How to Cook Bone In Pork Chops
Bone in pork chops are one of those cuts that most people either overcook or undercook because there is no obvious visual cue for doneness the way there is with chicken. After ruining more than a few over the years I landed on a method that works every time: a hot skillet, a simple spice rub, and a thermometer.
The two things that matter most: pat the chops completely dry before seasoning, and let them rest five minutes after cooking. The dry surface is what gives you the crust. The rest is what keeps the juices in the meat instead of on your plate.
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Why Do Bone In Pork Chops Turn Out Dry?
Most people overcook pork chops. That’s why they turn out dry and tough. I’ve made them that way plenty of times.
Once you cook past 145°F the moisture is gone and no amount of resting brings it back. Pull them right at 145°F, not 160°F which is what older recipes say. The USDA updated the safe temperature for pork in 2011 and 145°F gives you pork that is safe, juicy, and slightly pink in the center. That is correct and normal.
Rest five minutes after pulling. That is what keeps the juice in the meat instead of on your plate.
What you’ll love about this Pork Chops Recipe
Ingredients for this Bone-In Pork Chops Recipe
Bone-in pork chops (3, about 1/2 inch thick): The bone does two things, it slows down the cooking slightly which gives you more time to get the outside browned before the inside overcooks, and it adds flavor to the meat during cooking. Thicker chops (3/4 to 1 inch) need more time in the oven after searing. Thinner chops (1/2 inch) cook through entirely on the stovetop.
Avocado oil (2 tablespoons): Use an oil with a high smoke point for searing. Avocado oil, vegetable oil, or canola oil all work. Do not use olive oil , it smokes and burns at the temperature you need for a proper sear.
Smoked paprika (2 teaspoons): Smoked, not sweet. The smoked version gives the crust a depth of flavor that regular paprika does not have.
Garlic powder (1 tsp), onion powder (1 tsp), dried oregano (1 tsp), dried thyme (1 tsp), salt (1 tsp), black pepper (1/2 tsp): Mix all spices together in a small bowl before applying. Pressing the spice mix firmly into both sides of the chop rather than just sprinkling it on is what makes the crust adhere during cooking.
How to Cook Bone In Pork Chops
Step 1: Mix all spice ingredients together in a small bowl. Set aside.
Step 2: Take the pork chops out of the refrigerator 15 to 20 minutes before cooking. Room temperature chops cook more evenly than cold ones. A cold center means the outside overcooks before the inside reaches 145°F.
Step 3: Pat the pork chops completely dry with paper towels on both sides. This is the step most people skip and it is the most important one. Moisture on the surface of the meat creates steam in the pan which prevents browning. Dry chops sear. Wet chops steam.
Step 4: Generously coat both sides of each pork chop with the spice mix, pressing it firmly into the meat so it adheres.
Step 5: Heat avocado oil in a large skillet over medium-high heat until the oil shimmers. Do not add the chops until the oil is genuinely hot. A chop placed in a cold or warm pan will not sear properly.
Step 6: Place chops in the skillet without crowding. Cook on the first side for 3 to 4 minutes without moving them. Moving them before the crust forms breaks the sear. You will know they are ready to flip when they release easily from the pan.
Step 7: Flip and cook on the other side for 3 to 4 minutes until the internal temperature reaches 145°F on an instant-read thermometer inserted into the thickest part away from the bone.
Step 8: Remove from the skillet and rest on a plate for 5 minutes before serving. Cutting into them immediately loses all the juice that redistributed during resting. Five minutes is not optional.
PRO TIP:
If your pork chops are thicker than 3/4 inch, finish them in the oven instead of the stovetop. Sear both sides in an oven-safe skillet for 2 minutes per side to build the crust, then transfer the whole skillet to a 375°F oven for 8 to 10 minutes until they reach 145°F. This prevents the outside from burning before the center cooks through.
How to Store Leftovers
Store leftover chops in the refrigerator in an airtight container. It can be kept for up to 3 days.
Reheat gently in a skillet over medium heat with a splash of water or broth to keep them from drying out further. Microwave on low power in 30 second increments. Pork chops reheat better in a skillet than a microwave if you have the time.
