Thick pork chops are a delicious, hearty meal that can be intimidating to cook perfectly. But with the right technique, you can enjoy juicy, tender pork chops every time. Here’s a friendly, easy-to-follow guide on how to cook thick pork chops that will impress your family and friends.
Why Thick Pork Chops?
Thick pork chops, usually 1½ to 2 inches thick, are great because they stay juicy and tender when cooked right. They’re perfect for pan-searing and finishing in the oven, which locks in flavor and moisture.
Ingredients You’ll Need
– Thick pork chops (1½ to 2 inches thick, bone-in or boneless)
– Olive oil or another cooking oil
– Salt (use generously)
– Freshly ground black pepper
– Optional: herbs or spices for extra flavor
Step-by-Step Cooking Instructions
1. Prepare the Pork Chops
Take your pork chops out of the fridge and let them rest at room temperature for about 30 to 60 minutes. This helps them cook evenly.
Pat the chops dry with paper towels to ensure a good sear.
2. Season Generously
Rub each chop with about a tablespoon of olive oil. Then season all sides liberally with salt and a bit of pepper. Thick pork chops need plenty of salt to bring out their full flavor.
3. Preheat Your Cooking Tools
Preheat your oven to 400°F (about 200°C). Heat an oven-safe heavy skillet (cast iron works great) over high heat until it’s very hot.
4. Sear the Pork Chops
Place the pork chops in the hot skillet and sear for 2 minutes on each side. This quick sear creates a beautiful brown crust and locks in juices.
5. Finish in the Oven
Transfer the skillet with the pork chops to the preheated oven. Bake for about 10 to 15 minutes, flipping halfway through, until the internal temperature reaches 145°F (63°C). Use a meat thermometer to check – this is key to juicy chops.
6. Rest Before Serving
Remove the chops from the oven and tent loosely with foil. Let them rest for 5 minutes. This allows the juices to redistribute, making the meat tender and juicy.
Tips for the Best Thick Pork Chops
– Don’t skip the sear: It adds flavor through the Maillard reaction (browning).
– Use a meat thermometer: Overcooking dries out pork; 145°F is perfect.
– Consider marinating or brining: For extra tenderness and flavor, soak your chops in a marinade or brine before cooking.
– Trim excess fat: If your chops have a thick fat ring, trim it down to about half an inch and score it to prevent curling.
– Make gravy: After cooking, use the pan drippings to make a simple gravy by whisking in some flour and broth.
Optional: Making a Simple Gravy
- Remove the pork chops and keep the skillet on medium heat.
- Add a tablespoon of flour to the pan drippings and whisk to make a roux.
- Slowly add broth (chicken, pork, or vegetable) while whisking until thickened.
- Pour over your pork chops for a comforting finish.
Cooking Times at a Glance
| Thickness | Searing Time (each side) | Oven Time | Internal Temp Target |
|---|---|---|---|
| 1½ to 2 inches | 2-3 minutes | 20-25 minutes | 145°F (63°C) |
| Bone-in chops | Same as above | Add 3-5 minutes | 145°F (63°C) |
Final Thoughts
Cooking thick pork chops is all about balancing a quick sear for flavor and finishing in the oven for even cooking. With these simple steps, you’ll get juicy, flavorful pork chops that rival any steakhouse.
Enjoy your meal and happy cooking! Want more tips on seasoning or side dishes? Just ask!