20 Juicy Bone-In Pork Chop Recipes for Every Occasion

Dive into the succulent world of bone-in pork chops with our roundup of 20 mouthwatering recipes that promise to spice up your mealtime! Whether you’re craving a quick weeknight dinner, a seasonal delight, or just some good old-fashioned comfort food, we’ve got a chop for every occasion. Get ready to transform this humble cut into extraordinary dishes that’ll have everyone asking for seconds. Let’s get cooking!

Garlic Butter Bone-In Pork Chops

Remember those evenings when you crave something hearty yet straightforward to whip up? That’s exactly how I felt when I first tried making Garlic Butter Bone-In Pork Chops. The aroma filling the kitchen was just the beginning of a love affair with this dish.

Ingredients

• 4 bone-in pork chops, 1 inch thick (for even cooking)
• 2 tbsp olive oil (or any neutral oil)
• 4 tbsp unsalted butter (for richer flavor)
• 4 garlic cloves, minced (adjust to taste)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (freshly ground preferred)
• 1/2 tsp paprika (for a slight smokiness)
• 1/4 cup chicken broth (to deglaze the pan)
• 2 tbsp fresh parsley, chopped (for garnish)

Instructions

1. Preheat your skillet over medium-high heat and add olive oil, heating until shimmering but not smoking.
2. Season both sides of the pork chops with salt, pepper, and paprika.
3. Place the pork chops in the skillet. Sear for 4-5 minutes on each side until a golden crust forms. Tip: Avoid moving them around to get a perfect sear.
4. Reduce heat to medium. Add butter and minced garlic to the skillet, spooning the melted butter over the chops for 1-2 minutes for extra flavor.
5. Pour in chicken broth to deglaze the pan, scraping up any browned bits. Tip: These bits are packed with flavor.
6. Continue cooking for another 2-3 minutes, or until the internal temperature reaches 145°F. Tip: Use a meat thermometer for accuracy.
7. Remove from heat, sprinkle with chopped parsley, and let rest for 5 minutes before serving.

Lusciously juicy with a crispy edge, these pork chops are a testament to how simple ingredients can create something extraordinary. Serve them over a bed of mashed potatoes to soak up that garlic butter sauce, and watch them disappear.

Herb Crusted Bone-In Pork Chops

Perfectly seared and bursting with flavor, these Herb Crusted Bone-In Pork Chops are a weeknight dinner game-changer. I remember the first time I tried this recipe; the aroma of fresh herbs filling the kitchen was absolutely irresistible, and now it’s a staple in my home.

Ingredients

• 2 bone-in pork chops, 1-inch thick (for even cooking)
• 1 tbsp olive oil (or any neutral oil)
• 1/2 cup breadcrumbs (panko for extra crunch)
• 2 tbsp fresh parsley, finely chopped (dried works in a pinch)
• 1 tbsp fresh rosemary, finely chopped (or 1 tsp dried)
• 1 tbsp fresh thyme, finely chopped (or 1 tsp dried)
• 1/2 tsp garlic powder (adjust to taste)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking the chops after searing.
2. In a small bowl, mix together the breadcrumbs, parsley, rosemary, thyme, garlic powder, salt, and pepper to create the herb crust.
3. Heat olive oil in a large oven-safe skillet over medium-high heat until shimmering, about 2 minutes.
4. Pat the pork chops dry with paper towels to ensure a good sear, then season both sides lightly with salt and pepper.
5. Sear the pork chops for 3 minutes on each side, or until a golden-brown crust forms.
6. Remove the skillet from heat and carefully press the herb crust mixture onto the top of each pork chop.
7. Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the internal temperature reaches 145°F (63°C) for medium doneness.
8. Let the pork chops rest for 5 minutes before serving to allow the juices to redistribute.

You’ll love the contrast between the crispy herb crust and the juicy, tender pork beneath. Serve these chops over a bed of creamy mashed potatoes or alongside a crisp apple salad for a meal that’s sure to impress.

