The Complete Guide to Cooking Thin Pork Chops in the Oven: Perfect Timing at Every Temperature

Thin pork chops can be frustrating to cook at home. That delicate cut that seemed so promising at the butcher counter often turns into dry, tough disappointment on your dinner table. The challenge is clear: thin meat cooks so quickly that the window between perfectly done and overdone feels impossibly small. Overcook by just a minute or two, and you’re left with rubbery, flavorless chops. Yet undercook them, and you’ve violated food safety guidelines. Understanding proper oven temperatures, precise cooking times, and the techniques that keep thin pork chops juicy transforms this frustration into consistent success.

The beauty of thin pork chops lies in their speed when cooked properly, they go from refrigerator to table in about twenty minutes total. This makes them perfect for busy weeknights when you want a home-cooked meal that doesn’t require hours of preparation. The key is learning how to harness that speed without sacrificing moisture and tenderness. Whether you’re cooking breaded thin pork chops for extra flavor and texture, using a sauce to add moisture, or keeping it simple with just seasoning, this guide covers everything you need for perfectly cooked results.

This comprehensive guide to “How Long to Cook Thin Pork Chops in the Oven” answers every question about cooking thin pork chops in the Oven from the ideal temperature to exact timing at different heat levels. You’ll learn the crucial difference between thin, super-thin, and double-cut pork chops, discover how to prevent the common problem of dryness, and master techniques that keep your chops juicy and tender. Whether you’re a beginner following your first easy recipe or an experienced cook perfecting your technique, this guide provides everything needed for consistent excellence.

Recipe Overview

Prep Time	10 min
Cook Time	12-18 min
Total Time	22-28 min
Yield	4 servings
Difficulty Level	Easy
Cuisine	American/Universal

This simple thin pork chop recipe focuses on the oven-baking method, the most straightforward and forgiving approach for cooking thin chops. The technique works for boneless chops, bone-in chops, breaded varieties, and all thickness levels from regular thin to super-thin cuts. The entire process takes less than thirty minutes from start to finish, making these chops perfect for weeknight dinners when you need quality food on the table quickly without fuss.

The beauty of thin pork chops lies in their inherent speed combined with the Oven’s ability to cook gently and evenly. Unlike pan-searing, which requires constant attention, oven-baking allows you to prepare sides while your chops cook hands-off. With proper temperature control and understanding the specific timing for your pork’s thickness, you’ll achieve restaurant-quality results consistently.

What Temperature to Bake Thin Pork Chops

The optimal temperature depends on your thickness and the result you want. Here’s your complete temperature guide:

Recommended Temperature: 400°F (200°C)

This is the sweet spot for thin pork chops because it:

• Cooks them through quickly without overcooking
• Creates a light golden exterior if you sear first
• Prevents the dry, tough texture that plagues thin cuts
• Works reliably for most home ovens
• Accommodates both bone-in and boneless varieties

Temperature Variations:

350°F (175°C)	375°F (190°C	425°F (220°C)	450°F (230°C)
Gentle, slower cooking (best for beginners) Add 5-8 minutes to cooking time Better prevents over drying Creates more even cooking throughout Best for super-thin or delicate cuts	Middle ground between 350°F and 400°F Add 2-3 minutes to standard time Good compromise between speed and tenderness Works well for regular-thin thickness	Faster cooking for very thin chops Reduce cooking time by 2-3 minutes Watch carefully to prevent burning Better for breaded chops (extra crispiness) Less forgiving requires attention	Only for super-thin chops (¼ inch or less) Very fast cooking (8-10 minutes) High risk of over drying Creates a crispier exterior Use only if you’re confident

How Long to Cook Thin Pork Chops in the Oven at 180°C (350°F)

At this lower, gentler temperature:

• Regular thin chops (¼-⅜ inch): 18-22 minutes
• Super-thin chops (⅛-¼ inch): 15-18 minutes
• Breaded thin chops: 20-25 minutes
• Bone-in chops: Add 3-5 minutes

This slower approach is ideal for:

• First-time cooking thin chops
• When you’re unsure of the exact thickness
• Preventing overcooking and dryness
• Ensuring even cooking throughout

How Long to Cook Thin Pork Chops in the Oven at 400°F

The standard recommended temperature:

• Regular thin chops (¼-⅜ inch): 12-15 minutes
• Super-thin chops (⅛-¼ inch): 10-12 minutes
• Breaded thin chops: 14-18 minutes
• Bone-in chops: Add 2-3 minutes

