How to Cook 1/4-Inch-Thick Pork Chops

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Pork chops cut at 1/4 inch thick are one of the thinnest cuts, and need different handling than thick-cut pork chops. Consider three things: the flavoring method you use with the pork chops, the cooking temperature, and the length of time needed to cook the pork chops. A marinade is the best choice for a thin pork chop, but a dry rub can be used as well. When you cook these thin pork chops, cook on high heat and quickly for the best result.

Things You'll Need

  • Marinade or dry rub
  • Baking dish
  • Skillet
  • Tongs
  • Aluminum foil
  • Bake seasoned pork chops by briefly browning the pork chops in a skillet, then placing them in a shallow baking dish. Bake at 350 degrees Fahrenheit for 30 to 40 minutes, depending on how well done you want your pork chops. A baked pork chop pairs well with a thick, gravy-style sauce.

  • Set a grill to the hottest possible temperature for thin-cut pork chops. After seasoning the meat -- a marinade is excellent on a grilled pork chop -- place them on the grill. Grill for two minutes on each side. Allow to rest in foil after grilling. If you're using a coal grill, rotate the pork chops at the one minute mark to ensure even cooking.

  • Saute 1/4-inch-thick pork chops in a very hot pan. Marinade or dry rub the meat to add flavor, and allow the skillet to fully heat before sauteing. You’ll hear a searing or sizzling sound when the meat touches the pan, indicating the high heat. Saute for two to three minutes on each side, then allow to rest before serving.

Tips & Warnings

  • Marinade 1/4-inch-thick pork chops for 30 to 60 minutes. The chops will be full of flavor.
  • Use a dry rub if you prefer medium pork chops. Medium-well and well done take longer to cook and the rub will dry out and toughen the meat.
  • Cover pork chops with aluminum foil and let the meat rest for about five minutes before serving to evenly distribute the juices.
  • U.S. Department of Agriculture regulations state 145 F as the safe internal temperature for pork. If you are concerned about food safety and don’t want to risk a rare or medium-rare pork chop, cook the pork chops to this temperature before serving.
  • Stay away from brines with a thin pork chop, as they can make the meat overly salty.

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References

  • The Complete Meat Cookbook; Bruce Aidells
  • The Pork Book; Jean Pare
  • Photo Credit Jupiterimages/Comstock/Getty Images
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