How To Cook Thick Pork Chops

The pork I enjoyed growing up was always a little dry, a little tough, and definitely not my favorite meal to see on the table for dinner.

That’s because up until the 1990s, people were terrified of a parasitic worm called Trichinella, so they often cooked their meat to 160°F.

Luckily, that parasite was more deeply studied in the 1990s and the USDA updated its cooking guidelines to an internal temperature of 145°F.

That means pork chops suddenly became moist, tender, and flavorful and something to look forward to on special occasions.

For the best, juiciest, most amazing pork chops, you will want to pick up thick-cut chops since they will allow you to achieve a nice crust while keeping the center moist and juicy.

Make sure to ask for chops that are about 1.5 to 2 inches thick for the best results.

But what if you’re used to cooking dinky little pork chops within an inch of their life? How do you transition to cooking tender, thick-cut chops?

It’s luckily pretty easy and there are lots of tips and tricks to help you do it like a pro. And I’ve got you covered with everything you need to know below!

So, how do you cook thick pork chops? The key is to make sure you generously season them with salt and pepper to bring out the flavor. Then you want to cook to an internal temperature of 145°F (don’t go over, or they will dry out!) and let them rest for 5 minutes before serving.

Read on to learn more about what temperature you should cook your thick pork chops to, tips & tricks for cooking perfect pork chops, how to fry a pork chop, and how to cook thick pork chops in the oven.

What Temperature Should You Cook A Thick Pork Chop To?

When it comes to cooking a perfect thick pork chop the key to moist, flavorful meat is to make sure that you don’t overcook it.

That’s why it’s so helpful to invest in a metal meat thermometer. It takes all the guesswork out of cooking meat and lets you achieve perfectly cooked pork every time.

The internal temperature you want to look for when cooking a pork chop is 145°F. You don’t want to heat past this temperature since resting the meat once it’s removed from the oven continues to cook the meat.

If you go much higher than 145°F when cooking pork chops (ground pork should be cooked to 160°F) and you’ll end up with dry and dusty pork chops that won’t wow any of your dinner guests.

Tips To Cook A Perfect Thick Pork Chop

If you want to take your pork chop game to the next level there are some tips you can try so that you end up with moist, flavorful meat every single time.

1. Try Brining Your Pork Chops

A great way to imbue your pork with some extra flavor and enhance its natural porkiness is to try brining your chops for 2-4 hours before cooking.

Brining meat uses salt and water to help meat draw in moisture, which prevents it from drying out once cooked.

The recipe below is super customizable depending on your preferences and what you have in the pantry.

Just make sure you let your brine cool FULLY before putting your pork chops in the liquid; you don’t want the outside to cook and seize up!

If you want your brining liquid to cool more quickly, you can use half the water to simmer and then add the other half of the liquid once you remove the pot from the stove.

You can also transfer the liquid to the fridge or freezer to speed things along.

Ingredients

• 3.5 cups of water
• 1/2 cup red or white wine, apple cider vinegar, balsamic vinegar, rice vinegar, etc.
• 1/4 cup Kosher salt
• 2 tablespoons of brown or white sugar (I like maple syrup for a different flavor!)
• 2 teaspoons black peppercorns
• 3-4 bay leaves
• 2 sprigs of fresh rosemary
• 4 thick-cut pork chops (look for 1.5 to 2 inches in thickness)

Directions

1. Place a medium-sized saucepan on the stove and add all ingredients except pork chops (keep those in the fridge until step 4).
2. Bring the water, vinegar, salt, sugar, and herbs to a gentle simmer over medium heat. You don’t need to boil the water, but you want to make sure the sugar and salt have completely dissolved in the liquid.
3. Once the sugar and salt have dissolved, remove the pot from the stovetop and let the brine liquid completely cool. You can move it to a bowl or Tupperware and place it in the fridge or freezer to speed up the process.
4. Once the brine has cooled, you can put the pork chops in a large freezer bag (you may need 2) and pour in the brine.
5. Seal the bag and place the pork chops in the fridge for 2-4 hours.
6. When you’re ready to cook the pork chops, remove them from the brine and pat them dry. Follow your preferred cooking method, though you will likely need to add little to no extra salt to your chop depending on how long you let it brine.

2. Invest In A Meat Thermometer

The key to preventing overcooked, dry as dust pork chops or ending up with raw, cold centers is to invest in a meat thermometer (we’d recommend this one).

Having the proper tools will make sure you cook your pork chop to a perfect 145°F every time.

One reason people think they dislike pork is because it is so often overcooked and tough.

It is perfectly safe for your pork chop to have a little bit of a pink blush to the meat once it’s fully cooked. Just make sure you hit the 145°F and you are safe to eat.

3. Let Your Pork Chops Rest Before Eating

One step to delicious meat that is often skipped is allowing the meat to rest after you take it off the heat. Resting your meat is when you let your pork chops sit, undisturbed, for a few minutes before slicing and eating.

Do not skip this step since it is critical for having the juiciest most tender and flavorful pork chops ever.

This resting time allows the meat to reabsorb the meat juices that have moved towards the center of the meat and away from the heat as it cooks.

If you cut into your meat too soon after removing it from the heat, those juices will end up all over your plate or cutting board, instead of in the pork chop where they belong.