How Long to Cook Thin Pork Chops in the Oven at 350°F

This standard American temperature:

• Same as 180°C cooking times listed above
• 18-22 minutes for regular thin
• 15-18 minutes for super-thin
• Most forgiving temperature choice

How Long to Cook Thin Pork Chops in the Oven at 425°F

Fast cooking for thin chops:

• Regular thin chops: 10-13 minutes
• Super-thin chops: 8-10 minutes
• Breaded thin chops: 12-15 minutes
• Watch closely easy to overcook

How Long to Cook Thin Pork Chops in the Oven at 250°F and 275°F

These very low temperatures for slow cooking:

• At 250°F: 30-40 minutes (very gentle)
• At 275°F: 25-35 minutes
• Best for: Cooking in a sauce, braising
• Benefit: Nearly impossible to overcook
• Result: Very moist, tender chops
• Drawback: No browning, pale exterior

Thin Pork Chops Timing Chart Reference

Thickness	350°F	375°F	400°F	425°F
¼ inch	18-22 min	16-19 min	12-15 min	10-13 min
⅜ inch	20-24 min	18-21 min	14-17 min	12-15 min
½ inch	24-28 min	20-24 min	18-21 min	14-17 min

How Do You Keep Thin Pork Chops From Drying Out in the Oven

Dryness is the biggest challenge with thin pork chops. Here are proven strategies to prevent it:

Method 1: Brining (Most Effective)

Salt-brining changes the protein structure to retain moisture:

Simple Brine:

1. Mix ½ cup of salt with 2 cups of water
2. Submerge pork chops for 1-4 hours
3. Remove and pat completely dry
4. Proceed with cooking

Result: Dramatically more moist, juicy chops

Method 2: Sauce or Liquid

Cooking chops in Sauce adds moisture:

Simple Pan Sauce:

• Place the chops in a baking dish
• Pour ¼ cup broth or stock around (not over) chops
• Add herbs and aromatics
• Tent loosely with foil
• Cook at 375°F for 15-18 minutes

Benefits: Inherent moisture protection, added flavor

Method 3: Marinating

30-60 minute marinade tenderizes and adds moisture:

Basic Marinade:

• ⅓ cup olive oil
• 2 tablespoons vinegar or lemon juice
• 3 cloves garlic, minced
• 1 teaspoon dry herbs
• Salt and pepper

Method 4: Temperature Control

The most critical factor cook to exactly 145°F, not higher:

Why This Matters:

• 145°F is safe but still very moist
• 150°F becomes noticeably drier
• 160°F becomes tough and chewy
• Use a meat thermometer for accuracy

Method 5: Searing First

Quick pan-sear before oven-baking:

Technique:

1. Season chops generously
2. Heat the skillet over medium-high heat with oil
3. Sear 2 minutes per side until golden
4. Transfer to an oven-safe dish
5. Bake at 375°F for 6-10 minutes until 145°F

Benefits: Seals in moisture, adds flavor

Method 6: Thickness and Timing

Thinner chops cook too quickly (overcooking risk):

Ideal Thickness:

• ⅜ to ½ inch is easier to cook than ¼ inch
• ¼ inch is the minimum for reliable results
• Super-thin (⅛ inch) is very difficult

If You Have Super-Thin Chops:

• Cook in Sauce (adds time and moisture)
• Use the lowest temperature (350°F or 250°F)
• Don’t skip brining
• Cook very briefly 8-10 minutes maximum

Method 7: Lower Temperature, Longer Time

Trade speed for moisture:

Slow-Cook Method:

• 275°F for 25-35 minutes
• Nearly impossible to overcook
• Incredibly moist results
• Less browning on the exterior
• Perfect with Sauce

Ingredients

Simple Thin Pork Chops Recipe

For the Chops:

• 4 thin pork chops (¼ to ⅜ inch thick)
• 1½ teaspoons salt
• ½ teaspoon black pepper
• ½ teaspoon garlic powder
• ¼ teaspoon paprika
• 1 tablespoon olive oil (for searing, optional)

For Optional Sauce:

• ½ cup chicken or vegetable broth
• 2 tablespoons butter
• 2 cloves garlic, minced
• 1 teaspoon fresh herbs (thyme, rosemary, or sage)
• Salt and pepper to taste

For Breading (if making breaded chops):

