There’s something satisfying about pulling off a thick pork chop that’s tender and juicy right to the center. If you’ve ever struggled with dry, flavorless pork, I’ve been there too — until I figured out this method that works every single time. You’ll get a beautiful sear on the outside and a soft, juicy middle that makes it hard to stop at one bite.
Let me show you how I cook these 2-inch pork chops without drying them out — just like I do in my own kitchen.
My Pork Chop Surprise (and Why I Had to Learn Fast)
I used to grab those thin bone-in pork chops from the store — you know the ones that cook in minutes but can go from juicy to jerky if you blink too long. They’re great for quick dinners or sliced up for next-day sandwiches.
Then one day, I got this box of meat delivered, and inside were these massive, boneless pork chops — two inches thick and about 8 ounces each. I looked at them and thought, “Alright, this is not my usual Tuesday night dinner.”
I didn’t want to mess them up. So I did some trial and error, and after a few rounds, I landed on this method. It’s simple, reliable, and gives you a chop with serious flavor and texture — one that’s worthy of a proper sit-down dinner.
What You’ll Need to Get Started
Here’s a quick rundown before we get into the full recipe.
-
Thick-cut pork chops: I use boneless, 2-inch thick ones — that’s the size this method is built for.
-
Steak marinade: I usually reach for Allegro, but use what you like or what’s in your fridge.
-
Olive oil: Or any neutral oil like avocado or coconut oil.
-
Salt & black pepper: Don’t hold back. Pork needs a little extra to really come alive on the skillet.
My Step-by-Step Way to Make Them Juicy Every Time
If you’ve had dry, chewy pork before — I promise this will change your mind. The trick is to treat these thick chops with a little patience and the right heat. Here’s how I do it:
-
Marinate First: I whisk together 1/3 cup of steak marinade with a tablespoon of olive oil and pour it over the pork chops. Let them sit in this for at least an hour — overnight is even better if you have the time. The flavor gets deeper and the meat turns tender.
-
Get That Oven Hot: Set your oven to 400°F so it’s ready when you need it. Remove the chops from the marinade, then season them generously with salt and pepper on both sides. Don’t be shy — this step gives you that savory crust.
-
Sear on the Stove: Grab a heavy oven-safe skillet — I always reach for my trusty cast iron. Heat a bit of oil on high until it’s shimmering. Lay the chops in and let them sear for exactly 2 minutes on each side. Don’t poke or move them — just let the heat do its thing.
-
Finish in the Oven: Once both sides have a good sear, slide the skillet right into the oven. Bake for 10 minutes, flip, and then bake for another 5–10 minutes, depending on thickness. I always use a meat thermometer and pull them out at 145°F.
-
Let Them Rest: This is key. Give the chops 5 minutes before cutting — it keeps all the juices from running out onto the cutting board. I usually loosely tent them with foil while I prep the sides.
Handy Tips from My Kitchen
-
Don’t skip the marinade. Even if you only have an hour, that soak gives the pork flavor from the inside out. Trust me, it’s worth it.
-
Use cast iron or a heavy-bottom skillet. You want even heat and a good sear. Lighter pans won’t cut it here.
-
Don’t over-sear. Two minutes per side is all you need to lock in flavor — any longer and the outer crust gets too tough.
-
Thermometer = your best friend. I ruined so many chops before I started checking the internal temperature. Pull them at 145°F and no higher.
-
Rest time matters. Cutting too soon will make even a perfectly cooked chop feel dry. Give it those five minutes.
What I Like to Serve These With
On busy nights, I usually roast some asparagus with garlic and parmesan — super easy, no fuss. If I’m feeding a bigger crowd, I might throw together some mashed potatoes or roasted baby carrots.
These pork chops also go great with a crisp salad or even a simple rice pilaf. If you’re into meal prep, make extra — they reheat surprisingly well and are great sliced over greens or into wraps.
Thick Cut Pork Chops
If you’ve ever struggled with dry or tough pork chops, this method will change your game. Thick-cut pork chops are a dream when cooked right — juicy, full of flavor, and satisfying enough to star in any dinner lineup.
Ingredients
- 2 thick-cut pork chops (about 2 inches thick)
- 2 tablespoons olive oil, divided
- 1/3 cup of your favorite steak marinade
- Salt and freshly ground black pepper, to taste
Instructions
- Marinate for Flavor: In a shallow dish or zip-top bag, combine the pork chops with the steak marinade and 1 tablespoon of olive oil. Let them soak up all that flavor for at least an hour, or refrigerate overnight if you’re planning ahead.
- Prep for Cooking: When you're ready to cook, preheat your oven to 400°F (200°C). Remove the chops from the marinade and pat them dry with a paper towel. Generously season both sides with salt and pepper.
- Sear to Lock in Juices: Heat an oven-safe skillet over high heat with the remaining tablespoon of olive oil. Once the oil is shimmering, place the pork chops in the pan. Sear for about 2 minutes per side until a golden crust forms.
- Finish in the Oven: Transfer the skillet to the preheated oven. Roast for 10 minutes, then flip the chops and continue cooking for another 5–10 minutes, depending on thickness. The internal temperature should reach 145°F (63°C) for perfectly cooked pork.
- Rest and Serve: Let the pork chops rest for a few minutes before slicing. This helps the juices redistribute, keeping every bite tender and delicious.
Notes
- Cook’s Tip: I love using Allegro steak marinade, but feel free to use whichever brand you prefer. The key is letting the meat marinate long enough to really absorb the flavor.
Nutrition Information
Yield
2Serving Size
1Amount Per Serving Calories 1052Total Fat 76gSaturated Fat 19gTrans Fat 0gUnsaturated Fat 50gCholesterol 242mgSodium 2781mgCarbohydrates 14gFiber 1gSugar 8gProtein 74g
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.
Try other Pork Chops recipes:
