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.
What if you do not have an oven proof skillet?
Can you preheat a casserole dish to put seared chops in?
Yes! That will work great.
For a novice, middle-aged, white guy who doesn’t know how to cook, these directions yielded perfect results. 2 inch thick pork chops cooked to perfection. Thank you.
Wow! Really lived up to your promise! Delicious juicy i certainly will be making it again Hubby loooved it thought it was the best chop I’d ever cooked…and sooo easy
Best pork chops I ever ate!!! And so EASY.
Thick pork chop recipe was really great🤗My family Loved them. Thank You🤗
Had just over 1 inch thick chops. Seared and then 9 minutes in the oven. Letting them rest is a key step not to skip. So juicy and flavorful, yum!
Love love love this method. Haven’t cooked thick chops inside any other way since. I am a seasoning freak. Need garlic and onion and rosemary on chops. Also like a little pink…and use a butter compost while the rest, holy lord so good
Really good! Love the use of skillet to brown/sear and putting it in the oven. One less thing to wash. This recipe is not just good though, it is easy and fast.
If I could give this more stars I would. Hands down the best way to cook thick chops, and the next best thing to steaks!
Delicious. Tried to go easy on the salt for diet needs, but will have to go even lighter than I did. Also added some garlic powder, because … come on!
CHECK THE LABELS ON YOUR CHOPS BEFORE SALTING and USING THIS GREAT COOKING METHOD: I will definitely try this again but maybe tweak it depending upon the size and thickness of my chops (mine were 1.5″ thick and needed more time) – AND depending on whether or not they are already injected with a salt solution. 🙁
I didn’t read the package since they were Hatfield and they never used to inject their chops with a 20% water/salt/lemon, seasoning solution, but with their Premium Reserve chops they do, apparently.
These chops were beautiful, very well marbled and 1.5 inches thick, on the bone – they looked like a bone-in ribeye steak. But I didn’t read the label until after generously salting and cooking them per the instructions here and it turns out they never needed any seasoning other than some pepper and onion powder. They might be too salty even without adding salt – but I’d be willing to try them again – I just won’t salt them. I literally wiped both sides of my chop off after tasting it and it was still way too salty – BUT AGAIN, NOT DUE TO THE INSTRUCTIONS HERE, BUT BECAUSE THEY WERE INJECTED WITH A SALT SOLUTION BY THE MEAT SUPPLIER – and I didn’t know it until after cooking them.
The cooking time needed to be increased for a 1.5″ chop because they weren’t getting up to 145 degrees, but it worked out fine and they were done perfectly after I let them cook about ten minutes more (five more on stove top and five more in oven). These would be harder to dry out since they did have salt solution added to them.
So anyway – I think these directions would be perfect for non-solution injected natural pork chops that are about 1″ thick. I’m going to save this because I liked cooking them this way – less babysitting than just doing them on the stove top. And finishing something in the oven just seems fancier. 🙂 These browned very nicely.
I really wanted to review this to warn others who might make the same mistake I did with the already salted but beautiful looking chops – and it’s a great cooking method so it deserves five stars. I look forward to trying it with nice thick natural pork chops with no solution.