Baking Thick Pork Chops: Time And Tips

How Long to Bake 1-Inch Thick Bone-In Pork Chops?

Baking 1-inch thick bone-in pork chops is a quick and easy way to get a delicious, juicy, and tender main course on the table. The cooking time will depend on the temperature of your oven and your personal preference for how well-done you like your meat.

As a general rule of thumb, bone-in pork chops need about 8-10 minutes of cooking time per 1/2 inch of thickness in a 400°F oven. So, for a 1-inch thick chop, you're looking at a cooking time of around 16-20 minutes.

However, if you're baking at a lower temperature of 350°F, you'll need to allow a little longer, and for 3/4-inch thick chops, the recommended cooking time is 20-30 minutes. On the other hand, if you crank the heat up to 425°F, your chops will be done in as little as 8-18 minutes.

The best way to ensure your pork chops are cooked to perfection is to use a meat thermometer. Pork chops are ready when they reach an internal temperature of 145°F in the thickest part of the meat. For food safety and the best texture, it's important not to overcook them.

Brining for juiciness

Brining is a great way to ensure your pork chops are juicy and moist. It's a technique that has been used by chefs for years and is now common practice for home cooks too.

Brining is a process of submerging meat in a mixture of water and salt, which is then absorbed by the meat in a process called osmosis. This adds moisture to the meat, which is then locked in during cooking. Brining also helps to unwind muscle fibres, preventing them from rebonding and creating chewy meat.

How to brine pork chops

There are two types of brining: wet and dry. Wet brining involves soaking the meat in a saltwater solution, while dry brining involves rubbing salt and seasonings onto the meat and leaving it uncovered in the fridge.

If you're going for the wet brine, you'll want to mix around 2 cups of water with 1/4 cup of kosher salt and 1/4 cup of sugar (granulated or brown) until everything is dissolved. You can then add any number of flavours to the brine, such as peppercorns, bay leaves, cinnamon sticks, herbs or garlic cloves. Leave the pork chops in the brine for at least 30 minutes, or up to 8 hours. If your chops aren't fully submerged, remember to flip them halfway through.

For a dry brine, simply rub the pork chops with a mixture of salt and sugar, and leave them uncovered in the fridge for 8-24 hours.

Tips for brining pork chops

• Brining works best on less fatty meats, so it's perfect for lean pork chops.
• Use kosher salt rather than table salt, as this has larger crystals and will give you the correct salt-to-water ratio.
• Don't add ice cubes to your brine, as this will dilute the salt-to-water ratio.
• Don't brine your pork chops for too long, or the meat will start to turn rubbery. 12 hours is plenty.
• Always rinse your pork chops after brining and pat them dry before cooking.
• You can brine pork chops that are frozen, but the brine won't penetrate the meat as effectively.
• You can brine just about any meat, including chicken, shrimp, turkey, ribs and cornish game hens.

How long to bake 1-inch thick bone-in pork chops

Now that your pork chops are nicely brined, it's time to cook them. The best temperature to bake pork chops is between 350 and 400 degrees Fahrenheit. At 350 degrees, your pork chops will take around 20-30 minutes to cook. At 400 degrees, they will take around 7-8 minutes per 1/2 inch of thickness. So, for 1-inch thick chops, you're looking at around 14-16 minutes.

The best way to tell if your pork chops are done is to use a meat thermometer. You're aiming for an internal temperature of 145 degrees Fahrenheit. The chops should also be firm and springy to the touch, and the juices should run clear.

Happy cooking!

Bone-in vs boneless

The Pros and Cons

When it comes to choosing between bone-in and boneless pork chops, there is no wrong choice. It all depends on your personal preference, how you intend to cook the meat, and how much time you have. Here are some of the pros and cons of each option:

Bone-In Pork Chops

Pros:

• Great flavour: The bone and fat in bone-in pork chops add extra flavour and moisture, helping to prevent the meat from drying out.
• Appealing presentation: The bone gives the dish a lovely and professional look, especially when "Frenched" (i.e., when the rib bone has been scraped clean of all fat and meat).
• More affordable: Bone-in pork chops are typically less expensive than boneless chops.

Cons:

• Less meat: Bone-in chops have less edible meat due to the bone and higher fat content.
• Fattier cuts: If you prefer leaner meat or don't like to cut around fat, bone-in chops may not be the best option.
• Longer cooking time: Bone-in chops take a little longer to cook, though they are usually cut thin, so the overall cooking time is still relatively quick.
• Harder to find: Bone-in chops may not be pre-packaged and might require a trip to the butcher or grocer's meat counter.

