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.
Perfection!!! Best thick pork chops I’ve ever made. Juice, grill marks – YUM! Followed your recipe with no changes except using my house seasoning of salt, pepper and garlic salt. Thanks so much!
Absolutely Delish!!! Lovely easy and tasty!
My chops are boneless but thick, will this still work?
The cooking time will probably need to be reduced slightly, as bone-in take longer to cook.
Perfect! I made these in my Tovala oven, omitting the presearing, and served atop pomegranate Chipotle sauce. They were marvelous -this technique is my new favorite. The internal temp ended up at 200 when I took them out but they were so juicy and tender!
Seems too good to be true, but all these comments are inspiring me to run to the freezer to defrost my too-thick chops….hold…okay, they are defrosting in the fridge, and we’ll see what happens. Thanks for posting! BTW, if anyone needs a fabulous, guaranteed-moist THIN chop recipe, find Easy Grilled Pork Chops by Sunny Anderson. Another game changer!
I will be trying this tonight. But from all the reviews, I’m sure we will not be disappointed. Can’t wait.
I always thought that putting salt on pork or beef while cooking dried it out.
I think what you are referring to is the divide in the culinary world about whether or not to salt meats well in advance of cooking. I am in the side that salting prior to cooking brings out way more flavor. Some chefs disagree, while many agree with me. Test it out and decide for yourself 🙂
Hi, gonna make these today, just a question, how much salt per side ? Heavy hand = amount of salt ? Thanks
I can’t give you an exact amount because it depends on the size of your chop. Season well with a heavy hand is the best measurement I can give you.
Never made thick chops before hubby brought some home last night. Found your recipe and I’ll just say everything you say is 1000% true!!! Best pork chops ever!
The chop I used was 1.5″ and I followed the instructions to the letter. Very moist but whoaaaa – way too much salt!! I don’t use salt very generously as a rule but de used to go with it … I’ll follow this recipe again but with less salt. Very pleased with the tenderness & juiciness of the meat….