Apple Cider Glazed Bone-In Pork Chops

Yesterday, I found myself craving something sweet yet savory, and that’s when I remembered this gem of a recipe. Perfect for those who love a hint of sweetness with their meat, these pork chops are a game-changer.

Ingredients

• 4 bone-in pork chops, 1-inch thick (for even cooking)
• 1 cup apple cider (the real deal, not juice)
• 2 tbsp olive oil (or any neutral oil)
• 1 tbsp Dijon mustard (adds a nice tang)
• 2 tbsp brown sugar (adjust to taste)
• 1 tsp garlic powder (for that aromatic kick)
• Salt and pepper (to season)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking the chops.
2. Season both sides of the pork chops with salt, pepper, and garlic powder. Tip: Let them sit at room temperature for 10 minutes for even seasoning.
3. Heat olive oil in a large oven-safe skillet over medium-high heat. Once hot, add the pork chops. Sear for 3-4 minutes per side until golden brown. Tip: Don’t move them around too much to get a good sear.
4. In a small bowl, whisk together apple cider, Dijon mustard, and brown sugar. Pour the mixture over the pork chops in the skillet.
5. Transfer the skillet to the preheated oven. Bake for 10-12 minutes, or until the internal temperature reaches 145°F (63°C). Tip: Use a meat thermometer for accuracy.
6. Remove from the oven and let the pork chops rest for 5 minutes before serving. This allows the juices to redistribute.

With the perfect balance of sweet and savory, these pork chops are juicy and flavorful. Serve them over a bed of mashed sweet potatoes for a delightful contrast in textures and tastes.

Bone-In Pork Chops with Mushroom Sauce

Waking up to the aroma of sizzling pork chops is one of my favorite weekend rituals. There’s something incredibly comforting about the combination of juicy, bone-in chops smothered in a rich mushroom sauce that makes it a hit in my household every time.

Ingredients

• 2 bone-in pork chops, 1-inch thick (for even cooking)
• 1 tbsp olive oil (or any neutral oil)
• 1 cup sliced mushrooms (cremini or button for earthiness)
• 2 cloves garlic, minced (adjust to taste)
• 1/2 cup chicken broth (low sodium preferred)
• 1/4 cup heavy cream (for a richer sauce)
• 1 tbsp butter (unsalted, to control saltiness)
• Salt and pepper (freshly ground for best flavor)

Instructions

1. Season both sides of the pork chops generously with salt and pepper.
2. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
3. Add the pork chops to the skillet and sear until golden brown, about 4 minutes per side. Tip: Avoid moving them around to get a perfect crust.
4. Remove the pork chops from the skillet and set aside on a plate.
5. In the same skillet, add the mushrooms and cook until they release their moisture and start to brown, about 5 minutes.
6. Add the minced garlic and cook for 30 seconds until fragrant. Tip: Keep the heat medium to prevent burning.
7. Pour in the chicken broth to deglaze the skillet, scraping up any browned bits with a wooden spoon.
8. Stir in the heavy cream and bring the sauce to a simmer. Let it reduce slightly, about 3 minutes.
9. Return the pork chops to the skillet, spooning some sauce over them. Cook for another 2 minutes to heat through. Tip: Use a meat thermometer to ensure the pork reaches 145°F.
10. Remove from heat and stir in the butter until melted and the sauce is glossy.

Lusciously creamy with a hint of earthiness from the mushrooms, this dish pairs wonderfully with mashed potatoes or a crisp green salad for contrast. The pork chops remain tender and juicy, making every bite a delightful experience.

Spicy Honey Glazed Bone-In Pork Chops

After a long day of work, there’s nothing quite like the sizzle of pork chops hitting a hot pan to signal that dinner is on its way. This Spicy Honey Glazed Bone-In Pork Chops recipe is a weeknight hero in my kitchen, offering the perfect balance of sweet and heat with minimal fuss.

