Thick Cut Pork Chops Recipe
Learn how easy it is to cook 1 ½ to 2-inch 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!
Servings: 4 servings
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
Calories: 354kcal | Carbohydrates: 15g | Protein: 22g | Fat: 23g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.4g | Cholesterol: 90mg | Sodium: 127mg | Potassium: 437mg | Fiber: 0.5g | Sugar: 13g | Vitamin A: 575IU | Vitamin C: 0.4mg | Calcium: 26mg | Iron: 1mg