• ½ cup all-purpose flour
• 1 egg, beaten
• ½ cup panko breadcrumbs
• ¼ cup grated Parmesan cheese
• 1 teaspoon Italian seasoning
• Salt and pepper

Ingredient Quality Notes

Pork Chops Selection:

• Look for bone-in or boneless; both work equally well
• Avoid extremely thin (less than ¼ inch) if possible
• Even thickness ensures uniform cooking
• Fresh pork has a better texture than previously frozen pork
• Pale pink color indicates quality

Oil Choice:

• Use high smoke-point oil (avocado, grapeseed, or light olive oil)
• Avoid butter for initial searing (burns at high heat)
• Oil helps with browning and prevents sticking

Step-by-Step Method: How to Cook Thin Pork Chops in the Oven

Phase 1: Preparation

1. Remove from Refrigerator: Take pork chops out 15 minutes before cooking. Room-temperature meat cooks more evenly and quickly than cold meat.
2. Pat Completely Dry: Use paper towels to dry both sides of each chop thoroughly. Moisture prevents browning and creates steam instead of sear.
3. Season Generously: Sprinkle salt, pepper, and garlic powder on both sides of each chop. Don’t be shy thin cuts need assertive seasoning since there’s less meat to flavor.
4. Preheat Oven: Set to your chosen temperature (400°F is standard). Let it fully preheat this ensures consistent cooking. A cold oven results in uneven, slower cooking.
5. Optional: Quick Sear: For enhanced flavor and moisture retention, heat oil in oven-safe skillet over medium-high heat. Sear the chops 2 minutes per side until golden, then proceed to the Oven (reduces oven cooking time by 3-5 minutes).

Phase 2: Oven Cooking

1. Prepare Baking Dish: Line a baking dish or baking sheet with parchment paper or foil. If not searing first, lightly oil the surface.
2. Arrange Chops: Place seasoned chops on the prepared surface in a single layer. Don’t crowd them they should have space around each one for even heat circulation.
3. Optional Sauce: If using Sauce, pour approximately ¼ cup broth around (not over) the chops. This adds moisture without making them steamed.
4. Cover (Optional): Tent with foil if worried about dryness or if cooking at higher temperatures. This traps some steam to keep the meat moist. Remove foil for the last 2-3 minutes if you want browning.
5. Into the Oven: Place the dish in the center of the preheated Oven. Start checking for doneness at the lower end of your timing range.

Phase 3: Checking Doneness

1. Use a Meat Thermometer: This is the most reliable method. Insert the thermometer into the thickest part of the largest chop, avoiding the bone. Target temperature is 145°F (63°C).
2. Visual Cues: While the thermometer is most accurate, look for:
   • No pink at the edges when you press with a fork
   • Juices that run clear, not pink
   • Slight firmness when pressed (not hard)
   • Light golden color if seared
3. Don’t Overcook: Anything above 150°F becomes noticeably drier. With thin chops, precision matters tremendously.

Phase 4: Resting and Serving

1. Rest the Meat: Remove from the Oven and let rest on the baking dish for 3-5 minutes. This crucial step allows juices to redistribute throughout the meat, making each bite more tender and moist.
2. Optional Sauce Finishing: If making Sauce, pour any pan drippings into a small saucepan, add fresh herbs and butter, simmer briefly 1-2 minutes, then drizzle over rested chops.
3. Serve Immediately: Thin pork chops are best enjoyed hot. Plating quickly keeps them at the ideal serving temperature.
4. Check Temperature After Resting: The temperature may rise 3-5°F during resting (carryover cooking), so remove at 142-143°F to ensure it doesn’t exceed 145°F.

Breaded Thin Pork Chops in the Oven

For extra flavor and texture:

How Long to Cook Thin Breaded Pork Chops in the Oven

At 400°F:

• 14-18 minutes for standard thin
• 12-15 minutes for super-thin
• 16-20 minutes for bone-in

At 375°F:

• 16-20 minutes for standard thin
• 14-18 minutes for super-thin

Key Differences from Plain:

• Add 2-3 minutes to plain cooking time
• Breading insulates the meat slightly
• May trap more moisture naturally
• Creates a crispier exterior if you want it

Simple Breading Method

1. Prepare Three Stations: Shallow bowl with flour mixed with salt and pepper, beaten egg in a second bowl, panko breadcrumbs mixed with Parmesan and Italian seasoning in a third bowl.
2. Three-Step Coating:
   • Coat chop in flour, shake off excess
   • Dip in egg, let excess drip
   • Press into the breadcrumb mixture, coating thoroughly
3. Pat to Adhere: Gently pat breadcrumbs so they stick to the egg coating.
4. Rest Before Baking: Place breaded chops on a parchment-lined baking sheet, refrigerate 15-30 minutes. This helps the coating stick better during cooking.
5. Spray with Oil: Lightly spray or brush breaded chops with oil. This is essential for crispiness without deep frying.
6. Bake as directed: Follow the timing for breaded chops in your chosen temperature range.

