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.
Do you cover the skillet when you put it in the oven?
No, I do not.
I made this according to the direction… It was perfect … absolutely delicious..
I use an all metal screen splatter guard on top of an iron skillet when searing and when finishing in the oven. Keeps the mess to a minimum but let’s the steam out.
Is it safe to close the oven door with the grease from the pan splattering? Or should it be left open a few inches?
Should be fine.
Thanks for just cutting to the chase. Easy and delicious.
We love this recipe, Rachel! The pork chops, although thick, come out flavorful and well-cooked. It also has the right tenderness and chewiness that my family loves. Just wondering if you have any recommendations on how we can make this spicy? Should we just increase the amount of pepper or can we add some chilli flakes to the pork chops? Thank you!
Chili flakes or a little cayenne pepper would be good.
Do you generally use rib chops or loin chops? Whole Foods had only loin chops.
Either is fine.
I used this as a point of departure – prepped with olive oil, cracked salt, onion powder, garlic powder and black pepper. Instead of baking, I marked them on the grill to get diamond grill marks (2-3 minutes per side, 4 times to get the pattern) then put them on the rack in the pressure cooker for 9 minutes on high pressure. Turned out really well!
How do you reheat these wonderful pork chops the next day?
I always heat in a covered pan when it comes to good meat like this. Nice low heat should warm it up nice and slow. Or you can pop it in the oven.
I will be trying this recipe tonight. I know it will be good, because I have done thinner pork chops this way. For those concerned about the amount of salt, try using course kosher or course sea salt.