Wrap individually in plastic wrap and store in a freezer bag for up to 3 months. Thaw overnight in the fridge before reheating.
Can I Change Up This Chop Recipe?
Can I Use Boneless Pork Chops Instead?
Yes but they dry out faster than bone-in because there is no bone to slow the cooking. Reduce the cook time by about a minute per side and check the temperature early. Everything else stays the same.
Can I Change the Spice Blend?
The blend is flexible. Add a pinch of cayenne for heat. Swap the oregano and thyme for Italian seasoning. A squeeze of fresh lemon juice over the finished chops adds brightness that cuts through the richness of the sear. The only thing worth keeping is the smoked paprika, it is what gives the crust its color and depth.
Can I Grill These Instead?
Yes. Preheat the grill to medium-high and cook 3 to 4 minutes per side until they reach 145°F internally. Let them rest the same five minutes off the heat. The dry rub works exactly the same on the grill as in the skillet.
Why Do Bone-In Pork Chops Stay Juicier Than Boneless?
The bone conducts heat differently than the meat around it. It slows down cooking near the bone which gives you a buffer. By the time the center near the bone reaches temperature the outer meat has not had time to overcook. With boneless chops that buffer is gone and the whole chop cooks at the same rate, which is why they go dry so easily.
This is also why you need a thermometer rather than going by time. Two chops that look identical can have very different cook times based on how close the meat is to the bone. Time is a guideline. Temperature is the answer.
For Oven Baked Bone In Pork Chops:
Season and sear the chops in an oven-safe skillet over medium-high heat for 2 minutes per side. This builds the crust before the oven finishes the cooking.
Transfer the skillet to a 375°F oven and bake until the internal temperature reaches 145°F, about 8 to 12 minutes depending on thickness. Check with a thermometer at 8 minutes rather than going by time alone.
Rest for 5 minutes before serving. Same rule as the stovetop method.
The oven method works better for thick chops over 3/4 inch because the lower, consistent heat of the oven finishes the center without burning the outside.
FAQs about this Bone-In Pork Chops Recipe:
How do I know when bone in pork chops are done?
A thermometer is the only reliable method. Insert it into the thickest part of the chop away from the bone. The bone conducts heat differently than the meat and will give you a false reading. Pull them at 145°F.
Why are my pork chops tough and dry?
Almost always overcooked. Pork chops go from done to dry very quickly because they are lean. If you are cooking by time rather than temperature, add a thermometer to your routine. Also make sure you rested them! Cutting into chops immediately after cooking loses all the juice that would have redistributed during resting.
Can I grill these instead of using a skillet?
Yes. Same spice blend, same temperature target of 145°F, same five minute rest. Preheat the grill to medium-high and cook 3 to 4 minutes per side. Check the temperature early on a gas grill, they often run hotter than stovetop.
Do I need to brine bone in pork chops?
Not with this recipe. Brining is most useful for very thick chops or when you have time to plan ahead. The dry rub and the resting period handle the moisture retention for half-inch chops cooked quickly. If you are using chops thicker than an inch, a 30-minute brine in salted water before drying and seasoning makes a noticeable difference.
What Can I Serve with these Pork Chops?
These go great with sour cream mashed potatoes, garlic parmesan green beans, or herb roasted potatoes for a complete dinner. Cheesy garlic buttered noodles on the side is what my kids request most often.
How to Cook Bone In Pork Chops
Equipment
Ingredients
- 3 bone-in pork chops 1/2-inch thick
- 2 tablespoons vegetable oil
Spice Mix:
- 2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- In a small bowl, mix all of the spice ingredients together.
- Pat pork chops dry with paper towels.
- Generously coat both sides of each pork chop with the spice mix, pressing it in to adhere.
- Heat vegetable oil in a large skillet over medium-high heat.
- Once the oil is hot, add the pork chops to the skillet.
- Cook for 3-4 minutes on the first side until golden brown.
- Flip the pork chops and cook for an additional 3-4 minutes on the other side, or until the internal temperature reaches 145°F.
- Remove from heat and let the pork chops rest for 3 minutes before serving.
Notes
Nutrition
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These are awesome!!