Thick Cut Bone-In Pork Chop Recipe

Thick cut bone in pork chops on a black plate.

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4.55 from 97 votes

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

Prep Time10

Cook Time12

Resting Time10

Total Time32

Course: Pork

Cuisine: American

Keyword: brown butter sauce, dinner, onion, pan-fried, pork, pork chops

Servings:

Calories: 681kcal

Author: Brad Harris

Ingredients

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

Instructions

Prep

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.

Cook

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.

Notes

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.

Nutrition