Oh, the humble pork chop—it’s the unsung hero of comfort food! Whether you’re craving a quick weeknight dinner or planning a special weekend feast, these 18 juicy, thick bone-in recipes have you covered. From sizzling skillet classics to oven-roasted wonders, get ready to transform this simple cut into something extraordinary. Let’s dive into these mouthwatering dishes that’ll make you a pork chop pro in no time!
Garlic Herb Butter Thick Bone-In Pork Chops
Delightfully aromatic and impressively hearty, these Garlic Herb Butter Thick Bone-In Pork Chops are the epitome of a celebratory winter meal. Their golden crust, infused with fragrant herbs and rich butter, yields to a perfectly juicy interior, promising to be the centerpiece of any festive table. Crafting this dish is a straightforward yet rewarding process that transforms simple ingredients into an elegant feast.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
For the Pork Chops & Dry Brine:
– 4 bone-in pork chops, 1 1/2 inches thick
– 2 teaspoons kosher salt
– 1 teaspoon freshly ground black pepper
For the Garlic Herb Butter:
– 1/2 cup (1 stick) unsalted butter, softened
– 4 cloves garlic, minced
– 2 tablespoons fresh rosemary, finely chopped
– 2 tablespoons fresh thyme, finely chopped
– 1 tablespoon fresh parsley, finely chopped
For Cooking:
– 2 tablespoons olive oil
Instructions
1. Pat the 4 bone-in pork chops completely dry with paper towels.
2. Season all sides of the pork chops evenly with 2 teaspoons of kosher salt and 1 teaspoon of freshly ground black pepper.
3. Let the seasoned pork chops rest at room temperature for 30 minutes to allow the salt to penetrate, which enhances juiciness and flavor.
4. While the pork chops rest, combine 1/2 cup of softened unsalted butter, 4 minced garlic cloves, 2 tablespoons of chopped rosemary, 2 tablespoons of chopped thyme, and 1 tablespoon of chopped parsley in a small bowl.
5. Mix the butter and herbs thoroughly until fully incorporated and set aside.
6. Preheat your oven to 400°F (200°C).
7. Heat 2 tablespoons of olive oil in a large, oven-safe skillet over medium-high heat until it shimmers, about 2 minutes.
8. Carefully place the pork chops in the hot skillet, ensuring they are not touching, and sear for 4-5 minutes without moving them to develop a deep golden-brown crust.
9. Flip each pork chop using tongs and sear the other side for another 4-5 minutes.
10. Spoon half of the prepared garlic herb butter evenly over the top of each pork chop in the skillet.
11. Transfer the entire skillet to the preheated oven and roast for 10-12 minutes, or until the internal temperature of the chops reaches 145°F (63°C) when measured with an instant-read thermometer inserted into the thickest part, avoiding the bone.
12. Remove the skillet from the oven and immediately spoon the remaining garlic herb butter over the pork chops, allowing it to melt from the residual heat.
13. Let the pork chops rest in the skillet for 5 minutes before serving to allow the juices to redistribute, ensuring maximum tenderness.
Nothing compares to the succulent texture of a properly rested pork chop, where each bite releases a flood of savory juices mingled with the aromatic, melted butter. The garlic and fresh herbs create a bright, fragrant crust that beautifully contrasts the rich, meaty flavor of the pork. For a stunning presentation, serve these chops atop a bed of creamy polenta or alongside roasted root vegetables to soak up every last drop of the decadent pan sauce.
Smoky BBQ Glazed Bone-In Pork Chops
Fragrant with hickory smoke and lacquered with a glossy, sweet-savory glaze, these bone-in pork chops transform a weeknight staple into a centerpiece-worthy feast. The caramelized crust gives way to juicy, tender meat that pairs beautifully with simple sides, making it an ideal choice for both casual dinners and festive gatherings. This recipe balances bold barbecue flavors with elegant execution for a dish that feels both comforting and sophisticated.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
For the Pork Chops:
– 4 bone-in pork chops, 1-inch thick
– 2 tablespoons olive oil
– 1 teaspoon kosher salt
– 1/2 teaspoon freshly ground black pepper
For the BBQ Glaze:
– 1 cup ketchup
– 1/4 cup apple cider vinegar
– 1/4 cup packed light brown sugar
– 2 tablespoons Worcestershire sauce
– 1 tablespoon Dijon mustard
– 1 teaspoon smoked paprika
– 1/2 teaspoon garlic powder
– 1/4 teaspoon cayenne pepper
Instructions
1. Preheat your oven to 400°F and position a rack in the center.
2. Pat the pork chops completely dry with paper towels to ensure a better sear.
3. Rub the pork chops evenly with olive oil, then season both sides with kosher salt and black pepper.
4. Heat a large, oven-safe skillet over medium-high heat for 2 minutes until hot.
5. Sear the pork chops for 3 minutes per side until a deep golden-brown crust forms.
6. While the pork chops sear, whisk together ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, Dijon mustard, smoked paprika, garlic powder, and cayenne pepper in a medium bowl to create the BBQ glaze.
7. Transfer the skillet with the seared pork chops to the preheated oven and roast for 10 minutes.
8. Remove the skillet from the oven using oven mitts and brush each pork chop generously with the BBQ glaze.
9. Return the skillet to the oven and roast for an additional 5 minutes until the internal temperature reaches 145°F on an instant-read thermometer.
10. Let the pork chops rest on a cutting board for 5 minutes to allow juices to redistribute.
11. Brush with any remaining glaze just before serving.
The result is a succulent chop with a sticky, caramelized exterior that crackles slightly with each bite, revealing moist, flavorful meat infused with smoky sweetness. Serve alongside creamy coleslaw and grilled corn for a classic barbecue plate, or slice and arrange over a bed of cheesy grits for a Southern-inspired twist that highlights the glaze’s tangy depth.
Pan-Seared Thick Bone-In Pork Chops with Apple Compote
Savor the perfect harmony of savory and sweet with this elegant dish, where a succulent, thick-cut pork chop meets a vibrant apple compote. The pork is seared to a golden crust, locking in its juices, while the compote adds a bright, caramelized contrast. This recipe transforms simple ingredients into a sophisticated meal that feels both comforting and celebratory.
Serving: 2 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
For the Pork Chops:
– 2 bone-in pork chops, 1 1/2 inches thick
– 2 tbsp olive oil
– 1 tsp kosher salt
– 1/2 tsp freshly ground black pepper
For the Apple Compote:
– 2 large Granny Smith apples, peeled, cored, and diced into 1/2-inch pieces
– 1/4 cup granulated sugar
– 2 tbsp unsalted butter
– 1/4 cup apple cider vinegar
– 1/4 tsp ground cinnamon
Instructions
1. Pat the pork chops dry thoroughly with paper towels to ensure a crisp sear.
2. Season both sides of the pork chops evenly with kosher salt and black pepper.
3. Heat olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
4. Place the pork chops in the skillet and sear without moving for 4 minutes to form a deep golden-brown crust.
5. Flip the pork chops and sear the other side for 4 minutes.
6. Reduce the heat to medium and cook the pork chops for an additional 6-8 minutes, flipping once halfway, until the internal temperature reaches 145°F on an instant-read thermometer.
7. Transfer the pork chops to a plate, tent loosely with foil, and let rest for 5 minutes to redistribute juices.
8. In the same skillet over medium heat, melt unsalted butter until foamy.
9. Add diced apples and granulated sugar, stirring to coat, and cook for 5 minutes until the apples soften and the sugar caramelizes.
10. Pour in apple cider vinegar and sprinkle ground cinnamon, stirring to deglaze the pan and scrape up any browned bits from the pork.
11. Simmer the mixture for 3-4 minutes until the apples are tender and the liquid reduces to a syrupy consistency.
As the pork rests, its juices settle into a tender, moist texture that pairs beautifully with the compote’s sweet-tart crunch. For a creative twist, serve it over creamy polenta or alongside roasted Brussels sprouts to balance the richness.
Bone-In Pork Chops with Creamy Mushroom Sauce
Glistening with a golden sear and bathed in a velvety mushroom sauce, bone-in pork chops offer a comforting yet sophisticated centerpiece for any dinner table. This recipe transforms simple ingredients into an elegant meal where the rich, savory sauce perfectly complements the juicy, tender pork. It’s a dish that feels both indulgent and approachable, ideal for a cozy weeknight or a special occasion.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
For the Pork Chops:
– 4 bone-in pork chops, about 1-inch thick
– 2 tablespoons olive oil
– 1 teaspoon kosher salt
– 1/2 teaspoon freshly ground black pepper
For the Creamy Mushroom Sauce:
– 1 tablespoon unsalted butter
– 8 ounces cremini mushrooms, sliced
– 1/2 cup finely chopped yellow onion
– 2 cloves garlic, minced
– 1/2 cup dry white wine
– 1 cup chicken broth
– 1/2 cup heavy cream
– 1 tablespoon chopped fresh thyme
– Salt and pepper to season
Instructions
1. Pat the 4 bone-in pork chops completely dry with paper towels, then season both sides evenly with 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper.
2. Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
3. Place the pork chops in the skillet and sear without moving them for 4-5 minutes per side, until a deep golden-brown crust forms and the internal temperature reaches 145°F when checked with an instant-read thermometer.
4. Transfer the cooked pork chops to a plate and loosely tent with foil to rest, which allows the juices to redistribute for maximum tenderness.
5. Reduce the skillet heat to medium and add 1 tablespoon unsalted butter, letting it melt and foam slightly.
6. Add 8 ounces sliced cremini mushrooms and 1/2 cup chopped yellow onion to the skillet, cooking for 6-8 minutes while stirring occasionally until the mushrooms are browned and the onions are translucent.
7. Stir in 2 minced garlic cloves and cook for 1 minute until fragrant, being careful not to let it burn.
8. Pour in 1/2 cup dry white wine to deglaze the pan, scraping up any browned bits from the bottom with a wooden spoon, and simmer for 2-3 minutes until the liquid is reduced by half.
9. Add 1 cup chicken broth and bring the mixture to a gentle simmer for 5 minutes to allow the flavors to meld.
10. Stir in 1/2 cup heavy cream and 1 tablespoon chopped fresh thyme, then simmer the sauce for 3-4 minutes until it thickens slightly to a velvety consistency that coats the back of a spoon.
11. Season the sauce with salt and pepper as needed, then return the rested pork chops to the skillet, spooning the sauce over them to warm through for 1-2 minutes.
A harmonious blend of textures and flavors awaits: the pork chops remain succulent and juicy, while the creamy mushroom sauce adds an earthy, luxurious depth. For a complete meal, serve alongside buttery mashed potatoes or crusty bread to soak up every drop of the rich sauce, and consider garnishing with an extra sprinkle of fresh thyme for a vibrant finish.
Grilled Thick Bone-In Pork Chops with Chimichurri
Tender and succulent, these grilled thick bone-in pork chops are elevated by a vibrant chimichurri sauce, offering a perfect balance of smoky char and herbaceous freshness for a memorable holiday meal. The generous marbling and bone-in cut ensure juicy, flavorful results, while the bright Argentine-inspired sauce cuts through the richness with its zesty notes. This elegant yet approachable dish transforms a simple cut into a festive centerpiece worthy of any celebration.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
For the Pork Chops:
– 4 bone-in pork chops, 1½ inches thick
– 2 tablespoons olive oil
– 1 teaspoon kosher salt
– ½ teaspoon freshly ground black pepper
For the Chimichurri Sauce:
– 1 cup fresh flat-leaf parsley, finely chopped
– ¼ cup fresh oregano, finely chopped
– 3 cloves garlic, minced
– ½ cup olive oil
– 3 tablespoons red wine vinegar
– 1 teaspoon red pepper flakes
– ½ teaspoon kosher salt
Instructions
1. Preheat a grill to medium-high heat, aiming for a surface temperature of 400°F.
2. Pat the pork chops dry with paper towels to ensure a proper sear.
3. Rub the pork chops evenly with 2 tablespoons of olive oil, then season both sides with 1 teaspoon of kosher salt and ½ teaspoon of black pepper.
4. Place the pork chops on the preheated grill and cook for 6 minutes without moving them to develop grill marks.
5. Flip the pork chops using tongs and cook for an additional 6 minutes on the other side.
6. Insert an instant-read thermometer into the thickest part of a chop, avoiding the bone, and cook until the internal temperature reaches 145°F for medium doneness.
7. Transfer the pork chops to a clean plate and let them rest for 5 minutes to allow the juices to redistribute.
8. While the pork chops rest, combine 1 cup of chopped parsley, ¼ cup of chopped oregano, 3 minced garlic cloves, ½ cup of olive oil, 3 tablespoons of red wine vinegar, 1 teaspoon of red pepper flakes, and ½ teaspoon of kosher salt in a medium bowl.
9. Stir the chimichurri sauce until all ingredients are well incorporated.
10. Spoon the chimichurri sauce generously over the rested pork chops just before serving.
Glazed with the herbaceous chimichurri, these pork chops boast a caramelized crust that gives way to tender, pink-tinged meat, while the sauce’s tangy brightness complements the smoky undertones. Serve them alongside grilled vegetables or a simple arugula salad to let the flavors shine, making for an effortlessly impressive presentation that delights both the palate and the eye.
Bone-In Pork Chops with Caramelized Onions and Balsamic Glaze
Succulent bone-in pork chops, seared to golden perfection and draped with a glossy balsamic glaze, offer a sophisticated yet approachable centerpiece for any dinner table. The sweet, slow-cooked caramelized onions melt into the rich pan juices, creating a luxurious sauce that elevates this classic cut into a truly memorable meal. With its harmonious balance of savory, sweet, and tangy notes, this dish promises to impress with minimal fuss.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
For the Pork Chops:
– 4 bone-in pork chops, 1-inch thick
– 2 tablespoons olive oil
– 1 teaspoon kosher salt
– 1/2 teaspoon freshly ground black pepper
For the Caramelized Onions:
– 2 large yellow onions, thinly sliced
– 2 tablespoons unsalted butter
– 1/4 teaspoon salt
For the Balsamic Glaze:
– 1/2 cup balsamic vinegar
– 2 tablespoons honey
– 1 tablespoon Dijon mustard
Instructions
1. Pat the pork chops completely dry with paper towels to ensure a proper sear.
2. Season both sides of each chop evenly with 1 teaspoon kosher salt and 1/2 teaspoon black pepper.
3. In a large skillet, heat 2 tablespoons olive oil over medium-high heat until shimmering, about 2 minutes.
4. Sear the pork chops for 4-5 minutes per side until a deep golden-brown crust forms and the internal temperature reaches 145°F.
5. Transfer the cooked chops to a plate, tent loosely with foil, and let rest for 10 minutes to allow juices to redistribute.
6. In the same skillet, reduce heat to medium-low and melt 2 tablespoons unsalted butter.
7. Add 2 thinly sliced onions and 1/4 teaspoon salt, cooking for 20-25 minutes while stirring occasionally until deeply golden and soft.
8. While the onions cook, combine 1/2 cup balsamic vinegar, 2 tablespoons honey, and 1 tablespoon Dijon mustard in a small saucepan.
9. Simmer the glaze mixture over medium heat for 8-10 minutes until it reduces by half and coats the back of a spoon.
10. Spoon the caramelized onions over the rested pork chops.
11. Drizzle the warm balsamic glaze generously over the onions and chops.
Lusciously tender pork yields to the fork beside the sweet, jammy onions, all cut through by the glaze’s bright acidity. For a stunning presentation, serve atop creamy polenta or alongside roasted Brussels sprouts to soak up every drop of the rich pan sauce.
Oven-Baked Thick Bone-In Pork Chops with Rosemary and Garlic
There’s something deeply satisfying about a perfectly cooked pork chop—juicy, flavorful, and substantial enough to feel like a true centerpiece. This oven-baked version, infused with aromatic rosemary and garlic, transforms simple ingredients into an elegant, comforting meal that’s ideal for a cozy dinner or a special gathering.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
For the pork chops:
– 4 bone-in pork chops, about 1½ inches thick
– 2 tablespoons olive oil
– 1 teaspoon kosher salt
– ½ teaspoon freshly ground black pepper
For the rosemary-garlic mixture:
– 3 sprigs fresh rosemary, leaves stripped and finely chopped
– 4 cloves garlic, minced
– 2 tablespoons unsalted butter, softened
Instructions
- Preheat your oven to 400°F and position a rack in the center.
- Pat the pork chops completely dry with paper towels to ensure a good sear.
- Rub the pork chops evenly on both sides with olive oil, then season generously with salt and pepper.
- Heat a large, oven-safe skillet over medium-high heat for 2 minutes until hot.
- Sear the pork chops for 3–4 minutes per side until a deep golden-brown crust forms.
- While the chops sear, mix the chopped rosemary, minced garlic, and softened butter in a small bowl until combined.
- Remove the skillet from the heat and spoon the rosemary-garlic butter evenly over the top of each pork chop.
- Transfer the skillet to the preheated oven and bake for 15–18 minutes, or until the internal temperature reaches 145°F on an instant-read thermometer inserted into the thickest part without touching the bone.
- Remove the skillet from the oven and let the pork chops rest in the pan for 5 minutes to allow the juices to redistribute.
- Serve the pork chops immediately, spooning any pan juices over the top.
Unbelievably tender and fragrant, these chops boast a crisp, herb-speckled exterior that gives way to succulent, garlic-infused meat. For a stunning presentation, slice the chops against the grain and arrange them over a bed of creamy polenta or roasted root vegetables to soak up the savory pan juices.
Thick Bone-In Pork Chops with Spicy Peach Glaze
Zesty and sophisticated, this dish transforms humble pork chops into a showstopping centerpiece. The thick bone-in cut ensures juicy tenderness, while a spicy peach glaze adds a vibrant, sweet-heat contrast that’s perfect for festive gatherings or a special weeknight dinner. It’s an elegant yet approachable recipe that balances rich, savory flavors with a touch of fruity brightness.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
For the Pork Chops:
– 4 bone-in pork chops, 1½ inches thick
– 2 tablespoons olive oil
– 1 teaspoon kosher salt
– ½ teaspoon freshly ground black pepper
For the Spicy Peach Glaze:
– 1 cup peach preserves
– 2 tablespoons apple cider vinegar
– 1 tablespoon soy sauce
– 1 teaspoon crushed red pepper flakes
– ½ teaspoon garlic powder
Instructions
1. Preheat your oven to 400°F and pat the pork chops dry with paper towels to ensure a good sear.
2. Season both sides of the pork chops evenly with kosher salt and freshly ground black pepper.
3. Heat olive oil in a large oven-safe skillet over medium-high heat until shimmering, about 2 minutes.
4. Sear the pork chops for 3–4 minutes per side until a deep golden-brown crust forms, resisting the urge to move them for a proper sear.
5. Transfer the skillet to the preheated oven and roast for 10–12 minutes until the internal temperature reaches 145°F, checking with a meat thermometer for accuracy.
6. While the pork chops roast, combine peach preserves, apple cider vinegar, soy sauce, crushed red pepper flakes, and garlic powder in a small saucepan.
7. Simmer the glaze over medium-low heat for 5–7 minutes, stirring frequently until slightly thickened and bubbling.
8. Remove the pork chops from the oven and let them rest on a cutting board for 5 minutes to redistribute juices.
9. Brush the warm pork chops generously with the spicy peach glaze just before serving.
Outstandingly tender and flavorful, these pork chops boast a caramelized crust that gives way to succulent meat, enhanced by the glaze’s sweet, tangy, and subtly spicy notes. For a creative twist, serve them sliced over creamy polenta or alongside roasted Brussels sprouts to soak up the glossy sauce, making every bite a harmonious blend of textures and tastes.
Pan-Fried Bone-In Pork Chops with Garlic Mashed Potatoes
On a crisp winter evening, few dishes offer the same comforting elegance as a perfectly seared pork chop paired with creamy garlic mashed potatoes. This classic combination celebrates the rich, savory flavors of well-seasoned meat and the velvety smoothness of potatoes infused with aromatic garlic. It’s a meal that feels both indulgent and deeply satisfying, ideal for a festive gathering or a cozy night in.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 30 minutes
Ingredients
For the Pork Chops:
– 4 bone-in pork chops, 1-inch thick
– 2 tablespoons olive oil
– 1 teaspoon kosher salt
– ½ teaspoon freshly ground black pepper
– 1 teaspoon dried thyme
For the Garlic Mashed Potatoes:
– 2 pounds Yukon Gold potatoes, peeled and quartered
– 4 cloves garlic, minced
– ½ cup whole milk, warmed to 110°F
– 4 tablespoons unsalted butter, softened
– 1 teaspoon kosher salt
– ½ teaspoon freshly ground black pepper
Instructions
1. Pat the pork chops dry with paper towels to ensure a crisp sear.
2. Season both sides of the pork chops evenly with kosher salt, black pepper, and dried thyme.
3. Heat olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
4. Place the pork chops in the skillet without overcrowding, searing for 4–5 minutes per side until a golden-brown crust forms and the internal temperature reaches 145°F on a meat thermometer.
5. Transfer the pork chops to a plate, tent loosely with foil, and let rest for 5 minutes to retain juices.
6. While the pork chops rest, place the quartered potatoes in a large pot and cover with cold water by 1 inch.
7. Bring the water to a boil over high heat, then reduce to a simmer and cook for 15–20 minutes until the potatoes are fork-tender.
8. Drain the potatoes thoroughly and return them to the pot over low heat for 1 minute to evaporate excess moisture.
9. Add the minced garlic, warmed milk, softened butter, kosher salt, and black pepper to the potatoes.
10. Mash the mixture with a potato masher or ricer until smooth and creamy, avoiding overmixing to prevent a gluey texture.
11. Serve the pork chops immediately alongside the garlic mashed potatoes.
Yielded with a golden sear, the pork chops offer a juicy, tender bite that contrasts beautifully with the silky, garlic-infused potatoes. For a creative twist, garnish with a sprinkle of fresh parsley or a drizzle of herb-infused olive oil to elevate the presentation.
Bone-In Pork Chops with Honey Mustard Marinade
Unveiling a dish that transforms the humble pork chop into an elegant centerpiece, this recipe features bone-in chops bathed in a sweet-tangy honey mustard marinade. The bone not only imparts rich flavor during cooking but also ensures the meat stays exceptionally juicy. Perfect for a festive dinner or a sophisticated weeknight meal, these chops promise to delight with their caramelized exterior and tender interior.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 12 minutes
Ingredients
For the Marinade:
– 4 bone-in pork chops, 1-inch thick
– 1/4 cup Dijon mustard
– 1/4 cup honey
– 2 tbsp olive oil
– 2 cloves garlic, minced
– 1 tsp kosher salt
– 1/2 tsp black pepper
For Cooking:
– 1 tbsp olive oil
Instructions
1. In a medium bowl, whisk together 1/4 cup Dijon mustard, 1/4 cup honey, 2 tbsp olive oil, 2 minced garlic cloves, 1 tsp kosher salt, and 1/2 tsp black pepper until smooth.
2. Place 4 bone-in pork chops in a shallow dish or resealable bag, and pour the marinade over them, coating evenly.
3. Cover the dish or seal the bag, and refrigerate for at least 30 minutes or up to 4 hours to allow the flavors to penetrate.
4. Remove the pork chops from the refrigerator 20 minutes before cooking to bring them to room temperature for even cooking.
5. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
6. Pat the pork chops dry with paper towels to ensure a good sear, then place them in the skillet without crowding.
7. Sear the pork chops for 4-5 minutes per side until a golden-brown crust forms and the internal temperature reaches 145°F on an instant-read thermometer.
8. Transfer the pork chops to a plate, tent loosely with foil, and let rest for 5 minutes to redistribute juices.
9. Serve the pork chops warm, optionally drizzling with any remaining pan juices.
Masterfully balancing sweet honey and tangy mustard, these chops offer a succulent texture with a crisp, caramelized edge. Their robust flavor pairs beautifully with roasted vegetables or a simple arugula salad, making them a versatile star for any table.
Thick Bone-In Pork Chops with Maple Bourbon Sauce
Nestled at the intersection of rustic comfort and refined elegance, these thick bone-in pork chops are elevated by a luscious maple bourbon sauce that glistens with autumnal warmth. This dish transforms a simple cut into a celebratory centerpiece, perfect for a cozy holiday gathering or a special weekend supper. The rich, savory notes of the pork meld beautifully with the sweet, smoky complexity of the sauce, creating a symphony of flavors that feels both indulgent and deeply satisfying.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
For the Pork Chops:
– 4 bone-in pork chops, 1 1/2 inches thick
– 2 tbsp olive oil
– 1 tsp kosher salt
– 1/2 tsp freshly ground black pepper
For the Maple Bourbon Sauce:
– 1/2 cup pure maple syrup
– 1/4 cup bourbon
– 2 tbsp unsalted butter
– 1 tbsp Dijon mustard
– 1/4 tsp ground cinnamon
– 1/8 tsp cayenne pepper
– 2 cloves garlic, minced
Instructions
1. Pat the 4 bone-in pork chops completely dry with paper towels.
2. Rub the pork chops evenly with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper.
3. Heat 2 tbsp olive oil in a large, heavy-bottomed skillet over medium-high heat until it shimmers, about 2 minutes.
4. Carefully place the pork chops in the hot skillet, searing them without moving for 4-5 minutes until a deep golden-brown crust forms.
5. Flip each pork chop and sear the other side for another 4-5 minutes.
6. Reduce the heat to medium and continue cooking the pork chops for 8-10 minutes, flipping once halfway, until the internal temperature reaches 145°F when measured with an instant-read thermometer inserted into the thickest part away from the bone.
7. Transfer the cooked pork chops to a plate, tent loosely with foil, and let them rest for 5 minutes.
8. In the same skillet over medium heat, add 2 cloves of minced garlic and cook for 1 minute until fragrant.
9. Pour in 1/4 cup bourbon, standing back as it may flame, and let it simmer for 1 minute to cook off the alcohol.
10. Whisk in 1/2 cup pure maple syrup, 1 tbsp Dijon mustard, 1/4 tsp ground cinnamon, and 1/8 tsp cayenne pepper.
11. Bring the sauce to a gentle simmer and cook for 3-4 minutes, stirring occasionally, until it thickens slightly and coats the back of a spoon.
12. Remove the skillet from the heat and whisk in 2 tbsp unsalted butter until the sauce is glossy and emulsified.
13. Return the rested pork chops and any accumulated juices to the skillet, spooning the sauce over them to coat.
This results in pork chops with a perfectly seared, juicy interior and a sauce that offers a velvety texture with layers of sweet maple, warm spice, and a subtle bourbon kick. For a stunning presentation, serve each chop over a bed of creamy mashed potatoes or roasted root vegetables, allowing the sauce to pool beautifully beneath.
Bone-In Pork Chops with Roasted Garlic and Thyme
Lusciously savory and deeply comforting, bone-in pork chops offer a rich canvas for the aromatic pairing of roasted garlic and fresh thyme. This elegant yet approachable dish transforms simple ingredients into a sophisticated meal, perfect for a cozy dinner or a special occasion. The bone lends succulence and flavor, while the garlic mellows into a sweet, nutty paste that melds beautifully with the earthy thyme.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
For the pork chops and seasoning:
– 4 bone-in pork chops, about 1-inch thick
– 2 tablespoons olive oil
– 1 teaspoon kosher salt
– 1/2 teaspoon freshly ground black pepper
For the roasted garlic and thyme:
– 1 head of garlic
– 1 tablespoon olive oil
– 4 sprigs fresh thyme
– 1/2 cup low-sodium chicken broth
Instructions
1. Preheat your oven to 400°F.
2. Pat the bone-in pork chops completely dry with paper towels to ensure a good sear.
3. Season both sides of the pork chops evenly with kosher salt and freshly ground black pepper.
4. Heat 2 tablespoons of olive oil in a large, oven-safe skillet over medium-high heat until shimmering, about 2 minutes.
5. Carefully place the pork chops in the hot skillet and sear without moving them for 3-4 minutes, until a deep golden-brown crust forms.
6. Flip the pork chops and sear the other side for another 3-4 minutes.
7. While the chops sear, slice the top quarter off the head of garlic to expose the cloves and drizzle with 1 tablespoon of olive oil.
8. Wrap the garlic head loosely in aluminum foil and place it in the preheated oven to roast for 20-25 minutes, until the cloves are soft and golden.
9. Transfer the seared pork chops in the skillet to the oven and roast for 8-10 minutes, until an instant-read thermometer inserted into the thickest part reads 145°F.
10. Remove the pork chops and roasted garlic from the oven, letting the chops rest on a plate for 5 minutes to redistribute juices.
11. Squeeze the soft, roasted garlic cloves from their skins into the same skillet used for the pork.
12. Place the skillet over medium heat and add 4 sprigs of fresh thyme and 1/2 cup of low-sodium chicken broth.
13. Use a wooden spoon to mash the garlic into the broth, simmering for 2-3 minutes until the sauce slightly thickens.
14. Discard the thyme sprigs and spoon the roasted garlic sauce over the rested pork chops.
Rich and aromatic, the finished chops boast a juicy, tender interior with a beautifully caramelized crust. The roasted garlic sauce adds a velvety, sweet-savory depth that complements the pork’s natural richness. For a creative presentation, serve alongside creamy mashed potatoes or a crisp apple slaw to balance the hearty flavors.
Grilled Thick Bone-In Pork Chops with Pineapple Salsa
Meticulously grilled to showcase the natural richness of heritage pork, these thick bone-in chops are crowned with a vibrant pineapple salsa that balances smoky depth with tropical brightness. This elegant yet approachable dish transforms a classic cut into a centerpiece worthy of any festive gathering, offering a symphony of textures and flavors that delight the senses. Perfect for a special dinner, it pairs the hearty satisfaction of perfectly cooked meat with the refreshing zest of a homemade salsa.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
For the Pork Chops:
– 4 bone-in pork chops, 1½ inches thick
– 2 tablespoons olive oil
– 1 teaspoon kosher salt
– ½ teaspoon freshly ground black pepper
– 1 teaspoon smoked paprika
For the Pineapple Salsa:
– 2 cups fresh pineapple, finely diced
– ½ cup red onion, finely diced
– ¼ cup fresh cilantro, chopped
– 1 jalapeño, seeded and minced
– 2 tablespoons fresh lime juice
– ¼ teaspoon salt
Instructions
1. Pat the pork chops dry with paper towels to ensure a good sear.
2. Rub the pork chops evenly on both sides with olive oil.
3. Season both sides of the pork chops with kosher salt, black pepper, and smoked paprika.
4. Let the seasoned pork chops rest at room temperature for 15 minutes to promote even cooking.
5. Preheat a grill or grill pan to medium-high heat, approximately 400°F.
6. Place the pork chops on the hot grill and cook for 6 minutes without moving them to develop grill marks.
7. Flip the pork chops using tongs and cook for another 6 minutes on the second side.
8. Check for doneness by inserting an instant-read thermometer into the thickest part of a chop, avoiding the bone; it should read 145°F.
9. Transfer the cooked pork chops to a clean plate, tent loosely with foil, and let them rest for 5 minutes to allow juices to redistribute.
10. While the pork chops rest, combine the diced pineapple, red onion, cilantro, minced jalapeño, lime juice, and salt in a medium bowl to make the salsa.
11. Stir the salsa gently until all ingredients are evenly incorporated.
12. Serve the grilled pork chops immediately, topped generously with the pineapple salsa.
Vibrant and satisfying, each bite offers a contrast of the chop’s juicy, tender interior and caramelized crust against the salsa’s sweet, tangy, and slightly spicy notes. For a creative presentation, serve atop a bed of cilantro-lime rice or with grilled asparagus, allowing the salsa’s juices to mingle with the sides. The bone adds not only visual appeal but also enhances the meat’s flavor during cooking, making this dish a memorable culinary experience.
Bone-In Pork Chops with Creamy Dijon Sauce
A succulent bone-in pork chop, seared to golden perfection and draped in a velvety Dijon sauce, transforms an ordinary weeknight into an elegant affair. This recipe balances the rich, savory depth of well-seasoned pork with the bright, tangy notes of a creamy mustard sauce, creating a dish that feels both comforting and sophisticated. With just a handful of pantry staples and about 30 minutes, you can present a restaurant-quality meal that impresses without overwhelming the cook.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
For the Pork Chops:
– 4 bone-in pork chops, 1-inch thick
– 2 tablespoons olive oil
– 1 teaspoon kosher salt
– ½ teaspoon freshly ground black pepper
– 1 teaspoon smoked paprika
For the Creamy Dijon Sauce:
– 1 tablespoon unsalted butter
– 2 cloves garlic, minced
– 1 cup chicken broth
– ½ cup heavy cream
– 2 tablespoons Dijon mustard
– 1 tablespoon whole-grain mustard
– 1 teaspoon fresh thyme leaves
– ¼ teaspoon salt
Instructions
1. Pat the 4 bone-in pork chops completely dry with paper towels to ensure a proper sear.
2. Season both sides of each pork chop evenly with 1 teaspoon kosher salt, ½ teaspoon black pepper, and 1 teaspoon smoked paprika.
3. Heat 2 tablespoons olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
4. Place the pork chops in the skillet without crowding, searing for 4-5 minutes per side until a golden-brown crust forms and the internal temperature reaches 145°F on an instant-read thermometer.
5. Transfer the cooked pork chops to a plate, tent loosely with foil, and let them rest for 5 minutes to redistribute juices.
6. Reduce the skillet heat to medium and melt 1 tablespoon unsalted butter in the same pan, scraping up any browned bits from the pork.
7. Add 2 cloves minced garlic to the skillet and sauté for 30 seconds until fragrant but not browned.
8. Pour in 1 cup chicken broth, bring to a simmer, and cook for 3 minutes to reduce slightly.
9. Whisk in ½ cup heavy cream, 2 tablespoons Dijon mustard, 1 tablespoon whole-grain mustard, 1 teaspoon fresh thyme leaves, and ¼ teaspoon salt until fully combined.
10. Simmer the sauce for 4-5 minutes, stirring occasionally, until it thickens enough to coat the back of a spoon.
11. Return the rested pork chops to the skillet, spooning the sauce over them, and warm for 1 minute.
Zesty and luxurious, the creamy Dijon sauce clings to each tender pork chop, offering a delightful contrast between the crispy seared exterior and juicy interior. Serve these chops over a bed of buttery mashed potatoes or alongside roasted asparagus to soak up every drop of the velvety sauce, making each bite a harmonious blend of savory pork and tangy, herb-infused cream.
Thick Bone-In Pork Chops with Brown Sugar Rub
Savor the rich, caramelized crust and succulent interior of these thick bone-in pork chops, elevated by a brown sugar rub that transforms a simple cut into a showstopping centerpiece. This recipe balances sweet and savory notes with a touch of spice, creating a dish that feels both comforting and sophisticated—perfect for a holiday gathering or an elegant weeknight dinner. The bone-in cut ensures maximum juiciness and flavor, while the rub forms a beautiful glaze that caramelizes beautifully in the oven.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
For the pork chops:
– 4 bone-in pork chops, 1½ inches thick
– 2 tablespoons olive oil
For the brown sugar rub:
– ¼ cup packed light brown sugar
– 1 tablespoon smoked paprika
– 2 teaspoons kosher salt
– 1 teaspoon garlic powder
– 1 teaspoon onion powder
– ½ teaspoon ground black pepper
– ¼ teaspoon cayenne pepper (optional)
Instructions
1. Preheat your oven to 400°F and position a rack in the center.
2. Pat the pork chops completely dry with paper towels to ensure a good sear.
3. In a small bowl, combine the brown sugar, smoked paprika, kosher salt, garlic powder, onion powder, black pepper, and cayenne pepper (if using) to create the rub.
4. Rub the mixture evenly over all sides of each pork chop, pressing gently to adhere.
5. Heat the olive oil in a large oven-safe skillet over medium-high heat until shimmering, about 2 minutes.
6. Sear the pork chops for 3–4 minutes per side until a deep golden-brown crust forms, using tongs to flip them carefully.
7. Transfer the skillet directly to the preheated oven and bake for 12–15 minutes, or until the internal temperature reaches 145°F when measured with a meat thermometer inserted into the thickest part away from the bone.
8. Remove the skillet from the oven and let the pork chops rest on a cutting board for 5 minutes to allow juices to redistribute.
9. Serve immediately, spooning any pan juices over the top.
What emerges is a chop with a crackling, sweet-spiced crust that gives way to tender, juicy meat infused with smoky depth. The caramelized sugar creates a glossy finish that pairs beautifully with the savory undertones, making each bite a harmonious blend of flavors. For a creative twist, slice the chops and arrange them over creamy polenta or a bed of roasted root vegetables to soak up the rich pan juices, turning a simple meal into a memorable feast.
Bone-In Pork Chops with Garlic Parmesan Crust
Just as the holiday season reaches its peak, there’s something deeply satisfying about a classic, hearty main that feels both celebratory and comforting. Our bone-in pork chops, cloaked in a golden garlic-Parmesan crust, deliver precisely that—a centerpiece worthy of any festive table yet simple enough for a weeknight triumph.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
For the Pork Chops:
– 4 bone-in pork chops, 1-inch thick
– 2 tablespoons olive oil
– 1 teaspoon kosher salt
– ½ teaspoon freshly ground black pepper
For the Garlic Parmesan Crust:
– ½ cup grated Parmesan cheese
– ¼ cup panko breadcrumbs
– 3 cloves garlic, minced
– 2 tablespoons unsalted butter, melted
– 1 tablespoon chopped fresh parsley
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Pat the pork chops completely dry with paper towels to ensure a crisp crust.
3. Rub the pork chops evenly with olive oil, then season both sides with kosher salt and black pepper.
4. In a medium bowl, combine the grated Parmesan, panko breadcrumbs, minced garlic, melted butter, and chopped parsley until the mixture resembles wet sand.
5. Firmly press the Parmesan mixture onto the top of each pork chop, coating evenly and gently patting to adhere.
6. Place the pork chops on the prepared baking sheet and bake for 20–25 minutes, or until the internal temperature reaches 145°F on an instant-read thermometer.
7. For a deeper golden crust, broil the chops for 1–2 minutes at the end, watching closely to prevent burning.
8. Let the pork chops rest on a cutting board for 5 minutes before serving to allow juices to redistribute.
Remarkably crisp and aromatic, the crust shatters to reveal juicy, tender pork that’s infused with savory garlic and nutty Parmesan. Serve these chops alongside roasted Brussels sprouts or a bright arugula salad to cut through the richness, or slice and arrange over creamy polenta for an elegant plating.
Thick Bone-In Pork Chops with Red Wine Reduction
Elevating the humble pork chop to a centerpiece-worthy dish, this recipe transforms thick bone-in cuts with a rich, glossy red wine reduction that clings to every savory bite. Perfect for a holiday gathering or a special weeknight dinner, it balances rustic comfort with refined elegance, promising a meal that feels both indulgent and approachable.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
- For the pork chops:
- 4 bone-in pork chops, 1 ½ inches thick
- 2 tbsp olive oil
- 1 tsp kosher salt
- ½ tsp freshly ground black pepper
- For the red wine reduction:
- 1 cup dry red wine (such as Cabernet Sauvignon)
- 1 shallot, finely minced
- 2 cloves garlic, minced
- 1 cup low-sodium chicken broth
- 2 tbsp unsalted butter
- 1 tbsp fresh thyme leaves
Instructions
- Pat the 4 bone-in pork chops completely dry with paper towels to ensure a proper sear.
- Season both sides of each pork chop evenly with 1 tsp kosher salt and ½ tsp freshly ground black pepper.
- Heat 2 tbsp olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
- Place the pork chops in the skillet without crowding, searing for 4–5 minutes per side until a golden-brown crust forms and the internal temperature reaches 145°F on an instant-read thermometer.
- Transfer the seared pork chops to a plate and tent loosely with foil to rest, which allows the juices to redistribute for maximum tenderness.
- Reduce the skillet heat to medium and add the finely minced shallot, cooking for 2 minutes until softened and fragrant.
- Stir in the 2 cloves of minced garlic and cook for 30 seconds to release its aroma without browning.
- Pour in 1 cup dry red wine, scraping up any browned bits from the skillet bottom with a wooden spoon to incorporate flavorful fond.
- Simmer the wine for 5–7 minutes until reduced by half, creating a concentrated base for the sauce.
- Add 1 cup low-sodium chicken broth and 1 tbsp fresh thyme leaves, then simmer for 8–10 minutes until the sauce thickens enough to coat the back of a spoon.
- Remove the skillet from heat and whisk in 2 tbsp unsalted butter until fully melted and emulsified, which adds a velvety sheen to the reduction.
- Return the rested pork chops to the skillet, spooning the red wine reduction over them to warm through for 1 minute before serving.
Resulting in a succulent, juicy interior with a caramelized crust, the pork chops are beautifully complemented by the deep, tangy-sweet reduction that whispers of herbs and oak. For a stunning presentation, plate each chop atop creamy mashed potatoes or polenta, letting the sauce pool luxuriously around it, and garnish with an extra sprinkle of thyme leaves to highlight its aromatic finish.
Bone-In Pork Chops with Herb-Infused Olive Oil
Unveiling a dish that transforms the humble pork chop into a centerpiece worthy of any festive table, this recipe celebrates the deep, savory flavor of bone-in meat elevated by a fragrant, herb-infused oil. The method ensures a perfectly juicy interior with a beautifully seared crust, creating a symphony of textures and aromas that is both rustic and refined.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
For the Pork Chops and Seasoning:
– 4 bone-in pork chops, 1-inch thick
– 2 teaspoons kosher salt
– 1 teaspoon freshly ground black pepper
For the Herb-Infused Olive Oil:
– 1/2 cup extra-virgin olive oil
– 4 sprigs fresh rosemary
– 6 sprigs fresh thyme
– 3 cloves garlic, lightly smashed
Instructions
1. Pat the 4 bone-in pork chops completely dry with paper towels to ensure a proper sear.
2. Season both sides of each chop evenly with the 2 teaspoons of kosher salt and 1 teaspoon of black pepper, then let them rest at room temperature for 10 minutes.
3. While the chops rest, combine the 1/2 cup of olive oil, 4 rosemary sprigs, 6 thyme sprigs, and 3 smashed garlic cloves in a small saucepan.
4. Heat the oil mixture over medium-low heat until it begins to shimmer gently and the herbs are fragrant, about 5 minutes, then remove from heat and let it steep.
5. Preheat a large, heavy-bottomed skillet or cast-iron pan over medium-high heat for 3 full minutes until very hot.
6. Carefully add 2 tablespoons of the prepared herb-infused oil to the hot skillet, swirling to coat.
7. Place 2 pork chops in the skillet, searing undisturbed for 4-5 minutes until a deep golden-brown crust forms.
8. Flip the chops using tongs and cook for another 4-5 minutes, or until the internal temperature reaches 145°F when checked with an instant-read thermometer inserted near the bone.
9. Transfer the cooked chops to a plate, tent loosely with foil, and let them rest for 5 minutes to allow juices to redistribute.
10. Repeat the searing process with the remaining 2 pork chops, adding another 2 tablespoons of the herb oil to the skillet if needed.
11. Drizzle the remaining warm herb-infused oil over the rested pork chops just before serving.
Now, savor the result: the chops boast a crisp, herb-flecked exterior giving way to exceptionally tender, juicy meat. The infused oil lends a subtle, aromatic complexity that permeates each bite, making it ideal for pairing with creamy polenta or a simple arugula salad to complement its rich flavors.
Summary
Whether you’re hosting a summer barbecue or craving a cozy dinner, these 18 bone-in pork chop recipes offer something delicious for every occasion. We hope you find a new favorite to try in your kitchen! Don’t forget to leave a comment telling us which recipe you loved most and share this roundup on Pinterest to spread the pork chop love.
