How to Cook Pork Chops

I’m so excited to be talking to you about one of my favorite dinner dishes. This Midwest girl grew up on a pig-raising farm and you’d better believe I’ve eaten pork chops about every way possible. Let me tell you, not one was bad. One small disclaimer: Iowa does have a Pork Queen, but I did not achieve that prestigious award.

Title notwithstanding, what I can tell you: Pork chops are the original foolproof dinner. They’re easy to make, pre-portioned, and kind of impressive to serve. Today we’ll cover all the basics.

Not all pork chops are the same! When I think of a pork chop, I think of a thick, at least 1-inch thick, cut with the rib bone still attached. The best cuts have a small ribbon of fat along one side that helps flavor your pork—no matter how you prepare it.

There are a lot of variations on the pork chop theme. The most important thing is that the pork chop comes from the loin, or the big back muscle. Other names indicate exactly where along the back the meat comes from, and sometimes just the size of the cut. Regardless, select meat that’s pink with a small amount of marbling and white (not yellow) fat.

Different Types of Pork Chops

The Blade Chop, also known as the shoulder chop, comes from the shoulder! Genius, I know. This meat is a little darker in color, more marbled and has more connective tissue between the meat and the bone. This cut in particular is good for slow cooking, as the longer cook time breaks down the gristle. Sometimes the blade chop is butterflied, or split in half, and sold as pork loin country-style ribs.

The Rib or Ribeye Chop comes from the center of the back, where the ribs are. These cuts will always have the rib bones still attached. This cut is leaner than the blade chop, but still has a nice amount of fat to lend flavor once cooked.

The Porterhouse (aka loin chop) comes from the hip area and sometimes includes the tenderloin. The tenderloin gives these chops the classic T-bone shape. Top loin chops indicate there is no tenderloin. Either the loin or the top loin is a very lean cut of pork and is typically a little more expensive.

The Sirloin Chop comes from further down on the hip area and has more bone remaining. Because there are different types of muscles in one cut, you naturally get a lot of flavor variation. This is one of the cheaper cuts of pork.

The Center Cut—sometimes called a New York chop, pork loin chop and even America’s Cut—is always boneless. The meat is cut from above the loin chop and is typically about an inch thick. This cut is very lean and doesn’t have any connective tissue. Many of the recipes we’ve rounded up below use a center-cut chop, but will work with some timing adjustments if you prefer another cut of meat.

I’m kind of a snob (thanks Dad) and prefer locally raised Iowa pork, but really it comes down to your budget and preference. I am known to buy in bulk and freeze my pork chops. Just make sure they’re both properly wrapped to prevent freezer burn, and that you also provide enough time to fully thaw your pork in the fridge before cooking.

Because pork has a naturally mild flavor, you really can cook pork chops a lot of different ways with delicious results. Regardless of method there are a few basic ground rules.

1. You’re looking for an internal temperature of at least 145°F—that’s considered medium rare. Use an instant-read thermometer to check for doneness, using your recipe as a timing guide. The length of cooking primarily depends on the cooking method and the thickness of the chop, which can vary from ½ an inch to 2 inches.
2. Don’t forget to season generously. Some say you don’t need to salt pork chops because they’re naturally a little salty but that’s not the case! Trust me on this. You can even brine pork chops in a salt-water mixture. Plan for about an hour per pound of meat.
3. Like any kind of meat, don’t forget to let your pork chops rest before eating. Anywhere from 3 to 10 minutes, depending on the thickness of your chop.

Having a hard time picking a method? Here’s a handy chart to estimate how long each basic method takes with a center cut chop that’s about 1-inch thick.

Skillet or Stovetop — 8 to 10 minutes

Baked or Oven-Roasted— 15 to 20 minutes

Grilled — 15 to 20 minutes

Pan-Fried — 7 to 8 minutes

Slow-Cooked — 5 to 6 hours

A hot skillet makes for perfect pork chops every time. This juicy stovetop method is about to be one of your weeknight favorites.

Pat 4 center-cut pork chops dry with paper towel; sprinkle both sides with salt and pepper. In 10-inch skillet, heat 2 tablespoons canola oil over medium-high heat until shimmering. Cook pork chops in oil about 4 minutes on each side, or until golden brown. Remove from skillet.

In same skillet, add 1 1/2 cups apple cider and 2 tablespoons packed brown sugar; cook to a thick, syrupy glaze and until reduced by about half. Stir in 1 tablespoon whole-grain mustard; season with salt and pepper.

Pour glaze over pork chops for serving.

BBQ pork chops are simply foolproof for summer. These classic, saucy grilled chops will have everyone licking their chops for more.

