How To Cook Thick Boneless Pork Chops
This super easy recipe for how to cook thick boneless pork chops is foolproof! You start by pan searing these pork chops and then finish them off by baking them in the oven. This super easy recipe results in tasty, juicy pork chops every single time! You have to try these!
(Looking for more budget meals? Check out this awesome one pot chicken with rice recipe!)
Recently, I was sent a box of meat from Butcher Box (here is the unboxing!) and included in the box were some very thick cut pork chops. I had never cooked pork chops that were this thick before, so I ran to google for suggestions. I ended up taking several different suggestions and coming up with this!
(Need a side item? Check out this awesome creamy Parmesan spinach OR this creamy cauliflower mash! If you are not following a low carb/keto diet, you could make my awesome mashed potatoes!)
Now, every time I make pork chops, I know they will be PERFECT!
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How To Cook Thick Boneless Pork Chops
Ingredients:
- Thick Boneless Pork Chops (between 1 1/2-2 inches)
- Salt & Pepper
- Olive Oil
Directions:
- First you’ll want to bring your pork chops to room temperature (or close to it).
- Also, if there is fat along one side of the pork chop, you might want to “score” (cut into) it about every half inch or so.
- Preheat your oven to 400 degrees
- In a heavy duty, oven safe pan, heat up about 2 tablespoons of olive oil
- Season your pork chops with salt and pepper
- Place your pork chops in your pan and brown them on all sides. This will probably take a couple of minutes per side.
- Once your oven is ready, put your pork chops in until they reach 145 degrees internally. This took about 10 minutes for me. (these will “cook” more during rest. Don’t skip the rest! The rest is essential!)
- Take your pork chops out of the oven and put them on a plate. Tent some aluminum foil over your plate.
- Now make your gravy (I made a simple packet gravy in the pan the pork chops cooked in…it gave it extra flavor!) and any sides while your pork chops rest for a bit.
- Serve your pork chops and enjoy!
Yum!
- Thick Boneless Pork Chops (between 1 1/2-2 inches)
- Salt & Pepper
- Olive Oil
- First you’ll want to bring your pork chops to room temperature (or close to it).
- Also, if there is fat along one side of the pork chop, you might want to “score” (cut into) it about every half inch or so.
- Preheat your oven to 400 degrees
- In a heavy duty, oven safe pan, heat up about 2 tablespoons of olive oil
- Season your pork chops with salt and pepper
- Place your pork chops in your pan and brown them on all sides. This will probably take a couple of minutes per side.
- Once your oven is ready, put your pork chops in until they reach 145 degrees internally. This took about 10 minutes for me.
- Take your pork chops out of the oven and put them on a plate. Tent some aluminum foil over your plate.
- Now make your gravy (I made a simple packet gravy in the pan the pork chops cooked in…it gave it extra flavor!) and any sides while your pork chops rest for a bit.
- Serve your pork chops and enjoy!
Loved these! I couldn’t keep my Butcherbox pork chops from being dry until I tried this method, Yummy!!
Awesome! I’m so glad. I had the same issue. It really does make them taste awesome!
This recipe is so good! I will never be scared of making pork chops again. Even my pickiest eater gobbles these up. Thank you! : )
1 1/2 inch thick boneless chops cooked in cast iron pan were absolutely the best we have ever had. I have been cooking pork chops for over 60 years and never had them turn out so good and so easy to do. Thank you!!!
The 1st time was so good we cooked them again tonight. Gravy turned out amazing also. You made us all happy campers again tonight. Thanks for sharing!!
I’m so glad y’all enjoyed it!!! <3
Haven’t ate meat in quite a few years and basically have forgotten how to cook “everything” This is helpful – Thank you..will try it out tonight!
how perfect! just got my butcher box with the chops. And found this recipe while searching for recipes.
cant wait to try them.