How to Cook Pork Chops — On the Stove, in the Oven, on the Grill, and Beyond (2024)

How to Choose Your Chops

For most pork chop preparations, look for bone-in pork chops about 1.5-inches thick. Why go with bone-in? Well, the bone actually slows the cooking time. We're not talking long, just a few minutes. But even a few minutes can spell the difference between moist, tender pork chops with tasty sear marks and dry, tight-textured chops.

How to Cook Pork Chops — On the Stove, in the Oven, on the Grill, and Beyond (1)

Of course, thinner, boneless pork chops are still a great option, just keep an eye on them; they'll cook fast. In fact, for stuffed pork chops and quick-cooking breaded pork chops, you might prefer boneless. Look for thicker (1.5 to 2 inches) boneless chops for stuffed chops and thinner boneless loin chops (about 1/2 inch thick) for breaded recipes.

Top Pork Chop Cuts

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Loin Chops or Porterhouse Chops: Center-cut loin chops with a T-shaped bone; the loin is on one side of the bone, the tenderloin on the other. Great for grilling, baking, or broiling.

New York or Center-Cut Pork Chops: Boneless, top loin chops. Try frying, stuffing, or baking your New York chops.

Sirloin Chop: A less expensive cut from the back end of the loin. By comparison, a tougher cut; it's a great choice for slow braising.

Rib Chops: Tender, center-cut chops with a curved bone on one side. Great for quick-cooking methods like pan frying, grilling, broiling.

How to Fry Pork Chops

How to Cook Pork Chops — On the Stove, in the Oven, on the Grill, and Beyond (3)

Here's how to cook pork chops on the stove. Before frying pork chops, first salt and pepper them on both sides. You can be very generous with the seasonings.

Meanwhile, heat a little vegetable oil, maybe two tablespoons, or a little butter (or both!) in a heavy skillet over medium-high heat. The fat should be sizzling hot when you add the chops to the pan. Avoid crowding. Giving the chops some room means they'll brown before they overcook.

When one side is beautifully golden brown (about three or four minutes), turn, and then knock the flames down to medium so the middle can completely cook before the outside is overdone. As with grilled chops, when the internal temperature reaches 140 degrees F, transfer the pork chops from the pan to a plate; they'll continue to cook — just make sure they reach 145 degrees F.

How to Cook Pork Chops — On the Stove, in the Oven, on the Grill, and Beyond (4)

And don't forget, when you brown meats, you've entered into bonus territory — you'll have some caramelized browned bits (the famous fond) stuck to the bottom of the skillet. That's flavorful gravy in waiting!

How to Make "Blackened" Pork Chops

How to Cook Pork Chops — On the Stove, in the Oven, on the Grill, and Beyond (5)

Here's a tasty way to fry chops. But caution is in order; one false move, and it's like tossing a burning tire into your kitchen.

To begin, season your pork chops with salt and pepper and Cajun spices. Then, in a hot skillet over high heat with a little vegetable oil, sear the chops. Chef John has a great method for "sorta blackened" chops. He starts with high heat, but as soon as he adds the chops to the super-hot skillet, he turns the heat down to medium...and sears them until almost done — about five or six minutes per side. That's trick #1.

The key is to get a serious sear without burning away all the flavor. Trick #2 is that after five or six minutes per side, he takes the chops from the skillet and wraps them up in aluminum foil. They'll complete cooking in the foil and produce a lovely natural sauce. Be sure to check the doneness with a meat thermometer — 145 degrees F.

Watch this video and try the recipe for Sorta Blackened Chili Rubbed Pork Chops.

How to Brine Pork Chops

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For juicy, flavorful pork chops, try brining the chops before grilling or broiling — two high-heat cooking methods that can quickly dry out lean pork chops.

Brines are essentially salty, sugary water solutions; they'll keep the meat moist, while adding flavor. To make a basic brine, you'll need salt and a few flavor-making ingredients. Chef John combines kosher salt with cloves, molasses (the sugar element), and enough hot water to dissolve the salt and molasses. Then he adds enough cool water to make 2 quarts.

Refrigerate your chops in the brine from anywhere between 30 minutes to 12 hours — you can get away with less time in a pinch. Be sure to dry off the chops thoroughly before taking them to the grill or oven. Other seasonings to try: peppercorns, fresh herbs, garlic, cut lemons.

VIDEO: Molasses-Brined Pork Chops

In this video, Chef John explains why brining isn't just a gimmick but a critical step, necessary for getting moist grilled pork chops.

Get the recipe for Molasses-Brined Pork Chops.

How to "Dry-Brine" Pork Chops

How to Cook Pork Chops — On the Stove, in the Oven, on the Grill, and Beyond (7)

OK, yes, something that's dry can't simultaneously be a brine. But let's not get tripped up by "words" and their "meanings." Not when the result is something this delicious. Dry brine is essentially a salty dry rub preparation that requires about 24 hours in the fridge.

Oxymoronic or not, the technique produces brine-like results: super-tender, juicy, grilled chops. And now, let's get on with how to make pork chops, starting with the grill. Try this recipe for Chef John's Dry-Brined Pork Chops.

