Thick Cut Bone-In Pork Chop Recipe

This thick cut bone-in pork chop recipe used simple ingredients and simple instructions on how to deliver a moist and juicy pork chop every time.

Thick cut bone in pork chops on a black plate.

Why This Recipe

Ever wonder how to prepare those big pork chops with the bone in without drying it out or using your oven?

So did we.

I think everybody struggles now and again when preparing pork chops. The struggle is not drying that wonderful pork out.

The struggle is not seeing the juice flow when you first cut into that piece of meat.

The struggle is forcing yourself to eat that dried-out piece of jerky because you can’t bring yourself to toss it.

So I will just quickly tell you the secrets.

Get a good crust on the meat with high heat. Baste the pork chop while cooking. Allow it to rest for almost as long as it was cooked. That’s it.

Cooked bone in pork chops on a black plate

You do these four things and you will be serving up the juiciest, more flavorful pork chops you have ever tasted.

Need a side to go with these amazing pork chops? Try our Roasted Green Beans and Mushroom dish. Or, if you’re following the Keto path, pair this up with an incredible Loaded Cauliflower Mash!

Let’s break it down into some easy steps.

Cooking A Pan Fried Thick Cut Pork Chop

First things first. Have you ever pan-fried a pork chop, and it curls up on you? When that happens, it will cause the pork chops to cook unevenly.

Here’s an easy tip to keep that from happening.

Lay them out on a cutting board and take a sharp knife, cut through the fat straight down every 2 inches or so.

As the pork chop cooks, the cuts will expand and allow the chop to stay flat, giving you an even cook.

bone in pork chops, raw, with salt and pepper

Once you have that complete, season the pork chops liberally with salt and cracked black pepper.

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Go ahead and push that salt and pepper into the meat, ensuring it will adhere when it’s time to go into the hot pan.

Maldon salt on a cutting board

Don’t be afraid of your salt. If you’re not using it, we recommend using Maldon salt for all your meats. It has been a game changer when we prepare our meat dishes.

Set the pork chops to the side and begin to prepare the other ingredients.

Grab 4-5 cloves of garlic and give them a smash with the flat of a knife. We only want to crush them a little, allowing the garlic to infuse with the oil when we toss them in.

Prepare the onion by giving them a rough chop. You want big pieces of onion, not diced.

Put a medium-sized skillet over medium-high heat and add the oil. Allow that oil to get nice and hot.

Pork chop being placed in a frying pan

When ready, add the pork chops to the pan, laying away from you to avoid any pesky hot oil popping up on you.


For this recipe, we used bone-in pork chops close to 1 inch thick and weighed about 12 ounces each. Our pork chops were cooked for 8 minutes on each side. Depending on the size of the pork chops, you will cook them from 4 to 8 minutes on each side.

Pork chops cooking in a skillet, one side done

Before turning, check the cooked side for doneness. You should see a wonderfully caramelized cook. Then turn over to the other side.

Pork chops with sage cooking in a skillet

When you have turned it, turn the heat down to medium and add the butter, garlic, onion, and sage leaves.

Move the garlic, onion, and sage around in the butter and olive oil, pressing them here and there to release those wonderful oils.

basting pork chops in a skillet with sage and butter

Tip the pan and, using a spoon, take the butter and olive oil and begin to baste the cooked top of the pork chop.

This will infuse those flavors as well as keep them moist. Baste often as it cooks the additional time.

The butter and oil will begin to change to a beautiful nut-brown color, and the smells in your kitchen will be amazing!

pork chops being seared on the side in a skillet

Using some tongs, sear the edges of the pork chop by holding it vertically and cook each side of the pork chop until the fat has rendered sufficiently.

A minute or so should be sufficient.

Check the other side for doneness. If you want to ensure the pork chops are done, use an instant-read thermometer. Insert the thermometer close to the bone but not touching it.


I will pull the pork chops at 140 degrees, and while they rest, they will continue to rise in temperature to 145 degrees or so, ensuring a juicy pork chop.

This is a particularly useful tool in the kitchen, and if you don’t have one, I highly recommend you get one.

Cook the pork chops to an internal temperature of 145 degrees Fahrenheit.

Pork chops cooking in a skillet with onion, garlic, and sage

When cooking is complete, remove the pan from heat and place the pork chops to rest on a cutting board. Allow them to rest the same time you cooked them.

This will give all that super-heated moisture in the meat the time to calm down and redistribute. This will ensure a juicy, tender pork chop versus the Sahara Desert pork chop.

Bone in pork chops with a butter garlic and sage sauce

After 5-10 minutes of resting, plate the pork chops, drizzle the butter and olive oil with garlic, onions, and sage over the meat, and serve.

We have cooked this many times, and it always comes out amazing.

You can play around with the herbs and aromatics as well.

Instead of onion and sage, perhaps some thyme instead? Any aromatics with a brown butter sauce will make the bone-in pork chops sing!

We do love that sage and butter sauce, though!

Simple ingredients and simple instructions on how to deliver a moist and juicy thick cut pork chop every time. #recipes #pork #porkchops

Remember, the big secrets of juicy, moist pork chops are to get that sear, baste them, and allow them to rest.

Everything else is entirely up to you. Give it a try, and let us know how it turned out!

Or, if you want to take it up a level, check out our double bone-in smoked pork chops. These are crazy good, introducing some smoke to the cast of players.

