As a dedicated home cook and grilling enthusiast, I’m always seeking ways to take my pork chops to the next level. While thin, boneless chops have their place, there’s nothing quite like the satisfaction of biting into a juicy, beautifully seared thick cut pork chop. However, nailing the bake time for a nice thick pork chop can be tricky. Undercook it and you’ll end up with dry, tough meat. Bake it too long and you risk an overcooked chop.
In this comprehensive guide, I’ll share my best tips for baking thick cut pork chops so they turn out perfect every time. From ideal internal temps to cook times per thickness to seasoning secrets let’s master the art of flawless thick cut pork chops!
Choosing the Right Thickness
First, what exactly constitutes a thick cut pork chop? Generally, thick chops are:
- At least 1 inch thick
- Still have the bone in
- Weigh between 8-14 ounces each
Thicker chops take longer to cook, but the extra time is worth it for the juicier interior and lovely sear you can achieve on the outside. For reference, here are common pork chop thicknesses:
- Thin: 1/2 inch
- Standard: 3/4 to 1 inch
- Thick cut: 1 1/2 inches or more
When shopping for thick pork chops, select meaty chops with decent marbling throughout The fat helps keep the chops moist and imparts flavor
Perfect Bake Time and Temp for Thick Chops
The two most important factors for properly baking thick pork chops are temperature and time. Here are general guidelines:
Bake Temperature: 350°F to 425°F
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350°F-375°F for gentle, even cooking
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400°F-425°F to achieve a crispier exterior
Time: roughly 10-15 minutes per 1/2 inch thickness
- 1 inch chops: 20-25 minutes
- 1 1/2 inch chops: 25-35 minutes
- 2 inch chops: 35-45 minutes
Always rely on an instant read thermometer to check doneness rather than time alone. Pork is safely cooked between 145°F-160°F, with most chefs recommending removing chops around 150°F for a little pinkness.
Getting the Best Sear
A nicely browned, crusty sear adds tons of flavor and texture contrast to thick pork chops. Here are two easy methods:
Stovetop Sear:
- Pat chops dry and season all over
- Heat oil in a skillet over medium-high heat
- Add chops and sear 2-3 minutes per side
Oven Sear:
- Preheat oven and skillet to 400°F
- Sear chops 2 minutes per side in the hot skillet
- Transfer to oven and bake until done
Let chops rest 5 minutes after cooking for juiciest results. A quick brush of butter or oil toward the end of cooking encourages even more browning.
Seasoning for Flavor
Proper seasoning is key for amplifying the pork flavor in thick chops. Consider:
- Dry rubs with chili powder, cumin, garlic, brown sugar, paprika
- Fresh herbs like rosemary, sage, thyme
- Wet marinades with olive oil, vinegar, mustard, etc.
- Spice pastes made with garlic, ginger, chili peppers
- Brines for extra moisture and seasoning
Apply seasoning liberally on all sides of the chops. Let marinate for 30 minutes up to overnight.
Monitoring Temperature
As mentioned earlier, temperature is more important than time with thick pork chops. To test for doneness:
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Insert an instant read thermometer into the thickest part of the chop.
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Don’t touch the bone, as this skews the reading.
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Test chops in a few spots in case of uneven cooking.
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Remove from oven at 150°F for a little pinkness or 160°F for well done.
Resting for Juicy Meat
Once your chops are cooked, resist cutting in right away! Letting them rest allows juices to redistribute evenly for a tender, moist texture.
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Rest chops for 5-10 minutes on a cutting board before slicing.
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Tent loosely with foil to keep warm.
Proper resting makes a big difference in the final juiciness of thick pork chops. Don’t skip this simple step.
Serving Suggestions
Thick cut pork chops pair beautifully with a variety of flavors. Consider:
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Quick pan sauces made with wine, broth, mustard, etc.
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Tangy chutneys or fruit compotes
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Crispy roasted vegetables like Brussels sprouts, carrots or broccoli
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Hearty roasted potatoes or creamy potato gratin
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Fresh herb garnishes like parsley, cilantro or chives
With the right bake time, temperature, seasoning and doneness, you can look forward to incredible thick cut pork chops every time. Master my tips for ensuring perfect results when cooking up these special occasion-worthy chops.
Common Baking Mistakes
It’s easy to go wrong when baking thick pork chops if you aren’t careful. Here are some common mistakes to avoid:
Undercooking: This causes dry, tough meat. Always check internal temp to ensure chops are cooked through.
Overcooking: Cooking chops too long leads to dryness. Use a thermometer and don’t go solely by time.
Uneven cooking: Thicker parts of the chop may be underdone while thinner areas overcook. Flip chops midway during baking to prevent this.
Lack of rest time: Skipping resting makes pork drier and less tender. Always let chops rest before slicing.
Forgetting to sear: No sear means you miss out on tons of flavor. Quickly sear before baking for best texture and taste.
With practice in your own kitchen, you’ll get a feel for exactly how to bake up the perfect pork chop every time. Never be disappointed by a dried out chop again.
Frequently Asked Questions
Still have questions about achieving pork chop perfection? Here are helpful answers to common queries:
How long does it take to bake 2-inch pork chops?
2-inch pork chops will need 35-45 minutes of bake time at 375°F-400°F. Always check internal temperature to ensure chops are cooked through.
Should you sear pork chops before baking?
Yes, searing before baking adds tons of flavor from the browned crust that forms. Quickly sear for 2-3 minutes per side in a hot pan or skillet before transferring to the oven.
Is it bad to eat slightly pink pork?
No, pork cooked to an internal temperature of 145°F-160°F is safe to eat, even if still slightly pink inside. Pork today is much leaner than in the past, so pink pork likely simply means it wasn’t overcooked.
Can you flip pork chops while baking?
It’s a good idea to flip pork chops about halfway through baking to promote even cooking. Use tongs to carefully flip, watching for any hot drippings in the pan.
How long can cooked pork chops sit out?
Cooked pork chops should not sit out at room temperature for longer than 2 hours. After this point, bacteria can start to grow. Promptly store leftovers in the fridge.