How to Grill Pork Chops

How to Cook Pork Chops — On the Stove, in the Oven, on the Grill, and Beyond (8)

Start with high-heat, direct cooking just to sear the meat and create those gorgeous grill marks. Then switch to indirect grilling, pushing the coals to the side. There will still be plenty of heat to cook the pork, but you won't run the risk of having marinade or fat drip onto the coals, creating an inferno that turns your chops into torches.

Choose thick, bone-in chops, and finish with indirect medium heat, and your chops will take about 25 minutes to grill. Grill them until an instant-read thermometer hits 140 degrees F; they'll keep cooking as they rest on a plate for five minutes or longer. They're done when the internal temperature is 145 degrees F.

Grilled Pork Chop Recipes:

Best Grilled Pork Chops
Grilled Brown Sugar Pork Chops
Tropical Grilled Pork Chops
Smoky Grilled Pork Chops
More Grilled Pork Chop Recipes

VIDEO: How to Cook Pork Chops on the Grill

If you don't have time for brining or dry brining, consider a quick marinade. Here's a terrific marinade for thick pork chops: a tasty combo of sweet, spicy, and sour ingredients, including three vinegars, hot sauce, and sugar. Get the recipe for Grilled Mongolian Pork Chops.

How to Braise Pork Chops

How to Cook Pork Chops — On the Stove, in the Oven, on the Grill, and Beyond (9)

Braising takes pan-fried pork chops one delicious step further. Braising is also a forgiving cooking method. Because the chops finish by simmering in liquids, they won't dry out as easily. Just give them a quick high-heat sear in the skillet first.

Some Favorite Braised Pork Chop Recipes

Pork Marsala
Smothered Pork Chops
Modenese Pork Chops
Mushroom Pork Chops
More Braised Pork Chop Recipes

How to Bake Pork Chops

How to Cook Pork Chops — On the Stove, in the Oven, on the Grill, and Beyond (10)

Cooking pork chops in the oven often starts on the stovetop. Because one of the best ways to bake pork chops is to start in an oven-safe skillet on the stove and then transfer them into a hot oven. High-heat frying sears them to a golden brown; and a moderately hot oven (400 degrees F) bakes the pork chops gently enough to keep them from drying out.

This "sear-roasting" method is a great way to cook pork chops in the oven: Fry one side to golden brown, then flip, and place the chops directly in the oven. The second side will brown beautifully as the heat from the oven cooks the middle to a tender finish.

Baked and Sear-Roasted Pork Chop Recipes

Italian Breaded Pork Chops
Gravy Baked Pork Chops
Marinated Baked Pork Chops
Tom's Down to the Bone Pork Chops!
More Baked Pork Chop Recipes

How to Make Stuffed Pork Chops

How to Cook Pork Chops — On the Stove, in the Oven, on the Grill, and Beyond (11)

Wondering how to cook boneless pork chops? Stuff 'em! Of course, stuffing is also a great method for thick bone-in chops. Lay a thick chop flat on a cutting board, and with a sharp knife held parallel to the board, cut a pocket into the pork, going all the way to the bone (if there is one), but leaving the sides intact. Then stuff the pocket with yumminess.

How to Cook Pork Chops — On the Stove, in the Oven, on the Grill, and Beyond (12)

Stuffed Pork Chop Recipes

Pesto Stuffed Pork Chops
Pork Chops Stuffed with Smoked Gouda and Bacon
More Stuffed Pork Chop Recipes

Quick and Easy Pork Chops

How to Cook Pork Chops — On the Stove, in the Oven, on the Grill, and Beyond (13)

Chops are tops in versatility. And once you know how to cook them to a tender, juicy finish, you won't even need a recipe. A perfectly cooked pork chop pairs wonderfully with condiments like pickled fruits, chutneys, mustards, kimchi, or sauerkraut. Or fry up some sliced apples, peaches, or pears — the caramelized sweet fruit is a delicious companion for pork chops. So keep a few chops on hand for quick weeknight dinners.

More: 15 Best Side Dishes for Pork Chops

Great Condiment Companions for Pork Chops

Cherry Chutney
Spiced Apple Chutney
Nana's Southern Pickled Peaches
Catherine's Pickled Blueberries
Chef John's Dijon Mustard

Or start with a simple dry rub. Here are a few recipes that tell you how to season pork chops for an exciting flavor boost that takes almost no time.

Dry Rub Recipes for Pork Chops

Herbed Pork Chops with Homemade Rub
Everything Pork Dry Rub
Pork Chop Rub

Find even more top-rated Pork Chop Recipes.

How to Cook Pork Chops — On the Stove, in the Oven, on the Grill, and Beyond (2024)

FAQs

Are pork chops better in the oven or on the stove? ›

While there are a number of ways to cook pork chops for dinner, baking is arguably the easiest path to perfection. The hands-off cooking method cooks pork chops gently and evenly without the need for extra fat, resulting in juicy, healthier pork chops that pair well with practically any side dish.

