Please log in with your username or email to continue. By using breaded bone in pork chops site, you agree to our cookie policy. How is where trusted research and expert knowledge come together. After completing a year of art studies at the Emily Carr University in Vancouver, she graduated from Columbia College with a BA in History.
Jessica also completed an MA in History from The University of Oregon in 2013. This article has been viewed 70,437 times. Thick pork chops are tender, juicy, and a challenge to bake. Because they’re so thick, you’ll need to carefully cook the centers without burning the outsides. To simply cook thick pork chops, just sauté the sides on the stove until they’re brown. Transfer them to the oven and bake them as long as you prefer. For crispier, oven-fried pork chops, dredge the chops in a seasoned breadcrumb mixture before searing them on the stove.
Set 4 thick-cut pork chops onto a cutting board or work surface. Sprinkle the pork chop with salt and pepper to taste. Turn the pork chops over and sprinkle more salt and pepper on the other sides. Use bone-in or boneless pork chops that are at least 1. Heat a skillet over high heat. Set a large skillet that’s oven-safe on the stove.
Turn the heat to high and let it heat for 1 to 2 minutes before you begin cooking the pork chops. Sauté the pork chops for 2 minutes. Keep the heat on high and lower the thick pork chops into the skillet. Cook the chops for 2 minutes without moving them. They should brown on the bottom. Flip and cook the pork chops for 2 more minutes. Use tongs to flip each pork chop over.