Sausage
$1.51per plate
Prep
5 min
Pork · Pork Chops
Thin Pork Chops in a Skillet
Thin cut pork chops are cheaper than thick ones and cook in a fraction of the time, but they dry out fast if you walk away. The fix is simple: a light dusting of seasoned flour, a hot pan, and only a couple of minutes per side. The flour left in the pan becomes a quick sauce with a splash of broth. Four chops, a few pantry spices, and dinner is on the table in twenty minutes for a little over a dollar a plate.
$1.29per plate
Estimated recipe total
$5.16 · serves 4
Cook
15 min
Total
20 min
Serves
4
1 How to make it
1
Season and dredge
Pat the chops dry with a paper towel, which helps them brown. Mix the flour with the garlic powder, paprika, salt, and pepper on a plate, then press each chop into it on both sides. Shake off the excess so it does not clump in the pan.
2
Get the pan hot
Heat the oil and butter in a skillet over medium-high until the butter foams. A properly hot pan sears the outside before the inside overcooks, which is the whole secret to a juicy thin chop.
3
Sear two minutes a side
Lay the chops in the pan without crowding, working in two batches if needed. Cook about 2 to 3 minutes per side, until golden and just cooked through. Thin chops are done at 145 F, so they go quickly. Move them to a plate.
4
Make the quick pan sauce
Pour the broth into the hot pan and scrape up the browned bits with a spoon. Let it bubble for a minute, stir in the milk to smooth it out, and spoon the sauce over the chops.
2 Cheaper ingredient swaps
- Boneless or bone-in, whatever is cheaper. Thin boneless chops cook fastest, but thin bone-in chops work too and often cost less. Keep the cook time short either way.
- Cornstarch or a gluten-free flour for the dredge. Any starch gives you the light crust and thickens the sauce. Use a tablespoon of cornstarch if that is what you have.
- Skip the sauce. The chops are good on their own with just the seasoning. Skipping the broth and milk trims the cost to almost nothing.
- Add a squeeze of lemon or a spoon of mustard. Either one wakes up the pan sauce for pennies and cuts the richness of the butter.
3 Budget tips
- Thin cut chops usually cost less per pound than thick ones and there is far less risk of overcooking a cheap cut into shoe leather.
- Buy the family pack, cook what you need, and freeze the rest flat in a bag. Thin chops thaw in minutes under cool water.
- The seasoned flour and a splash of broth make a sauce for almost nothing, so you do not need to buy a jar of gravy.
- Serve over rice or with a cheap side of potatoes to turn four chops into a full dinner for four.
4 Storage, freezing & reheating
Fridge
Refrigerate cooked chops in an airtight container for up to 3 days. They are great sliced cold over a salad or in a sandwich the next day.
Freezer
Freeze cooked chops for up to 2 months, though they are best fresh since thin cuts can dry when reheated. Freeze raw chops flat for the easiest thawing.
Reheating
Reheat gently, covered, in a low oven or the microwave at half power with a spoon of broth so they do not dry out. A quick sear in a hot pan also revives them.
5 Nutrition (per serving)
Calories
290
Protein
27g
Fat
17g
Carbs
5g
Estimates per serving, calculated from standard ingredient data. Not a substitute for medical advice.
6 Frequently asked questions
How do I keep thin pork chops from drying out?
Cook them hot and fast. Two to three minutes a side in a hot pan is plenty; thin chops are done at 145 F. The seasoned flour crust and a short cook are what keep them juicy.
Do I have to use flour?
No, but it helps. The flour gives a light golden crust and thickens the pan sauce. Cornstarch works too, or you can skip it and just sear the seasoned chops.
What sides go with these?
Anything cheap and filling: rice, mashed or roasted potatoes, or a skillet of cabbage. The pan sauce is good spooned over the side too.
How is $1.29 a plate figured?
About $5.16 for four chops. Thin-cut chops cost less per pound than thick ones, which is most of why the plate lands here.
Helpful Tools for This Recipe
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- 12-inch nonstick skillet. A wide nonstick skillet browns ground meat, fries rice, and builds a one-pan sauce with less oil and easier cleanup. Best for everyday stovetop dinners like skillet meals, fried rice, pasta sauces, and patties.
- Cast iron skillet. Cast iron holds heat for a deep sear and moves from stovetop to oven, and it lasts for decades with basic care. Best for searing chops and chicken, and recipes that start on the stove and finish in the oven.
- Chef's knife. One sharp chef's knife handles almost all the chopping, from onions to chicken, and replaces a drawer of gadgets. Best for all-purpose prep in essentially every recipe on the site.
- Cutting board. A large, stable cutting board makes prep faster and safer, which matters when you cook most nights. Best for everyday chopping of onion, garlic, and vegetables across nearly every recipe.
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