Juicy, Thick-Cut Pork Chops

Happy September!

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.

Serve these with onions and butternut squash or freshly picked apples.  Or do like I did, and plop an incredibly edibly egg on top of your chop and scrap up the runny yolk with each bite.  Mmm…

Thick-Cut Oven Baked Pork Chops

Thick-Cut Oven Baked Pork Chops

Ingredients

    For the Rub:
  • 2 Tablespoons cumin powder
  • 1 1/2 Tablespoons fresh ground pepper
  • 3 teaspoons coriander powder
  • 1 Tablespoon white sugar
  • 1 teaspoon salt
  • For the Rest:
  • 2-4 2-inch thick pork chops
  • 1 Tablespoon unsalted butter

Directions

  1. Prepare the dry rub and distribute it evenly on your pork chops. Preheat your oven to 350 degrees F.
  2. 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.
  3. 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.
http://foodiemcbooty.com/juicy-thick-cut-pork-chops/

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17 Comment

  1. I bought a couple real nice, thick-cut pork chops the other day. Normally, I would grill them, but it was raining that day. Decided to try something different & I came across this recipe. I used a different rub/seasoning than listed, but used this method in my old cast iron fry pan. They turned out GREAT!!! Very tender & juicy…..will definitely make them like this from now on, grill be damned!!! THANKS for sharing!!!

    1. I laughed out loud when I read, “grill be damned!!” In this case, I agree! Thanks for stopping by and saying hi too!

  2. These were amazing! I will be making them again tonight 🙂 Thanks for a new recipe for my list!

    1. Miss McBooty says: Reply

      Awesome Amy! I’m so happy you like them as much as we do. Eat some for me too, will ya?

  3. I used my own meat rub and didn’t have the cast iron skillet but true to the other reviews here these chops were amazing! Next time I make them and I’m not in a hurry I promise to try the recipe rub. Thx for sharing! Delicious!

    1. Miss McBooty says: Reply

      Not bad, right? I think rubs are definitely a personal thing too!

  4. Donna Santiago says: Reply

    I make this all the time after seeing the recipe on here! I love it! The rub has the best flavor and the egg adds that something special. Sometimes I plop the chop right in the middle of a pile of hashbrowns and just do the perfect bite thing!

    1. A runny egg with pork chops is MY FAVORITE!

  5. I cooked these and ate them. They were really good and I usually f up every recipe I ever see. No trichinosis this time. Thanks mcbooty.

    1. Ha! Happy to hear it, Jamie!

  6. Do you put the cast iron skillet in the oven and bake the chops?

    1. Hi Ann. Yes. I’ve had the most success with pork chops by cooking them this way. I get a nice, golden sear on each side of the chop and then finish it in the oven. My cast iron skillet is easiest for me to transfer from stovetop to oven but you can use any an oven-safe pan you have. Thanks for stopping by!

  7. Do you cover the skillet or oven dish when baking? Thanks

    1. I didn’t. Hope this helps!

  8. My husband made this delectable recipe last night! Oh, what a great combination of tastes. The crust on the outside of the pork was delicious, and the center was so tender and moist. The recipe is definitely a keeper.
    As a Volunteer Field Editor for Taste of Home magazine, I will be telling everyone I know about this fantastic recipe. You should submit it to TOH for possible publication! http://www.tasteofhome.com/recipes/add

  9. Rub was decent, but the cooking time was way too much. Shoe leather is close… don’t cook in the oven more than 20 minutes after searing if you want a juicy thick chop.

    1. I’m sorry to hear this Tim. I’m not sure why your pork chops turned out differently than mine. Thanks for sharing the tip!

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