Learn how to cook beautiful thick-cut pork chops that are juicy and perfect with only a little care. Just follow these easy step by step photo instructions. Add in some gravy and you're in pork heaven.
Introduction
I love pork and gravy. And nice juicy thick pork chop smothered in gravy is the ultimate comfort food for many.
Today's pork is not yesterday's pork. It is now lean meat and can be part of a healthy balanced diet. But cooking 1 ½ to 2 inches thick chops needs some special tricks. Let's talk about some options.
My Rating
It's a little hard to give this a four instead of a five, but they are just too big for me.
🐖Pork Chops
The pork chops we are talking about in this recipe will be one of the middle three in the above diagram. Usually the "thick pork chops" will be a boneless slice of a whole pork loin at least 1 ½ inches thick.
If you enjoy these thicker chops, then pick up a whole pork loin when they are on sale and cut it yourself. Half the price and they will freeze great for 3-4 months.
🧂Brining
I didn't brine in this recipe, but I would recommend it if you have the time. Combine 2 tablespoons of salt, 2 tablespoons of sugar (brown or white) with 2 cups of water.
Add the chops and refrigerate for 30 minutes to a few hours. After brining, rinse well to remove extra salt.
If you brine, you have already salted the chops. Do not use the seasoning salt. Just some pepper and a sprinkle of paprika would be good.
⏰🌡️Time and Temperature
After about 5 minutes of searing in a pan, the pork chop will take about 20-25 minutes in the oven to reach 140°-145° internal temperature.
There are a number of variables that will affect the cooking time of thick-cut pork chops. The thickness, the duration of searing, the temperature of both the meat and oven, and the searing time.
The final temperature for pork chops: When I was young, the recommendations for cooking pork was 170° to kill Trichinosis. This has not been a problem in the US for decades, but old ideas die hard.
Yes, I cook my pork butt to 200° plus but that is a taste thing not for safety.
I like to cook pork chops to 145°-150°. My wife does not like any pink in pork, so I tend to go even a little higher to 155°. The FDA recommends 145° minimum with a 3-minute rest.
Rest at room temperature. This is the first secret to getting thick chops done right. An old trick but a goodie.
This is not ground meat, so it is safe to rest at room temperature for an hour or so. It will cook faster, be moister, and overall a good thing.
If you have the time to do this start looking at the temperature of the meat after about 15 minutes in the oven since it will be done faster. Remember you are cooking to a final temperature and not by time.
The second secret is the oven temperature. Many people will assume with thicker meat, you should use a higher temperature. The truth is the opposite.
Normally, with thinner pork chops, I use an oven temperature of 425°. We want a temperature of 25°-50° lower so the meat has time to get to the right internal temperature while not overcooking the surface.
The pan-searing is still needed to create a Maillard reaction which is the browning that adds lots of taste.
The Gravy
I so love gravy aka "The nectar of the gods".
I like to use a pork gravy base from Penzeys to make "pork broth". If you don't have the gravy base, you can use chicken or vegetable broth.
There are two basic ways to make gravy. You can make a roux by mixing flour with the grease in the pan and cooking for a few minutes. Or our simple way of mixing flour in some liquid and adding that to boiling fluid.
For more information on gravy, please visit How To Make Gravy at Home.
📖Pork Chop Recipes
How to Grill Pork Chops on a Gas Grill
Pan Seared Oven Roasted Pork Chops
This recipe is listed in these categories. See them for more similar recipes.
🖼️Step-by-Step Photo Instructions
Allow the pork chops to rest at room temperature for 30-60 minutes. Preheat oven to 375° convection or 400° conventional.
These center cut chops are 1 ½ inches thick and weigh 12 oz each. If there is a fat ring, trim it to ½ inch thick and slice it at about 1-inch intervals.
Season to taste with seasoning salt and pepper.
Heat 2 tablespoons oil over medium-high heat. When shimmering, add the seasoned pork chops. Sear both sides of the chops for 2-3 minutes until gettings some nice browning.
Transfer to the preheated oven and cook until an internal temperature of 145°-150°. About 20-25 minutes. Total cooking time will be variable due to the thickness of pork and the start temperature of the chops. Remove from pan and tent lightly with foil while doing the gravy phase.
Using pork gravy base, mix 2 cups of pork broth. You can also use chicken or vegetable broth. Whisk 4 tablespoons flour into one cup of the broth. Add the other one cup of your broth to the pan over medium heat. When boiling, slowly add the broth/flour mixture while continuously whisking.
Continue to whisk until thickened about 2-3 minutes.
