20 Juicy Thick Bone-In Pork Chop Recipes for Every Occasion

Craving a hearty, flavor-packed meal that never disappoints? Look no further than bone-in pork chops—juicy, thick, and perfect for everything from quick weeknight dinners to weekend feasts. Whether you’re grilling, searing, or smothering them in savory sauces, we’ve rounded up 20 mouthwatering recipes to satisfy every craving. Get ready to elevate your pork chop game with these irresistible dishes—your taste buds will thank you!

Grilled Thick Bone-In Pork Chops with Herb Butter

These juicy pork chops get a flavor boost from a simple, garlicky herb butter that melts right into every bite—perfect for a quick yet impressive weeknight dinner.

Ingredients:

• 2 bone-in pork chops (1 1/2 inches thick)
• 1 1/2 tsp kosher salt
• 1 tsp black pepper
• 1 tbsp olive oil
• 4 tbsp unsalted butter, softened
• 1 tbsp chopped fresh parsley
• 1 tsp chopped fresh thyme
• 1 small garlic clove, minced
• 1/4 tsp lemon zest

Instructions:

1. Prep the grill: Heat a gas or charcoal grill to medium-high (400°F).
2. Season the chops: Pat the pork chops dry, then rub with 1 1/2 tsp kosher salt and 1 tsp black pepper. Drizzle with 1 tbsp olive oil.
3. Make the herb butter: In a small bowl, mix 4 tbsp softened butter, 1 tbsp parsley, 1 tsp thyme, 1 minced garlic clove, and 1/4 tsp lemon zest until combined. Set aside.
4. Grill the chops: Place the chops on the grill and cook for 5–6 minutes per side, or until internal temperature reaches 145°F. Let rest for 5 minutes.
5. Serve: Top each chop with a generous spoonful of herb butter right before serving.

The bone keeps the chops extra juicy, while the herb butter adds a bright, savory finish that’s restaurant-worthy without the fuss.

Tip: For even cooking, let the chops sit at room temperature for 20 minutes before grilling.

Pan-Seared Thick Bone-In Pork Chops with Garlic Rosemary

These juicy, garlicky pork chops are seared to golden perfection with fragrant rosemary—a simple yet impressive weeknight dinner that feels restaurant-worthy.

Ingredients:

• 2 bone-in pork chops, 1 ½ inches thick
• 1 ½ tsp kosher salt
• ½ tsp black pepper
• 2 tbsp olive oil
• 4 garlic cloves, smashed
• 2 sprigs fresh rosemary
• 2 tbsp unsalted butter

Instructions:

1. Pat pork chops dry with paper towels. Season both sides evenly with 1 ½ tsp kosher salt and ½ tsp black pepper.
2. Heat 2 tbsp olive oil in a heavy skillet (cast iron preferred) over medium-high heat until shimmering. Add pork chops and sear undisturbed for 4 minutes per side until deeply golden.
3. Reduce heat to medium. Add 4 smashed garlic cloves, 2 rosemary sprigs, and 2 tbsp butter to the skillet. Tilt pan slightly, spooning melted butter over chops for 1–2 minutes until internal temperature reaches 145°F.
4. Transfer chops to a plate, tent with foil, and rest for 5 minutes before serving.

The butter-basting technique locks in moisture while infusing the meat with aromatic garlic and rosemary—no brining required for juicy results!

Tip: For extra flavor, rub chops with ½ tsp brown sugar along with the salt and pepper before searing.

Oven-Baked Thick Bone-In Pork Chops with Apple Glaze

These juicy pork chops get a sweet-tangy kick from a simple apple glaze—perfect for a cozy weeknight dinner that feels special.

Ingredients:

• 2 bone-in pork chops (1.5 inches thick)
• 1 tbsp olive oil
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/2 cup apple cider
• 2 tbsp apple butter
• 1 tbsp Dijon mustard
• 1 tbsp honey

Instructions:

1. Preheat oven to 400°F. Pat pork chops dry, then rub with 1 tbsp olive oil. Sprinkle evenly with 1 tsp kosher salt, 1/2 tsp black pepper, 1/2 tsp garlic powder, and 1/2 tsp smoked paprika.
2. Heat an oven-safe skillet over medium-high. Sear chops for 3 minutes per side until deeply browned. Transfer skillet to the oven.
3. While chops bake, whisk 1/2 cup apple cider, 2 tbsp apple butter, 1 tbsp Dijon mustard, and 1 tbsp honey in a small saucepan. Simmer for 5 minutes until slightly thickened.
4. After 10 minutes in the oven, brush chops with half the glaze. Bake 5 more minutes, then glaze again and bake until internal temp reaches 145°F (about 5–8 additional minutes).
5. Let rest 5 minutes before serving with remaining glaze drizzled on top.

