Pork chops are the most popular cut from the pork loin, which is the strip of meat that runs from the pig’s hip to shoulder. Depending on where they originate, pork chops can be found under a variety of names, including loin, rib, sirloin, top loin and blade chops. Check out our delicious pork chop recipes for all kinds of delicious ideas or spend 30 seconds learning about Pork Chop Basics.

How To Cook A Pork Chop

It’s important to note that all pork chops cook the same. The length of cooking primarily depends on the thickness of the chop. Thickness can vary from ½ to 2 inches. Whether you choose chops boneless for convenience or chops with the bone attached for their attractive appearance, the cooking time is the same. Pork chops are likely the least intimidating of all pork cuts because they are so easy to prepare.

Cooking Tip

For tender and delicious pork chops prepare your cut of meat to the internal pork cooking temperature of 145-degrees.

How long to cook pork chops? The answer varies on the method. Find your favorite below.

Baking

If you are looking for how to bake pork chops it is pretty simple – just season them, put them in a cast-iron pan with a little butter, and stick them into a preheated oven.

How long to bake pork chops? About 10 minutes at 425 degrees until they reach 145-degree internal temperature. If you want to add an extra step, sear them first in a pan and put in the oven for 6-8 minutes.

Try Pesto Baked Pork Chops

Grilling

During grilling season, and nothing beats a juicy pork chop sizzling on the grill. Prized as one of America’s most loved and versatile cuts, grilled pork chops are quick and easy to prepare. Just grill it like a steak! From a weeknight dinner solution to a weekend cookout with friends, and with a variety of seasonings and side dish options, your grill will be busy all summer long. The best part of preparing grilled pork chops? The recommended cooking temperature is 145° F, which only takes 8-9 minutes on the grill!

How long to grill pork chops? 8-12 minutes

Regardless of your cut of choice, bone-in or boneless, all pork chops cook the same. The length of cooking time depends on the thickness of your chop and the temperature of your grill. The best way to ensure peak deliciousness is to cook by temperature with a digital meat thermometer. The USDA recommends that pork chops are best enjoyed when cooked to an internal temperature of 145° F followed by a three minute rest. The National Pork Board suggests the range of 145° F to 160° F optimal flavor.

Pork Chop Grilling Tips

  • Don’t be afraid to ask your butcher for advice picking out the best chop for the occasion
  • Bone-in chops often provide the most flavor. There is fat (flavor) found around the bone, and the bone does a lot to keep the meat from drying as it’s cooked
  • Avoid using sharp utensils to pierce the meat when flipping, which would allow valuable juices to escape
  • Don’t overcook your chops! Pork is best enjoyed (and safe!) when cooking to 145° F followed by a 3 minute rest

Grilled Pork Chop Recipes

Pork chops are one of the least intimidating cuts to cook because of their simplicity. A simple salt and pepper seasoning is sometimes all you need! The National Pork Board has many recipes to explore a variety of delicious tastes this summer though. Get grilling!

How To Pick A Pork Chop

You will run across various types of pork chops when you visit your favorite meat counter but your butcher can surely help you out find the best choice for you.

Porterhouse Pork Chops are from the lower back (just behind the rib chop) and have a characteristic T-bone shape. These chops include a lot of meat as well as a bit of tenderloin meat.

Ribeye Pork Chops originate in the center of the loin in the rib area and include some back and rib bone.

Sirloin Pork Chops come from the area around the hip and often include part of the hip bone.

New York Pork Chops (sometimes called Center Cut Chops) are boneless and located above the loin chops, toward the head. The 1¼ inch-thick top loin chop is also called an “America’s Cut.”

Blade chops are cut from the beginning of the loin in the shoulder area. They may contain some blade bone as well as back-rib bone. Blade chops are usually thicker and more marbled. They often are butterflied and sold as pork loin country-style ribs.