You’ll want to let your pork chop rest for about 5-10 minutes for the best results.

The thicker the chop, the longer the resting time!

4. Season Your Pork Chop With Olive Oil, Salt, And Pepper

Pork chops are typically leaner cuts of meat than say a big juicy ribeye steak or even a chicken thigh, so adding a little olive oil to the outside of the pork chop before you cook it is a great way to prevent it from drying out.

You’ll also want to season it generously with salt and pepper since pork needs a lot of salt for its flavors to really sing. If you have brined your pork chop, you will need less salt, since some has already been absorbed into the meat.

5. Bring Your Pork Chop To Room Temperature Before Cooking

You don’t want to pull a pork chop out of the fridge and slap it right into a frying pan since it can take a lot longer for it to get up to the internal temperature of 145°F.

The longer time in the frying pan or oven can dry out the crust of your pork chop, leaving it chewy and unpleasant. Let your pork chop sit out for about 20-30 minutes before cooking it for the best results.

6. Try A Marinade

A marinade is a liquid that you soak different foods in, generally meats, to give them more flavor and to tenderize the texture.

Since pork chops are leaner and more prone to drying out, a marinade is a great way to add flavor and maintain a moist and juicy texture.

A marinade helps to tenderize meat because technically it is slowing starting the breakdown of the cellular structure, which is achieved thanks to the addition of an acid of some kind.

You can use your favorite vinegar, citrus, or wine, and then add salt, spices, sugars, garlic, and herbs.

If you are brining your meat, you don’t need a marinade and vice versa. Though if you do brine, you could add a nice dry rub for some extra flavor.

How To Fry Thick Pork Chops

If you want to make the crunchiest, crispiest crust on your pork chops, then fully frying them in a skillet on the stove is the best way to go.

It requires a little more hands-on cooking than searing the chops and popping them in the oven, but the results are totally worth it.

Before you start frying your pork chops, make sure you have let them sit out for about 20-30 minutes so they aren’t ice cold when you put them in the pan.

This temperature difference can lead to overcooked, tough chops and no one wants that.

I’m keeping the recipe fairly simple, but you can feel free to use a dry rub or marinade, just keep in mind that it may burn or overcook if you’re completely frying the chops on the stove.

They might be better reserved for grilled or oven-cooked chops.

For the best results, read through my tips above for the most perfect thick-cut pork chops ever then follow the instructions below:

Ingredients

• 2 thick-cut pork chops (about 1.5 to 2 inches thick)
• 2 tablespoons olive oil
• 2 tablespoons butter
• Salt
• Pepper

Directions

1. Heat a heavy-bottomed skillet over medium-high heat. Cast iron will give you an excellent crust, but other heavy-bottomed skillets will do.
2. Add the butter and olive oil to the skillet and let it melt.
3. As the butter and oil are melting season your pork chops with salt and pepper. Be generous since pork requires a lot of seasoning to help its mild flavor sing. If you’ve brined your chops, you won’t need nearly as much.
4. Once the butter starts to bubble, add your pork chops to the skillet and let them cook for 5 minutes.
5. After 5 minutes, flip your chops and cook them for 10 minutes on the second side.
6. After 10 minutes, flip and cook for 5 more minutes on the first side. You might want to check the temperature here. Remember you’re aiming for 145°F.
7. Once your chops have reached the right temp, remove them from the skillet and allow the meat to rest about 5 minutes before slicing and enjoying!

How To Cook Thick Pork Chops In The Oven

The key to perfectly cooking thick pork chops in the oven is to actually start the process on the stovetop in an oven-safe cast iron frying pan.

Searing your meat at high heat before letting it cook the rest of the way through in the oven will give your chop a deliciously brown and crunchy crust thanks to the caramelization process.

And we all know this crust is what gives that amazing depth of flavor to the meat that we all love.

The recipe I’m going to share is super basic, but you can always add your own marinades or dry rubs for more flavor.

If you want a basic chop that you can jazz up with a sauce or sliced over a salad, grain bowl, or stir-fry, then salt and pepper is the perfect starting point.

Remember to read through the tips above for achieving the most perfectly cooked pork chop before getting started.

Ingredients

• 2 thick pork chops (about 1.5 to 2 inches thick)
• 2 tablespoons of olive oil
• Salt
• Pepper

Directions

1. Heat an oven-safe skillet over medium heat. I prefer cast iron, but any heavy-bottomed skillet that can be transferred to the oven will do.
2. Preheat your oven to 400°F.
3. As the skillet is warming up, rub each pork chop with 1 tablespoon of olive oil and season generously with salt and pepper. Pork needs a lot of seasoning since it is such a mild-tasting meat, so don’t be afraid to get a little aggressive with your seasoning!
4. Once your skillet is hot enough (try dripping a couple of drops of water in the pan—if it sizzles you’re ready!), place the pork chops into it and sear them for about 2 minutes per side.
5. Once you have a nice golden crust on each side, transfer the skillet and pork chops into the oven.
6. Let the pork chops cook for about 10-15 minutes until you reach an internal temperature of 145°F. I suggest checking at 10 minutes to prevent overcooking.
7. Once you have reached 145°F, remove your pork chops from the oven and from the skillet and let them rest for about 5 minutes.
8. Slice and enjoy!

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