Thick Cut Pork Chops Recipe
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
35 mins
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Servings
4 servings
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Calories
354 kcal
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Course
Main Course
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Cuisine
American
Thick Cut Pork Chops Recipe
Description
The recipe begins by patting thick pork chops dry, seasoning them with salt and pepper, then applying a dry rub consisting of garlic powder, brown sugar, paprika, chili powder, fresh thyme, and rosemary. After allowing the rub to meld into the meat for 30–60 minutes, the pork is seared in a hot skillet coated with olive oil to create a deep golden-brown exterior and seal in juices. Each chop is topped with a piece of butter before transferring the skillet to a 375°F oven where they bake until reaching 145°F internal temperature, ensuring safety and juiciness. The butter melts over the chops, enhancing richness and moisture. Resting the meat after cooking lets residual heat complete the cooking and relax the fibers, producing pork chops that are tender yet nicely textured with a flavorful crust from the dry rub and searing.
The notes advise removing meat from heat about 5 degrees lower than desired doneness due to carryover cooking during resting, helping to avoid overcooking. This technique supports achieving optimal juiciness and tenderness in thick cut pork chops.
Ingredients
Pork Chops
- 3 pork chops 1.5 – 2" thick each
- 2 tablespoons olive oil
- 3 tablespoons butter divided into 3 pieces
- salt
- black pepper
Dry Rub for Pork Chops
- 1 tablespoon garlic powder
- ¼ cup brown sugar
- ¾ teaspoon paprika
- ¾ teaspoon chili powder
- ½ teaspoon thyme finely chopped, fresh
- ½ teaspoon rosemary finely chopped, fresh
Instructions
- Thoroughly pat the meat dry with paper towels and season with salt and pepper.
- Mix the dry rub ingredients in a small bowl and then apply the dry rub to both sides of the pork chops, making sure to rub it into the meat. Let the pork chops sit for 30 minutes to an hour before cooking to allow the flavors to meld. Preheat oven to 375 degrees F.
- Heat the cast iron skillet or large oven-safe pan over medium-high heat until hot, then add the olive oil, swirling to coat the pan. Sear chops on each side for 2-3 minutes until they are nice and golden brown.
- Add one pat of butter on top of each pork chop. Transfer the skillet with pork chops to the preheated oven and bake the chops until an internal temperature of at least 145° F—about 15-20 minutes. Remember that the meat will rise in temperature an additional 5 degrees after resting. Total cooking time will be variable due to the pork's exact thickness, doneness preference, and starting temperature. See recipe notes and use a meat thermometer.
- Remove pork chops to a plate and loosely cover with aluminum foil. Let rest for 10 minutes.
- Serve with the butter pan drippings on top of the pork chops. Serve with potatoes, rice, and vegetables or a green salad. Enjoy!
Notes
- Remove pork chops from oven when internal temperature is about 5°F below target, as carryover cooking during resting raises temperature further.
- Rest meat for about 10 minutes after baking to allow juices to redistribute and complete cooking.
- Pat meat dry before seasoning for better sear and crust development.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 354 kcal
% Daily Value*
| Calories | 354kcal | 18% |
| Carbohydrates | 15g | 5% |
| Protein | 22g | 44% |
| Fat | 23g | 35% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 90mg | 30% |
| Sodium | 127mg | 5% |
| Potassium | 437mg | 9% |
| Fiber | 0.5g | 2% |
| Sugar | 13g | 26% |
| Vitamin A | 575IU | 12% |
| Vitamin C | 0.4mg | 0% |
| Calcium | 26mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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