Ingredients

• 4 bone-in pork chops, 1-inch thick (for juicier results)
• 2 tbsp olive oil (or any neutral oil)
• 1/4 cup honey (local if possible, for depth of flavor)
• 2 tbsp soy sauce (low sodium preferred)
• 1 tbsp apple cider vinegar (adds a nice tang)
• 1 tsp crushed red pepper flakes (adjust to taste)
• 2 cloves garlic, minced (fresh is best)
• Salt and pepper to taste (don’t skimp on seasoning)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for finishing the chops.
2. Heat olive oil in a large oven-safe skillet over medium-high heat until shimmering, about 2 minutes.
3. Season pork chops generously with salt and pepper on both sides.
4. Sear the chops for 3-4 minutes per side until a golden crust forms. Tip: Don’t move them around too much to get that perfect sear.
5. While the chops sear, whisk together honey, soy sauce, apple cider vinegar, red pepper flakes, and garlic in a small bowl.
6. Pour the glaze over the chops, turning them to coat evenly. Tip: Use a spoon to baste the chops with the glaze for extra flavor.
7. Transfer the skillet to the oven and bake for 10-12 minutes, or until the internal temperature reaches 145°F (63°C). Tip: Let them rest for 5 minutes before serving to lock in the juices.

Zesty and sticky, these pork chops are a dream with the glaze caramelizing into every bite. Serve them over a bed of creamy mashed potatoes or with a crisp apple slaw to cut through the richness.

Bone-In Pork Chops with Creamy Mustard Sauce

Every time I think about making a quick yet impressive dinner, bone-in pork chops with a creamy mustard sauce come to mind. There’s something about the way the sauce clings to the juicy chops that makes this dish a weeknight hero in my kitchen.

Ingredients

• 2 bone-in pork chops, about 1-inch thick (for even cooking)
• 1 tbsp olive oil (or any neutral oil)
• Salt and pepper (adjust to taste)
• 1/2 cup heavy cream (for a richer sauce, you can use half-and-half)
• 2 tbsp Dijon mustard (whole grain mustard adds a nice texture)
• 1 tbsp butter (unsalted, to control the saltiness)
• 1/4 cup chicken broth (low sodium preferred)
• 1 tsp fresh thyme leaves (or 1/2 tsp dried thyme)

Instructions

1. Season both sides of the pork chops generously with salt and pepper.
2. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
3. Add the pork chops to the skillet and cook until golden brown, about 4 minutes per side. Tip: Don’t move them around too much to get a good sear.
4. Remove the pork chops from the skillet and set aside on a plate, covering loosely with foil to keep warm.
5. In the same skillet, reduce the heat to medium and add butter, swirling until melted.
6. Whisk in Dijon mustard and chicken broth, scraping up any browned bits from the bottom of the skillet for extra flavor.
7. Stir in heavy cream and thyme, then simmer the sauce until slightly thickened, about 3 minutes. Tip: The sauce should coat the back of a spoon.
8. Return the pork chops to the skillet, spooning the sauce over them, and cook for an additional 2 minutes to heat through.

Creating this dish is all about balancing the richness of the cream with the tanginess of the mustard. The pork chops come out perfectly tender, and the sauce is just the right consistency to drizzle over a side of mashed potatoes or steamed green beans. Comfort food at its finest, this meal is sure to gather everyone around the table.

Balsamic Glazed Bone-In Pork Chops

Over the years, I’ve found that the simplest dishes often bring the most comfort, especially when they’re packed with flavor like these Balsamic Glazed Bone-In Pork Chops. There’s something about the combination of sweet and tangy balsamic glaze with the savory depth of perfectly cooked pork that just feels like home.