The double-glazing trick creates a sticky, caramelized crust that locks in the pork’s natural juices—no dry chops here!

Tip: For extra flavor, toss a sprig of fresh rosemary into the glaze while it simmers.

Smoked Thick Bone-In Pork Chops with Bourbon BBQ Sauce

These juicy, smoky pork chops get a sweet and boozy kick from a homemade bourbon BBQ glaze—perfect for impressing at your next backyard cookout.

Ingredients:

• 2 bone-in pork chops (1.5 inches thick)
• 1 tbsp olive oil
• 1 tsp kosher salt
• 1 tsp black pepper
• 1 tsp smoked paprika
• 1/2 cup ketchup
• 2 tbsp bourbon
• 1 tbsp brown sugar
• 1 tbsp apple cider vinegar
• 1 tsp Worcestershire sauce
• 1/2 tsp garlic powder

Instructions:

1. Prep the chops: Rub pork chops with 1 tbsp olive oil, then season evenly with 1 tsp kosher salt, 1 tsp black pepper, and 1 tsp smoked paprika. Let sit at room temperature for 30 minutes.
2. Make the sauce: In a small saucepan over medium heat, whisk together 1/2 cup ketchup, 2 tbsp bourbon, 1 tbsp brown sugar, 1 tbsp apple cider vinegar, 1 tsp Worcestershire sauce, and 1/2 tsp garlic powder. Simmer for 5 minutes, stirring occasionally, until slightly thickened. Set aside.
3. Smoke the chops: Preheat smoker to 225°F. Smoke pork chops for 1.5–2 hours, flipping once, until internal temperature reaches 145°F.
4. Glaze and rest: Brush chops generously with bourbon BBQ sauce, then tent with foil and rest for 10 minutes before serving.

The slow smoke infuses the meat with deep flavor, while the sticky-sweet bourbon glaze caramelizes into a glossy finish—no grill marks needed for showstopping results.

Tip: For extra smokiness, use hickory or applewood chips in your smoker.

Braised Thick Bone-In Pork Chops in Red Wine Reduction

These succulent pork chops simmered in a rich red wine sauce are the ultimate comfort dish—perfect for impressing guests or treating yourself to a cozy night in.

Ingredients:

• 2 bone-in pork chops (1.5 inches thick)
• 1 tbsp olive oil
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 tbsp butter
• 3 garlic cloves, minced
• 1/2 cup dry red wine (like Cabernet Sauvignon)
• 1 cup beef broth
• 1 tbsp brown sugar
• 1 tsp fresh thyme leaves

Instructions:

1. Season pork chops with 1 tsp kosher salt and 1/2 tsp black pepper. Heat 1 tbsp olive oil in a large skillet over medium-high. Sear chops for 3 minutes per side until deeply browned. Transfer to a plate.
2. Reduce heat to medium. Melt 1 tbsp butter in the same skillet. Add 3 minced garlic cloves and cook for 30 seconds until fragrant.
3. Pour in 1/2 cup red wine, scraping up browned bits. Simmer for 2 minutes, then stir in 1 cup beef broth, 1 tbsp brown sugar, and 1 tsp thyme.
4. Return chops to the skillet. Cover, reduce heat to low, and braise for 25 minutes, flipping halfway, until tender (145°F internal temp).
5. Uncover and simmer sauce for 5 more minutes to thicken slightly. Spoon over chops to serve.

The red wine reduction turns luxuriously glossy, clinging to every bite of the melt-in-your-mouth pork. Tip: For extra depth, add a splash of balsamic vinegar with the wine.

Air-Fried Thick Bone-In Pork Chops with Crispy Coating

These juicy pork chops get an irresistible crunch from a seasoned panko crust—all with minimal oil thanks to the air fryer!

