Find out how to cook pork chops perfectly so that they’re juicy and delicious every time.
Pork chops are so tasty, and they’re quick and easy to cook. This makes them a great choice for weeknights, or for anytime, really.
As good as pork chops are though, sometimes they can end up a bit dry. Here I’m going to give you a foolproof method for making juicy and tender pork chops every time. This method is for the stove top. If you want to know how to grill pork chops, (Yes! Grilling season has arrived!) I’ve got that covered too.
What Type Of Pork Chops To Buy
First, buy the right pork chops. I always go for ones with a bone. This keeps the meat a bit juicier. Other than that, you want something that is at least 3/4 of an inch thick, mine are usually about 1-inch thick. When pork chops are thin, they get dry before they get browned.
I usually get Center Cut Pork Loin Rib Chops. The reason that I like these is that they have the bone, and some fat and marbling (that keeps things juicy too), and they are mostly the leaner loin meat while also having some of the darker, more flavorful meat at some edges.
Have pork steaks instead? Try my best Pork Steak recipe.
Video: How To Cook Pork Chops On The Stove
Brining And Seasoning
I rarely brine or marinade anything because I’m more of a last-minute kind of girl. So if you follow the method described here and skip the brine, you’ll be just fine. However, if you find yourself with an extra 30-60 minutes before you need to start cooking, a brine will make a difference and is worth doing. It breaks down the structure of the meat and makes it juicier for sure. Here’s detailed info about brining. And here’s a quick how to:
How to Brine Pork Chops (Optional Step)
- For 4 pork chops that are about 1/2 lb. each, put a kettle on to boil. Measure 4 tablespoons of table salt into a shallow dish big enough to fit the chops in a single non-overlapping layer (a 13×9 like this works great, and this one has a good-fitting lid which is perfect).
- Add two cups of boiling water from the kettle into the dish. Stir to dissolve salt.
- Add an additional 2 cups of cold water, bringing the water to room temperature. You can also add flavorings like minced garlic, black pepper, ginger root, etc.. Stir.
- Add the pork chops. They should be completely submerged in the liquid. If not, try a different dimension container or add more salt solution (1 tablespoon salt dissolved into 1 cup water).
- Cover and refrigerate for 30 minutes or up to 4 hours, but no longer than that.
Seasoning
Take the pork chops out of the fridge. If you were brining them, take them out of the liquid and rinse them off. Discard the liquid. Pat the chops dry using a paper towel (dry them whether they were in a brine or not).
Let them rest at room temperature for 5 minutes before preheating your oven to 400°F. While the oven preheats, rub the chops with olive oil on both sides. It’s about 1 teaspoon of olive oil per side (so 2 teaspoons per chop).
And sprinkle with salt (1/8 teaspoon per side)…
and pepper (a pinch or a grind per side).
Cooking The Pork Chops
Heat a large oven-safe skillet over high heat. I use a 12-inch cast iron skillet. I know 12 inches doesn’t sound like much but it’s ridiculously large and heavy. 12 inches is the interior diameter, that is, the entire flat cooking surface of the inside of the pan is 12 inches across. It easily fits the 4 pork chops without crowding them so they can brown up nicely.
If your pan is smaller, you might have to use two pans. Or, you can brown the chops two at a time on the first side, and then crowd all 4 of them in on the other side to finish in the oven.
When the oven is finished preheating (you want the oven ready when you need it), put the pork chops into the hot pan on the stove.
Note that I did not put any oil into the pan because I instead put oil on the chops themselves. A good thing about this is that you can get the pan super super hot and it won’t smoke and burn the oil. But once you add the oiled chops to the hot pan, it probably will smoke, but it won’t burn the oil. Instead it will use the oil to help the chops turn a nice deep brown.
How To Sear Pork Chops
Cook the chops without moving them AT ALL for 3 minutes. Then use a pair of tongs to try gently lifting one up. If it is a bit stuck to the skillet, let it go and let it cook for another minute or two, then try lifting again. When a good crust is formed on the meat, it will then release more easily from the pan. When they’re nice and brown like below, you can flip them over.
Once you flip them all over, transfer the skillet (uncovered) to the preheated oven.
How To Know When Your Pork Chops Are Done
Let them bake until the interior temperature, as read on an instant read thermometer stuck through the side edge into the middle, reads 140°F. That’ll be 4-8 minutes depending on the thickness of your chops.
Safety guidelines say to continue cooking until pork reaches an internal temperature of 145°F, but I find with carryover cooking, it’s fine to pull them at this point.
Transfer the chops to a plate and let them rest for 3 minutes. Discard any juices that accumulate on the plate and then serve.
Finally, enjoy your perfect pork chops along with your favorite side dishes.
Here is a shorter, printable version of the above pork chop recipe. Have a great day!
Print
Perfect Tender Pork Chops
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Entrée
- Method: Stovetop + Baked
- Cuisine: American
DESCRIPTION
Find out how to cook pork chops perfectly so that they’re juicy and delicious every time.
Ingredients
- 4 Tbsp. salt (for the brine, optional)
- 2 cups boiling water (for the brine, optional)
- 2 cups cold water (for the brine, optional)
- 4 bone in, center cut pork loin rib chops, 3/4- 1 inch thick, about 1/2– 3/4 lb. each
- 8 tsp. olive oil
- 2 tsp. salt
- 1 tsp. coarse black pepper
Instructions
- If brining the pork chops: Measure the 4 tablespoons of table salt into a shallow dish big enough to fit the chops in a single layer. Add boiling water. Stir to dissolve salt. Add cold water. Stir. Add pork chops. Cover and refrigerate for 30 minutes to 4 hours.
- Take the pork chops out of the fridge. If you were brining them, take them out of the liquid and rinse them off. Discard the liquid. Pat the chops dry using a paper towel (dry them whether they were in a brine or not).
- Let chops rest at room temperature for 5 minutes before preheating your oven to 400°F.
- While the oven preheats, rub the chops with the olive oil on both sides. Sprinkle on both sides with the two teaspoons of salt and the black pepper.
- Over high heat, warm a large oven-safe skillet that can fit the 4 chops without crowding them.When the oven is finished preheating, put the pork chops into the hot pan on the stove.
- Cook the chops without moving them AT ALL for 3 minutes. Then use a pair of tongs to try gently lifting one up. If it is a bit stuck to the skillet, let it go and let it cook for another minute or two, then try lifting again. When a good crust is formed on the meat, it will then release more easily from the pan. When they’re nice and brown underneath, flip them over.
- Transfer the skillet (uncovered) to the preheated oven.
- Bake until the interior temperature, as read on an instant read thermometer stuck through the side edge into the middle, reads 140°F.* That’ll be 4-8 minutes depending on the thickness of your chops.
- Transfer the chops to a plate and let them rest for 3 minutes. Discard any juices that accumulate on the plate and then serve.
Notes
*The National Pork Board recommends that you continue to cook pork chops until they reach 145°F. It is therefore potentially unsafe to take them out of the oven and stop cooking them at 140°F. As with consuming medium-cooked steak, there is a risk involved here. Be aware that consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.
This post originally appeared in January 2018 and was revised and republished in November 2022.
Porky says
The perfect pork chop, thank you.
★★★★★
Christine Pittman says
You’re welcome!
Dana says
We made the pork butt and the gravy recipes exactly as written. We were thrilled with the results and quickly shared the recipe with family members.
Both recipes were a total success! Thank you! Thank you!
★★★★★
Christine Pittman says
You’re welcome, Dana! Thanks for passing on the recipes!
