Thick cut pork chops are a delicious and hearty meal option, but cooking them just right can be tricky. Too long in the heat, and they dry out; too short, and they’re undercooked. If you’ve ever wondered how do you cook thick cut pork chops to juicy, tender perfection, this guide is for you. Let’s walk through the best methods and tips to make your thick pork chops the star of your dinner table.
Why Thick Cut Pork Chops?
Thick pork chops, usually about 1.5 to 2 inches thick, have a big advantage: they stay juicy and tender when cooked properly. Their thickness means they can develop a beautiful crust on the outside while remaining moist inside. But they do require a little extra care compared to thinner chops.
Step 1: Choose the Right Pork Chop
Look for chops that are bright pink with good marbling (fat running through the meat). Bone-in chops with a fat cap around the edge add extra flavor and moisture, but boneless thick chops work great too. Aim for chops at least 1.5 inches thick for the best results.
Step 2: Prep Your Chops
– Take the pork chops out of the fridge and let them come to room temperature for about 10-15 minutes. This helps them cook evenly.
– Pat them dry with paper towels to remove excess moisture. This step is crucial for getting a good sear.
– Season generously with salt and pepper or your favorite dry rub. You can also marinate them for an hour or longer to boost flavor and tenderness.
Step 3: Sear for a Beautiful Crust
Heat a heavy skillet (cast iron is ideal) over medium-high heat with a tablespoon of olive oil or another cooking oil. When the skillet is hot and shimmering:
– Place the pork chops in the pan without crowding.
– Sear for 2 to 3 minutes on each side until a golden-brown crust forms. Avoid moving them around too much to get a nice crust.
– For extra flavor, add a pat of butter and aromatics like garlic or rosemary to the pan during the last minute of searing.
Step 4: Finish Cooking in the Oven
Preheat your oven to 375°F (190°C) or 400°F (204°C) depending on your recipe. Transfer the skillet with the seared pork chops directly into the oven or move the chops to an oven-safe dish.
– Bake for about 10 to 20 minutes depending on thickness.
– Use a meat thermometer to check for doneness. The internal temperature should reach 145°F (63°C) for perfectly cooked, juicy pork.
– Avoid overcooking as it leads to dry, tough meat.
Step 5: Rest Before Serving
Once out of the oven, let the pork chops rest loosely covered with foil for 5 to 10 minutes. Resting allows the juices to redistribute inside the meat so they don’t all run out when you cut into them.
Tips for the Best Thick Cut Pork Chops
– Don’t skip the sear: It locks in juices and creates flavor.
– Use a meat thermometer: It’s the best way to ensure perfect doneness.
– Season well: Thick chops need a good amount of salt and spices.
– Butter and herbs: Adding butter, garlic, and fresh herbs during cooking adds richness and aroma.
– Rest the meat: Always let your chops rest before slicing.
Flavor Variations to Try
– Classic dry rub: Garlic powder, paprika, brown sugar, chili powder, thyme, and rosemary.
– Marinades: Use steak marinade or olive oil with herbs and spices.
– Glazes: Try honey mustard, balsamic reduction, or a sherry vinegar glaze for a sweet-savory touch.
Serving Suggestions
Thick cut pork chops pair wonderfully with:
– Roasted vegetables
– Mashed potatoes or rice
– Fresh green salads
– Applesauce or pan sauces made from the drippings
Cooking thick cut pork chops is straightforward once you master the sear-then-oven technique, seasoning well, and resting the meat. Follow these steps, and you’ll enjoy juicy, tender pork chops every time. Happy cooking!