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Thick and Tender Pork Chops

There are lots of different ways to cook pork chops.  In honesty, I love pork in any variety.  I regularly try new ways to cook it, and one of the biggest hits around my house is my rosemary version, but sometimes simple, classic recipes are the best.  So, if you are struggling with how to prepare a thick-cut chops, I have your fix.  This recipe is the perfect way to take a thick cut chop and turn is into a fall apart dinner so full of flavor that you won’t be able to get enough.

Ingredients for Thick and Tender Pork Chops:

Thick and Tender Pork Chops
Golden-brown Chops that are Fork-tender
  • 1 teaspoon of corn starch
  • 1 cup of flour
  • 4 thick pork chops (3/4 to 1 inch thick)
  • 1/2 cup of water
  • salt and pepper
  • oil to coat frying pan

Preparation and Frying:

Combine the corn starch and flour in a large zipper storage bag.  Put your chops the bag and shake around to batter.  Once you have battered the pork chops, lightly salt and pepper each side.

Heat oil in the frying pan, and once it is ready, brown the pork chops on each side.   The goal here is simply to brown, not to cook the pork chop all the way through.  Instead, you are trying to seal in the juices.

I love to use my copper pan for this, but it will work beautifully in a regular frying pan or a cast iron skillet.

Baking Your Chops:

Once the meat is browned on both sides, spread them in a single layer across a baking dish.  Add 1/2 cup of water, and then cover tightly with aluminum foil.

Tender Juicy Thick Chops
Super Tender and Delicious Chops

Bake at 350 degrees for one hour.

The end result will be tender, juicy, and delicious – everything you want from a good chop.