Can I pan-sear and oven-bake thick pork chops?

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.

How do you know when thick pork chops are done?

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. Use a Good Meat Thermometer to check the internal temperature of the pork chop to ensure it reaches the desired doneness level.

How to tell when pork chops are done

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.

How to Cook Thick Pork Chops (Perfect and Juicy)

Name: Thick Cut Pork Chops Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 3 pork chops 1.5 – 2″ thick each; 2 tablespoons olive oil; 3 tablespoons of butter, divided into 3 pieces; Salt and Pepper; 1 tablespoon garlic powder; 1/4 cup brown sugar; 3/4 teaspoon paprika; 3/4 teaspoon chili powder; 1/2 teaspoon fresh thyme, finely chopped; 1/2 teaspoon fresh rosemary, finely chopped

Ingredients

Scale

Pork Chops

3 pork chops 1.5 – 2″ thick each
2 tablespoons olive oil
3 tablespoons of butter, divided into 3 pieces
Salt and Pepper

Dry Rub for Pork Chops

1 tablespoon garlic powder
1/4 cup brown sugar
3/4 teaspoon paprika
3/4 teaspoon chili powder
1/2 teaspoon fresh thyme, finely chopped
1/2 teaspoon fresh rosemary, finely chopped

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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

For pork chops, pork loin, and pork tenderloin.

Author: Elena Davis
Prep Time: 10 min
Cook Time: 20 minutes
Category: Savory
Method: American
Cuisine: American