Ingredients:

• 2 bone-in pork chops (1.5 inches thick)
• 1/2 cup all-purpose flour
• 1 large egg, beaten
• 1 cup panko breadcrumbs
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 tbsp olive oil

Instructions:

1. Pat the pork chops dry with paper towels. Set up three shallow bowls: one with 1/2 cup flour, one with the beaten egg, and one with 1 cup panko mixed with 1 tsp garlic powder, 1 tsp smoked paprika, 1/2 tsp salt, and 1/2 tsp black pepper.
2. Coat each chop in flour, shaking off excess. Dip into the egg, then press firmly into the panko mixture to adhere. Drizzle both sides with 1 tbsp olive oil.
3. Preheat air fryer to 375°F. Cook chops for 12 minutes, flip, then cook another 10–12 minutes until internal temperature reaches 145°F and the coating is golden brown.

The magic here? The air fryer gives you deep-fried crunch without greasiness, while keeping the pork tender near the bone. Tip: Let chops rest 5 minutes before serving—the crust stays extra crisp!

Thick Bone-In Pork Chops with Creamy Mushroom Gravy

These juicy pork chops smothered in a rich, earthy mushroom gravy are the ultimate comfort food—perfect for impressing guests or treating yourself on a cozy weeknight.

Ingredients:

• 2 bone-in pork chops (1.5 inches thick)
• 1 tbsp olive oil
• 1 tbsp butter
• 8 oz cremini mushrooms, sliced
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1 tsp fresh thyme leaves
• 1 tbsp all-purpose flour
• 1 cup chicken broth
• 1/2 cup heavy cream
• 1/2 tsp salt (plus more for seasoning)
• 1/4 tsp black pepper

Instructions:

1. Pat pork chops dry and season both sides with 1/2 tsp salt and 1/4 tsp black pepper. Heat olive oil in a large skillet over medium-high. Sear chops for 4–5 minutes per side until deeply golden. Transfer to a plate.
2. In the same skillet, melt butter over medium heat. Add mushrooms and onion, sautéing for 5 minutes until softened. Stir in garlic and thyme, cooking for 30 seconds until fragrant.
3. Sprinkle flour over the mixture, stirring to coat. Slowly pour in chicken broth, scraping up any browned bits. Simmer for 2 minutes until slightly thickened.
4. Reduce heat to low, stir in heavy cream, and return pork chops to the skillet. Spoon gravy over the chops and simmer for 3–4 minutes until heated through.

The magic here? The pan-seared chops stay tender while the gravy soaks up all those caramelized bits for maximum flavor.

Tip: For extra depth, deglaze the skillet with a splash of white wine before adding the broth.

Spicy Cajun Thick Bone-In Pork Chops with Creole Seasoning

These juicy pork chops pack a punch with bold Cajun spices and a caramelized crust—perfect for when you’re craving big flavor with minimal fuss.

Ingredients:

• 2 bone-in pork chops (1.5 inches thick)
• 2 tbsp olive oil
• 1 tbsp Cajun seasoning
• 1 tsp Creole seasoning
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 tbsp butter
• 2 cloves garlic, smashed
• 2 sprigs fresh thyme

Instructions:

1. Season: Pat pork chops dry, then rub with 1 tbsp olive oil. In a small bowl, mix 1 tbsp Cajun seasoning, 1 tsp Creole seasoning, 1/2 tsp garlic powder, 1/2 tsp smoked paprika, 1/4 tsp salt, and 1/4 tsp black pepper. Coat chops evenly on both sides.
2. Sear: Heat remaining 1 tbsp olive oil in a cast-iron skillet over medium-high. Add chops and cook 4–5 minutes per side until deeply browned (internal temp should reach 145°F).
3. Baste: Reduce heat to medium. Add 1 tbsp butter, smashed garlic, and thyme to the skillet. Tilt pan and spoon foaming butter over chops for 1 minute.
4. Rest: Transfer chops to a plate, tent with foil, and let rest 5 minutes before serving.

The double hit of Cajun and Creole seasoning creates layers of heat and earthiness, while basting with garlic-thyme butter keeps the meat irresistibly juicy. Tip: For extra kick, add a pinch of cayenne to the spice mix!

