Thin, Pan Fried,
Moist Pork Chops

Thin Moist Pork Chops

Nothing beats the taste of a pork chop on the grill in the summertime but there are times when we just can't grill outdoors because of the weather or apartment living. You can still enjoy a tender juicy loin chop indoors anytime.

A thin loin chop fried in a skillet will yield very good results but the key to a truly moist pan fried pork chop is to not good past medium doneness. We don't recommend searing thin chops on high heat like we do with thick loin chops, searing thin chops will dry out the center leaving you with tough chewy chops Know The Different Cuts From The Loin

Loin Center Chops Loin Rib Chops
Sirloin Pork Chops Boneless Loin Center Chops
Boneless Loin Rib Chops

How To Cook A Thick Loin Chop In A Skillet

How To Cook A Pork Chop In The Oven

Cooking Instructions
Thin Moist Pork Chops

This is an optional step, when cooking pork chops brining them in a salt and sugar water solution followed with an optional dry rub will produce a tasty, moist chop. If the pork you have purchased is enhanced or seasoned do not use a brine solution or add any salt to the recipe.

1. If the chops you have purchased are seasoned or enhanced skip step one. For cooking 2-4 unseasoned chops dissolve about 1/2 cup of kosher salt or 1/4 cup of table salt and 1/2-3/4 cup of light brown sugar or 1/4-1/2 cup of sugar in 2 quarts (2 liters) of cold water in a large resealable bag or plastic container. Let the chops sit in the refrigerator for 1-2 hours in the brine solution, turning the bag or chops once.

2. Remove the chops from the brine and pat dry with paper towel and season with your favorite optional dry rub. Allow the chops to sit at room temperature 1 hour before grilling.

3. Heat 1 tablespoon of vegetable oil in a heavy skillet over medium heat about 4-5 minutes. Lay the chops in the skillet about 1/4 inch apart, if using bone in chops place the bones inwards to center of skillet. Cover with lid.

4. Do not move the chops and only flip each chop over once until an instant-read thermometer inserted into the center of the chop from the side reads 135-140 degrees Fahrenheit(57-60 Celsius).

5. Remove chops from skillet, tent loosely with foil and let rest for 5-10 minutes. Internal temperatures should rise and register 145-150 degrees Fahrenheit(63-66 Celsius) for medium doneness, anything more will begin to dry out and toughen the chops.

Thin Moist Pork Chops
Thin Moist Pork Chops Medium Medium-Well Well Done
1/2 Inch Chop 2-3 minutes 4-5 minutes 6-7 minutes
3/4 Inch Chop 3-4 minutes 5-6 minutes 7-8 minutes
Temperature 145-150 degrees 150-160 degrees 160-170 degrees

The above times are minutes per side on medium heat in a skillet turning once covered with a lid. The above times are guide-lines, temperatures differ from stove to stove.

Cooking Tips

  • Always use an instant-read thermometer to check the doneness of a chop. Stick the thermometer through the side of the chop deep into the meat but not touching the bone or fat.
  • For maximum flavor and tenderness cook pork to medium (145-150 degrees), anything more will begin to dry out the chops.
  • Always let your chops rest for 5-10 minutes before cutting, to redistribute and retain more juices. The temperature of the chops will rise about 5-10 degrees as they rest, remove the chops 5-10 degrees before desired doneness.
  • Turn with tongs or spatula, piercing causes loss of flavorful juices.
  • Never place cooked food on the same plate that held raw meats.
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    Oven Temperatures

    Fahrenheit (°F) Celsius (°C)

    125° 52°

    150° 66°

    175° 80°

    200° 93°

    225° 107°

    250° 121°

    275° 135°

    300° 149°

    325° 163°

    350° 177°

    375° 190°

    400° 205°

    425° 218°

    450° 232°

    475° 246°

    500° 260°