Thick Cut Pork Chops
Thick-cut pork chops seared hard in a hot skillet and finished in the oven. Four ingredients, 20 minutes, and juicy every single time.
Equipment
- 1 Skillet Oven-Safe
Ingredients
- 2 Thick-Cut Pork Chops 1½ to 2 inches thick. Bone-in center-cut is best. Thick boneless chops work too; they just cook a little faster.
- Olive Oil Rub it right onto the chops. No extra oil in the pan. The oil on the chops is plenty.
- Salt More than you think. Seriously. A thick chop needs generous seasoning on every side and it won’t taste salty. It’ll taste like pork that finally has flavour.
- Black Pepper Freshly ground
Instructions
- Rub the pork chops all over with olive oil. Season every side generously with salt and black pepper. Don't be shy with the salt. A thick pork chop needs a heavy hand.
- Preheat the oven to 205℃ (400℉). Heat a heavy, oven-safe skillet over high heat until it's very hot.
- Sear the pork chops for about 2 minutes per side, until deeply golden.
- Transfer the skillet to the oven, uncovered. Roast until the pork chops reach an internal temperature of 63℃ (145℉), about 15 minutes. Start checking at 10 minutes.
- Move the pork chops to a plate (or wrap in foil) and let them rest 5 to 10 minutes before serving.