Thick Bone-In Pork Chops with Sweet and Sour Pineapple Sauce

These juicy bone-in pork chops get a tropical twist with a sticky-sweet pineapple glaze that caramelizes beautifully in the pan.

• 2 bone-in pork chops (1-inch thick)
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1 tbsp olive oil
• 1 cup fresh pineapple chunks (or canned in juice, drained)
• 1/4 cup ketchup
• 2 tbsp brown sugar
• 1 tbsp apple cider vinegar
• 1 tsp soy sauce
• 1/4 tsp red pepper flakes

1. Pat pork chops dry and season both sides with 1/2 tsp salt and 1/4 tsp black pepper.
2. Heat 1 tbsp olive oil in a large skillet over medium-high. Sear chops for 4-5 minutes per side until deeply golden. Transfer to a plate.
3. In the same skillet, add 1 cup pineapple chunks and cook 2 minutes until lightly charred. Stir in 1/4 cup ketchup, 2 tbsp brown sugar, 1 tbsp vinegar, 1 tsp soy sauce, and 1/4 tsp red pepper flakes. Simmer 3 minutes until syrupy.
4. Return chops to skillet, spooning sauce over them. Cook 2 more minutes until glazed and pork reaches 145°F internally.

The magic here? The pineapple caramelizes into jammy pockets while the sauce clings to every nook of the chop. Tip: For extra char, press pineapple pieces flat against the skillet in step 3.

Thick Bone-In Pork Chops with Honey Mustard Glaze

These thick bone-in pork chops get a sweet-savory upgrade with a sticky honey mustard glaze—perfect for a weeknight dinner that feels special.

• 2 bone-in pork chops (1.5 inches thick)
• 1 tbsp olive oil
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/4 cup honey
• 2 tbsp Dijon mustard
• 1 tbsp apple cider vinegar
• 1/2 tsp garlic powder

1. Preheat oven to 400°F. Pat pork chops dry, then rub with olive oil and season evenly with salt and black pepper.
2. Heat a large oven-safe skillet over medium-high. Sear chops for 3 minutes per side until deeply golden. Transfer skillet to the oven.
3. While chops bake, whisk honey, Dijon mustard, apple cider vinegar, and garlic powder in a small bowl.
4. After 5 minutes in the oven, brush chops generously with half the glaze. Bake 5 more minutes, then brush with remaining glaze and bake until internal temperature reaches 145°F (about 3–5 additional minutes).
5. Let rest 5 minutes before serving. The glaze caramelizes into a glossy crust while keeping the pork juicy—ideal for balancing richness with a tangy kick.

Tip: For extra depth, add a pinch of smoked paprika to the glaze.

Thick Bone-In Pork Chops with Caramelized Onions and Balsamic

These juicy pork chops get a sweet-and-savory upgrade from sticky caramelized onions and a tangy balsamic glaze—perfect for a cozy weeknight dinner that feels fancy.

Ingredients:

• 2 bone-in pork chops (1.5 inches thick)
• 2 tbsp olive oil, divided
• 1 large yellow onion, thinly sliced
• 1 tbsp butter
• 1 tsp brown sugar
• 1/2 tsp salt, plus extra for seasoning
• 1/4 tsp black pepper, plus extra for seasoning
• 3 tbsp balsamic vinegar
• 1/2 cup chicken broth
• 1 tsp fresh thyme leaves

Instructions:

1. Pat pork chops dry and season generously with salt and pepper. Heat 1 tbsp olive oil in a large skillet over medium-high. Sear chops for 4–5 minutes per side until deeply golden. Transfer to a plate.
2. Reduce heat to medium. Add remaining 1 tbsp olive oil and butter to the skillet. Stir in onions, brown sugar, 1/2 tsp salt, and 1/4 tsp pepper. Cook for 15 minutes, stirring occasionally, until onions are deeply caramelized.
3. Pour in balsamic vinegar and chicken broth, scraping up any browned bits. Simmer for 3 minutes until slightly thickened. Return pork chops to the skillet, nestling them into the onions. Sprinkle with thyme.
4. Cover and cook for 5–7 minutes, until pork reaches 145°F internally. Let rest for 5 minutes before serving.

The balsamic reduces into a glossy glaze that clings to the pork, while the onions melt into a jammy, savory-sweet tangle—no fancy skills required!

Tip: For extra depth, deglaze the pan with a splash of red wine before adding the broth.

