How to Cook Pork Chops in the Oven, on the Grill, and More: Discover the best methods for cooking pork chops.

The beauty of pork chops lies in their adaptability. Whether fresh or frozen, bone-in or boneless, pork chops can be seasoned and cooked in countless ways. No one method reigns supreme—grilled, roasted, pan-seared, or baked, each technique can yield delicious results depending on your mood. Don’t feel like using the oven? A grill pan or outdoor grill works wonders. Oven preheated? Toss your marinated or spiced-up pork chops in for a quick, comforting bake. The length of time you cook your pork chops often dictates the method—are you aiming for slow-cooked tenderness, or do you want a quick sear for a fast dinner? If you're unsure or looking for something new, this guide is here to help. We'll show you how to shop for and cook pork chops in multiple ways, keeping every pork chop dinner exciting and flavorful.

Choosing the Right Pork Chops

Pork chops are commonly found fresh at the butcher’s counter or frozen and pre-portioned with other meats. Chef Kevin Rojas, of Neeloo in Brooklyn, suggests opting for a bone-in chop with a thick cut: “The bone boosts flavor and juiciness, giving you a more tender and flavorful meal.” Being able to see the meat in the butcher case also helps with choosing a good cut. “Look for a vibrant pink hue and avoid chops that are pale or grayish,” says Rojas. “Also, choose cuts with visible marbling, as the fat contributes to tenderness and enhances the flavor.”

Selecting and Preparing Pork Chops

Pork chops are perfect for all types of seasoning—savory, spicy, or sweet. “Pork chops offer endless seasoning possibilities,” confirms Chef Rojas. “Try wet curing for an even distribution of flavor, which works well for methods like pan-searing, grilling, or oven-baking.” Wet curing requires a minimum of 12 hours of marination, but up to 24 hours is ideal. For a simple yet flavorful wet cure, Rojas recommends simmering water, kosher salt, brown sugar, mustard seeds, black peppercorns, smashed garlic, thyme, rosemary, and citrus zest. Let the marinade cool, then immerse the pork chops, letting them sit for up to 24 hours in the fridge. After marinating, remove the chops and pat them dry before cooking. In a hurry? Simply season with salt and pepper or rub with your favorite spice mix.

Oven-Baked Pork Chops

“Baking followed by broiling is a fantastic way to prepare bone-in pork chops,” says Rojas. Start by preheating your oven to 350°F and allowing the pork chops to come to room temperature. Place them on a baking sheet and cook until a meat thermometer reads 145°F, which should take about 15 minutes, depending on thickness. About 7 minutes in, check and flip the chops if desired for an even cook. Once the chops reach 145°F, transfer them to the broiler for 3-4 minutes to achieve a golden, crispy top. “This method ensures evenly cooked and flavorful pork chops,” says Rojas. Let the chops rest for 5-10 minutes before serving. Resting allows the juices to redistribute, ensuring a moist, flavorful bite.”

How to Cook Pork Chops on the Stovetop

To achieve a perfectly cooked stovetop pork chop, start by selecting the right pan. Rojas suggests using a flat pan, ideal for both medium and high heat. Preheat the pan, then add a high-smoke-point cooking oil like canola, grapeseed, or lard to avoid excess smoke when searing. “Cook the seasoned pork chop on both sides until it forms a golden-brown, crispy crust,” says Rojas. “Enhance the flavor by adding garlic, thyme, rosemary, and butter during the searing process. Turn off the heat once the butter starts to bubble and foam, and continue basting the pork chop with the hot mixture to infuse the flavor. Let the chop rest, flipping halfway to allow the juices to redistribute, ensuring a juicy and tender result.”

How to Cook Pork Chops on the Grill

Grilling pork chops is a classic way to enjoy a delicious meal and embrace the outdoors. You can also use an indoor grill pan for the same effect.

“For juicier results, go for bone-in, thick-cut pork chops,” Rojas recommends. “Preheat your grill and cook the seasoned chops over medium heat. Make sure to get a perfect sear on both sides, adding garlic, thyme, rosemary, and butter for extra flavor. Cook the pork until it reaches 145°F. As with all methods, let the chops rest after grilling to allow the juices to redistribute, ensuring they remain moist and full of flavor.”

For a delightful side dish, try grilling stone fruits like plums alongside your pork chops.

How to Determine When Pork Chops Are Fully Cooked

No one wants an undercooked pork chop, but there are clear signs to know when it’s done. “Several cues indicate a perfectly cooked pork chop,” says Rojas. “Visually, a hint of pink in the center is ideal.” When cutting into the chop, the juices should run clear, with no pink or red, matching the color of the center. Properly cooked pork chops will be firm yet tender, without any mushy or rubbery texture. For extra accuracy, use a meat thermometer to ensure the pork reaches 145°F. After resting for at least three minutes, the pork will continue to cook through carry-over heat, reaching a safe temperature as per the USDA’s latest guidelines.”