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


    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


  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.