Thick Bone-In Pork Chops with Maple Bourbon Glaze

These juicy pork chops get a sweet-and-smoky upgrade with a sticky maple bourbon glaze that caramelizes beautifully—perfect for impressing guests or treating yourself on a weeknight.

Ingredients:

• 2 bone-in pork chops (1.5 inches thick)
• 1 tbsp olive oil
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 tsp smoked paprika
• 1/4 cup pure maple syrup
• 2 tbsp bourbon
• 1 tbsp Dijon mustard
• 1 tsp minced garlic
• 1 tbsp unsalted butter

Instructions:

1. Preheat oven to 400°F. Pat pork chops dry, then rub with 1 tbsp olive oil, 1 tsp kosher salt, 1/2 tsp black pepper, and 1/2 tsp smoked paprika.
2. Heat a cast-iron skillet over medium-high. Sear chops for 3 minutes per side until deeply browned. Transfer skillet to the oven; roast for 8–10 minutes until internal temp reaches 145°F.
3. Meanwhile, whisk 1/4 cup maple syrup, 2 tbsp bourbon, 1 tbsp Dijon mustard, and 1 tsp minced garlic in a bowl. Set aside.
4. Remove chops from skillet and tent with foil. Return skillet to stovetop over medium heat; pour in glaze and simmer 2 minutes, scraping up browned bits. Off heat, swirl in 1 tbsp butter until glossy.
5. Brush chops generously with glaze and serve immediately.

The magic here? The bourbon’s warmth balances the maple’s sweetness, while a quick pan sauce ensures no flavor gets left behind.

Tip: Let chops rest 5 minutes before slicing—this keeps them extra juicy.

Thick Bone-In Pork Chops with Roasted Garlic and Thyme

These juicy pork chops get a flavor boost from golden roasted garlic and earthy thyme—perfect for a cozy weeknight dinner that feels special.

Ingredients

• 2 bone-in pork chops (1.5 inches thick)
• 1 whole garlic head, halved crosswise
• 4 sprigs fresh thyme
• 2 tbsp olive oil, divided
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 tsp smoked paprika
• 1 tbsp butter

Instructions

1. Preheat oven to 400°F. Drizzle 1 tbsp olive oil over the cut sides of the garlic head, wrap in foil, and roast for 30 minutes until soft and caramelized.
2. Meanwhile, pat pork chops dry. Rub with remaining 1 tbsp olive oil, then season evenly with 1 tsp kosher salt, 1/2 tsp black pepper, and 1/2 tsp smoked paprika.
3. Heat a cast-iron skillet over medium-high. Sear chops for 3 minutes per side until deeply browned. Add thyme sprigs and 1 tbsp butter to the pan, spooning melted butter over the chops.
4. Transfer skillet to the oven with the garlic. Roast together for 8–10 minutes until chops reach 145°F internally. Let rest 5 minutes.
5. Squeeze roasted garlic cloves onto chops before serving.

The roasted garlic melts into a sweet, mellow paste that pairs perfectly with the smoky crust on the chops—no fancy sauce required!

Tip: For extra flavor, tuck a few thyme sprigs under the chops while searing to infuse the oil.

Thick Bone-In Pork Chops with Smoked Paprika Rub

These juicy pork chops get a smoky-sweet kick from a simple spice rub, making them a weeknight hero with minimal effort.

Ingredients:

• 2 bone-in pork chops (1.5 inches thick)
• 1 tbsp olive oil
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp brown sugar
• 1/2 tsp salt
• 1/2 tsp black pepper

Instructions:

1. Prep the rub: In a small bowl, mix 1 tbsp smoked paprika, 1 tsp garlic powder, 1 tsp brown sugar, 1/2 tsp salt, and 1/2 tsp black pepper.
2. Season the chops: Pat pork chops dry, then rub evenly with 1 tbsp olive oil. Sprinkle the spice mix over both sides, pressing gently to adhere.
3. Sear and finish: Heat a cast-iron skillet over medium-high. Cook chops for 4 minutes per side until deeply browned, then reduce heat to medium and cook 6–8 more minutes (until internal temp reaches 145°F). Let rest 5 minutes before serving.

The smoky crust locks in juices while the bone adds rich flavor—no brining required. Tip: For extra depth, add a pinch of cayenne to the rub.

