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.
These were flavorful. However, I found 20 minutes too long of a cook time. The chops were slightly, yet noticeably dry – and not juicy. I will make these again, but cut the time in the oven to 15 minutes.
These were ok but dried out. 15 minutes was way too long. Maybe my oven cooks hotter. We did take the temp and went by that.
Awesomely cooked chops. Better than steak. Thanks!
I used cast iron. This was as easy as it seems. It was delicious and will make again
This recipe is the first one for thick pork chops that actually gave us tender, moist and delicious pork chops. I grilled our chops for 2 minutes each side and then placed them in a metal pan that had been warming in the oven while I was grilling the chops. I also used a digital thermometer with dual probes which is absolutely the best purchase I have made for proper temp checks on food in the oven and on the grill. I had one chop a little thicker than the others, so I placed one probe in the larger chop and one in one of the smaller chops. I pulled them from the oven when the smaller chop was 145 degrees. Delicioso!
Like others, I’ve always overcooked those thick chops – they look so good at the store, but I was always disappointed once I bought and cooked them. NO MORE!! This was a great recipe for making a thick, juicy chop. My chops are usually so thick, after I sear each side according to the instructions, I stand them and sear all the sides as well. After doing that, I just leave them on the stove top and lower the heat and turn them frequently to be sure they don’t get too browned before they come up to temp. I usually add some sliced onion to the skillet at that point and they finish cooking with the chops. GREAT meal – thanks!
Fabulous recipe! So good to have a recipe for Pork Chops that keep them juicy!
Can’t do the salt anymore, but a salt-free steak season is tasty, too. Thank you for the info on cooking times & temps!
This was delicious and so easy! Even my gourmet son was impressed by the texture and taste. Thank you!
Simple and perfect instructions. The chops were delicious and tender and juicy. In addition to the salt and pepper, I added a steakhouse spice. Served with rice pilaf and a roasted veggie medley, the entire dinner was about 25 minutes start to table.