How to Cook Thick Pork Chops
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Learn How 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!
Try my Thin Pork Chops recipe next!
Quick Look: How to Cook Thick Pork Chops
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Rest/ Marinate Time: 40 minutes
- Total Time: 1 hour 25 minutes
- Servings: 4 people
- Dietary Info: Gluten-free, can be made dairy-free
- Method: Dry brine + pan sear + oven roast
- Technique: Season the pork chops with a dry rub, sear, then finish in the oven to 145°F before resting to lock in the juices.
- Flavor/Texture: Juicy, tender, savory, buttery
Mastering Thick-Cut Pork Chops
Many people shy away from thick pork chops because they’re afraid they’ll dry out. This method takes away the guesswork by combining a quick sear with a gentle finish in the oven, creating consistently juicy results every time.
This method never lets me down, and once you see how simple it is, you’ll reach for it whenever you want a dependable dinner.
You will also enjoy this Oven-roasted Pork Tenderloin and Porchetta Roast.
Made With Amore,
“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
Table of Contents
- Quick Look: How to Cook Thick Pork Chops
- Mastering Thick-Cut Pork Chops
- Simple Ingredients
- Variations & Substitutions
- How to Cook Thick Pork Chops
- How Long To Cook Pork Chops Guide
- How to Cook Thick Pork Chops FAQs
- Serving Suggestions
- Recipe Tips
- More Tasty Pork Chop Recipes To Try
- Thick Cut Pork Chops Recipe
Simple Ingredients
The right combination of seasonings and quality pork chops is the secret to this foolproof recipe.
- 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: A flavorful mix of spices that builds a caramelized crust and layers of savory-sweet taste.
See recipe card for full information on ingredients and quantities.
Variations & Substitutions
- Swap the Oil and Butter: Avocado oil works well for high heat searing, or use canola oil in a pinch. You can leave the butter out for a dairy-free version.
- Brown Sugar Substitute: Coconut sugar, maple syrup, or a touch of honey give a similar caramelized finish. You’ll love my Dry Rub for Ribs.
- Smoky BBQ Variation: 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 to Cook Thick Pork Chops
You will achieve the best pork chops with these simple steps. Follow the step-by step photos and see the recipe card at the bottom for a printable version.
- Thoroughly pat the meat dry with paper towels and season with salt and pepper.
- Add the dry rub ingredients to a small bowl.
- Mix the dry rub to fully combine.
- 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 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.
- 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 below.
- 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.
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 FAQs
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.
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.
You’ll find several types of pork chops at the grocery store or butcher. Here’s a quick guide to the most common cuts:
Loin (Porterhouse) Chops: Bone-in chops with both loin and tenderloin. Great for grilling, baking, or broiling.
Center-Cut (New York) Chops: Boneless chops that work well for pan frying, baking, or stuffing.
Sirloin Chops: A leaner, tougher cut best suited for slow braising. I don’t recommend them for this recipe.
Rib Chops: Tender, bone-in chops that are perfect for pan searing, grilling, or broiling. These are my favorite for this recipe.
Let the pork chops cool completely, then store them in an airtight container in the refrigerator for up to 4 days. Warm in a 325°F oven, a skillet over medium-low heat, or the microwave until heated through. For longer storage, freeze in an airtight container for up to 3 months. Thaw overnight in the refrigerator before reheating.
Serving Suggestions
This recipe pairs beautifully with a variety of classic side dishes. I love serving these pork chops with Oven Roasted Potatoes and Parmesan Broccoli for a hearty meal, or keeping things lighter with Crispy Brussels Sprouts, Roasted Cabbage Steaks, or Sautéed Frozen Green Beans.. If you’re craving something extra comforting, Creamy Cauliflower Bake or Creamed Spinach make delicious additions to the table.
For more ideas, check out my favorite Side Dishes for Pork Chops.
My Pro Tips
Recipe Tips
- Cook your meat at room temperature, not directly from the refrigerator. Take the meat out about 30 minutes before cooking.
- 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.
- 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.
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
- Cook your meat at room temperature, not directly from the refrigerator. Take the meat out about 30 minutes before cooking.
- 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.
- 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.
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.
I’ve always overcooked pork chops until I found this recipe. Will definitely be using again!
YES! So many say the same. So glad you loved.
Love this recipe! So delicious when you taste the crunchy seared meat and it’s tender and flavorful! Took the 1 1/2” chop out of the oven after 12 minutes and it was already up to temperature. Will definitely make this as a dinner feature when the family gets together.
Yay! So happy everyone loved it. It’s a delicious and easy recipe!