Thick Bone-In Pork Chops with Citrus Herb Marinade

These juicy bone-in pork chops soak up a bright, herby citrus marinade, turning an everyday dinner into something special with minimal effort.

• 2 bone-in pork chops (1.5 inches thick)
• 1/4 cup olive oil
• 1/4 cup fresh orange juice
• 2 tbsp fresh lemon juice
• 3 cloves garlic, minced
• 1 tbsp chopped fresh rosemary
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 tsp honey

1. In a bowl, whisk together 1/4 cup olive oil, 1/4 cup orange juice, 2 tbsp lemon juice, 3 cloves minced garlic, 1 tbsp rosemary, 1 tsp salt, 1/2 tsp pepper, and 1/2 tsp honey.
2. Place pork chops in a resealable bag or shallow dish, pour marinade over them, and refrigerate for at least 1 hour (or up to 4 hours).
3. Heat a cast-iron skillet over medium-high. Remove pork chops from marinade (let excess drip off) and sear for 5 minutes per side, including the fat cap, until internal temperature reaches 145°F.
4. Transfer to a plate, tent with foil, and rest for 5 minutes before serving.

The citrus cuts through the richness of the pork while the rosemary adds earthy depth—perfect for when you want bold flavor without heavy sauces.

Tip: For extra caramelization, pat the chops dry before searing and resist flipping them early!

Thick Bone-In Pork Chops with Spicy Peach Chutney

These juicy bone-in pork chops get a sweet-and-spicy upgrade with a quick peach chutney that’s just as good on grilled chicken or roasted veggies.

• 2 bone-in pork chops (1 ½ inches thick)
• 1 tbsp olive oil
• 1 tsp kosher salt
• ½ tsp black pepper
• 1 cup diced fresh peaches (about 2 medium)
• ¼ cup finely chopped red onion
• 1 tbsp apple cider vinegar
• 1 tbsp honey
• ½ tsp red pepper flakes
• ¼ tsp ground ginger

1. Pat pork chops dry and rub with 1 tbsp olive oil, 1 tsp salt, and ½ tsp black pepper. Let sit at room temperature for 15 minutes.
2. Meanwhile, make the chutney: In a small saucepan over medium heat, combine peaches, red onion, 1 tbsp apple cider vinegar, 1 tbsp honey, ½ tsp red pepper flakes, and ¼ tsp ground ginger. Simmer for 8–10 minutes, stirring occasionally, until peaches soften and mixture thickens slightly.
3. Heat a cast-iron skillet over medium-high. Sear pork chops for 4–5 minutes per side, until internal temperature reaches 145°F. Let rest 5 minutes before serving.
4. Spoon warm chutney over chops just before serving.

The chutney’s sticky glaze caramelizes on the pork’s crust, balancing richness with a bright, fiery kick. Tip: For extra depth, char the peaches in a dry skillet before dicing.

Thick Bone-In Pork Chops with Parmesan Herb Crust

These thick bone-in pork chops get a crispy, savory upgrade with a golden Parmesan-herb crust that’s downright irresistible.

• 2 bone-in pork chops (1.5 inches thick)
• 1/2 cup grated Parmesan cheese
• 1/4 cup panko breadcrumbs
• 1 tbsp chopped fresh parsley
• 1 tsp dried thyme
• 1/2 tsp garlic powder
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1 tbsp olive oil
• 1 tbsp Dijon mustard

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. In a bowl, mix 1/2 cup grated Parmesan, 1/4 cup panko, 1 tbsp parsley, 1 tsp thyme, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp pepper.
3. Pat pork chops dry, then brush both sides with 1 tbsp Dijon mustard. Press the Parmesan mixture evenly onto both chops.
4. Heat 1 tbsp olive oil in an oven-safe skillet over medium-high. Sear chops for 3 minutes per side until golden. Transfer skillet to the oven and bake for 10–12 minutes, or until internal temperature reaches 145°F.
5. Let rest 5 minutes before serving.

The crust stays extra-crispy thanks to the Parmesan-panko combo, while the mustard adds a tangy punch that cuts through the richness. Tip: For extra crunch, broil the chops for the last 1–2 minutes (watch closely!).

