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 we will walk you through every step of the recipe with a video demonstration.
I don’t have a skillet that I can transfer from stove to oven. If I transfer the meat from a skillet to a baking dish will it still be as good?
Ya, that will work. Just more dishes. Heat the pan up with the oven so you can transfer from hot to hot.
So simple yet so delicious. This recipe was so good I gave it to my mom and she made it too. She said it tasted way better than the pork chop she made earlier in the week.
Delicious!!!! I used bone-in chops….. moist and flavorful! I’m looking forward to trying more of your recipes….
Fabulous! Worked beautifully! I used boneless chops. Great crust. Next time I will pull them out of the oven a few minutes early – they were almost well done and I’d prefer medium or medium wel (but I did use convection so maybe that messed with the timing)l. So excited to have this technique now – don’t have to wait forever for them to roast in the oven.
When I use my convection oven I need reduce the temperature by 25-50 degrees, FYI. I’m making these tonight so this Post was a reminder to watch the temperature!☺️
Great recipe! We are thick-cut pork chop eaters now with this fool-proof method of cooking them! I do add a little sage and gatlic with the salt and pepper and we get them in bulk without the bone. This method is still delicious every time! Thanks!
Any changes for boneless thick cut?
No. The bone helps provide more even cooking, but you should still be okay with boneless.
Glorious chops! Love these! I couldn’t get them to quite look like yours but I have a feeling they tasted much the same, and that’s most important anyway right? Hehe
I am using my phone and your porkchops and homemade dinner rolls are fabulous. I will be following you. By the way, I am 73 and have cooked for 60 years so I am no novice. But really enjoy your recipes.
Thank you! A real compliment!
I’m going to try your recipe tonight but my chops, while thick and center cut, are bone in. Does that affect your recipe in any way? Thank you!
I always use bone in! You should be good to go!
My chops turned out beautifully, thank you for this simple but delicious method I will be using again!
I am making these now! Super excited. If I brown ALL sides for 2-3 minutes, (I like really rendering the fat for crispy goodness) should I cut back the cooking time in the oven by a few minutes? Please and thank you.
They shouldn’t still be 160 degreesin the middle before you remove them from the oven.
They SHOULD be 160 degrees! Sorry
Pork chops need to be cooked to a minimum internal temperature of 145 degrees F.
I made these tonite with wonderfully thick bone-in chops and they were delicious andd moist! This is a fantastic way to make them!
They’ll taste even better bone in ! This is a great foolproof recipe!
Booooo this link doesn’t lead you to a recipe
I’m so confused. The recipe is right there^^^
If you are on mobile you may just need to click the “read more” button. I have it there to help load times on mobile.
thanks for this recipe I just made them my husband said they have the best taste & so moist !
I made these last night for myself and my daughter. They were the best pork chops everrrr!!! Thank you for the simple and delicious recipe.
There is a print link right below the picture of the pork chop, I just printed one page recipe!
I can see the recipe above.
Turned out nice and moist but way too much salt. I watched the video and am a long time cook but really need to watch the salt.
noone but you seems to have a problem with it.. hmmm
“A Real Chef”, There is no need to be condescending. If Larry is use to a lower sodium diet the amount of salt used by Rachel will actually be to much for his palette. Though I agree with Rachel on the amount of salt I would never be able to serve it, as shown, to my mother-in-law because of her medical issues. She is on a low salt diet because of her heart. As she has been on this diet for more than two years, she is very sensitive to salt levels, in regards to taste, in food. “Real Chef” I hope my comment gives you food for thought and I hope you have a great day.
I also have an issue with salt intake. so I would not be able to use that much salt. most of my food is cooked with no salt. So it all depends on the person. I agree no need to be condescending on people who can’t have it!!
I use a little anchovie paste (no salt) a little pepper and let sit out for 1/2 hr. then sear etc.
About anchovy paste and salt, 1 tablespoon of anchovy paste has 1130 mg of sodium. I love the flavor, but it is not low salt.
Best ever pork. Chop
Thank you
I liked this recipe. I cooked at medium-high heat 2 minutes on each side and finished in oven at 400°. Next time, after about 10 minutes in oven, if temperature was at 140°, I’d remove and let rest to get to 160°.