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 brined the thick cut chops over night. I followed the recipe and it was AWESOME! Tender, Moist, Beautiful Color and the flavor was incredible. My husband ate every bite, took the fork with a slice of chop and ran it around the plate to get that last bite of juices.. Simply and Elegant, How Easy is That?
Excellent. Made this last week. No variations. Wife and daughter loved them. Making again today for brother-in-law.
I’ve made 1″ or 1-1/4 inch thick cut chops like this for many years. This recipe is great if you don’t like dry chewy chops. This is how the restaurants do it.
I can do this same process using a Weber Kettle charcoal grill should you prefer that chargrill flavor.
Put your coals to one side to create a hot zone. Grill for 2-3 minutes on each side. Move the chops to the opposite side and bake for 8 – 10 min. Use a digital thermometer. I pull my chops at !30 degrees center and tent them with foil, add a small pat of butter on top and salt and pepper both chops. They will cook internally another 5 – 10 degrees while resting for 5 minutes minimum.
Yummmm !!!!!!
Is the skillet to be covered when in oven?
No.
We used sea salt and a bit of brown sugar bourbon spice just on top and they were perfect. Thank you!
Do you bake the chops covered or uncovered in the oven? Thanks.
Uncovered
I made the thick cut pan seared pork chops tonight and they were the best I’ve ever made. I seared them longer though because I wanted him crispier and baked it last time and they came out cooked and very juicy..
Will try tonight. My previous thick cut pork chop recipes have always suggested a brine solution for the chop;
The brining process seems to work well; I’ll report back on how these go.
Thanks.
Mine turned out a bit salty, but delicious anyway!!
Absolutely delicious!
WOW! These were the best chops I ever made thanks to you! This is the ONLY recipe I’ll ever use from now on! Thanks again!