How to Cook Very Thin Pork Chops

Super-thin chops (⅛ to ¼ inch) require special attention:

Tips for Ultra-Thin Chops

Best Practices:

• Use low temperature: 350°F or 375°F maximum
• Cook in Sauce: Adds time and moisture protection
• Brine first: Makes them much more forgiving
• Brief cooking: 10-12 minutes maximum
• Tent with foil: Prevents overcooking

Why They’re Challenging:

• Cook so fast it’s easy to overshoot
• Less meat to retain moisture
• Temperature rises quickly in thin meat
• Must be exactly at 145°F, not higher

Best Method for Super-Thin:

1. Brine for 1-2 hours
2. Pat completely dry
3. Season generously
4. Sear quickly 1-2 minutes per side in a hot pan
5. Transfer to a 375°F oven
6. Cook only 8-10 minutes maximum
7. Check the temperature at 8 minutes, don’t wait longer

How to Cook Double-Cut Pork Chops in the Oven

These thicker chops are actually easier to cook than thin ones:

Double-Cut Timing

Double-cut chops are typically ¾ to 1 inch thick:

At 400°F:

• 18-22 minutes for 1-inch chops
• Check at 18 minutes

At 375°F:

• 20-25 minutes for 1-inch chops
• More forgiving, less risk of over drying

Why Easier:

• Thicker meat is less likely to overcook
• More room for error (2-3 minute window instead of 1)
• Internal temp rises more slowly
• Can reach proper doneness without drying out the edge

Recommended Method for Double-Cut:

• Sear first for flavor (2-3 minutes per side)
• Finish in a 375°F oven (10-15 minutes)
• Most reliable approach for tender results

How to Cook Thin Boneless Pork Chops

Boneless chops cook slightly faster than bone-in:

Why They’re Different:

• Bone conducts heat differently
• Boneless cook 2-3 minutes faster
• More surface area proportionally
• Easier to ensure consistent doneness

Cooking Times (Boneless):

• At 400°F: 12-15 minutes for standard thin
• At 375°F: 14-18 minutes for standard thin

Best for:

• Quick weeknight dinners
• When you want the fastest cooking
• When appearance matters (no bone)
• Budget-conscious meals

Thin Pork Chops in Sauce

Cooking in a Sauce solves multiple problems:

Easy Sauce Method

Ingredients:

• 4 thin pork chops
• 1 cup chicken broth
• 1 small onion, sliced
• 2 cloves garlic, minced
• 1 teaspoon fresh thyme
• 2 tablespoons butter
• Salt and pepper

Method:

1. Optionally sear chops in a skillet for 2 minutes per side
2. Place in a baking dish
3. Pour broth around the chops
4. Add onion, garlic, and herbs
5. Cover with foil
6. Bake at 375°F for 15-18 minutes until 145°F
7. Remove foil, add butter, rest 3-5 minutes
8. Serve with Sauce spooned over the chops

Benefits:

• Moisture protection
• Added flavor from the Sauce
• Easier to avoid overcooking
• Single-dish meal
• Reheats beautifully

Easy Thin Pork Chop Recipes

Asian-Inspired Thin Pork Chops

Ingredients:

• 4 thin pork chops
• 3 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon rice vinegar
• 1 teaspoon ginger, grated
• 2 cloves garlic, minced
• Green onions for garnish

Method:

1. Mix soy sauce, oil, vinegar, ginger, and garlic
2. Pour over chops in a baking dish
3. Marinate 20-30 minutes
4. Bake at 400°F for 12-15 minutes
5. Garnish with green onions

Mediterranean Thin Pork Chops

Ingredients:

• 4 thin pork chops
• ½ cup diced tomatoes
• ¼ cup Kalamata olives
• 2 cloves garlic, minced
• 1 teaspoon oregano
• 2 tablespoons olive oil
• Lemon juice

Method:

1. Season the chops with salt and pepper
2. Place in a baking dish
3. Top with tomatoes, olives, garlic, and oregano
4. Drizzle with olive oil and lemon juice
5. Bake at 375°F for 14-17 minutes
6. Serve with rice or roasted vegetables

Serving Suggestions and Storage Guide

Perfect Accompaniments

Vegetable Sides:

• Roasted asparagus with garlic
• Sautéed green beans with butter
• Roasted Brussels sprouts
• Steamed broccoli
• Glazed carrots

Starch Options:

• Mashed potatoes (creamy or garlic)
• Rice pilaf or fried rice
• Roasted new potatoes
• Buttered egg noodles
• Cauliflower mash (lighter option)

Salad Options:

• Caesar salad
• Mixed greens with vinaigrette
• Coleslaw
• Arugula with lemon dressing
• Tomato and basil salad

Complete Meal Ideas:

• Thin pork chop + mashed potatoes + green beans
• Thin pork chop + rice + stir-fried vegetables
• Thin pork chop in Sauce + pasta + salad
• Thin pork chop + sweet potato + roasted broccoli
• Thin pork chop + mashed potatoes + black beans

Storage Guidelines

Refrigeration:

• Cooked thin pork chops: 3-4 days in an airtight container
• In Sauce: Up to 4-5 days (Sauce preserves meat)
• Cool completely within 2 hours before storing
• Store away from raw proteins

Freezing:

• Cooked chops: Up to 2-3 months
• In Sauce: Freezes excellently, up to 3 months
• Wrap individually in plastic wrap first
• Place in freezer bag, remove air
• Label with date and type

Reheating:

• Oven (best): 325°F for 12-15 minutes, covered with foil
• Stovetop: Low heat with a bit of broth, 8-10 minutes
• Microwave: 50% power, 2-3 minutes, covered
• Avoid high heat: Risks over drying already-cooked meat

Leftover Ideas:

• Slice and add to pasta dishes
• Cube for fried rice
• Chop for breakfast hash
• Serve cold on salads
• Shred for sandwiches

Temperature Guidelines

Cooking Temperatures:

• Oven: 350°F to 425°F depending on thickness
• Searing pan: Medium-high heat (375-400°F surface temp)
• Broiling: High setting (500°F+)

Internal Temperatures:

• Safe minimum: 145°F (63°C)
• Optimal for tenderness: 145°F (cooked all the way but still very moist)
• Acceptable: 145-150°F
• Avoid: Above 150°F (becomes noticeably drier)

Serving and Storage:

• Serve at: 140-150°F (hot but not scalding)
• Refrigerate within 2 hours of cooking
• Refrigerator storage: 40°F or below
• Freezer storage: 0°F or below

How to Cook Thin Pork Chops on the Stove

Quick stovetop method for comparison:

Pan-Searing Method:

1. Heat Pan: Medium-high heat with oil until simmering
2. Sear First Side: 3-4 minutes until golden brown
3. Flip and Sear: Another 3-4 minutes on the second side
4. Check Temperature: Insert thermometer should read 145°F
5. Rest: 3-5 minutes before serving

Timing:

• Regular thin chops: 6-8 minutes total
• Super-thin chops: 4-6 minutes total
• Boneless: 6-8 minutes total
• With Sauce: Add Sauce after searing, simmer 3-4 minutes

Advantages:

• Faster than an oven
• More direct control
• Crispier exterior
• Less equipment needed

Disadvantages:

• Requires more attention
• Risk of burning if not watched
• Less forgiving than an oven
• Can overheat the exterior before the inside cooks

Nutritional Information

Per serving (1 thin pork chop, cooked, approximately 4 oz):

Calories	165 kcal
Protein	27g
Fat	6g
Cholesterol	60mg
Sodium	75mg (before added salt)

Nutritional Benefits:

• Excellent source of lean protein
• Very low in fat compared to beef
• Good source of B vitamins for energy
• Selenium for antioxidant protection
• Zinc for immune function and wound healing

Breaded Variation (additional per serving):

• Calories: +60-80
• Fat: +5-6g
• Carbohydrates: +12-15g
• Makes a total of approximately 225-245 calories

In Sauce (additional per serving):

• Varies by Sauce, typically +30-50 calories
• Usually adds salt

Health Considerations:

• Thin pork chops are naturally lean
• Remove any visible fat for the lowest-fat option
• Part of a balanced diet with vegetables
• Good for weight management
• Watch sodium if using broths and sauces

Frequently Asked Questions

How Long to Cook Thin Pork Chops in the Oven ?

