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Easy Boneless Thin Pork Chops in Savory Pan Sauce

Thin pork chops pan sauce made with quick pan-searing and a buttery garlic-herb broth that lightly reduces. Juicy 1/2-inch boneless chops get coated in a savory Dijon-mustard pan sauce, then finished with lemon and fresh parsley for bright flavor.
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 420

Ingredients
  

Boneless thin pork chops
  • 4 boneless thin pork chops (1/2 inch thick)
Seasonings and aromatics
  • 0.5 tsp Salt, pepper, and garlic powder to taste Use to season the pork chops.
Cooking fats
  • 1 tbsp olive oil
  • 2 tbsp butter
  • 3 cloves garlic, minced
Pan sauce
  • 0.5 cup chicken broth
  • 1 tbsp Dijon mustard
  • 1 tsp fresh lemon juice
  • 1 tsp fresh thyme
  • Fresh parsley for garnish For finishing and serving.

Equipment

  • 1 cast iron skillet

Method
 

Season the pork
  1. Season thin pork chops with salt, pepper, and garlic powder to taste.
Sear the pork chops
  1. Heat olive oil in a skillet over medium-high heat, then cook chops 2–3 minutes per side until golden; remove to a plate when done.
Build the savory pan sauce
  1. Melt butter in the same pan, then sauté garlic for 30 seconds until fragrant.
  2. Pour in chicken broth, then stir in Dijon mustard and thyme.
  3. Simmer the sauce for 2 minutes, stirring occasionally, until slightly reduced.
Finish and serve
  1. Return pork chops to the pan and turn to coat in the pan sauce, then cook for 1 minute.
  2. Finish with lemon juice, garnish with fresh parsley, and serve immediately.

Notes

Pro tip: Let the pork rest off-heat for 1 minute after searing only if it seems very soft—otherwise, return it to the pan right away so it stays juicy. Refrigerate leftovers in a sealed container for up to 3 days; reheat gently in a skillet until warmed through. Freezing is not recommended for best texture. For a lower-sodium option, use reduced-sodium chicken broth and a no-salt-added Dijon if available.