Mom's Best Recipes
Recipe

Creamy Thin Pork Chops

Golden, quick-seared pork chops in a cozy garlic Parmesan cream sauce with bright lemon and herbs. Weeknight easy, dinner party worthy, and very good over mashed potatoes.

Author By Matt Campbell
4.8
A skillet of golden-browned thin pork chops simmering in a creamy garlic Parmesan sauce with fresh parsley
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Thin pork chops have a reputation for going from “perfect” to “why is this so dry” in about 30 seconds. Been there. The fix is not more complicated steps. It is smarter timing and a sauce that forgives you a little while tasting like you tried really hard.

This is my go-to creamy, comforting thin pork chop recipe for busy nights and hungry groups. You get crisp, browned edges from a quick sear, then the chops finish gently in a garlicky cream sauce with Parmesan, a squeeze of lemon, and enough pepper to make it interesting. The whole thing comes together fast, uses grocery-store ingredients, and pairs with basically any cozy carb you have in the house.

A close-up of a fork cutting into a thin pork chop coated in creamy sauce

Why It Works

  • Fast cooking, no stress: Thin chops sear in minutes, then finish in the sauce so they stay tender.
  • Big flavor from simple stuff: Garlic, Dijon, Parmesan, and a little lemon build a rich sauce that is not flat or cloying.
  • Crowd-friendly: Easy to double in a large skillet, and the sauce stretches the protein in the best way.
  • Rescue-proof: If the sauce reduces too much, a splash of broth brings it right back.

Pairs Well With

  • Buttery mashed potatoes
  • Egg noodles or pappardelle
  • Roasted broccoli or green beans
  • Simple side salad with vinaigrette

Storage Tips

Fridge: Store pork chops and sauce together in an airtight container for up to 3 days.

Reheat (best method): Warm gently in a skillet over low heat with a splash of chicken broth, milk, or water to loosen the sauce. Keep it at a low simmer and stop as soon as the chops are hot. Thin chops overcook fast.

Microwave: Use 50 percent power in short bursts, stirring the sauce in between. Add a splash of liquid if the sauce looks tight.

Freezer: Cream sauces can separate after freezing, so expect a texture change, but it is still workable. Freeze up to 2 months. Thaw overnight in the fridge, then reheat slowly over low heat, whisking the sauce back together and adding a splash of broth if needed.

Common Questions

How do I keep thin pork chops from drying out?

Do a quick sear for color, then let the chops finish in the sauce over low heat. Also, pull them as soon as they hit 145°F and let them rest 3 minutes. Thin chops keep cooking after you take them off the heat.

Can I use boneless or bone-in?

Either works. Boneless cooks a touch faster and is easier for weeknights. Bone-in can be a little juicier, but it can take a bit longer. If your chops are closer to 1/2 inch and bone-in, plan on a few extra minutes and keep the sauce at a gentle simmer.

What thickness counts as “thin”?

About 1/4 to 1/2 inch. If yours are thicker than 1/2 inch, add a few minutes of cook time and consider finishing them in the sauce a little longer on low.

Can I make this without heavy cream?

Yes. Half-and-half works, but keep the heat low so it does not break. Whole milk is lighter and still tasty, but the sauce will be thinner. To help it along, sprinkle 1 to 2 teaspoons of flour into the skillet with the butter and garlic, stir for about 30 seconds, then add the broth. (Simple thickener, no fancy terms.) You can also whisk in a small cornstarch slurry at the end if needed.

Why is my sauce grainy?

Most often the heat is too high when the cheese goes in. Keep the sauce at a gentle simmer and do not boil once cream is added. Lower the heat before adding Parmesan, and use finely grated Parmesan so it melts smoothly. Avoid the shelf-stable “shaker can” Parmesan here if you want the silkiest sauce.

Can I add mushrooms or onions?

Absolutely. Sauté sliced mushrooms or thin onions in the skillet after searing the chops, then proceed with the sauce. They make the whole thing feel extra restaurant-y with basically no extra effort.

Any easy swaps for gluten-free?

Skip the flour dredge (or use a gluten-free flour blend). If you need to thicken the sauce, use a cornstarch slurry (1 teaspoon cornstarch mixed with 1 tablespoon cold water) and whisk it in at the end over low heat until the sauce lightly thickens.

I started making versions of this on nights when I wanted comfort food but did not have the energy for anything complicated. Thin pork chops were cheap and quick, but they also loved to punish me if I blinked. The first time I tried finishing them in a simple pan sauce, it was like flipping a switch: the meat stayed tender, and suddenly dinner tasted like something I would proudly serve to friends.

Now it is my “everyone’s hungry, no one wants drama” recipe. The sauce is the peace treaty. It smooths out mistakes, makes the plate look fancy, and gives you an excuse to mop up every last bit with potatoes, bread, or whatever carb is willing to help.