Thick pork chops can be a delicious and satisfying meal, but cooking them perfectly can be tricky. If you’ve ever ended up with dry or tough pork chops, you’re not alone! The secret to cooking thick pork chops lies in the right seasoning, searing, and baking technique. Let’s dive into how you can achieve juicy, tender, and flavorful thick pork chops every time.
Choosing the Right Pork Chops
Start with thick-cut pork chops, ideally about 1 to 1.5 inches thick. Thicker chops retain moisture better and are less likely to dry out during cooking. Bone-in chops often have more flavor, but boneless works well too.
Step 1: Season and Marinate for Maximum Flavor
Before cooking, seasoning is key. You want to generously salt and pepper your pork chops on all sides. Pork benefits from a heavier hand with salt to bring out its natural flavor.
For even better results, marinate your pork chops for at least one hour or up to 24 hours. A simple marinade can include olive oil and a flavorful steak marinade or your favorite herbs and spices. This not only adds flavor but also helps tenderize the meat.
Step 2: Sear the Pork Chops
Searing locks in juices and creates a beautiful crust. Here’s how:
– Heat an oven-safe heavy skillet (cast iron is perfect) over high heat.
– Add a tablespoon of olive oil and wait until it’s shimmering hot.
– Place the pork chops in the skillet and sear for 2 minutes on each side. Avoid searing longer to prevent overcooking the outside while the inside remains underdone.
If your pork chops have a fatty edge, use tongs to hold the chop fat-side down for about 30 seconds to crisp it up nicely.
Step 3: Finish Cooking in the Oven
After searing, transfer the skillet directly to a preheated oven at 400°F (about 200°C). Bake the pork chops until they reach an internal temperature of 145°F (63°C), which is the safe and ideal temperature for juicy pork.
– This usually takes about 10 to 15 minutes depending on thickness.
– Flip the chops halfway through baking for even cooking.
Using a meat thermometer is crucial here. Overcooking beyond 145°F will dry out the meat, so keep a close eye on the temperature.
Step 4: Rest Before Serving
Once out of the oven, let the pork chops rest for 5 minutes. Resting allows the juices to redistribute throughout the meat, making each bite tender and juicy.
Optional: Make a Delicious Pan Sauce
While the pork chops rest, you can make a quick pan sauce from the skillet drippings:
– Place the skillet back on medium-high heat.
– Add chicken stock, a splash of vinegar, and a bit of honey.
– Simmer until reduced by half, scraping up any browned bits.
– Finish by swirling in a tablespoon of butter for richness.
– Pour the sauce over the pork chops before serving.
Tips for Perfect Thick Pork Chops
– Don’t skip the marinade: It adds flavor and tenderness.
– Use an oven-safe skillet: Cast iron works best for searing and oven finishing.
– Sear quickly: Only 2 minutes per side to get a crust without overcooking.
– Use a meat thermometer: Remove chops at 145°F for perfect doneness.
– Rest the meat: Prevents juices from running out when cut.
Alternative Cooking Method: Skillet with Lid
If you prefer, you can also cook thick pork chops entirely on the stovetop:
– Season and sear chops as above.
– Reduce heat to low, cover the skillet with a lid.
– Cook for 6 to 12 minutes, checking internal temperature frequently until 145°F is reached.
This method keeps the pork chops moist by trapping steam.
Cooking thick pork chops doesn’t have to be intimidating. With the right seasoning, a quick sear, and finishing in the oven, you’ll get juicy, tender pork chops every time. Remember, the key is to cook to the right temperature and let the meat rest before serving. Enjoy your perfectly cooked thick pork chops!