Take your basic thick cut pork chops recipe to a whole new level with this super simple recipe. With a handful of simple ingredients, some 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.
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These golden juicy pan-fried pork chops have always been a fan favorite, but this thick cup pork chops 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 kitchen gadget lover, don't worry you're in good company. Here's the perfect Instant Pot Pork Chops and Air Fryer Pork Chops recipe too.
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 water until hot, but not boiling. Remove from the heat, and stir in the sugar, salt, and molasses until dissolved. Add the garlic, bay leaves, cloves, and black pepper. Set aside and let the mixture cool to room temperature.
- Add the marinade and pork chops into a zip-lock bag and seal tightly. Marinate the pork chops in the refrigerate for 1 hour, turning once.
- Remove the pork chops from the wet brine and dry thoroughly with paper towel. 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 internal temperature of your pork chops with a meat thermometer in the thickest part of the chops. 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 you had raw meat in it.
Serving Suggestions
Here are some great ideas to serve alongside your tasty chops.
Substitutions
Need some different ingredients to fit what you have one hand? Try these options.
- Diamond Crystal kosher salt can be replaced with ¼ cup + 1 teaspoon Morton kosher salt or 3 tablespoons + 1 teaspoon of table salt.
- Coarsely ground pepper (2-½ teaspoons) can be replaced with 3 tablespoons of whole peppercorns
- Whole cloves (8 whole) can be replaced with ¾ 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.
📋 Recipe
Juicy Thick Cut Pork Chops, Pan Seared + Oven Baked
Juicy and full of flavor, this thick cut pork chops recipe takes everyday pork chops and escalates their taste to a whole new level. They are easy to make, require little more than a handful of ingredients and are done in under 30 minutes plus 1 hour of marinating time.
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
- 2-½ teaspoons coarsely ground black pepper
- 4 bone-in pork chops, about 1-½ 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.
Cooks Tips
This recipe is easily halved for 2 people or doubled or tripled. If making more than 4 pork chops, pan sear the chops in batches. While the oven in preheating, place a large rimmed sheet pan in the oven. Transfer the pork chops to the sheet pan to bake.
Use a large enough skillet to prevent the chops from being crowded while browning. If necessary, you can brown them in batches.
Make sure the foil covers the chops very loosely.
Nutrition: The calorie count nutrient profile includes all the ingredients that are in the brine. Many of these ingredients will be discarded, so the calorie count will be less. However, because there is little way to know how much is absorbed by the pork chops we cannot calculate the nutritional values closer to the real values.
Substitutions:
Diamond Crystal kosher salt can be replaced with ¼ cup + 1 teaspoon Morton kosher salt or 3 tablespoons + 1 teaspoon of table salt.
Coarsely ground pepper (2-½ teaspoons) can be replaced with 3 tablespoons of whole peppercorns
Whole cloves (8) can be replaced with ¾ teaspoon of ground cloves.
Make ahead:
The pork chops can be prepared up to 4 hours before cooking. Marinate the chops as directed. Then, remove the chops from the brine and pat dry with paper towels. Place them on a rimmed baking sheet with a wire rack. Do not cover them. Refrigerate them for up to 3 hours before cooking.
Storage and Food Safety:
Fresh pork chops can be refrigerated in an airtight container to 3 to 5 days or frozen for 4 to 6 months.
Cooked pork chops can be refrigerated for 3 to 4 days or frozen for 2 to 3 months.
Do not reuse the liquids that the raw pork was marinating in.
*Recipe has been adapted from America's Test Kitchen where I am a recipe tester.
Nutrition
Calories: 470kcalCarbohydrates: 47gProtein: 36gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.2gCholesterol: 117mgSodium: 14256mgPotassium: 820mgFiber: 0.4gSugar: 43gVitamin A: 20IUVitamin C: 2mgCalcium: 111mgIron: 2mg
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