Boneless Pork Chops

Pros:

• Convenience: Boneless chops are ready to cook right out of the package and cook through quickly, making them perfect for speedy weeknight dinners.
• More meat: There is no waste on a boneless chop, and you don't pay for the weight of the bone or fat.
• Leaner cuts: Boneless chops are leaner since the fat and bone have been trimmed away.
• Easy to find: Boneless pork chops are widely available pre-packaged in most grocery stores.

Cons:

• Can dry out: Without the bone and fat to impart moisture, boneless chops can dry out more easily. Quick cooking methods and the use of a meat thermometer can help prevent this.
• Less flavour: Some people believe boneless chops have less flavour due to the lack of bone and fat. However, with the right recipe and technique, boneless chops can still be very tasty.

Cooking Tips for Perfect Pork Chops:

• Marinate or brine: To prevent your pork chops from drying out, marinate or brine them before cooking to add moisture to the meat.
• Season well: Since pork chops have a mild flavour, salting them before cooking will enhance their natural taste.
• Bring to room temperature: Let your pork chops reach room temperature before cooking to reduce overall cooking time and prevent dryness.
• Choose quick cooking methods: To retain moisture, opt for high-heat and quick-cooking methods such as grilling, pan-searing, or broiling.
• Rest the meat: Always let your pork chops rest for a few minutes after cooking to allow the juices to re-absorb into the meat, keeping it tender and juicy.

How Long to Bake 1-Inch Thick Bone-In Pork Chops:

As a general rule of thumb, bone-in pork chops need to cook for about 8-10 minutes per 1/2 inch of thickness in a 400°F preheated oven. For 1-inch thick bone-in pork chops, you can expect a total cooking time of around 16-20 minutes. However, it's important to use a meat thermometer to ensure the chops are cooked to the recommended internal temperature of 145°F.

Oven temperature

The best oven temperature for baking pork chops depends on how thick they are, how you've prepared them, and your personal preference.

Baking at 350°F will result in more gently cooked and tender pork chops, but it will take more time. This temperature is ideal for thicker chops (between 1 and 2 inches) and pan-seared chops, as the lower, slower baking ensures the pork cooks all the way through.

Baking at 400°F will result in a slightly crispier, more caramelized exterior. It's the ideal temperature for breaded pork chops, as the hotter temperature will crisp up the crumbs, as well as complete sheet pan meals, since 400°F is the best temperature for roasting most vegetables.

If you want to get a brown crust on the outside of the pork chops, you can sear them in a hot pan for 1-2 minutes on both sides before putting them in the oven, or turn the oven to broil at the end of cooking to brown the chops. If you do either of these, reduce the baking cook time by 4-5 minutes so the chops don't dry out.

As a general rule of thumb, bone-in pork chops need to cook for about 8-10 minutes per 1/2 inch of thickness in a 400°F preheated oven.

Bake time

The bake time for 1-inch-thick bone-in pork chops will vary depending on the oven temperature and the desired level of doneness.

As a general rule of thumb, bone-in pork chops need about 8-10 minutes of cooking time per 1/2 inch of thickness when baked in an oven preheated to 400° Fahrenheit.

For example, at 350°F, bone-in pork chops will take around 20 to 30 minutes to cook. At 375°F, they will take slightly less time, about 15 to 25 minutes.

At 400°F, plan for 7 to 8 minutes per 1/2 inch of thickness. So, for 1-inch-thick chops, this will be between 14 and 20 minutes.

If you want a crispier exterior, you can bake the pork chops at 425°F, which will take between 8 and 18 minutes.

It's important to note that these timings are for 3/4-inch bone-in pork chops, so you may need to adjust the timing slightly for 1-inch-thick chops.

The best way to ensure your pork chops are cooked to your desired level of doneness is to use an instant-read thermometer. The chops are ready when the thickest part reaches an internal temperature of 145°F. According to the USDA, it is recommended to rest the pork chops for 3 minutes before slicing and serving.

Additionally, if you choose to brine or sear your pork chops before baking, this will also affect the total cook time.

Internal temperature

The internal temperature of your pork chops is the most important factor in ensuring they are cooked properly. The safe internal cooking temperature for fresh cuts of pork is 145°F, with a 3-minute rest after removing from the heat. This temperature ensures the chops are juicy and tender.

To check the internal temperature, use a digital cooking thermometer. Insert the thermometer into the thickest part of the meat, an inch away from the bone, as the temperature next to the bone will be lower. If the chops are thin, you may not be able to insert the thermometer, so look for other signs of doneness: the chop should be firm and springy, not soft or mushy, and the juices should run clear.

If you are cooking a large number of chops, or thicker chops, you may want to invest in a meat thermometer that connects to a phone app via Bluetooth, which will alert you when the meat is ready.

It is important to note that the internal temperature of 145°F is for fresh pork. Ground pork should be cooked to 160°F, and fully-cooked ham can be reheated to 140°F, or even enjoyed cold.

Frequently asked questions