Learn how to cook thick pork chops in the oven using a classic sear-and-bake method for 2-inch and thicker chops. This recipe works for bone-in or boneless thick-cut pork chops and avoids the dry results common with thick chops.
⏱️ Quick Answer: How Long to Bake Thick Pork Chops
For 1½–2-inch thick pork chops:
- Sear: 2–3 minutes per side
- Bake: 400°F for 20–25 minutes
- Done: 145°F internal temperature
Jump To (scroll for more)
- ❤️ Why You’ll Love This Recipe
- 🐖Ingredients
- 👨🍳 How to Cook Thick Pork Chops in the Oven
- ⏲️ Time and Doneness for Thick Pork Chops in the Oven
- 😊 Pro Tips for Perfect Pork Chops
- 🔥 Grilling Thick Pork Chops
- 🥣 Making the Optional Gravy
- 🥩 Thinner Pork Chop Recipes
- 🍴 Serving Suggestions
- ❄️Storing leftovers
- ❓FAQs
- 📖The Recipe Card
Featured Comment by Debbie:
⭐⭐⭐⭐⭐
"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…THEY WERE THE BEST CHOPS I HAVE EVER EATEN!! I will never cook them any other way."
Today's pork is not yesterday's pork. It is now lean, healthy meat and can be a delicious protein for a healthy, balanced diet.
❤️ Why You’ll Love This Recipe
- Beginner-friendly but impressive enough for guests.
- Thick pork chops in the oven come out tender and flavorful every time.
- Quick sear + oven finish gives professional results — no fancy tools.
- Rest thick-cut chops before cooking — the key to even doneness.
- Includes an optional pan gravy and adaptations for 2½-inch+ chops.
🐖Ingredients
- Thick pork chops – Use 1½ to 2-inch thick-cut center-cut pork chops, boneless or bone-in. Adjustments are included for chops 2½ inches or thicker. Well-marbled pork gives better flavor and juiciness. Boneless will cook a bit faster, but both work well.
- Seasoning salt – Lawry’s is my go-to, but any seasoned salt you like is fine.
- Black pepper – Freshly ground adds a little extra pop.
Optional
- Other seasonings or dry rub – Garlic powder, paprika, or your favorite pork rub.
- Gravy ingredients – Broth, flour, and salt.
👨🍳 How to Cook Thick Pork Chops in the Oven
Note: This overview assumes 1½ to 2-inch thick chops—for thicker cuts, see the special section below.
1. 🧂 Rest, trim, and season
Let thick-cut chops sit at room temperature 30–60 minutes. Trim and score the fat rim.
✅ Pro Tip: The rest is important – it helps the center cook through without drying out the outside.
Season with seasoning salt and black pepper.
2. 🔥 Sear
Heat a skillet with oil over medium-high heat. Sear both sides of the chops for 2–3 minutes until browned.
✅ Pro Tip: A cast iron skillet gives the best sear, but any oven-safe skillet will work.
3. ⏲️ Bake in the oven
Transfer to a 400°F oven and cook until the internal temperature is 145°–150°F, usually 20–25 minutes for 2-inch chops.
✅ Pro Tip: According to the USDA, the minimum safe internal temperature for pork chops is 145°F.
4. 🛑 Rest
Remove from the oven and tent with foil for 10 minutes before serving.
5. 🥣 Optional Gravy
In a bowl, whisk flour into half of the broth. In the same pan, bring the rest of the broth to a boil. Slowly whisk in the flour mixture.
Continue to whisk until thickened, about 2–3 minutes.
👇 Scroll down for the printable recipe card and step-by-step photos—or keep reading for more tips, serving ideas, and a grill variation.
⏲️ Time and Doneness for Thick Pork Chops in the Oven
A 2-inch thick pork chop takes about 30 minutes of active cooking time: 4–5 minutes to sear, then 20–25 minutes in a 400°F oven (375°F convection) to reach an internal temperature of 145°–150°F. Bone-in chops may take a few minutes longer.
👉 Searing isn’t just for looks — it starts the Maillard reaction for better flavor and texture. Skip it, and you’ll need extra oven time and lose that golden crust.
🌡️ Doneness Levels
- Less than 145°F (Rare) – Not recommended for safety reasons.
- 145°–150°F (Medium-Rare) – Juicy, with a little pink in the center.
- 150°–155°F (Medium) – Slightly firmer, just a hint of pink.
- 155°–160°F (Medium-Well) – Starting to dry out.
- 160°F+ (Well Done) – Dry and tough. Not recommended.
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😊 Pro Tips for Perfect Pork Chops
- Season simply or use your favorite rub – Salt, pepper, and seasoning salt work great. If you brined, skip any extra salt. Paprika adds nice color and flavor. A marinade (like my steak marinade) also works well for extra flavor.
- Choose the right chops – Boneless or bone-in chops between 1½ and 2½ inches thick work best for this method.
If your chops are thicker than 2½ inches, see the adjustments below for timing and technique. - Don’t skip the rest – Letting the chops sit at room temperature for 30 to 60 minutes helps them cook more evenly—so the inside finishes without overcooking the outside.
- Cook to temperature, not time – Start checking the internal temperature around 12–15 minutes into baking. Use a meat thermometer to get it just right.
🔥 Grilling Thick Pork Chops
While I prefer the sear-and-bake method for the best temperature control, grilling adds great flavor and works well for thick chops using an indirect cooking method.
- Follow the same prep as the oven method: trim, rest at room temperature, brine if you want, and season.
Do not sear first. - Preheat your grill for indirect cooking at a surface temperature of 350° to 400°F in the indirect area.
- Grill the chops with indirect heat, flipping every 5 minutes, until the internal temperature reaches 135°F—this will take about 20–25 minutes, depending on thickness and grill setup.
- Move the chops to direct heat and sear both sides with the burners on high, just until they develop good color and reach a final internal temperature of 145°F.
- Remove from the grill and tent with foil for 5 minutes before serving.
🥣 Making the Optional Gravy
Everybody loves gravy, so let’s make a quick and easy one that actually tastes great.
I like to use a pork gravy base from Penzeys to make “pork broth.” You can also use pork bouillon dissolved in water for the same purpose. If neither is available, chicken or vegetable broth works just fine.
There are two basic ways to make gravy:
- Classic roux – Mix flour with the grease in the pan and cook it for a few minutes before adding liquid.
- Easy method – Whisk the flour into some of the broth, then slowly stir it into boiling liquid in the pan.
Either works—but the second one’s faster and a little more foolproof for home cooks.
👉 Visit my How To Make Gravy at Home for more information on gravy.
🥩 Thinner Pork Chop Recipes
Looking for a recipe for 1-inch pork chops or thinner? Try one of these:
👉 For the grill, see How to Grill Pork Chops
🍴 Serving Suggestions
I usually serve pork chops with mashed potatoes (and gravy, of course), but they’re also great with:
- Oven Roasted Red Potatoes
- Baked French Fries.
- A hot vegetable like roasted Parmesan asparagus, baked green beans with bacon, or baked cauliflower
End the meal with something simple and cozy like easy apple crisp or blueberry crumble pie.
❄️Storing leftovers
Store leftover pork chops in an airtight container:
- Refrigerate for up to 4 days
- Freeze for up to 4 months
Gravy made with flour stores just fine alongside the pork—same timeframes apply.
❓FAQs
Brining isn’t required, but it does help keep chops extra juicy.
To brine: mix 2 tablespoons each of salt and sugar (white or brown) with 2 cups of water. Submerge the chops and refrigerate for 30 minutes to a few hours. Rinse well afterward and skip seasoning salt — just use pepper and maybe a little paprika.
For 1½–2-inch thick pork chops: after a 2–3 minute sear per side, bake at 400°F (regular) or 375°F (convection) until the internal temperature reaches 145°F. That usually takes 20–25 minutes in the oven phase — start checking at 12–15 minutes.
Yes. Thickness, oven temp, and searing time all vary. The only reliable way to cook thick pork chops to doneness is with a thermometer.
No. Any oven-safe skillet works. Cast iron is ideal for searing because it holds heat, distributes it evenly, and goes from stovetop to oven without issue.
This recipe is built for thick center-cut pork chops — boneless or bone-in. Most extra-thick chops are just boneless slices of pork loin cut 1½–2 inches thick (or more). Bone-in chops work fine too; just add a few minutes since bones slow heat transfer.
✅ Tip: Buy a whole pork loin when it’s on sale and slice it yourself. You’ll get the thickness you want, save money, and they freeze well for 3–4 months.
📖The Recipe Card
Oven-Baked Thick Pork Chops (Juicy & Foolproof)
Ingredients
- 2 Thick pork chops - 1½ to 2 inches thick or more
- 2 tablespoons Oil
- Lawry's Seasoning salt - to taste
- Pepper - to taste
- 2 cups Broth—pork, chicken or vegetable.
- 4 tablespoons Flour
- Salt to taste
Step-by-Step Instructions
Rest, trim, and season
- Pat the pork chops dry and let them rest at room temperature for 30–60 minutes. Preheat the oven to 375° convection (or 400° conventional).
- Trim the fat rim to less than ¼ inch and make relief cuts every inch to prevent curling.
- Season with seasoning salt and pepper to taste.
Sear
- Heat 2 tablespoons of oil over medium-high heat. When shimmering, add the pork chops. Sear both sides for 2–3 minutes until nicely browned.
