How to Cook Thick Pork Chops
Updated May 21, 2025, Published May 08, 2023
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Learn how easy it is to cook thick pork chops that are perfectly juicy, tender, and moist. Seasoned with a special dry rub to add extra flavor, pan-seared, and finished in the oven- this will be your new go-to pork chop recipe! Dinner is ready in 30 minutes.
Try my thin pork chops recipe next!
Why This Recipe Stands Out
“I had given up on making pork chops until I found this recipe. They were delicious! I will definitely make again, which is always the test of a good recipe for me.”
– Donna
Do you love pork chop recipes? Try this stuffed pork chops recipe and oven-baked pork chops! You will also enjoy this oven-roasted pork tenderloin and porchetta roast recipe. Make sure to get some no-knead ciabatta bread for the sauce!
Table of Contents
Simple Ingredients
- Pork Chops – The star of the dish! Choose thick-cut, bone-in pork chops for the juiciest results and deepest flavor. The thickness helps lock in moisture during cooking.
- Olive Oil – Used to sear the chops and help the seasonings adhere. It also adds a subtle fruity richness and prevents sticking in the pan.
- Butter – Adds richness and flavor during the final cooking stage. Basting the pork chops with melted butter gives them that golden, flavorful crust.
- Salt and Black Pepper – Classic seasonings that bring out the natural flavor of the meat. Essential for every good pork chop.
Dry Rub for Pork Chops – A flavorful mix of spices that builds a caramelized crust and layers of savory-sweet taste.
- Garlic Powder – Adds a savory, earthy depth without the risk of burning fresh garlic.
- Brown Sugar – Helps the rub caramelize as it cooks, balancing the savory spices with a touch of sweetness.
- Paprika – Brings mild heat and a smoky warmth.
- Chili Powder – Adds a subtle heat without overpowering the other flavors.
- Fresh Thyme & Rosemary (finely chopped) – These herbs add a fresh, aromatic finish that elevates the richness of the pork. Chopping them finely ensures they infuse the butter as you baste.
See the recipe card for quantities.
Substitutions and Variations
- Olive Oil – Avocado oil works well for high heat searing, or use canola oil in a pinch.
- Butter – Try ghee for a nutty flavor or skip for a lighter version.
- Brown Sugar – Coconut sugar, maple syrup, or a touch of honey give a similar caramelized finish. You’ll love my dry rub for ribs.
- Garlic Powder – Swap for onion powder or use fresh minced garlic if searing carefully.
- Smoky BBQ – Use smoked paprika and add a dash of cumin for a smoky, grilled flavor—even indoors. Try my juicy grilled pork chops!
- Spicy Kick – Mix in cayenne pepper or crushed red pepper flakes for a little heat.
How Long To Cook Pork Chops Guide
- 1-inch thick chop: Cook for 3-4 minutes per side for a total of 6-8 minutes over high heat. Internal temperature should reach 145°F (63°C) for medium-rare, 160°F (71°C) for medium, and 170°F (77°C) for well-done.
- 1.5-inch thick chop: Cook for 4-5 minutes per side for a total of 8-10 minutes over high heat. Internal temperature should reach 145°F (63°C) for medium-rare, 160°F (71°C) for medium, and 170°F (77°C) for well-done.
- 2-inch thick chop: Cook for 5-6 minutes per side for a total of 10-12 minutes over high heat. Internal temperature should reach 145°F (63°C) for medium-rare, 160°F (71°C) for medium, and 170°F (77°C) for well-done.
How to Cook Thick Pork Chops
You will achieve the best pork chops with these simple steps. This is a visual overview of the recipe. See the printable recipe card at the bottom of the post for more.
Step #1: Thoroughly pat the meat dry with paper towels and season with salt and pepper.
Step #2: Add the dry rub ingredients to a small bowl.
Step #3: Mix the dry rub to fully combine.
Step #4: Apply the dry rub to both sides of the pork chops, making sure to rub it into the meat. Let the pork chops sit for 30 minutes to an hour before cooking to allow the flavors to meld. Preheat oven to 375 degrees F.
Step #5: Heat the cast iron skillet or large oven-safe pan over medium-high heat until hot, then add the olive oil, swirling to coat the pan. Sear chops on each side for 2-3 minutes until they are nice and golden brown.
Step #6: Add one pat of butter on top of each pork chop. Transfer the skillet with pork chops to the preheated oven and bake until the pork chops internal temperature reaches at least 145° F—about 20-25 minutes. Remember that the meat will rise in temperature an additional 5 degrees after resting.
Step #7: Total cooking time will be variable due to the pork’s exact thickness, doneness preference, and starting temperature. See recipe notes in the recipe card and cooking guide above.
Step #8: Remove pork chops to a plate and loosely cover with aluminum foil. Let rest for 10 minutes. Serve with the butter pan drippings on top of the pork chops.
My Pro Tip
Recipe Tips
- Cook your meat at room temperature, not directly from the refrigerator. Take the meat out about 30 minutes before cooking.
- Pat dry – use paper towels to gently pat the steaks dry, ensuring a perfect sear and minimizing oil splatter.
- Don’t overcrowd the pan. This will maintain a consistent temperature, ensuring the pork chop cooks evenly.
- Make sure the pan is sizzling hot when you first add the thick pork chop to it. This will prevent sticking and create a perfect sear and nice crust.
- Use the doneness chart to cook them to your preferred doneness.
- Let your pork chop REST! After going through all the trouble to cook the perfect pork chop, this is an essential step. Allow it to rest on a baking sheet or plate for 10 minutes after cooking, covered loosely with foil to keep it warm. This way, the juices can redistribute throughout the pork, making the pork chop more tender and juicy.