📖Recipe
Pan Seared Oven Roasted Thick Cut Pork Chops
Ingredients
- 2 pork chops - 1 ½ inch thick or more - about ¾ pounds each
- 2 tablespoons oil
- Lawry's Seasoning salt - to taste
- pepper - to taste
For Gravy
- 2 teaspoons Penzeys pork gravy base - or you can use broth
- 4 tablespoons flour
- 2 cups water
Instructions
- Allow pork chops to rest at room temperature for 30-60 minutes. Preheat oven to 375° convection or 400° conventional.
- These center cut chops are 1 ½ inches thick and weigh 12 oz each. If there is a fat ring, trim it to ½ inch thick and slice it at about 1-inch intervals.
- Season to taste with a seasoning salt and pepper.
- Heat 2 tablespoons oil over medium-high heat. When shimmering add the seasoned pork chops.
- Sear both sides of the chops for 2-3 minutes until gettings some nice browning.
- Transfer to the preheated oven and cook until an internal temperature of 145°-150° - about 20-25 minutes. Total cooking time will be variable due to the thickness of pork and start temperature of the chops.
- Remove from pan and tent lightly with foil while doing gravy phase.
- Using gravy base, mix 2 cups of pork broth. You can also use chicken or vegetable broth. Whisk 4 tablespoons flour into one cup of broth.
- Add the other one cup of your broth to the pan over medium heat. When boiling, slowly add the broth/flour mixture while continuously whisking.
- Continue to whisk until thickened about 2-3 minutes.
My Private Notes
Recipe Notes
Pro Tips:
- This is a recipe for thick pork chops which are at least 1 ½ inch thick. If less then use Pan Seared Oven Roasted Pork Chops.
- Use an oven-safe pan like cast iron.
- Brine if you have time. A suggested brine is 2 cups of water with 2 tablespoons salt, and 2 tablespoons brown sugar for 30 minutes to 2 hours. Be sure to refrigerate. If you brine, do not use any seasoning with salt.
- With thick pork chops, the most important tip is to rest to room temperature before starting to cook-30 minutes minimum.
- Sear to almost the final color you want.
- Never cook by time. Cook to the final temperature you want. Remember it will increase a few degrees after removed from the oven.
- The gravy is optional but very nice. I like to use pork gravy base but if you don't have that, use chicken or vegetable broth.
To adjust the recipe size:
You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.
Nutrition Estimate
© 101 Cooking for Two, LLC. All content and photographs are copyright protected by us or our vendors. While we appreciate your sharing our recipes, please realize copying, pasting, or duplicating full recipes to any social media, website, or electronic/printed media is strictly prohibited and a violation of our copyrights.
Editor's Note: Originally published July 17, 2016. Updated with expanded options, refreshed photos, and a table of contents to help navigation.
Tamera
Best. Chops. Ever. I used nearly 2” thick bone-in chops from Sam’s Club. At 18 minutes, had the juiciest, most flavorful chop I have ever tasted! I didn’t even bother with gravy- lol! I didn’t brine, but simply salted (kosher salt) while resting to room temp. So freaking delicious!!!
Debbie Requa
I tried your recipe tonight. I am not a big fan of pork chops, they always end up a bit dry. I followed your recipe, including the brine. Changed up the gravy, used a tsp of better than bouleyon beef and a tsp of better than bouleyon roasted garlic in a little over 2 cups of water instead of broth. THEY WERE THE BEST CHOPS I HAVE EVER EATEN!! I will never cook them any other way. Chops were about 1 1/2 inches thick.
Trisha S.
Followed the directions to a “t,” including the brining and rest, and they were delicious! I seared mine for about 3 minutes on each side, and at 15 min, they hit the internal temperature.
Tiff C
Omg YUM! I'm not a fan of pork chops but my daughter loooves them! I checked this recipe and ..well..droooooling lol so I made it! I did a few small variations but couldn't be happier! Thank you for giving clear step by step instructions and how you were repetitive with temperature so I was aware repetitive!
Jim
I think you may want to reread the last part of the recipe where you mention making the gravy. The sentence that begins : "When boiling... does not follow correctly from the previous. There is nothing to add to the gravy at this point, all ingredients are in.
Dan Mikesell AKA DrDan
Hi Jim,
Welcome to the blog and thanks for the note.
The wording is right. We have 2 cups of broth. The first cup has flour whisked in - but not added to the pan. Then the second cup is added and brought to a boil. Then the first cup with the flour is added. Maybe needs some wording updates, I will give it some thought.
Again, thanks for the note.
Dan
Gary
I’ve been using your recipe for the past 2-years. Thank you for posting, it is the best and perfect! We get the boneless pork chops at Costco and they’re pretty huge, between 12-16 oz each.
