Pork chops are an easy, tasty dinner option that can be prepared quickly on a busy weeknight But to get the best results when boiling pork chops, it’s important to boil them for the right amount of time Undercooking can lead to dry, tough pork while overcooking results in mushy, flavorless meat. So how long should you boil pork chops?
The boiling time for pork chops depends primarily on their thickness Thinner chops will boil faster than thick chops Here are general guidelines for boil times based on pork chop thickness
- 1/2 inch thick – Simmer for 8-12 minutes
- 3/4 inch thick – Simmer for 15-20 minutes
- 1 inch thick or more – Simmer for 20-25 minutes
These times are for bone-in pork chops. Boneless chops tend to cook a little faster, so you may want to shave off 2-3 minutes from the times above.
It’s also important to note that larger chops, even if they are thin, may need a minute or two longer since it takes more time for the heat to fully penetrate a large piece of meat. So it’s always best to use a meat thermometer to be sure your pork chops are fully cooked.
How to Tell When Pork Chops Are Done Boiling
The best way to ensure your boiled pork chops are fully cooked but not overcooked is to use an instant read thermometer. Stick the thermometer into the thickest part of the chop, avoiding the bone.
According to the United States Department of Agriculture (USDA), pork is safe to eat at an internal temperature of 145°F (63°C). Once the chops reach this temperature, they are fully cooked.
If you don’t have a thermometer, you can check for visual signs that the pork chops are done:
- The meat should be opaque all the way through with no pink color remaining.
- The juices should run clear when poked with a fork or knife tip.
- The meat should feel firm when pressed.
However, these signs are not as reliable as using a thermometer, so I highly recommend having one on hand for perfectly cooked pork every time.
Step-By-Step Guide for Boiling Pork Chops
Follow these simple steps for foolproof boiled pork chops:
1. Choose Your Chops
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Opt for bone-in chops that are at least 1/2 inch thick. The bone helps keep the meat juicy and thinner chops can overcook quickly.
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Plan for 4-6 ounces of bone-in chops per person or 3-4 ounces boneless.
2. Prepare the Pork Chops
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Pat the chops dry with paper towels. Any excess moisture on the surface can prevent browning.
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Season liberally with salt and pepper. I also like to add garlic powder, onion powder, paprika or Italian seasoning.
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For extra flavor and moisture, you can soak the chops in a brine before cooking. Dissolve 1/4 cup salt in 4 cups water, submerge chops and refrigerate for 1 hour.
3. Bring a Pot of Water to a Boil
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Fill a large pot about halfway with water and bring to a rolling boil over high heat.
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Add 2 teaspoons of salt to the boiling water. This flavors and seasons the pork as it cooks.
4. Lower Chops into the Water
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Once boiling, use tongs to gently lower the seasoned chops into the pot.
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Make sure chops are fully submerged and not overlapping. Cook in batches if needed to avoid overcrowding.
5. Simmer the Chops
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Once all chops are added, reduce heat to maintain a gentle simmer. Bubbles should just be barely breaking the surface.
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Simmer bone-in chops for 15-25 minutes based on thickness or boneless chops for 10-20 minutes.
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Flip chops halfway through simmering for even cooking.
6. Check Pork Chops for Doneness
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After the estimated simmer time, check a chop’s internal temp in the thickest part with an instant read thermometer. It should read 145°F.
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If under 145°F, simmer another 2-3 minutes then recheck. Repeat until 145°F is reached.
7. Remove Chops and Serve
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Once chops are fully cooked, use tongs to transfer them to a plate.
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Let rest for 5 minutes before serving. The resting time allows juices to reabsorb for moist, tender meat.
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Season with any additional herbs or sauces and enjoy your perfectly cooked boiled pork chops!
Tips for the Best Boiled Pork Chops
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Resist the urge to boil pork chops on very high heat. A gentle simmer is best for even cooking.
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Use a thermometer! It takes the guesswork out and guarantees safety and ideal doneness.
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Let chops rest after cooking. This resting period is crucial for moist, juicy meat straight through.
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Add herbs, spices, garlic or onion to the simmering water for extra flavor.
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For browned, caramelized chops, pat dry and quickly sear in a hot pan before boiling.
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Try a sauce like barbecue, gravy, salsa verde or chimichurri to liven up the finished chops.
Common Questions about Boiling Pork Chops
Should pork chops be boiled covered or uncovered?
Cover the pot when simmering pork chops. This traps in steam to help cook and tenderize the meat. Just be sure to leave a small crack for ventilation.
Can you boil pork chops straight from frozen?
It’s best not to boil frozen pork chops. Thawing them first allows even cooking. To thaw, place chops in the refrigerator overnight or run under cool water for 30 minutes until thawed.
Is it okay to boil pork chops in advance?
You can boil pork chops 1-2 days ahead. Let cool completely, then refrigerate in an airtight container. Reheat gently in simmering water or a sauce until warmed through before serving.
What liquid is best for boiling pork chops?
Water is the easiest and most common poaching liquid. But you can add flavor with broth, wine, beer, cider or juice. Just watch salt content if using an already seasoned liquid.
The Takeaway
Perfectly cooking pork chops by boiling takes just 20-25 minutes for juicy, tender meat without overcooking. Follow the thickness guidelines shared here for ideal simmer times. But for fail-proof doneness, rely on an instant read thermometer to guarantee your chops reach the safe minimum internal temperature of 145°F. This simple boiling method results in moist, delicious pork chops ready to pair with your favorite sides and sauces any night of the week.