Anne says
So I found pork chops that were a pound each(!). Followed all instructions to the letter. I have avcast iron skillet. Figured they’d need longer in the oven. Baked for 20 min. Inner temp said I way overcooked them. But they were STILL, tender, juicy, full of flavor! My pork chops have always been dry and tough. No more! Can’t thank you enough for this. How long would YOU cook 1 lb. chops?
Christine Pittman says
I’d start checking them at about 10 minutes, Anne.
Michelle Gibson says
What if u don’t have a cast iron frying pan or one that can be used both stove top and oven? Thanks for any information on this….
Michelle G.
Christine Pittman says
If you don’t have an oven-safe skillet, Michelle, you can try wrapping the handle in a quadruple layer of heavy duty aluminum foil. Or, put a baking sheet in the heated oven when you start and then flip the chops onto that.
Roger says
i always use a local oven /tandoori to prepare them but i will try that as well
Christine Pittman says
Enjoy, Roger!
jim lee says
Decided I was tired of guessing and wasting pork chops. Went online to see if I could discover how I was supposed to cook the silly things. This was actually the first site that popped up. It caught my interest so I gave it a go. And IT WORKED! Its actually amazing how well this works! As long as you stick to the thickness, times & temps. I no longer even bother brining them. Plop the chop in a bowl with a sprinkle of salt and a drizzle of olive oil, fire up the oven. Once the oven gets to about 300 deg., fire up the skillet. Cell phone on timer, preset to 3 minutes..
Once the oven hits 400 drop the chop in the skillet and the process starts. In exactly 10 minutes.. I have breakfast. And it’ll be done perfectly!
Thanks a million for this recipe!
-jim lee
Christine Pittman says
That’s wonderful, Jim! So happy it worked so well for you.
Kate says
I used pork chops marinated in a Mccormick’s marinade and they turned out perfectly! My kids even ate them and this method saved an hours worth of baking. Thank you!
Christine Pittman says
You’re welcome, Kate! Glad it was such a success!
Teres Counts says
my mom made pork chops most of my life growing up and I always thought hers were good, but you have taken them to a whole new level by brining them. I brine other meats such as turkey and chicken, just never thought to do it to chops! Thanks so much for the juicy tip!!
Christine Pittman says
You’re so welcome, Teres! Enjoy!
Saundra K. Warren says
A friend showed me a way to make porkchops in the oven. Take flour and mix spices into it then coat the chops and bake on a foil covered baking sheet coated with pam bake at 425 for 15 min then turn them over and bake for another 20
Christine Pittman says
Thanks for sharing, Saundra!
Charlene Jackson says
does this method work equally well on boneless pork chops?
Christine Pittman says
If they are nice and thick, yes. The thinner boneless chops should just be pan fried for a couple minutes on each side, just until cooked through.
Cheryl says
It’s always hard for me to cook good pork chops. This helps!
Christine Pittman says
I’m so glad, Cheryl!
Jennifer Phillips says
I have never cooked them this way before, it is wonderful!!
Christine Pittman says
So glad to hear, Jennifer!
Calvin says
Been a minute since I have made these, cool recipe.
Christine Pittman says
Thanks, Calvin!
Sandy says
Sounds simple and delicious. Will try these but cook them on our Traeger.
Christine Pittman says
Enjoy, Sandy!
Ursula Wendt says
Wonderful recipe. I tried it and the pork chops were fantastic. They were so tender and juicy. Thank you
Christine Pittman says
So happy to hear, Ursula!
Debbie Yoder says
We love pork chops,thanks for the info here on how to cook them!
Christine Pittman says
Thanks, Debbie! We’ve got a new post all about pork here – https://cookthestory.com/how-to-cook-pork/ – if you’re looking for more ideas!
Sharon says
My pork chops generally tend to come out tough so I’ve just about given up on cooking them, even though they’re one of my favorites! I am definitely going to try your method — and I have the 12″ skillet so I am good to go!
Christine Pittman says
Don’t give up yet, Sharon! This method works really well for us.