Thin vs. Thick Pork Chops

Yes, the thickness of your pork chop matters. Toss a paper thin pork chop onto the grill and you’ll see why—it will overcook before you have the chance to char the outside. Likewise, you wouldn’t want to bread and fry a thicker pork chop—the crust would burn before the chop has cooked on the inside. Here’s how to choose the best chop for your meal.

Thin Pork Chops

Here’s an easy rule of thumb to remember—if your endgame is crispy or fried, use thin pork chops. Thin pork chops are around ⅛ to ¼ inch thick, can be boneless or bone-in, and are perfect for pan- or deep-frying. Thin pork chops cook up fast, and they’re also a great staple to stockpile in your freezer, since they thaw relatively quickly.

Look for pork cutlets, which are cut from the pork loin and may contain meat from the tenderloin, sirloin, or a combination (called center-cut). Pork cutlets from the tenderloin are very tender, while cutlets from the sirloin tend to be tougher and should be pounded at home before cooking. Pounding breaks up the connective tissue of the meat to help tenderize it.

You can cook thin pork chops in several different ways. Dredge them in flour seasoned with salt and pepper before pan-frying to create a flavorful crust. If you prefer a thicker, heartier crust, you can assemble a basic breading station of flour, eggs, and bread crumbs or panko, then dip the pork chop into each one before cooking. A crust isn't always necessary—you can also saute thin pork chops over very high heat to give them a golden-brown sear, just keep in mind that they will cook through quickly.

The cook time for thin pork chops depends on the recipe, but it generally ranges from 4 to 8 minutes total. If you bread the pork chops, the cook time will be on the high side of this range.

Mom's Pork Chops & Kluski Noodles
Southern Fried Breaded Pork Chops
Smothered Pork Chops
Stuffed Pork Chops (place stuffing between two thin pork chops)

Thick Pork Chops

If you prefer smoky, charred pork chops, then thick is your jam. Thick pork chops, which are about 1 to 1 ½ inches thick, are ideal for grilling, pan-searing, and broiling. Yes, they take a bit longer to cook than thin pork chops, but the deep caramelization you can get on the outside is worth it.

Because thick pork chops give you more meat to work with, you can easily cook them to a perfect medium (150° F) on the inside, no matter the cooking method you use. Conversely, internal temperature is less of a concern for thin pork chops, which you’ll typically cook through regardless.

For the best flavor, choose thick, bone-in pork chops like pork loin chops or center-cut chops. While it depends on the actual thickness of the meat, expect grilled pork chops to take about 8 minutes to cook (4 minutes on each side). If you’re pan-searing thick pork chops, they should take about 10 minutes (5 minutes on each side) to cook.

Stuffed Pork Chops (cut a slit in the side of the pork chop to form a pocket)
Grilled Pork Chops