Bake in the oven
- Transfer the skillet to the preheated oven and bake until the internal temperature reaches 145°—about 20–25 minutes. The time required will vary based on the thickness and starting temperature.
Rest
- Remove from the oven and tent lightly with foil for 5-10 minutes while you make the gravy (optional).
Optional Gravy
- Mix 2 cups of pork broth using a gravy base, bouillon, or substitute chicken or vegetable broth. Whisk 4 tablespoons of flour into 1 cup of the broth.
- Bring the other 1 cup of broth to a boil in the pan with the pan juices. Slowly whisk in most of the flour mixture. Stir continuously until the mixture thickens—about 2–3 minutes. Add more of the flour mixture if needed.
- Simmer for a few minutes more to finish.
Recipe Notes
Pro Tips:
- Instructions for 2½-inches+, seasoning options, and grill instructions are in the post.
- Don’t skip the rest, before or after cooking.
- Use an oven-safe pan like cast iron. Sear to nearly the final color you want.
- Brine, if you have time: Mix 2 cups water with 2 tablespoons each of salt and brown sugar. Brine for 30 minutes to 2 hours in the refrigerator. Rinse after. Skip salt-based seasonings afterward.
- Cook to temperature, not time. Use an instant-read thermometer for best results. Remember, the temperature will rise slightly after removal.
- The gravy is optional, but a nice bonus. Pork gravy base works best, but chicken broth, veggie broth, or bouillon are good alternatives.
Your Own Private Notes
To adjust the recipe size:
You can adjust the number of servings above; however, only the amount in the ingredient list is adjusted, not the instructions.
Nutrition Estimate (may vary)
Editor's Note: Originally published July 17, 2016. Updated with expanded options, refreshed photos, and a table of contents to help navigation.
johnsacook says
So I have found your blog and I am planning on using the recipe for my thick cut chops tonight. What I really want to know is, how tender will this make the chops. I have a family member who is dentally challenged and would like them to be able to eat them. Any ideas on how to cook tender without drying them out?
DrDan says
Hi John,
Welcome to the bog.
Pork loin cuts like pork chops vary. We had a wonderfully tender 1 inch pork chop last night I cooked on the stovetop only. I cut it with a fork. BUT that is the exception. You need to have an almost guaranteed result for your situation.
I have two things for you and one other suggestion.
First, brine.
A brine is used to add moisture to meat like pork loin. A standard pork brine is 1 cup of water with 1 tablespoon of salt. The salt is standard table salt. If using a different salt, you should adjust accordingly. For 1-4 hours. Rinse before cooking and do NOT add any more salt.
Second, watch the internal temperature closely. 145 (a little pink) to 155 (no pink) but not higher.
The other suggestion is to just not do pork chops. Do pork tenderloin which is almost always fork tender. You can "fake" a pork chop by cutting into medallions. Here is a grill version but you can easily do them stove top or pan sear to oven. https://www.101cookingfortwo.com/easy-grilled-pork-tenderloin-medallions/
Hope that helps.
Dan
Sylvia says
Truly enjoyed this. I have cooked thick cut pork chops before they did not turn out this well. I have to wonder how much of that is due to brining. thank you for sharing this recipe
DrDan says
Hi Sylvia,
Welcome the blog.
You may be right that the brine did a lot for you. Pork chops are from the loin and it is very lean anymore, so a brine if you have time, is always a good thing. But the pan sear to oven technique tends to keep them moister if you're careful not to overcook.
Thanks for the note.
Dan
Kelgirl says
I usually dry out my chops. So I tried this recipe. What a hit! I had company show up when making them so my boyfriend and I shared with them. They were out of this world. The gracy was scrumptious and the chops juicy and delicious. I am now making them again. So good. Can't wait until they are done. Yum!
DrDan says
Hi Kelli,
Welcome to the blog.
I love pork chops with gravy. Glad it worked well for you.
Thanks for the note.
Dan
Patti says
Do you cover the pan when placed in the oven?
DrDan says
Hi Patti,
Uncovered.
Dan
Joanne says
Made this tonight, we all loved it, it was so so so so good!! Definitely adding to my recipe box! Thank you!
DrDan says
He Joanne,
Welcome to the blog.
I do love pork chops. I just did the stovetop version tonight with gravy.
Thanks for the note.
Dan
Angie in SoCal says
Tried these tonight and they were delicious. Only had a 1/2 hr to brine but could tell the difference. Thanks!
Laura Zimmerman says
Hey! Trying these tonight but of note, your recipe instructions seem to duplicate the gravy instructions with some variances?? Maybe I’m just not processing it right but I’ve read it through several times and still I’m confused! Oh well- I have enough skill to make a gravy that will turn out but you may want to edit for clarity- thanks! My kitchen smells good already having finished browning my chops!
