Juicy thick cut pork chops are simple to prepare and the result can rival any traditional beef steak. Learn how to make the perfect thick cut pork chops with this simple method.
Juicy thick cut pork chops are simple to prepare and the result can rival any traditional beef steak. I’m not even kidding! And they are way cheaper to buy too. I call them my secret weapon when it comes to feeding a crowd on a special occasion.
Making a perfect pork chop is completely easy. If you haven’t had a thick cut pork chop before, well, prepare to fall in love with pork chops. Those thin, flimsy chops you see all over the grocery store dry out easily and lack the complete flavor pork chops have to offer.
You can buy a thick cut chop at almost any grocery, but you’ll probably have to ask for it. Just head on over to the meat counter and ask for a 1 1/2 to 2 inch thick cut pork chop. If you’ve got a good butcher, they will probably smile at your request. Keeping the bone-in helps retain both flavor and moisture, and cutting it thick practically ensures a juicy result.
Have a smoker? I also have a post detailing How to Smoke A Thick Cut Pork Chop that you should check out. Smokers are an amazing way to cook almost any meat. If you don’t already have a smoker, you should seriously consider getting one.
Watch the video below where I walk you through every step of this recipe. Once you cook a thick cut pork chop you’ll find yourself craving them all the time!
How to Make a Perfect Thick Cut Pork Chop
Perfect Thick Cut Pork Chops
Juicy thick cut pork chops are simple to prepare and the result can rival any traditional steak.
Cook Time20 mins
Total Time20 mins
Servings: 4 Servings
Instructions
- Rub about a tablespoon of olive oil over each of your pork chops. Season all sides generously with salt. Pork needs a heavy amount of salt to bring out the flavor. Salt with a heavy hand when it comes to a thick pork chop. Season lightly with freshly ground pepper as well.
- Heat an oven-safe heavy skillet over high heat. Preheat an oven to 400 degrees.
- Sear the pork chops for 2 minutes on each side.
- Transfer skillet immediately to the oven and cook until the internal temperature of the chop reaches 145 degrees, about 15 minutes.
- Let rest 5 to 10 minutes before serving.
Nutrition
Calories: 207kcal | Protein: 28g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 89mg | Sodium: 64mg | Potassium: 499mg | Calcium: 0.9% | Iron: 3.7%
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Kathleen Eva says
Easy and simple recipe. My pork chops turned out sooo juicy and cooked to perfection. Thank you!
Matt says
This had to be the most perfect pork chop I’ve ever cooked! I was worried because it was so thick so I looked around for cooking suggestions and this turned out perfect, juicy, absolutely not dry and very tasty. Thank you very much!
Dani P. says
First time I have ever had juicy pork chops! I browned the chips in butter in a cast iron skillet with some sage and popped it into the oven. While the chops rested I added more butter, chopped walnuts and chopped dried cherries to the pan and cooked until the butter was slightly browned. Them served over the chops. Was amazing!
Rebecca says
I don’t have an oven safe skillet. Could I sear it in a skillet and then transfer it to an oven safe dish and it still turn out okay?
Rachel Farnsworth says
Yes you can.
Erin says
I’ve followed this recipe nearly to the letter every time I cook thick cut pork chops, and every time they’ve turned out so perfectly I have been christened the Pork Queen by my family. My father likes to tell me I make the best pork chops he’s had the privilege of tasting.
The only difference is I like to brine the pork chops in soy sauce a little before cooking to add salt and flavor, and the couple times I’ve had access to one, a citrus and pepper is absolutely heavenly as a seasoning
Jennifer says
Hi Erin, can I ask for more details on your soy sauce brine mix and method?
Leslie McConnell says
WOW!!I Followed the recipe step by step and my pork chops came out beautiful, tasted great, not dry and the best pork chops I have even cooked. Thanks! YEA! I am so excited to have found this recipe and site!