I don’t think I need to say anything about the wow factor … see for yourself! 🙂

Tips And Tricks

  • Allowing the pork chops to sit out at room temperature an hour before cooking will speed up the cooking process and allow the salt to brine the pork chop. Highly recommended.
  • Use an instant-read thermometer to ensure the pork chop is cooked to a perfect temperature. Pull the pork chop off the heat at around 140 to 145 degrees Fahrenheit.
  • Use whole clove garlic when cooking this dish. If you want to use diced garlic, don’t add it until the last few minutes. This will ensure that the garlic does not burn.
  • If using boneless pork chops, the cooking times will be less.
  • If you have thin pork chops, increase the heat a bit to get the sear. Cooking times will be much shorter, but you still want a good sear. Keep that instant-read thermometer handy.


  • Use different herbs to produce different flavors. Rosemary and thyme make great substitutions.
  • Using cumin, chili powder, and paprika and leaving out the sage will give you a more robust, spicier version of this dish.


How do I cook pork chops, so they don’t dry out?

Sear each side, cook until the internal temperature reaches 140-145 degrees Fahrenheit, then remove. Allow the pork chop to rest for about as much time as it took to cook. This will allow the heated juices to redistribute, ensuring a juicy pork chop.

What seasonings go well with pork chops?

Sage, rosemary, and thyme give you a particular flavor profile. Garlic, cumin, chili powder, and paprika are also fun and go well with pork, giving you an entirely different and delicious experience.

How do I keep my pork chops from curling on the edges?

Cut through the edge of the pork chops every two inches or so. As the pork chop cooks, it will use that cut to spread instead of causing the center to bow up, causing uneven cook and searing.

Other Outstanding Pork Recipes

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Thick cut bone in pork chops on a black plate.

Thick Cut Bone-In Pork Chop Recipe

Simple ingredients and simple instructions on how to deliver a moist and juicy thick cut pork chop every time.
4.56 from 98 votes
Print Pin Rate
Course: Pork
Cuisine: American
Prep Time: 10 minutes
Cook Time: 12 minutes
Resting Time: 10 minutes
Total Time: 32 minutes
Servings: 2
Calories: 681kcal
Author: Brad Harris


  • 2 Pork Chops 8oz – 12oz
  • 5 Cloves Garlic
  • 1/2 Onion Medium sized
  • 5 Leaves Sage
  • 4 tbsp Olive Oil
  • 4 tbsp Butter



  • Lay the pork chops out on a cutting board and taking a sharp knife, cut through the fat straight down every 2 inches to prevent the chop from curling.
  • Season chop liberally with salt and black pepper.
  • Crack garlic with the flat side of a knife and remove the papery skin. Set aside.
  • Chop roughly 1/2 onion into large chunks. Set aside.


  • Put a medium-sized skillet over medium-high heat. Add olive oil.
    4 tbsp Olive Oil
  • When oil just starts to smoke, add the pork chops, laying away from you to avoid hot oil spatter.
    2 Pork Chops
  • Cook from 4 to 8 minutes on the first side, depending on the size. Flip to the other side.
  • Turn heat to medium and add the onion, garlic, sage, and butter.
    5 Cloves Garlic, 1/2 Onion, 5 Leaves Sage, 4 tbsp Butter
  • Move ingredients around, mixing well with the butter and olive oil.
  • Baste the pork chops often with the butter and olive oil.
  • Cook the other side for 4-8 minutes, depending on the size.
  • When almost done, using tongs, sear sides of the pork chops by holding the pork chop perpendicular. Do all sides of both and finish cooking this side.
  • Remove from heat and allow to rest for the length of time it took to cook, 8 to 16 minutes.
  • Drizzle the garlic, onions, sage and butter sauce over chops and serve.


Cook to temperature, not time. Pull the pork chops off when they reach an internal temperature of 140-145 degrees Fahrenheit. Rest the pork chops for the time it took to cook the pork chops.


Calories: 681kcal | Carbohydrates: 5g | Protein: 30g | Fat: 60g | Saturated Fat: 22g | Cholesterol: 151mg | Sodium: 270mg | Potassium: 570mg | Fiber: 1g | Sugar: 1g | Vitamin A: 710IU | Vitamin C: 4mg | Calcium: 36mg | Iron: 1mg

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  1. Delicious. I used a tablespoon of “rubbed” sage instead of the leaves. My chops were thicker, about 16 ounces each. I cooked 7 min on first side, then about 12 on the other side. Pulled at 142 F. Rested 15 min. Def had a pink hue in the meat. I got weirded out and microwaved a few min. I basted alot before microwaving. Things were less pink afterwards. All-in-all, a good recipe and I even printed it out.5 stars

  2. We were supposed to have grilled pork chops with bbq sauce but a thunderstorm rolled through. I didn’t have sage so I used rosemary. The pork had been brined and these were delicious.5 stars

  3. Best pork chops I have ever made. The carmelization on the outside was beautiful and tasted fantastic. Very easy instructions. Will definitely make again and again!5 stars

  4. Best ever!! I double the garlic..butter..onions lol I am in the South ya know!! Best recipe EVER!! LOVE !!!5 stars

  5. These are the best pork chops I’ve ever made! I have never been able to make good pork chops, until now, because of this recipe! They really are delicious and very juicy! It is my go to recipe from now on! Thank you for this!!5 stars

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