This recipe pairs perfectly with outstanding side dishes for pork chops. Here are a few ideas: Crispy Brussels Sprouts, Creamy Cauliflower Bake, Oven Roasted Potatoes, Creamed Spinach, Tuscan Broccoli, or sautéed frozen green beans.
FAQ’s
Yes! Pan-searing and oven-baking is a popular cooking method for thick pork chops that helps to create a crispy crust on the outside while keeping the meat juicy and tender on the inside. Sear the pork chops in a hot skillet and then transfer them to a preheated oven to finish cooking. This is precisely what we do in this recipe, and it is a tried and true method.
For a 1.5-inch to 2-inch thick pork chop, the internal temperature and corresponding doneness preferences are:
– 145°F (63°C) for medium-rare
– 155-165°F (71°C) for medium, medium-well
– Anything cooked longer risks a dry pork chop
It’s important to note that pork should be cooked to at least 145°F (63°C) to ensure it’s safe to eat.
The best way to know when your thick pork chops are done is to use a meat thermometer. Insert the thermometer into the thickest part of the pork chop and check the temperature. The safe internal temperature for pork is 145°F for medium-rare and 160°F for medium.
You will find different kinds of pork chops at your local grocery store, or local butcher chop. You can buy bone-in pork chops or boneless chops.
– Loin Chops or Porterhouse Chops: Center-cut loin chops with a T-shaped bone; the loin is on one side of the bone, the tenderloin on the other. Great for grilling, baking, or broiling.
– New York or Center-Cut Pork Chops: Boneless pork chops from the top loin. Try frying, stuffing, or baking your New York chops.
– Sirloin Chop: A less expensive cut from the back end of the loin. By comparison, a tougher cut; a great choice for slow braising. I do not recommend this recipe.
– Rib Chops: Tender, center-cut thick chops with a curved bone on one side. Great for quick-cooking methods like pan frying, grilling, and broiling.
Storage and Reheating Instructions
Store your leftover pork chops in 3 easy steps:
- Allow the pork chops to cool to room temperature before storing them. This will help prevent condensation from forming inside the storage container, which can make the meat soggy.
- Store the pork chops in an airtight container or wrap them tightly in plastic wrap or aluminum foil. This will help to prevent air from getting in and keep the meat fresh.
- Store the pork chops in the refrigerator for up to 3-4 days. If you need to store them for longer, you can freeze them for up to 2-3 months.
- To reheat the leftover pork chops, you can either reheat them in the microwave, in a skillet on the stove, or in the oven. Be sure to heat them to an internal temperature of at least 165°F to ensure they are safe to eat. Enjoy!
More Tasty Pork Chop Recipes To Try
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Thick Cut Pork Chops Recipe
Equipment
Ingredients
Pork Chops
- 3 pork chops , 1.5 – 2" thick each
- 2 tablespoons olive oil
- 3 tablespoons butter, divided into 3 pieces
- Salt and Pepper
Dry Rub for Pork Chops
- 1 tablespoon garlic powder
- ¼ cup brown sugar
- ¾ teaspoon paprika
- ¾ teaspoon chili powder
- ½ teaspoon fresh thyme, finely chopped
- ½ teaspoon fresh rosemary, finely chopped
Instructions
- Thoroughly pat the meat dry with paper towels and season with salt and pepper.
- Mix the dry rub ingredients in a small bowl and then apply the dry rub to both sides of the pork chops, making sure to rub it into the meat. Let the pork chops sit for 30 minutes to an hour before cooking to allow the flavors to meld. Preheat oven to 375 degrees F.
- Heat the cast iron skillet or large oven-safe pan over medium-high heat until hot, then add the olive oil, swirling to coat the pan. Sear chops on each side for 2-3 minutes until they are nice and golden brown.
- Add one pat of butter on top of each pork chop. Transfer the skillet with pork chops to the preheated oven and bake the chops until an internal temperature of at least 145° F—about 15-20 minutes. Remember that the meat will rise in temperature an additional 5 degrees after resting. Total cooking time will be variable due to the pork's exact thickness, doneness preference, and starting temperature. See recipe notes and use a meat thermometer.
- Remove pork chops to a plate and loosely cover with aluminum foil. Let rest for 10 minutes.
- Serve with the butter pan drippings on top of the pork chops. Serve with potatoes, rice, and vegetables or a green salad. Enjoy!
Notes
Pork Doneness Guide
Take the meat out of the oven 5 degree below your desired doneness as it continues to cook during the 10 minutes of resting.| Cooked Pork Level | Internal Temperature | Comments |
|---|---|---|
| Rare | less than 145° | Not recommended. Not safe per the USDA |
| Medium-Rare | 145°-150° | A touch of pink |
| Medium | 150°-155° | Pink disappears, a little dryer |
| Medium-Well | 155°-160° | Starting to dry significantly |
| Well Done | 160°+ | Not recommended. Getting very dry |
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Oven pre heated to what temp?
It is the same temperature as what we bake them as in the recipe card. Enjoy!
Made these today for supper. This is a very good recipe, thank you.
You are most welcome! Happy everyone loved them!
I had given up on making pork chops until I found this recipe. They were delicious! I will definitely make again, which is always the test of a good recipe for me.
Yay! Great news, now you have a staple pork chop recipe. Enjoy!
really tender & juicy.
Yay! Happy you loved it.
?? 3 pork chops = 4servings??
They are large, so you can cut to serve. With that said, you can adjust the portions to your needs and double the recipe etc.
What’s better than thick, juicy and tender chops?? Not much!! Mine turned out great, but judging by the pictures, yours are even better.
I agree! Pork chops just hit the spot. Time to make them again soon.
Just wondering if I should have a lid on in the oven?
no, you do need a lid in the oven.
The most amazing pork chops!