From America's Test Kitchen
Thin boneless pork chops are readily available straight from the meat case—no butcher required. Plus they cook fast and are a bargain compared to other meats. But because they do cook quickly, they’re prone to overcooking. We wanted to combine the convenience and speed of thin boneless pork chops with the flavor and moist, juicy interior of their thicker, bone-in counterparts.
To cook pork chops on the stove, it’s best to stick with thin chops. Before searing the chops, it’s important to cut through the fat and silver skin, which create a bowing effect (especially pronounced with thin chops) as it contracts. We found the chops needed an initial quick sear—we didn’t want them to cook all the way through just yet but we still wanted a nicely browned side. A sweet and sticky glaze went into the pan to finish cooking the chops. Not only did the sauce give the chops rich flavor, but it also reduced down to a nice, thick glaze, which perfectly coated the juicy, tender chops.
If your chops are on the thinner side, check their internal temperature after the initial sear. If they are already at the 140-degree mark, remove them from the skillet and allow them to rest, tented with foil, for 5 minutes, then add the platter juices and glaze ingredients to the skillet and proceed with step 3. If your chops are closer to 1 inch thick, you may need to increase the simmering time in step 2.