Tulo

Bone-In Pork Chop Recipe

Starting with chops at least 1 to 1.5 inches thick gives enough mass to develop a deep sear before the interior overcooks, and basting with butter, garlic, and herbs in the last few minutes adds flavor to the surface without drying out the meat. Pulling the chops at 140-145°F and resting them lets carryover heat finish the job while keeping the center pink and juicy.

Prep
10 min
Cook
15 min
Total
25 min
Servings
4

Ingredients

Servings4
  • 4 chops (10-12 oz each) bone-in pork chops, about 1.25 inches thick
  • 2 tsp kosher salt
  • 1 tsp black pepper, freshly cracked
  • 2 tbsp neutral oil (avocado or canola)
  • 3 tbsp unsalted butter
  • 4 cloves garlic cloves, smashed
  • 4 sprigs fresh thyme sprigs
  • 1 sprig fresh rosemary sprig

Nutrition per serving

Calories
495
Protein
38g
Carbs
2g
Fat
37g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

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Instructions

  1. 1Remove the pork chops from the refrigerator 30-40 minutes before cooking so they come closer to room temperature and sear more evenly.
  2. 2Pat the chops completely dry with paper towels, then season both sides generously with kosher salt and black pepper.
  3. 3Heat a large cast iron or heavy stainless skillet over medium-high heat until it's just starting to smoke, then add the oil.
  4. 4Lay the chops in the skillet without crowding them and sear undisturbed for 3-4 minutes, until a deep golden crust forms.
  5. 5Flip the chops and sear the second side for another 3-4 minutes.
  6. 6Reduce the heat to medium, add the butter, garlic, thyme, and rosemary to the pan, and tilt the skillet to pool the melted butter. Spoon it over the chops continuously for 2-3 minutes.
  7. 7Insert an instant-read thermometer into the thickest part of a chop, avoiding the bone, and cook until it reads 140-145°F (60-63°C).USDA safe minimum for beef, pork, lamb, veal: 145°F (63°C), plus a 3-minute rest
  8. 8Transfer the chops to a cutting board or plate and tent loosely with foil. Rest for 5-8 minutes before serving; the temperature will climb another 5-8 degrees as they rest.
  9. 9Spoon any remaining garlic butter from the pan over the chops just before serving.
How to Use a Meat Thermometer

Tips & variations

  • Buy chops at least 1 to 1.25 inches thick. Thin chops (under an inch) go from perfectly cooked to overdone in the time it takes to build a good sear.
  • Dry brining works well if there's time: salt the chops uncovered on a rack in the fridge for 1-8 hours before cooking, which seasons deeper and dries the surface for better browning.
  • For a smoky version, swap the thyme and rosemary for a spoonful of smoked paprika rubbed on before searing.
  • Bone-in chops take slightly longer to cook through than boneless of the same weight since the bone slows heat transfer near the center.

Storage & reheating

Refrigerate leftover chops in an airtight container for up to 3 days. Reheat gently in a covered skillet over low heat with a splash of broth, or in a 275°F oven until just warmed through, to avoid drying out the meat. Freezing is not recommended once cooked, as the texture turns stringy on thawing.

Tips from the Tulo kitchen

  • A splatter screen over the skillet during searing keeps the stovetop clean without lowering the pan temperature the way a lid would.
  • If chops are browning too fast but aren't cooked through, finish them in a 400°F oven for 5-8 minutes instead of lowering the stovetop heat.

FAQ

Do bone-in pork chops need to be brined?

No, but a dry brine (salting 1-8 hours ahead, uncovered, in the fridge) improves both seasoning depth and crust because it draws out surface moisture that would otherwise cause steaming.

What temperature should bone-in pork chops be cooked to?

Pull them at 140-145°F internal, since USDA guidance for whole cuts of pork is 145°F with a rest, and carryover heat during resting will raise the temperature further.

Why are my pork chops tough?

Overcooking is the most common cause; pork chops have little internal fat compared to a ribeye, so pushing past 150-155°F dries out the muscle fibers quickly.

Can this method work on a grill instead of a skillet?

Yes. Sear over direct high heat for 3-4 minutes per side, then move to indirect heat to finish to temperature, basting isn't practical on a grill so brush with melted garlic butter instead.

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