If you’ve ever tried cooking thick pork chops and were disappointed with dry, flavorless chops, this post is for you! You need to follow these simple steps for the BEST thick cut pork chops! Steak marinade: I use Allegro, but you can use your favorite brand.Thick cut pork chops: this recipe includes cooking time specifically for a 2 inch pork chop.This is quick overview of the ingredients you will need to make the best thick cut pork chops: I’m excited to share my method so you don’t waste a single bite of these big, juicy, delicious pork chops! Ingredients Needed for the Perfect Pork ChopsĪs always, you will find the complete recipe below, just keep scrolling. I had never cooked 2-inch thick pork chops, so I had to experiment a bit to make sure the center was cooked through without burning or drying out the edges.
#BONE IN PORK CHOPS IN OVEN FREE#
If you’d like to try out ButcherBox, feel free to use this link to get a $30 credit when you sign up (and I’ll get $30 off mine too). When I started ordering my meat from ButcherBox, I was in for a surprise! When I got my first pack of chops, they were huge, boneless, 2-inch thick, 8 oz. They cook quickly (sometimes maybe a little too quickly), and leftovers make great sandwiches. When you get pork chops, what type do you usually buy? I used to buy packs of the fairly thin, bone-in pork chops like I used in this Pork Chops with Mushroom Cream Sauce recipe.
#BONE IN PORK CHOPS IN OVEN HOW TO#
Serve baked pork chops with garlic mashed potatoes, sauteed brussels sprouts, and a crisp, green salad! Top it all of with some homemade peach crisp for dessert.Learn exactly how to cook a thick cut pork chop so it is perfectly tender and juicy! I broil for the last 2 minutes to add a little color and seal in the juices! Pork chops should be baked to an internal temp of 145☏. Tip: Choose pork chops uniform in size and thickness so they all cook at the same rate.ĭepending on the side dish being baked with these pork chops you can alter the cooking times for the oven temperature.īut since the bake time will also depend on thickness, use a meat thermometer to test for doneness. Pork should reach 145☏, just like pork tenderloin, it’s ok if the chops are a little bit pink in the middle. If you skip the brine you will need to add salt to the rub.ĭo not overcook! Use a meat thermometer to ensure the pork reaches the right temperature without overcooking. The brine keeps these tender and adds flavor. This recipe uses 3/4″ thick boneless chops, if your chops are thicker or thinner, the time will need to be adjusted. If you skip the brining, you’ll want to add some salt. Keep in mind that the brine has salt so I skip the salt in the rub. Once brined, rub the chops with the spice mix below.
If there’s no time for brining, just add one teaspoon of kosher salt to the rub! Or change it up with cayenne for an extra kick. Paprika: Smoked paprika lends an interesting twist to the flavor.Mustard Powder: Ground oregano can be subbed for mustard powder if preferred.Garlic Powder: For an oniony flavor sub out half the garlic for onion powder.Brown Sugar: If brown sugar isn’t in the cupboard just sub with less white sugar since it tends to be sweeter.The rub for baked pork chops is made up of just four ingredients! Why not try slices of fresh garlic, jalapenos, or even lemon slices in the brine? Try experimenting with other seasonings that might be in the pantry. Brine breaks down the tougher proteins while allowing the meat to absorb the flavors. The brine (just like a turkey brine) is a savory blend of salt, sugar, and peppercorns and really makes meat tender and flavorful. The spice rub in this recipe is quick to make and adds a hint of sweetness while the outside caramelizes beautifully. Made with pantry staples, this great meal is just a few simple steps away!Įasy to prep and perfectly juicy, oven-baked pork chops are a favorite and made with pantry staples!īrining the pork first adds lots of flavor and keeps it tender! This recipe for baked pork chops comes out moist, tender, and juicy!īoneless pork chops are soaked in a quick brine, seasoned, and oven-baked to tender perfection.
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