thick cut pork chop recipe
The Best thick cut pork chop recipe
My family loves it because it’s versatile—whether we’re grilling it for a weekend brunch with the whole crew, serving it up with roasted potatoes and a quick green salad for a weeknight, or even making it into a hearty sandwich if we’re in a rush. The kids used to beg for seconds because it’s not just tasty, it’s satisfying. And honestly? The health benefits are pretty solid too. Thick-cut pork chops cook faster than thin slices, so they retain more moisture and fewer calories than overcooked, dry cuts. If you season it right—just salt, pepper, and maybe a little garlic powder or paprika—it’s leaner than you might think, and the pan drippings can be used for a quick gravy or even a simple sauce. It’s the kind of dish that feels indulgent but isn’t, which is why it’s always in my rotation. My mom used to say, “Good food is simple,” and this recipe proves it.
Thick Cut Pork Chop with Garlic Butter Sauce
A juicy, tender pork chop recipe featuring thick-cut cuts of pork seasoned and cooked to perfection, paired with a rich garlic butter sauce. Perfect for a comforting weeknight dinner.
🥘Ingredients
- 4 thick-cut pork chops (about 1-inch thick)
- 2 tbsp olive oil
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp paprika
- 3 tbsp unsalted butter
- 4 cloves garlic, minced
- 1/2 cup heavy cream
- 1/4 cup chicken broth
- 1 tbsp fresh parsley, chopped
- 1/2 tsp dried thyme
👨🍳Directions
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1
Pat the pork chops dry with paper towels and season both sides with salt, black pepper, garlic powder, and paprika. -
2
Heat olive oil in a skillet over medium-high heat. Sear the pork chops for 3-4 minutes per side until golden brown. -
3
Transfer the skillet to a preheated 400°F (200°C) oven and cook for an additional 10-12 minutes, or until the internal temperature reaches 145°F (63°C). -
4
While the chops cook, melt butter in the same skillet over medium heat. Add minced garlic and cook for 1 minute until fragrant. -
5
Pour in heavy cream and chicken broth, stirring to combine. Simmer for 3-4 minutes until slightly thickened. Stir in parsley and thyme. -
6
Remove pork chops from the oven and let them rest for 5 minutes before serving. Pour the garlic butter sauce over the chops and serve.
🔧Equipment
- Cutting board
- Sharp knife
- Mixing bowl
- Skillet (or oven-safe pan)
- Oven
- Wooden spoon
- Fine-mesh strainer
📊Nutrition Facts (per serving)
📝Notes
- For extra tenderness, consider brining the pork chops in 1/2 cup water, 1 tbsp salt, and 1 tbsp sugar for 30 minutes before cooking.
- Adjust the garlic and herbs to taste; some prefer more spice or additional fresh herbs.
- Leftovers can be reheated in the oven at 350°F (175°C) for 15-20 minutes with a splash of water to keep them moist.
Watch Video Of How Thick Cut Pork Chop with Garlic Butter Sauce Works
❓ Frequently Asked Questions About Thick Cut Pork Chop with Garlic Butter Sauce
1. What is the key difference between a thick-cut pork chop and a regular pork chop?
A thick-cut pork chop, typically around 1 inch (2.5 cm) thick, offers a more substantial bite and a richer, juicier texture compared to thinner cuts. The larger surface area also allows for better caramelization and browning when cooked, resulting in a more flavorful and visually appealing dish.
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2. Why does my thick-cut pork chop turn out dry instead of juicy?
Several factors can cause dry pork chops. First, overcooking is the most common issue—pork chops should be cooked until they reach an internal temperature of 145°F (63°C) for medium-rare, but not beyond that. Second, patting the pork dry before cooking can remove natural juices. Instead, gently pat it with a paper towel. Additionally, using a high-heat sear before transferring to a lower oven temperature helps retain moisture. Lastly, ensure you’re not overcrowding the pan, as this can steam the meat instead of searing it.
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3. How do I achieve a perfect golden-brown crust on a thick-cut pork chop?
For an authentic, crispy crust, follow these steps:
– Pat the pork dry with paper towels to remove excess moisture.
– Season generously with salt and pepper (or your preferred spices) on all sides.
– Sear in a hot pan (medium-high heat) with a little oil or butter for 2–3 minutes per side for a deep brown crust.
– Reverse sear (optional): After searing, transfer the chops to a lower oven temperature (325°F/165°C) to finish cooking without burning the crust.
Avoid overcrowding the pan, and don’t move the chops too soon—let them develop a good crust before flipping.
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4. Can I use bone-in or bone-in-and-inlet pork chops for this recipe?
Yes! Bone-in or bone-in-and-inlet pork chops work beautifully for thick-cut chops, especially if you’re aiming for a more flavorful, tender result. The bone adds moisture and depth of flavor, but you’ll need to adjust cooking slightly:
– Bone-in chops may take longer to cook evenly, so monitor internal temperature closely.
– Inlet cuts (where the bone is partially removed) can be cooked like regular chops but may require extra care to avoid drying out.
– For extra tenderness, consider brining the chops before cooking.
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5. What are some great side dishes to pair with thick-cut pork chops?
Thick-cut pork chops pair wonderfully with a variety of sides that complement their rich, savory flavor. Here are some classic and creative pairings:
– Classic sides: Mashed potatoes, roasted garlic green beans, or a simple apple salad.
– Southern-style: Cornbread, collard greens, or creamy mac & cheese.
– Mediterranean: Grilled vegetables (zucchini, bell peppers, onions) with a lemon-tahini drizzle.
– Asian-inspired: Steamed jasmine rice with stir-fried bok choy or a quick-pickled cucumber slaw.
– Hearty options: Buttered egg noodles, roasted sweet potatoes, or a crispy fried okra dish.
– Fresh & light: Arugula salad with balsamic vinaigrette or a simple tomato-cucumber salad.
For a complete meal, consider adding a sauce—like a tangy BBQ glaze, a creamy chimichurri, or a honey-mustard drizzle—to enhance the pork’s richness.
