazing, the best part about cooking thin, boneless pork chops might just be how quickly they cook! You only have to cook them for a few minutes on each side, which makes this a perfect recipe to make on busy weeknights. Keep these pork chops in mind the next time you need to get dinner on the table in a hurry!
How To Make Pan-Fried Pork Loin Chops
- 4 boneless pork loin chops
- 1/4 cup olive oil
- 1/2 cup flour*
- 1 tsp kosher salt
*Note: To make the recipe gluten free, just swap out the flour for gluten free baking mix. It works wonderfully and tastes just as good!
Start preheating a cast-iron skillet on your stove over medium-high heat. Add enough olive oil to cover the bottom of the pan (about 1/4 cup or so, depending on the size of your pan.)
While the pan and oil are heating up, put the flour onto a plate. Season the flour liberally with kosher salt or your favorite seasoning salt.
Pat each pork chop dry with a paper towel to remove some of the excess moisture. Then dredge each pork chop in the seasoned flour mixture, making to thoroughly coat it on all sides.
Next, place your chops in the oiled pan. Make sure to leave some space between each chop so you don’t “crowd” them! (If you have a smaller pan, you may want cook them in a couple of different batches.)
Cook the chops until the edges start to 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 thermometer to ensure the center of the meat reaches 145°F.
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 pan-fried 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. Get the recipe for them at the link below! (It’s the third recipe from the top.)
Pan-Fried Pork Loin Chops Recipe
- 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.