Susan Grand
Fanfreakingtastic! Thank you for the excellent instructions. I followed them exactly from brining to gravy and you would have thought those pork chops were from Outback Steakhouse! They melted in your mouth and were so juicy and tender! It also prompted me to learn a bit more about my stainless steel skillet and how best to use it to my full advantage! Who says you can't teach an old dog a new trick? This old dog just learned one and I will use this recipe each and every time we have pork chops. I also signed up for your email service and am excited to see what other great recipes you have. Thank you again
Rob mitchell
Great chops. Thank you for explaining everything perfectly.
Catherine
An easy, simple recipe that results in a moist, well cooked pork chop. Thank you for a concise step by step!
Shqri
THANK YOU!!! THANK YOU!! This turned out perfectly on my first try and tasted EXACTLY like a high-end restaurant version we had. Now that we are in the pandemic, these recipes are appreciated all the more!!! Thank you so much!!!!!
Wendy
This is a great recipe the chops came out so tender!
Christine Mcfarlane
Did this recipe with 2 inch chop....followed your instructions and it was excelllent...thanks for your help
Vicki
Love it. Been cooking pork chops for years and first time I made them this way. Husband loved them. I seasoned different, I'm sodium restricted but the searing, then high heat gave a great flavor for thick chops.
Terri Rumsey
Cooked 4 chops about 1.5 inches thick tonight and they turned out perfectly! My husband said it was the best pork chop he ever had! Thank you!
Blackfeather
Hello!
This is a great recipe for thick cut pork chops. This was a different method for making a gravy. Nice. I tend to over salt so this was perfect.
I used the convection oven @ 400 degrees F for 20 min to finish them They turned out tough on top, maybe I pan seared too long. Next time I'll regular bake @425 degrees F. Served w/ Spaetzle and sauerkraut. It was delicious.
I do like your explanations for the hows and whys of preparing a dish and how to save money i.e. buying a whole pork roast. Makes sense.
In time I hope to get past the under/oversalting problem.
Thank you.
Dan Mikesell AKA DrDan
Hi Blackfeather,
Welcome to the blog.
Glad it worked well for you. The gravy method is so much easier than a roux so I rarely do a roux any more.
If the top of the chop was tough, ie overcooked, then you want to cook lower next time, not higher. You need more time for the heat to penetrate and not overcook the surface. So as a general rule, the thicker the meat, the lower the temperature. And as you mentioned, don't over sear.
I hope that helps a little and thanks for the note and rating. Feel free to ask if you have any questions.
Dan
Larry
I seared 1.5 inch chop on med hi for 2 minutes each side. Transferred to 400 degree oven.
145 internal temp came at 14 minutes. I think folks maybe over cooking at 25 minutes in oven?
Thanks, Larry
Scott
You lost me at " rest at room temperature for an hour or so ". This is a bad food safety practice, as well as proven silly by science as far as reducing cooking time to ANY appreciable degree. Any extra moisture you find in your meat from laying around for an hour is also a personal observation, rather than quantitative/qualitative data. Basically, it's am wholly exploded myth.
Otherwise, it's a decent enough basic recipe for folks who are new to cooking. Some complain that brining makes meat "mushy", generally more of an issue with poultry. Have you tried dry brining? A much simpler, cleaner method. Salt and rest in the refrigerator, then pull out, season and cook. No messy brine, no rinsing off the flavor you just tried to add, kind of no hassle really.
I appreciated the fact that you pointed out to not use salt in seasoning after brining. I would have probably put it in bold or caps, or repeated it several dozen times(lol) since this is a recipe for beginners who may not catch on that they are double salting the dish that way.
Dan Mikesell AKA DrDan
Hi Scott,
Welcome to the blog.
I will make a few points.
1) It is safe for up to 2 hours in the 40-90 degree range per the FDA. Food is safe for up to 2 hours generally unless the environmental temperature is 90 degrees or above then it is one hour.
2) The only "studies" I have seen were mainly done individuals on one or two samples. Cooks Illustrated does have a small article about this topic suggest warming steak to 95 degrees in a low oven before cooking steak on the stovetop. A sort of reverse searing method. I find it helps on thick pieces of meat so I'm keeping it for thick cuts. If I see some real science on it, I might change. Nothing I have seen says it hurts.
3) Dry brining. I haven't tried it but will soon. It has come into its own the last 5 years or so. Most of my cooking is quick so the amount of time to dry brine is a lot more and I admit I'm stuck in my ways and can't organize myself that much. I total agree with the theory.
4) The use of salt after brining. Yep, a big mistake people make and I try to repeat it a few times. On turkey recipes, since most are already injected, I repeat the warning a lot... but they still do it. They take an injected turkey, brine and then salt it. You know the results.
Thanks for the note. I (and the FDA) disagree about the safety comment but everything else is very valid.
Dan