How to Cook 2 Inch Thick Pork Chops

How to cook 2 inch thick pork chops perfectly moist and juicy. Oven baked these are the best baked pork chops with a killer pork dry rub around! Best high protein dinner.

How to Cook Two Inch Thick Pork Chops

I have cooked A LOT of easy pork recipes over the years. Most of the time I just use “regular” sizes which would be closer to 3/4 – 1″ thick I would say. BUT I had many readers ask just how long it would take if theirs were two inches. SO I remembered that when shopping the other day in the meat department and picked up 3 of these babies.

There are 4 of us left in the house now so 3 would feed all of us but you could make more if you needed. As long as they all fit on one baking sheet without overlapping you’d be good. My cookie sheet was on the smaller side but would say if yours was normal you should be okay with 4 or maybe 5 if they were squished.

How to Cook a Thick Pork Chop Perfectly

These are fresh, if you have a forgetful moment and yours are still icy you’d need to follow our air fryer frozen pork chops recipe instead. Add a few minutes because of the increase in size but you can still save dinner that way. 😉

How Long to Cook Pork Chops at 425

20-25 minutes depending on thickness of course is cook time. Now let’s talk pig for a minute here. If you were to cook a large hunk and wanted to make pulled pork you would want to cook it for a much longer period of time to break down the connective tissue and make it fork tender.

When it comes to fresh or frozen pork chops in Instant Pot that is not the case.

Instead you want to cook it until the middle thickest portion reaches 145 – 155 degrees F and then allow them to rest for 10 minutes. You may think that isn’t a high enough internal meat temperature but it is. Reason being is that 165 F is ideal but while resting it will continue to rise about 10 degrees. Did you know that?

The Perfect Pork Chop

If you weren’t aware of this oddity it may be why your chops came out dry and tough in the past. You do NOT want to overcook this cut. To get the inside to be perfectly white with clear juices flowing out of every bite when you slice it, follow our tips exactly. It will change the way you cook bacon wrapped air fryer pork chops and any other way.

I did not add bacon to these as it would increase the bake time by a few more minutes but you could if you had a wild hair that day.

Pork Chops Dry Rub

This isn’t just great for this cut either but it’s used most often in this capacity. We have used a similar version to make our air fryer chicken wings dry rub recipe too. Sugar plus salt with some other seasonings with just a bit of spicy is the best combo. It is not spicy, but it could be more so if you wanted it to be, that is adjustable.

If you do want HEAT just increase the chili powder, add 1/2 tsp of dry Sriracha or red pepper flakes. Any of those will work but the latter two are hotter. You will need the following items to create this. It will cover 3 large pieces nicely, you could double it if need be.

1. Brown sugar
2. Kosher salt
3. Garlic powder
4. Chili Powder
5. Paprika
6. A bit of dry thyme

I sprinkled a bit of dry parsley on the top just to make it “pretty” but that is not necessary really. Beyond that you just need a pat of butter on each one.

Oven Roasted Thick Cut Pork Chops

You always want to preheat your oven. When making most pork recipes you want a higher heat, this one calls for 425 degrees. When we bake thinner pieces I use the same temperature just for less time. The butter will keep it moist, soak into the meat and brown the tops a bit too which is nice.

• You always want to preheat your oven (can’t say that enough) to 425 degrees. Mix together your seasonings well, breaking apart the larger chunks until smooth.
  • Lay meat on a cutting board and coat both sides well.
  • Allow excess to fall off and lay on a baking sheet.
  • If you brine the pork beforehand, you’d likely skip the dry rub
• When all are coated well, slice your chunk of cold or room temperature butter into 3 equal pieces and set 1 piece on each chop.
• Bake on sheet or cast iron skillet for 24 minutes (time will vary depending on exact thickness). May take up to 30 minutes if slightly thicker.
  • Remove once meat thermometer reads 145 F in the middle thickest part.
• Remove baking sheet and leave on tray for 10 – 15 minutes before slicing and eating.

Resting when cooking pork chops will lead to the most tender pork chops you will ever taste. If you wanted to use a dry brine instead of our rub the cooking time would remain the same.

There is no need to flip and cook half of the minutes on each side, just leave on the sheet pan as is. You shouldn’t need salt and pepper or sauce when served either, it’s perfection just like this. Home cooks who are just starting to learn, this is one easy dish.

Go to the butcher and ask for a few bone in pork chops next time you’re there and give it a whirl. If you follow our directions to a tee you’ll do just fine. Remember there is a little variation depending on exactly how thick yours are of course. 1 1/2 inch pork chops may take 2-4 minutes less. That is why it’s important to use a thermometer.

Once you bake them this way you’ll never go back to any other and everyone in your house will think you’re a pro cook for sure. 😉