Are pork chops better on the grill or oven? ›

“Oven-baking followed by broiling is an excellent option for preparing bone-in pork chops,” says Rojas.” Start by preheating your oven to 350 degrees and letting pork chops come to room temperature. Place pork chops on a baking sheet and allow to cook until a meat thermometer reaches 145 degrees.

Do I need to flip pork chops in the oven? ›

There's no need to flip the pork chops in the oven as they cook nice and evenly. Can you eat pork chops a little pink? Pork chops should be cooked to an internal temperature of 145 degrees, which produces nice juicy chops that are a little pink inside.

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What is the best way to cook pork chops without them drying out? ›

Pork chops tend to dry out and burn when you cook them on the stove-top alone, but by frying one side first and getting it good and brown, then turning it over and putting it in the oven to finish cooking, you get the best of both worlds.

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What is the secret to tender pork chops? ›

First, we sear one side of the chops until browned, flip them, turn the heat to low, and cover the skillet with a lid. The second side will slowly turn golden brown, and since we added the lid, the heat from the pan will gently cook the middle. By gently cooking the chops this way, they stay juicy and become tender.

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How do you keep pork chops from drying out in the oven? ›

Try a Marinade or Brine. A marinade or brine can introduce more moisture or lots of flavor into your meat before you cook it. A marinade is a sauce that introduces extra flavor to your pork, depending on the aromatics or herbs you choose to include. A brine pulls more moisture into the meat, which keeps your pork juicy ...

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How long to cook 1 inch pork chops on the stove? ›

When you're frying thin pork chops over medium-high to high heat, 2 to 3 minutes per side is just right for browning and cooking them all the way through. For thicker chops, brown on both sides then check the internal temperature with a digital thermometer. It will take 5 to 6 minutes per side to completely cook them.

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Should you rinse pork chops before cooking? ›

Washing beef, pork, lamb, or veal before cooking it is not recommended. Bacteria in raw meat and poultry juices can be spread to other foods, utensils, and surfaces. We call this cross-contamination. Some consumers think they are removing bacteria and making their meat or poultry safe.

Why are my pork chops always dry and tough? ›

Overcooked Pork Chops Are Tough

This is partly due to carry-over cooking. Even when you take the chops out of the oven or off the stovetop, they still continue to cook a tiny bit due to the retained heat. And it's often this little bit that can take them from tender to tough.

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Is it better to bake pork chops at 350 or 400? ›

Is It Better To Bake Pork Chops at 350 or 400? The best pork chops are quickly seared and then baked at 350F for a short time. Using a lower temperature keeps the pork juicy and delicious!

Should you brown pork chops before baking? ›

Sear the Chops First: The real key for irresistible oven-baked pork chops is searing them in a skillet first. This helps seal in all the juices. Doing this step before baking makes a big difference because of the Maillard reaction it causes, which creates extra flavor and deliciousness.

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How do you tell if pork chops are done without a meat thermometer? ›

One way to determine your porks' doneness is by the color of the juices that come out of it when you poke a hole in it with a knife or fork. If the juices run clear or are very faintly pink, the pork is done cooking. If they're mostly or entirely pink or red, it's best to continue cooking.

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What liquid should I cook pork in? ›

Apple cider vinegar: Adds a little tanginess and helps to tenderize the pork. Without it, the pork tastes flat. Adding the vinegar wakes everything up. Fish sauce or Worcestershire: Seasons our cooking liquid and adds a nice burts of umami, which makes the pulled pork even more delicious.

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What are the two cooking methods best recommended for pork chops? ›

High-heat frying sears them to a golden brown; and a moderately hot oven (400 degrees F) bakes the pork chops gently enough to keep them from drying out. This "sear-roasting" method is a great way to cook pork chops in the oven: Fry one side to golden brown, then flip, and place the chops directly in the oven.

How to keep pork chops moist when cooking? ›

Fat is key to keeping pork chops moist

Basting them with fat, such as butter. Add in aromatics while basting for more flavor — similar to how you might cook a steak — and then you have the added bonus of browned butter and crispy garlic and/or herbs to serve with the meat.

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What is the best method to cook pork chops? ›

Because one of the best ways to bake pork chops is to start in an oven-safe skillet on the stove and then transfer them into a hot oven. High-heat frying sears them to a golden brown; and a moderately hot oven (400 degrees F) bakes the pork chops gently enough to keep them from drying out.

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Is it better to bake pork chops covered or uncovered? ›

Some baked pork chop recipes do require that the pan is covered with either foil or a lid. It creates steam and ensures that the meat is tender and juicy. Those recipes typically require a long cook time and may add vegetables to the pan, and some uncover the chops to finish browning them at a higher temperature.

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How do you make pork soft and tender? ›

How do you make pork soft and tender? Soak your pork in a salt-based brine before cooking it using your desired method. Pork chops need to soak between 12–24 hours, an entire pork tenderloin needs to soak for 6–12 hours, and an entire pork loin requires 2–4 days of soaking.

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