Thick bone-in pork chops always used to intimidate me. I can’t tell you how many times I served dry pork in the early days, quietly apologizing at the dinner table while watching everyone chew politely. That’s the challenge with pork—it goes from juicy and tender to tough and dry in a blink.
The first time I nailed this method, my family actually paused mid-bite and said, “Okay, this is different.” The key moments are simple but powerful: a hot sear for a crust, plenty of basting, and giving the chops time to rest before slicing. Once I learned that, I never looked back.
These pork chops have now become my go-to for a Saturday night dinner when I want something hearty but don’t want to fuss with the oven. Pair it with a quick side like garlicky green beans or a cauliflower mash, and you’ve got yourself a plate that feels restaurant-worthy without the stress.
How I Cook Thick Cut Bone-In Pork Chops in a Pan
If you’ve ever pan-fried a pork chop and watched it curl like a potato chip, you know the frustration. The fix is easy—I score through the fat cap with little cuts every couple of inches. That way, the chop stays flat in the pan and cooks evenly.
For seasoning, I keep it classic: salt and cracked pepper. Don’t skimp here—this is where the flavor starts. I press it into the meat so it sticks while searing. If you’ve got Maldon or a good flaky salt, this is the time to use it.
I like to smash garlic cloves with the side of my knife rather than chopping them. They infuse the butter and oil beautifully without burning. Same with onions—I go for rough chunks so they caramelize slowly and lend a mellow sweetness. Fresh sage is my herb of choice here, but rosemary or thyme work just as well.
The cooking itself is straightforward. I start the chops in hot oil, get that golden crust, then add butter, garlic, onion, and sage. From there, it’s all about basting. Tilt the pan, spoon the hot butter over the chops again and again—it’s both soothing to do and transformative for the meat.
One last tip: don’t skip searing the sides. Holding the chop upright and rendering the fat makes all the difference.
My Best Tips for Perfect Pork Chops
-
Room temperature helps. If you let the chops sit out for about an hour before cooking, they cook more evenly and pick up flavor better.
-
Thermometer saves the day. I pull mine at 140°F knowing it will climb to about 145°F while resting. That’s juicy perfection.
-
Don’t rush the garlic. If you’re tempted to use minced garlic, add it near the end so it doesn’t burn.
-
Adjust for thickness. If your chops are thinner, crank the heat up and shorten the cooking time. Thick ones need patience.
-
Boneless option. Works just fine, but you’ll lose some of that bone-driven flavor.
Fun Variations I’ve Tried
This is one of those base recipes you can play with endlessly. Some nights I swap sage for rosemary and thyme, which feels a bit more rustic. Other times, I go bold with cumin, chili powder, and paprika for a smoky, spicy kick—great with roasted potatoes.
I’ve even drizzled honey into the butter at the very end for a sweet glaze. The garlic and onion balance it out, and it’s the kind of thing that makes you want a crusty piece of bread just to mop up the pan sauce.
Serving Ideas That Work Every Time
For weeknights, I’ll throw together roasted green beans or a quick salad. On weekends, I’ll lean into comfort food and whip up mashed potatoes or a creamy cauliflower mash if I’m keeping it lighter. A glass of dry white wine or a crisp cider pairs beautifully with the buttery sage sauce.
If you’re serving guests, slice the chops thick and fan them out on a platter, spooning the garlic-sage butter over the top. It looks far fancier than the effort it takes.
How I Store and Reheat Leftovers
Leftover pork chops are rare in my house, but if they do survive the meal, I store them in an airtight container in the fridge for up to three days. Reheating is a delicate business—you don’t want to dry them out after all that effort. I usually warm them gently in a skillet with a splash of chicken stock or water, covered, until heated through.
If you’re in a pinch, chop up the leftovers and toss them into fried rice or a quick noodle stir fry. The flavor holds up beautifully.
Questions People Often Ask Me
Can I use boneless pork chops?
Yes, though they’ll cook faster. Keep an eye on them so they don’t dry out.
What if I don’t have fresh sage?
Use rosemary, thyme, or even dried sage in a pinch. Each herb brings its own character to the butter sauce.
How thick should my pork chops be?
I usually go for at least an inch thick. Anything thinner is harder to keep juicy.
Do I really need to rest them?
Absolutely. If you cut too soon, all the juices spill out. Waiting makes the meat tender and flavorful.
Thick Cut Bone-In Pork Chop
Perfectly golden on the outside, tender and juicy on the inside—these thick bone-in pork chops are a dinnertime favorite. Cooked with garlic, onions, and sage, then basted in butter, they’re full of rich flavor. With just a handful of ingredients and a few easy steps, you’ll have a restaurant-quality meal right at home.
Ingredients
- 2 thick bone-in pork chops (8–12 oz each)
- 5 cloves garlic, lightly crushed
- ½ medium onion, roughly chopped
- 5 fresh sage leaves
- 4 tbsp olive oil
- 4 tbsp butter
- Salt and black pepper, to taste
Instructions
- Pat the pork chops dry and score through the fat cap every couple of inches to prevent curling while cooking. Season generously with salt and pepper.
- Heat a skillet over medium-high and add the olive oil. When it begins to shimmer, place the pork chops in the pan (lay them away from you to avoid splatter). Sear for about 4–8 minutes until golden on the first side, then flip.
- Lower the heat to medium and add garlic, onion, sage, and butter. Stir gently as the butter melts, then spoon the hot butter over the chops repeatedly to baste them. Continue cooking the second side for 4–8 minutes until the pork is nearly done.
- Using tongs, sear the edges of the chops by holding them upright in the pan. Cook until the internal temperature reaches 140–145°F.
- Remove from the pan and let the pork rest for the same amount of time it was cooked (8–16 minutes).
- Serve warm with the buttery garlic-sage sauce drizzled over the top.
Notes
- Always cook pork to temperature, not time. Use a meat thermometer for accuracy.
- Resting is essential—it locks in the juices for tender, flavorful chops.
- Pair with mashed potatoes, roasted vegetables, or a fresh salad for a complete meal.
Nutrition Information
Yield
2Serving Size
1Amount Per Serving Calories 795Total Fat 68gSaturated Fat 24gTrans Fat 1gUnsaturated Fat 38gCholesterol 193mgSodium 562mgCarbohydrates 6gFiber 1gSugar 1gProtein 41g
Dinnerfocus.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thought
These thick cut bone-in pork chops are proof that simple ingredients and a few mindful steps can turn an everyday cut of meat into something worth remembering. I’ve made them countless times now, and they never fail to impress—whether it’s a quiet weeknight meal or a Saturday dinner with friends.
Give them a try, play around with the herbs, and don’t skip the basting and resting. Those two small details are what make the difference between a forgettable pork chop and one that has everyone asking when you’re making them again.
Try other Pork Chop recipes:
