This Thick Cut Pork Chops Recipe is going to walk you through making an easy delicious pan seared chop you will crave.
These thick-cut pork chops are seared in a hot pan until they are golden then transferred to the oven so they gently cook through and are succulent. By roasting them alongside flavorful shallots that also enhances the dish and adds some moisture. We top them off with our orange chimichurri to cut some of the fattiness.
How We Cook These Thick Cut Pork Chops
Thick or thin we love a good pork chop. There are many ways to cook a thick cut pork chop. There is brining, basting with butter or prepping in a sous-vide. However, we think a great pork chop doesn’t need that much attention. This recipe calls for a simple preparation, and will be one of the go-to recipes for your family or a special Friday night. We have no doubt you will be picking up the bone to finish off every piece of meat.
A lot of you may be intimidated by cooking bone-in pork chops, but that bone is what keeps the pork very flavorful and juicy. (we have THIS Cuban Pork Chop Recipe that calls for a thin cut if you want to try). These thick cut chops need that extra time in oven because of their size but also because of the bone. The sear will seal in all the flavors and the oven assures they stay moist on the inside after searing the outside.
Our Tips for Making The Perfect Thick Cut Pork Chops
Like most cuts of meat, a great pork chop recipe starts with a great quality. The quality matters. The brands we usually look for are Kurobuta or Berkshire Farms. We think they have some of the best pork out there. It’s something about the marriage of fat and flavor make for a quality that is much better than the rest.
In order to get a good sear, you need the pan to be nice and hot. Once the pan is hot, place the pork chop on the pan and let it sear. Don’t move it. This will allow for the flavor to seal, and for the really nice brown coloring you are looking for.
As much as we love our red meat to be served medium rare, we are Cuban. Our pork is cooked all the way through. We recommend serving the pork no less than medium or even medium-well. It should have a white opaque center all throughout. This doesn’t mean it won’t be juicy.
What We Serve Alongside these Thick Cut Pork Chops
They would go great with our Chopped Salad and Quinoa if you want to keep it a little lighter.
Thick Cut Pork Chops
Course: EntreeCuisine: Cuban, AmericanDifficulty: Easy4
servings5
minutes25
minutesIngredients
4 bone-in double cut pork chops
4 tablespoons of avocado oil
1 ½ teaspoon of salt
2 teaspoons of sazon
4 to 6 sprigs of oregano
3 to 4 large shallots
Directions
- Preheat the oven to 400 degrees.
- Pat the pork chops dry with paper towel.
- Place the pork chops and shallots on a sheet pan and drizzle with avocado oil on both sides. Once they are completely coated, sprinkle with the sazon and salt.
- Heat a cast iron skillet or an oven safe pan to medium heat. Once the pan is hot, place the pork chops and shallots cut side down on the hot pan. Be sure to press the pork chops gently so the sides don’t curl up.
- Sear the first side for 3 minutes or until it is just golden brown. Then sear the other side of the pork chop for another 3 minutes.
- Remove the pan from the heat, top with the fresh oregano sprig and pop into the oven. Be sure you place it in the middle rack of the preheated oven. Roast in the oven for 15 -18 minutes.
- Remove from the oven and let them rest on another plate. Once they have rested for 5 minutes you can serve them whole or slice them.
