The only difference between a 1/4-in.- and 2-in.-thick pork chop is the length of cooking time. A thinner cut, whether it is from the loin, rib, sirloin, top loin or blade, can benefit from the same cooking methods and ingredients as its thicker counterparts. However, because thin pork chops require extra attention to cooking time to make sure you do not overcook and dry out the meat, it is a good idea to use a method that gives you the most control over time and temperature.
Trim off any excess fat, if any, from the edges of the pork chop with a sharp utility knife.
Season the pork chops on both sides with a dry rub. Any rub that does not include salt as an ingredient can add flavor to pork chops. A dry run can be a single ingredient, such as 1 to 2 tsp. of pepper, or include multiple ingredients, according to your taste preference. For example, a dry rub with an Italian flavor can include not only pepper, but also 2 to 3 tbsp. of herbs such as thyme, basil or oregano, as well as garlic or onion powder and Parmesan cheese. Sprinkle as much or as little as you want on each pork chop, then use your hands to rub the mixture into meat. Let the pork chops sit for about five minutes to absorb the seasonings.
Add olive oil to a non-stick skillet and heat on your stove top over medium high heat. Because it is important not to crowd the meat, the size of the skillet depends on the number of pork chops you are cooking. A 10- to 12-in.-diameter skillet is large enough to cook about four chops.
Set the pork chops in the skillet using tongs and cook them for two to three minutes. Turn the chops with your tongs and cook them for an additional two to three minutes. The internal temperature of the meat should read at least 160 degrees Fahrenheit; due to the thinness of the pork chop, you should use a fork sensor thermometer, rather than a traditional meat thermometer, to test for doneness.
Transfer the pork chops to a serving platter with a clean pair of tongs. Serve with a few lemon wedges on the side.