This has been a long hot summer. I am ready for the new season, are you? I love coming home to simmering crock pot dinners and snuggling up with my Mister on those crisp autumn nights. I’m a fan of change, especially when it comes to seasons.
When the temperature starts to drop, cozy pork dishes warm the belly and the soul. This thick-cut pork chop definitely fits that bill. If you haven’t cooked a thick chop before, have no fear. With a little care and attention (and a meat thermometer) you’ll cook these like a pro in no time – no grill necessary.
Prepare the dry rub and distribute it evenly on your pork chops. Preheat your oven to 350 degrees F.
Melt butter in a skillet over medium heat (use a cast iron skillet if you have it). Cook the pork chops until both sides are nicely browned, about 1-2 minutes per side. Remove the skillet from the heat.
Place the pork chops in a baking pan if you do not have a cast iron skillet and bake the chops, uncovered, for about 20-30 minutes, or until the meat is cooked through (internal temperature of 145). Allow the chops to rest for five minutes and serve.