Juicy Thick Cut Pork Chops, Pan Seared and Oven Baked
Take your basic thick cut pork chops recipe to a whole new level with this super simple recipe. With a handful of simple ingredients, a bit of marinating, and then only 20 minutes of cooking, you’ll be cutting into perfect pork chops in no time. You’ll see why this is the best way to make Juicy Thick Cut Pork Chops, pan seared, and then baked in the oven.
Make the marinade early, let the tender pork chops marinate for an hour or during the day and then a delicious dinner for a family of four is on the table in under a half hour.
These golden, juicy pan-fried pork chops have always been a fan favorite, and now this thick cut pork chop recipe gives that one a run for its money- sooooo good! If you want to enjoy your pork chops, but need more of a hands-off approach, try these Slow Cooker Pork Chops. Are you a small kitchen appliance lover? I am with you on that. Here’s the perfect Instant Pot Pork Chops and Air Fryer Pork Chops recipe.
Why You’ll Love These Juicy Thick Pork Chops
- Economical Choice. Pork Chops, especially bone-in chops, are more affordable than many other cuts of meat
- Oozing with flavor. These juicy thick cut pork chops have so much flavor!
- Quick cook time. Super quick cook time.
- Simple to scale. Easy to double the recipe to enjoy some now and freeze the rest for later or make the recipe for one or two.
- Cooked to perfection. First pan seared and then finished off in the oven, these thick cut pork chops are a beautiful golden brown every time.
- Healthier choice. These flavorful pork chops are a lean meat choice.
Ingredients
The exact measurements of these ingredients is in the recipe card.
How To Make The Best Thick Cut Pork Chops
- In a small saucepan over medium-high heat, heat 2 cups of water until hot, but not boiling. Stir in the sugar, salt and molasses until dissolved. Add the garlic, bay leaves, cloves and black pepper. Set aside and let mixture cool to room temperature.
- Place an open 1 gallon zip-lock bag in a bowl and carefully pour the marinade into the bag. Add the pork chops, press out as much air as possible and seal the bag. Keep the bag with the marinade and pork chops in the bowl and refrigerate for 1 hour, turning the bag once.
- Remove the pork chops from the brine and dry thoroughly with paper towels. Discard the brine.
- Preheat oven to 450°F with an oven rack in the lower-middle position.
- In a large oven-safe skillet or cast iron skillet over medium-high heat, add the vegetable or olive oil and heat until shimmering. Add the chops to the skillet and cook, 2 minutes or until the chops are browned and a crust has formed. Using tongs, turn the chops and cook 2 more minutes or until the chops are browned and a good crust has formed on the other side of the pork chops
- Transfer the skillet to the preheated oven. Roast 8 to 10 minutes, turning once halfway through cooking, or until an instant read thermometer inserted horizontally into the center of each chop registers 125° to 130°F.
- Place thick pork chops on a platter or cutting board and cover loosely with foil; let rest about 5 minutes or until an instant-read thermometer registers 145°F. The residual heat from the cooked thicker pork chops will continue to increase.
- Serve chops immediately with my suggested side dishes.
For best results, always check the temperature of your pork chops with a meat thermometer. Insert the thermometer horizontally into the thickest part of the pork chops. Make sure you are not touching any bone. 145 degrees Fahrenheit is the ideal temperature for pork chops.
Cook’s Tips
- Depending on the thickness of the pork chops and their overall size, you may need to adjust your cooking time. Anything larger than a 1-inch pork chop may take a few extra minutes of total cooking time. If making thinner chops, they’ll require less time. However, don’t use really thin pork chops as they will dry out.
- If doubling or even tripling this recipe, work in batches when sautéing the chops. After pan-frying, place them on a rimmed, aluminum foil lined baking sheet to bake.
- Don’t overcrowd the skillet when you place the pork chops in to give them a good sear. If they’re touching or too crowded, they won’t cook as crispy on the outside or as evenly.
- As tempting as it is to keep the marinade to use for more flavor once you’ve cooked the chops, you must toss it. You don’t want to use it any longer since it was in contact with raw pork.
Serving Suggestions
Here are some great ideas to serve alongside your tasty chops.
