Bone-in pork chops can be intimidating for home cooks. Many people shy away from making them at home, worried they’ll end up dry and overcooked. But I’m here to tell you that cooking juicy, flavorful bone-in pork chops is easier than you think!
As a home cook and recipe developer, I’ve cooked my fair share of pork chops over the years. Through trial and error, I’ve learned how to achieve tender, moist chops every single time. The secrets? Choosing the right cut, brining beforehand, and monitoring the internal temperature.
Follow my foolproof method below and you’ll be able to serve restaurant-quality bone-in pork chops to your family tonight. Let’s get cooking!
Choosing the Right Cut
The first step is selecting good bone-in pork chops at the store. Here are a few tips:
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Go for chops that are at least 1 inch thick The bone and higher fat content of thick chops keeps them juicy during cooking Thin chops often end up dry and tough,
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Opt for center cut or rib chops. These cuts have the best flavor and tenderness.
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Look for chops with some marbling or fat streaks. The fat bastes the meat while it cooks, ensuring a moist interior.
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Avoid chops with bones that have been cracked or cut. This results in dryness.
I like to buy natural or organic pork when possible. The chops tend to be better quality.
Brining is Key
Before you cook the chops, I highly recommend brining them. This step infuses flavor and moisture into the meat, guaranteeing succulence.
To brine bone-in pork chops, simply soak them in a saltwater solution for 30-60 minutes before cooking. The brine should be 1 cup water, 1 tablespoon salt, and 1 tablespoon sugar. For extra flavor, you can also add spices, herbs, garlic, citrus zest, or soy sauce.
After brining, pat the chops dry with paper towels before cooking. The brine helps them cook up plump and juicy!
Cook Low and Slow
Now it’s time to start cooking. The easiest hands-off method is baking the pork chops in the oven. To ensure even cooking, use an oven-safe wire rack fitted inside a rimmed baking sheet. This allows air to circulate under the chops.
Preheat your oven to 275°F, which is lower than you might expect. Cooking the chops low and slow gives you the most tender, juicy results. At higher temperatures, the exterior can overcook before the inside cooks through.
I like to rub the chops with a bit of oil or butter and season them before baking. Herbs, spices, salt, pepper, garlic, mustard, citrus zest all make great seasoning combinations. Get creative!
Place the seasoned chops on the wire rack. Bake for 20-25 minutes, then start checking the internal temperature. Remember, pork should be cooked to 145°F to be safe but still juicy. I like to remove chops when they reach 140-143°F because the temperature will continue rising as they rest.
Rest and Slice
Once the chops come out of the oven, let them rest for 5-10 minutes before slicing and serving. This carryover cooking finishes them off gently and allows the juices to redistribute through the meat.
Dig your thermometer probe into the thickest part of a chop to double check doneness after resting. The temperature should be around 150°F for medium doneness. If any chops aren’t quite done, pop them back in for a minute or two more.
Finally, cut or slice the chops and serve! I love pairing them with flavorful sides like roasted veggies, garlic mashed potatoes, or a fresh salad. A few finishing touches like a drizzle of natural pan sauce, compound butter, or chopped fresh herbs make the chops restaurant-worthy.
More Tips for Success
Follow these extra pointers and tricks for cooking the most mouthwatering bone-in pork chops:
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Let thicker chops sit at room temperature for 15-30 minutes before cooking. This helps them cook more evenly.
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Pat the raw chops very dry before seasoning. Wet meat won’t brown as nicely.
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Sear chops in a hot pan before baking for extra browning.
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Broil chops at the very end if you want more color on top.
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Use a digital instant-read thermometer for perfect doneness.
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Allow thicker chops to rest for 10+ minutes before slicing into them.
Common Questions
If you’re new to cooking bone-in pork chops, chances are you have a few questions. Here are some common ones:
Should I trim the fat off pork chops?
Leave the fat! It bastes the meat during cooking. Just trim off any hard silverskin or large excess chunks.
Can I grill thick pork chops instead of baking them?
Yes, absolutely. Use indirect heat and monitor temperature. Remove them around 140°F and allow carryover cooking to finish them off.
What if my pork chops are undercooked?
Pop them back in the oven for a few more minutes until the center hits 145°F. Tent with foil to prevent overcooking the exterior.
Why are my oven-baked pork chops dry?
Likely because the oven was too hot, the chops were too thin, or you overcooked them past 150°F internal temperature. Try again with 1-inch chops at 275°F.
How long does it take to bake 1-inch thick pork chops?
Around 25 minutes at 275°F oven temperature. Always rely on a meat thermometer for doneness, not just time.
Sample Recipes
Ready to cook some tasty bone-in pork chops for dinner tonight? Here are a couple foolproof recipes to try in your oven:
Easy Brined Oven Baked Pork Chops
Ingredients:
- 4 bone-in pork rib chops, 1-inch thick
- 1 cup water
- 1 tbsp kosher salt
- 1 tbsp brown sugar
- 1 tsp garlic powder
- 1 tsp paprika
- Freshly cracked black pepper
Instructions:
- Make the brine by whisking water, salt, sugar, garlic powder and paprika in a medium bowl. Add pork chops and let sit for 30-60 minutes.
- Remove chops from brine and pat dry thoroughly with paper towels. Season generously with pepper.
- Place chops on a wire rack set inside a rimmed baking sheet. Bake at 275°F for 25 minutes, until 140°F internally.
- Let rest for 10 minutes before serving.
Maple Dijon Baked Chops
Ingredients:
- 4 bone-in center cut pork chops, 1-inch thick
- 2 tbsp olive oil
- 2 tbsp Dijon mustard
- 2 tbsp pure maple syrup
- 1 garlic clove, minced
- 1/2 tsp dried thyme
- Salt and pepper to taste
Instructions:
- Combine olive oil, mustard, maple syrup, garlic and thyme in a small bowl. Rub mixture evenly onto both sides of the chops. Season with salt and pepper.
- Place chops on a wire rack set inside a rimmed baking sheet. Bake at 275°F for 25 minutes, until 140°F internally.
- Rest for 10 minutes before serving.