The Best Way to Cook Pork Chops, According to a Butcher

Pork chops have earned a reputation as one of the trickiest proteins to cook at home. The most common problem that home cooks face is a dry, tough piece of meat that feels more like a chore to eat than a delightful dinner. The usual culprit? Overcooking.

It's such a common kitchen struggle because we've been taught that pink "white meat" is dangerous. While that might be true with chicken, it's not the same for pork.

To set the record straight, I had an insightful conversation with Jo Lusted, a Hamilton, Ontario-based whole-animal butcher, chef, and all-around meat expert. Her tips will result in juicy, tender pork chops every time.

The Right Temperature

"Many still believe that pork chops need to be cooked until they resemble the texture of the sole of your shoe," jokes Lusted. That old-school approach used to have us cook the meat until it reached 160°F, and many people still adhere to that temp.

But updated advice, based on USDA guidelines from as far back as 2011, states that "whole cuts of pork, like chops, should be cooked to a minimum of 145°F, then allowed to rest, covered, for about five minutes to allow juices to distribute throughout the meat," explains Lusted. If that worries you, She assures us that "this safely kills any parasites or bacteria and keeps your pork juicy and tender."

How to Cook Pork Chops Like a Butcher

Yes, we have to rethink temperature, but the foundation of great pork chops starts with the cut itself. Lusted's preference is "a nice, fatty rib chop, cut one-and-a-half inches thick (just like a beef rib steak), with a good-sized fat cap left on top."

More specifically, she Lusted says that the first three to four chops on the loin, closest to the shoulder, are "extra fabulous" because they have more dark meat and fat, giving them a richer, more robust flavor. If she's cooking for someone special, she'll seek out a local butcher and ask for heritage breed pork chops. Here's Lusted's step-by-step method:

• Take off the chill: Bringing pork chops to room temperature about 30 minutes before cooking helps prevent overcooking and gives the meat a better golden brown exterior when searing, she explains.
• Season simply: Pork chops don't need much more than "a good dose of kosher salt and coarsely ground black pepper," Lusted offers. You can add a sauce or some aromatics later.
• Sear in avocado oil: Pan sear the chops on both sides in a hot pan until golden brown, followed by Lusted's signature move: "Stand it up in the pan, fat cap down, and sear that edge until it's golden brown and crisp."
• Baste: Once seared, she recommends draining off any excess oil before adding butter, whole garlic cloves, and sprigs of fresh rosemary and thyme. Baste the chops with this fragrant, melted butter until it comes to temperature.
• Use a thermometer: "An instant-read thermometer is your best friend," Lusted insists. Remove your meat from the heat and insert it into the thickest part of the chop, close to the bone but not touching it. You're done cooking once it reaches 145°F. If you have a thinner chop, she advises inserting the thermometer through the side for a more accurate reading.
• Give it a rest: Cover the chops and leave them alone for five minutes. This enables the muscle fibers to relax and the juices to redistribute; it's non-negotiable for succulent chops.

More Ways to Take Pork Chops to the Next Level

• Embrace the fat cap: Most people trim it off, but the fat is where much of the flavor lives—searing it until it's crisp renders the fat and adds a deep, rich flavor.
• Make a pan sauce: After your chops rest, you can build on the drippings to create a complex sauce. In the warmer months, Lusted opts for "something bright" to liven up the chops, like grilled peaches or a spicy corn salsa. But in the fall, she opts for a classic creamy mushroom sauce.