- Air Fryer Green Beans
- Creamy Mashed Potatoes
- Roasted Carrots and Potatoes
- Corn Fries
Substitutions
Need some different ingredients to fit what you have one hand? Try these options.
- Diamond Crystal kosher salt can be replaced with 1/4 cup + 1 teaspoon Morton kosher salt or 3 tablespoons + 1 teaspoon of table salt.
- Coarsely ground pepper (2-1/2 teaspoons) can be replaced with 3 tablespoons of whole peppercorns
- Whole cloves (8 whole) can be replaced with 3/4 teaspoon of ground cloves.
Variations
- Add dried shallots, minced onion, or onion flakes.
- Add some fresh thyme springs, rosemary sprigs or fresh sage.
- Try using some sliced fresh mushrooms, just be sure to cook them for a few minutes so they release their flavor and juices once you add them to the pork chops.
Storage
Fresh raw pork chops can be refrigerated in an airtight container for 3 to 5 days or frozen safely for 4 to 6 months.
Cooked pork chops can be refrigerated for 3 to 4 days or frozen for 2 to 3 months.
FAQs
What temperature should thick-cut pork chops reach?
Thick-cut pork chops should reach 145°F after resting. A good method is to pull them from the oven when they are around 125°F to 130°F, then let carryover heat finish the job while they rest for about 5 minutes.
How long do thick-cut pork chops take to cook?
Cook time depends on thickness, but a common pan-to-oven method is about 2 minutes per side on the stovetop plus 8 to 10 minutes in a 450°F oven. Chops thicker than 1 inch may need a little more time, so a meat thermometer is more reliable than the clock.
How do you keep thick-cut pork chops juicy?
Use a brine or marinade, dry the chops well before cooking, and avoid overcooking them. A quick sear followed by oven roasting and a short rest helps keep the inside juicy while the outside gets nicely browned.
Is it better to pan-sear thick-cut pork chops before baking?
Yes. Pan-searing first helps build a browned crust, and finishing the chops in the oven helps them cook through more evenly. This combination works especially well for thicker bone-in pork chops.
Can thick-cut pork chops be made ahead?
Yes. Thick-cut pork chops can be prepped ahead by marinating them for 1 hour, drying them well, and refrigerating them uncovered for a few hours before cooking. Do not marinate them longer than 1 hour.
Juicy Thick Cut Pork Chops, Pan Seared + Oven Baked
Ingredients
- ⅔ cup lightly packed brown sugar
- ½ cup kosher salt Diamond Crystal
- 2 tablespoons molasses
- 10 cloves garlic, crushed
- 4 bay leaves, crumbled
- 8 whole cloves
- 2-1/2 teaspoons coarsely ground black pepper
- 4 bone-in pork chops, about 1-1/2 to 2 inches thick 12 ounces each
- 2 tablespoons vegetable oil
Instructions
- In a small saucepan over medium-high heat, heat 2 cups of water until hot, but not boiling. Stir in the sugar, salt and molasses until dissolved. Add the garlic, bay leaves, cloves and black pepper. Set aside and let mixture cool to room temperature.
- Place an open 1 gallon zip-lock bag in a bowl and carefully pour the marinade into the bag. Add the pork chops, press out as much air as possible and seal the bag. Keep the bag with the marinade and pork chops in the bowl and refrigerate for 1 hour, turning the bag once.
- Remove the pork chops from the brine and dry thoroughly with paper towels. Discard the brine.
- Preheat oven to 450°F with an oven rack in the lower-middle position.
- In a large heavy-bottom skillet over high heat, add the oil and heat until shimmering. Add the chops to the skillet and cook, 2 minutes or until the chops are browned and a crust has formed. Using tongs, turn the chops and cook 2 more minutes or until the chops are browned and a crust has formed on the other side.
- Transfer the skillet to the oven. Roast 8 to 10 minutes, turning once halfway through cooking, or until an instant-read thermometer inserted horizontally into the center of each chop registers 125° to 130°F.
- Transfer chops to a platter and cover loosely with foil; let rest about 5 minutes or until an instant-read thermometer registers 145°F.
- Serve chops immediately.