Thin pork chops (¼ to ⅜ inch thick) take 12-15 minutes at 400°F, which is the standard recommended temperature. At lower temperatures like 350°F or 375°F, expect 15-20 minutes. The exact time depends on the thickness thinner chops (¼ inch or less) cook in 10-12 minutes, while slightly thicker ones may take up to 18 minutes. Always verify doneness with a meat thermometer rather than time alone, as oven performance varies. The internal temperature must reach exactly 145°F for food safety and optimal juiciness.

How Long to Cook Thin Pork Chops in the Oven at 180 degrees?

At 180°C (approximately 350°F), thin pork chops require 18-22 minutes. This lower, gentler temperature is more forgiving than higher settings and reduces the risk of overdrying, though it takes longer. Super-thin chops cook in 15-18 minutes at this temperature, while slightly thicker cuts may need up to 24 minutes. Check doneness with a meat thermometer internal temperature should be exactly 145°F. The slower cooking time at a lower temperature actually helps keep thin chops juicier because the inside has more time to cook through before the exterior overcooks.

How to know if thin pork chops are done?

The most reliable method is using an instant-read meat thermometer insert it into the thickest part of the largest chop, avoiding bone. The internal temperature must reach 145°F (63°C) for food safety. Visually, properly cooked thin pork chops have no pink at the edges, juices that run clear rather than pink when pierced, and feel slightly firm (not hard or mushy) when pressed with a fork. The chops should have a pale pink or white interior color. Never rely on color alone always use a thermometer. If your thermometer reads below 145°F, cook longer and check again in 2-minute intervals.

How Long to Cook Thin Pork Chops in the Oven without drying them out?

The most effective method is salt-brining for 1-4 hours before cooking this changes the protein structure to retain moisture dramatically. Beyond brining, cook to exactly 145°F using a meat thermometer (anything higher becomes drier), sear the chops briefly before oven-baking to seal in juices, cook in or with Sauce for added moisture, and use lower temperatures (350°F or 375°F) with slightly longer cooking times rather than high heat. Always rest the cooked chops for 3-5 minutes before serving this allows juices to redistribute. Avoid the temptation to cook past 145°F; the difference between perfect and dried-out is literally just a few degrees and a couple of minutes.

How Long to Cook Thin Pork Chops in the Oven from frozen?

You can, but it’s not ideal. Frozen thin pork chops cook unevenly, with the outside overcooking before the inside thaws and cooks through. If you must cook from frozen, reduce your oven temperature to 350°F and add 15-20 minutes to the normal cooking time. Check the temperature in multiple spots to ensure it’s reached 145°F throughout. Far better approach: thaw pork chops in the refrigerator overnight or use the quick water thaw method (sealed bag in cold water, change water every 30 minutes). Thawed pork cooks much more evenly and reliably.

What thickness of pork chops is best for cooking in the Oven?

The ideal thickness for oven-cooking is ⅜ to ½ inch. Chops thinner than ¼ inch are very challenging because they cook so rapidly that the window between perfectly done and overdone becomes microscopically small. Thicker cuts (¾ inch or more) are more forgiving since the heat penetrates more gradually. That said, ¼ to ⅜ inch chops are widely available and work fine if you follow the proper techniques brining, using a meat thermometer, and cooking at moderate temperatures. Avoid ultra-thin chops (less than ¼ inch) if possible, as they’re nearly impossible to cook perfectly.

Should I cover thin pork chops with foil while baking?

Covering with foil traps steam and helps prevent overcooking and drying, so yes, it’s often beneficial. Cover for most of the cooking time, then remove foil for the final 2-3 minutes if you want any browning on top. Alternatively, you can tent loosely with foil (not sealed tightly) to allow some steam to escape while still trapping some moisture. If cooking in Sauce or broth, covering with foil is particularly helpful as it keeps the moisture in. For breaded chops where crispiness matters, skip the foil or remove it for the final few minutes.

Are thin bone-in pork chops better than boneless?

Both have merits. Bone-in chops are slightly more flavorful due to the bone, stay slightly moist during cooking, and are often less expensive. Boneless chops cook 2-3 minutes faster, are easier to eat, look neater for plating, and are more uniform in shape. From a cooking perspective, boneless chops are easier for beginners since they cook faster and more evenly. Choose based on preference and what’s available.