Thin-cut pork chops are so thin that if you don't keep your eye on them, they become tough, dry or even burnt on the outside before reaching a safe internal temperature. They also cook so quickly that you could ruin them in the time it takes to make some accompanying eggs or toast. The best way to achieve juicy and safe breakfast pork chops is to give them your full attention and double check your work with a meat thermometer.
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Preheat a skillet, griddle or grill pan over high heat until a drop of water dances across the surface. Spray the pan with non-stick cooking spray or add a light coating of cooking oil. Reduce the heat to medium.
Season the pork chops to taste using spices you prefer. Try salt, pepper, granulated garlic, thyme or a sprinkle of fresh herbs.
Place the pock chops on the cooking surface with the flattest side down.
Cook for one to three minutes, depending on thickness, then flip and cook for an additional one to three minutes.
Use a meat thermometer to make sure the pork reaches an internal temperature of 145 degrees. If you don't have a meat thermometer, cook the chops until they feel firm to the touch, appear steaming hot and show no signs of pink in the center or in the escaping juices.
Let the chops rest for at least three minutes before eating to allow the heat to completely kill off any present bacteria.
Serve immediately with eggs, potatoes, toast, fruit or other breakfast sides.