Heat gas or charcoal grill. In small bowl, mix ½ cup barbecue sauce, 3 tablespoons honey mustard and 2 teaspoons fresh rosemary until well blended. Set aside.

Sprinkle both sides of four 1-inch thick pork chops with salt and pepper.

Place pork chops on grill over medium heat. Cook 15 to 20 minutes, turning once, until meat thermometer inserted in center reads 145°F, brushing with barbecue sauce mixture during last 5 minutes of cook time. In 1-quart saucepan, heat remaining barbecue sauce to boiling. Serve warm with pork chops.

I love how flavorful and easy a foil pack is. And you can use the same method in the oven regardless of the weather.

Heat gas or charcoal grill. Cut four (18x12-inch) sheets of heavy-duty foil; spray with cooking spray. In small bowl, mix ½ cup barbecue sauce, ¼ cup honey and 2 teaspoons cumin. Place one pork chop, three pieces of corn (about half of an ear, cut), 1/4 cup of baby carrots and 1/2 cup of potato wedges on center of each foil sheet. Spoon 3 tablespoons sauce mixture over pork and vegetables on each sheet.

Bring up 2 sides of foil so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal.

Place packets on grill. Cover grill; cook over medium-low heat 15 to 20 minutes, rotating packets 1/2 turn after 10 minutes, until pork is no longer pink and meat thermometer inserted in center reads 145°F.

If you prefer the baked method, place packets on ungreased rimmed baking sheet. Bake in a 350°F oven for 30 minutes, or until your instant-read thermometer reads 145°F.

To serve, cut large “X” across top of each packet; carefully fold back foil to allow steam to escape.

I love the extra crunch and flavor you get from a quick breading. This is a more traditional preparation for cutlets or center-cut pork chops but has an additional layer of flavor from Parmesan cheese added to the breadcrumb mixture.

Heat oven to 400°F. Line a baking cookie sheet with foil. Place cooling rack inside cookie sheet. Set aside. In small bowl, beat one egg and 1 tablespoon of water. In another small bowl, mix 1/4 cup of breadcrumbs and 1/3 cup Parmesan cheese.

Dip each of four pork chops into egg mixture, then into breadcrumb mixture, turning to evenly coat. Place coated pork chops on prepared cooling rack.

Heat 10-inch skillet over high heat. Add 1 tablespoon of olive oil, swirling to coat. Cook coated pork chops in oil about 2 minutes on each side or until brown. Place back on cookie sheet.

Bake until pork is no longer pink in center and meat thermometer inserted in center reads 145°F (10 to 20 minutes, depending on thickness).

Pan-fried or chicken-fried pork chops are the quickest way to a dinner winner, in my humble opinion. The meat is flattened so it cooks evenly and quickly and the breading makes a nice crisp outside while also sealing in the flavor and juices.

To flatten each pork chop, place between 2 pieces of plastic wrap or waxed paper. Working from center, gently pound pork with flat side of meat mallet or rolling pin until about 1/4 inch thick; remove wrap.

In shallow bowl, combine 1/4 cup flour, ½ teaspoon seasoned salt and ¼ teaspoon garlic powder; mix well. Place 2 to 3 tablespoons of milk in a separate shallow bowl and ½ cup breadcrumbs into a third bowl. Dip each pork chop in flour mixture, then dip in milk, and finally in breadcrumbs.

Heat oil in 10-inch skillet over medium heat until hot. Add pork chops; cook 6 to 8 minutes or until slightly pink in center.

The easiest way to add delicious flavor and keep those chops extra juicy and tender? Soak ‘em in a quick brine! It may sound fussy, but our easy method is anything but.

Here’s how to do it:

In one 13x9 baking dish, add 3 cups of warm water, 2 tablespoons of kosher salt and 2 tablespoons of brown sugar. Stir until the salt and sugar are dissolved.

Add 1 clove of chopped garlic, 2 teaspoons of chopped fresh rosemary, 2 teaspoons of chopped fresh thyme and 1 cup of ice to the sugar-saltwater and stir to combine. Place four boneless pork chops in the brine and cover. Refrigerate 30 minutes to 2 hours.

Remove the pork chops from the brine and pat them dry with a paper towel. Discard the brine.

Heat 1 tablespoon of vegetable oil over medium-high heat in a 12-inch skillet. Cook the pork chops 8-12 minutes, turning once, until they’re no longer pink in the center.

Sprinkle the pork chops with ¼ teaspoon black pepper, 1 teaspoon of chopped fresh rosemary and 1 teaspoon of chopped fresh thyme. Let them stand 5 minutes before serving.

Try more of our best pork recipes.