Perfect Pork Chops Recipe

Juicy Pork Chops
The Spruce
  • Total: 20 mins
  • Prep: 5 mins
  • Cook: 15 mins
  • Yield: 4 servings
Nutritional Guidelines (per serving)
414 Calories
25g Fat
0g Carbs
43g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 4 servings
Amount per serving
Calories 414
% Daily Value*
Total Fat 25g 33%
Saturated Fat 8g 40%
Cholesterol 134mg 45%
Sodium 189mg 8%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 0%
Protein 43g
Calcium 69mg 5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Making perfect pork chops is simple — first, we sear them in a very hot pan for about three minutes, then we flip them and cook them the rest of the way in the oven.

Preparing them this way ensures that they're cooked, but not overcooked. So they'll be nice and juicy and tender.

Part of this is choosing the right pork chops. For this recipe, the best ones are bone-in pork chops that are an inch thick. Too thin and they'll be overcooked. Having the bone contributes flavor and moisture, which means a juicy pork chop.

Because we cook on the stovetop and then the oven, and because we need to get the pan super hot, a cast-iron skillet is an ideal pan for making these pork chops.


Click Play to See This Recipe Come Together


  • 4 bone-in pork chops (1-inch thick)
  • Kosher salt (to taste)
  • Freshly ground black pepper (to taste)
  • 2 teaspoons high-heat cooking oil

Steps to Make It

  1. Gather the ingredients.

  2. Twenty minutes before you start cooking, remove your pork chops from the refrigerator and let them sit at room temperature.

    Pork chops resting at room temperature.
     The Spruce
  3. Preheat your oven to 400 F.

    Prepping for pork chops.
     The Spruce
  4. Thoroughly dry the pork chops with paper towels.

  5. Season generously with Kosher salt and freshly ground black pepper.

  6. Heat an oven-proof skillet (cast iron is ideal) on the stovetop for about 5 minutes. It's really important to get the pan as hot as you possibly can before adding the chops.

  7. Once the pan is good and hot, add about two teaspoons of high-heat vegetable oil. The pan will immediately start to smoke, but don't lose your nerve.

    Heating olive oil.
     The Spruce
  8. Add the pork chops to pan and don't move them for 3 minutes.

    Smoking pork chops in the pan.
     The Spruce
  9. Now flip the chops over with a pair of tongs and transfer the pan to the oven.

    Flipping pork chops.
     The Spruce
  10. Roast 6 to 7 minutes.

    Pork chops in the oven.
     The Spruce
  11. Now, test for doneness by pressing your thumb in the center of one of the chops. It should spring back firmly against your thumb. If it feels soft, let it roast for another minute.

  12. Remove the pan from the oven, transfer the chops to a plate and cover with foil.

    Cover cooked pork chops with foil.
     The Spruce
  13. Let the chops rest for 3 or 4 minutes before serving.

    Perfect pork chops.
     The Spruce
  14. Serve and enjoy!


  • The best cut of meat for this recipe is a bone-in pork chop about 1-inch thick.
  • Make sure to bring your chops to room temperature before cooking. Figure on taking them out of the fridge about 20 minutes beforehand.
  • Use a cast iron pan when cooking, as that will enable you to cook the pork chops on the stove first, then transfer them to the oven without having to switch pans.
  • If you are using cast iron to cook these chops, please be careful to use pot holders when touching the handle of the pan. Especially when it comes out of the oven.