Thick Bone-In Pork Chops with Roasted Vegetables

Juicy, bone-in pork chops paired with caramelized roasted veggies—this one-pan meal is hearty enough for weeknights but impressive enough for guests.

Ingredients:

• 2 bone-in pork chops (1.5 inches thick)
• 2 cups baby potatoes, halved
• 1 large carrot, cut into 1-inch chunks
• 1 small red onion, sliced into wedges
• 2 tbsp olive oil, divided
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp chopped fresh parsley (for garnish)

Instructions:

1. Prep: Preheat oven to 400°F. Toss baby potatoes, carrot, and red onion with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper on a sheet pan.
2. Roast veggies: Spread veggies in a single layer and roast for 20 minutes, stirring halfway.
3. Season chops: Rub pork chops with remaining 1 tbsp olive oil, then coat evenly with smoked paprika, garlic powder, dried thyme, and remaining 1/2 tsp salt.
4. Sear & finish: Push veggies to one side of the pan. Add chops and roast for 12–15 minutes, flipping once, until internal temp reaches 145°F.
5. Rest & serve: Let chops rest 5 minutes. Garnish with fresh parsley and serve warm.

The smoky paprika and thyme crust locks in the pork’s juices, while the roasted veggies soak up all the savory pan drippings.

Tip: For extra-crispy potatoes, parboil them for 5 minutes before roasting.

Thick Bone-In Pork Chops with Cranberry Orange Sauce

These juicy pork chops get a festive upgrade with a tangy-sweet cranberry orange sauce that’s just as easy as it is impressive.

Ingredients:

• 2 bone-in pork chops, 1.5 inches thick
• 1 tbsp olive oil
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 cup fresh or frozen cranberries
• 1/2 cup orange juice
• 2 tbsp honey
• 1 tsp fresh thyme leaves
• 1/2 tsp orange zest

Instructions:

1. Preheat oven to 375°F. Heat olive oil in an oven-safe skillet over medium-high heat. Season pork chops with 1 tsp kosher salt and 1/2 tsp black pepper.
2. Sear chops for 3 minutes per side until deeply golden. Transfer skillet to the oven and bake for 12–15 minutes, or until internal temperature reaches 145°F.
3. Meanwhile, in a small saucepan, combine cranberries, orange juice, honey, and thyme. Simmer over medium heat for 8–10 minutes, stirring occasionally, until cranberries burst and sauce thickens slightly. Stir in orange zest.
4. Let pork chops rest for 5 minutes, then spoon warm cranberry sauce over the top.

The bright citrus and tart cranberries cut through the richness of the pork beautifully—no one will guess the sauce comes together in one pan!

Tip: For extra flavor, rub the chops with a pinch of cinnamon or smoked paprika before searing.

Thick Bone-In Pork Chops with Chimichurri Sauce

These juicy pork chops get a vibrant lift from zesty chimichurri—a match made for weeknights or weekend grilling alike.

Ingredients:

• 2 bone-in pork chops (1.5 inches thick)
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 tbsp olive oil
• 1 cup fresh parsley, finely chopped
• 2 tbsp fresh oregano, finely chopped
• 3 garlic cloves, minced
• 1/4 cup red wine vinegar
• 1/2 cup olive oil
• 1/2 tsp red pepper flakes

Instructions:

1. Season the chops: Pat pork chops dry, then rub with 1 tsp kosher salt and 1/2 tsp black pepper.
2. Sear: Heat 1 tbsp olive oil in a cast-iron skillet over medium-high. Cook chops 5 minutes per side until golden (internal temp should reach 145°F). Rest 5 minutes.
3. Make chimichurri: While chops cook, mix parsley, oregano, garlic, 1/4 cup red wine vinegar, 1/2 cup olive oil, and 1/2 tsp red pepper flakes in a bowl.
4. Serve: Spoon chimichurri generously over chops.

The herb-packed sauce cuts through the pork’s richness, while a quick sear keeps it tender. Tip: For extra flavor, let the chimichurri sit 10 minutes before serving.

Conclusion

With 20 mouthwatering bone-in pork chop recipes, this roundup has something for every occasion—whether it’s a cozy weeknight dinner or a weekend BBQ. We hope you find a new favorite! Don’t forget to leave a comment sharing which recipe you loved most and pin this article to your Pinterest boards for easy access. Happy cooking!