DrDan says
Hi Laura,
Welcome to the blog.
And thanks for the proofread. It must have been that way for over 2 years and this is a popular recipe. I did a fast edit just now to fix that. But this recipe looks like it needs a rewrite. I will do that in the next few days.
Thanks again.
Dan
Kate krokowski says
For those who think these pork chops are too thick treat them like a steak. I don't like thin steak either. I like good tender moist meat not shoe leather.
DrDan says
Hi Kate,
First, sorry for the delayed reply.
When I go thick, I try to skip the meal before or talk my wife into splitting the meat. But truely, in a recipe like this, the center of the meat is the star.
Thanks for the note.
Dan
Troy says
Gave this a try, turned out really well. I paired it with some oven roasted red potatoes/onions. After letting the potatoes bake for about 30 min. Seared the chops and then laid them on top of the potatoes to finish roasting in oven.
Rebecca Balleweg says
I tried this recipe. I followed it as instructed. It was definitely very good. Is give it a 4 only because I felt that the brine wasn't quite salty enough. However it did make the chops moist and juicy.
DrDan says
Hi Rebecca,
There is a range of salt that is recommended for a brine so you could up it a little but I would suggest just adding a little during cooking since it was moist.
Thanks for the note.
Dan
Jennifer Takagi says
These are the absolute best pork chops I've ever eaten! Thanks for the recipe.
DrDan says
Hi Jennifer,
I do love a good pork chop.
Thanks for the note.
Dan
Adrienne Ranney says
Hi Dr Dan,
I made these chops this evening and they turned out great, so moist and delicious! I didn't brine since I never manage to plan ahead that far. I pretty much followed the recipe as written and I made the gravy too, I'm so impressed with myself, LOL. I've made a few of your recipes and they always turn out delicious. And I love your dogs, they are gorgeous.
Joanna says
I make pork chops a lot and this recipe was one of my favorite! I used bone-in center-cut one inch chops. They only took about 10 minutes to cook in the oven after I browned them on the stove. I took them out at 148° and let them rest for 10 minutes. Thanks for the great recipe.
DrDan says
Hi Joanna,
I do a lot of pork chops also. If you are at one inch thick you could also do stove top only https://www.101cookingfortwo.com/30-minute-fried-pork-chops-with-gravy/ . But either work at 1 inch.
Thanks for the note
Dan
Jayson Zook says
Yummy! I'm doing this today with Caramelized Onion and Bacon Spaetzle, Honey and Brown Butter Nut Squash, and German Potato Salad. But I'll be using a brown gravy for the Chops and Noodles.
Kim says
May I eat at your house?😶😄
Arlene says
I generally do not like pork chops but I had these amazing 1 3/4 inch thick chops and tried this recipe. They were not only tender but the addition of the gravy was excellent. I did brine the chops. Will definitely use this recipe again.
DrDan says
Hi Arlene,
I do like to do a brine in a lean pork like this is possible. It seems to help if you have the time. And pork gravy is heavenly.
Thanks for the note.
Dan
Mike Murray says
Hi Doc!
New to the site and love what I see. Always loved pork chops and gravy(with noodles)
and this one looks like a winner; Gonna try it this week.
Had my first pan seared/oven roasted Shell last night & it was superb!
Looking forward to trying more of your favorites.
Thanks,
Mike
DrDan says
Hi Mike,
Welcome to the site. I really like this recipe but my favorite pork chop with gravy recipe is https://www.101cookingfortwo.com/30-minute-fried-pork-chops-with-gravy/. It is so easy and my wife is in love with it.
Thanks for the note.
Dan
Ben says
A most excellent recipe, especially for a novice looking to improve their game in the kitchen. Step-by-step, and photos were spot on. Caution, watch how hot the oil gets. I did not quite understand the 'shimmer' comment. I cheated on the gravy and used the jar stuff from store (Heinz), added to the skillet to get all the good stuff and flavor into the gravy. Worked out superb. With mashed potatoes, and veggies, the meal was outstanding. I tried the brine for 35 minutes- chops were moist. DEFINATELY recommend the brine step. Minus one star for size of chops- wife and I just could not eat it all. However, made for great microwave meal at work. Very much thanks for your hard work to post this recipe. Now a keeper in our house.
DrDan says
Hi Ben
Thanks for the note.
I do thinner ones on the stove top that is the standard here. https://www.101cookingfortwo.com/30-minute-fried-pork-chops-with-gravy/
You should work on your own gravy. https://www.101cookingfortwo.com/how-to-make-gravy-101/ You will like it better and it really is simple.
I agree... just a little too much meat for me and the brine is a good idea especially with a thicker cut.
Dan