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.
Made these tonight using a 12 inch cast-iron skillet, they turned out excellent! My husband said they were perfect. This is how I cook steaks as well so I wasn’t surprised that they were tender and juicy. Great recipe
At what temperature in the oven ?
As the recipe says, 400 degrees.
Should oil be added to skillet
Nope, the oil on the chops themselves is enough.
Fantastic! My husband does most of the cooking at our house as he is a great cook. I’m more of a “take it out of a box and stick it in the oven” type of gal. But since my husband was running late tonight, he asked if I could make dinner – thick-cut pork chops – I had no idea what to do – yikes! But I found this recipe and voila! My husband said they were the best pork chops he had ever had, and the rest of the family devoured them too! So simple, and so delicious – pork chops have gone from nay to yay at our house! Thanks!
Dinner win! I love it!
I tried this recipe a few weeks ago. Oh my goodness I loved them. I have a favorite rub and put that on. I’m fixing them again tonight.
Thank you for sharing this wonderful technique- the skillet sear and the oven roast off! I prepared very thick (1 3/4″) boneless chops tonight The only changes to your recipe were that I drizzled some aged balsamic vinegar over them along with the olive oil. Then, I tossed on a few sprigs of fresh rosemary from my garden. These chops were richly textured on the outside and were tender and juicy on the inside. Absolutely delicious!!
I am 66 years old and not the best cook. I finally got some thick cut pork chops yesterday and want to fix them tomorrow night. I am very hopeful your recipe works for gor me. I think it will. My concrrn is that my husbsnd has been wanting to avoid salt or salty items. I understsnd why, but will it hurt this recipe if I am not do generous with the salt? Suggestions?
Salt is pretty important for the flavor of pork, but sometimes you have to sacrifice flavor on a low salt diet.
I loved this method! I had some very thick (nearly 1.5″) boneless chops to cook, I followed your instructions to the letter with two changes: I added cayenne (because I put that *stuff* on everything) and, about half-way through the oven time, i pulled them out and flipped them after applying a light glaze of applesauce I had lying around. The resulting savory/sweet was an absolute perfect combination and I think really added a lot of flavor to this dish.
I’ m excited to try your recipe tonight, I always have a hard time with thick pork chops!
I’ve been making these for the past couple of weeks with great results. Last night I went by memory (silly me!) and forgot to salt the chops. They came out tough. Does the salt make that much of a difference, or was it the cut of meat?
This is the same method I use for steaks and I’m so happy to learn that it can be used for chops!! I basted them with a Hoisin and ginger recipe that I saw on the Today Show. It was SO GOOD!! Looking forward to cooking them again soon with just basic seasonings. This is so much easier than grilling. Thank you!!!