Ingredients

• 4 bone-in pork chops, about 1-inch thick (for even cooking)
• 2 tbsp olive oil (or any neutral oil)
• 1/2 cup balsamic vinegar (the glaze will reduce, so quality matters)
• 2 tbsp honey (adjust to taste for sweetness)
• 2 cloves garlic, minced (fresh is best for flavor)
• 1 tsp dried rosemary (or 1 tbsp fresh, finely chopped)
• Salt and pepper to taste (don’t skimp on seasoning the meat)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for the pork chops after searing.
2. Season both sides of the pork chops generously with salt and pepper.
3. Heat olive oil in a large oven-safe skillet over medium-high heat until shimmering, about 2 minutes.
4. Sear the pork chops for 3 minutes on each side until golden brown, then remove from the skillet and set aside.
5. In the same skillet, reduce the heat to medium and add minced garlic, sautéing for about 30 seconds until fragrant.
6. Pour in balsamic vinegar and honey, stirring to combine, then add rosemary. Let the mixture simmer for 2-3 minutes until slightly thickened.
7. Return the pork chops to the skillet, spooning the glaze over them to coat evenly.
8. Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the internal temperature reaches 145°F (63°C).
9. Let the pork chops rest for 5 minutes before serving to allow the juices to redistribute.

Finally, these pork chops are a masterpiece of texture and flavor—juicy on the inside with a caramelized, sticky glaze that’s irresistible. Serve them over a bed of creamy mashed potatoes or alongside roasted vegetables for a meal that’s as beautiful as it is delicious.

Bone-In Pork Chops with Roasted Vegetables

Every time I think about making a hearty, comforting meal that doesn’t skimp on flavor, bone-in pork chops with roasted vegetables come to mind. It’s a dish that reminds me of Sunday dinners at my grandma’s house, where the aroma of roasting meat and veggies would fill the entire home. Today, I’m sharing my go-to recipe that’s perfect for any day of the week.

Ingredients

• 2 bone-in pork chops, about 1-inch thick (for even cooking)
• 1 cup baby potatoes, halved (or any small potatoes)
• 1 cup carrots, sliced into 1-inch pieces (uniform size for even roasting)
• 2 tbsp olive oil (or any neutral oil)
• 1 tsp garlic powder (adjust to taste)
• 1 tsp dried rosemary (fresh works too, just double the amount)
• Salt and pepper (to taste, but don’t be shy)

Instructions

1. Preheat your oven to 400°F (200°C) to ensure it’s hot enough for roasting.
2. In a large bowl, toss the baby potatoes and carrots with 1 tbsp olive oil, garlic powder, rosemary, salt, and pepper until evenly coated.
3. Spread the vegetables in a single layer on a baking sheet, ensuring they’re not overcrowded for optimal roasting.
4. Heat the remaining 1 tbsp olive oil in a skillet over medium-high heat. Once hot, add the pork chops, searing for 3-4 minutes per side until golden brown.
5. Transfer the seared pork chops to the baking sheet with the vegetables, placing them in the center.
6. Roast in the preheated oven for 20-25 minutes, or until the pork chops reach an internal temperature of 145°F (63°C) and the vegetables are tender.
7. Let the pork chops rest for 5 minutes before serving to allow the juices to redistribute.

Last but not least, the magic of this dish lies in the juicy pork chops paired with the caramelized, flavorful vegetables. Serve it with a side of apple sauce or a crisp green salad for a complete meal that’s sure to impress.

Maple Dijon Bone-In Pork Chops

Waking up to the aroma of maple syrup and Dijon mustard mingling in the air is one of my favorite ways to start the day, especially when it’s leading to a delicious meal like these Maple Dijon Bone-In Pork Chops. I remember the first time I tried this combination; it was a happy accident that turned into a family favorite. Now, it’s a go-to recipe when I want something both comforting and a little fancy.

Ingredients

• 4 bone-in pork chops, about 1-inch thick (for even cooking)
• 1/4 cup pure maple syrup (the real deal makes a difference)
• 2 tbsp Dijon mustard (smooth or grainy, your choice)
• 1 tbsp olive oil (or any neutral oil)
• 1 tsp garlic powder (adjust to taste)
• 1/2 tsp salt (I prefer sea salt)
• 1/4 tsp black pepper (freshly ground is best)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for the pork chops after searing.
2. In a small bowl, whisk together the maple syrup and Dijon mustard until well combined. Set aside.
3. Season both sides of the pork chops with garlic powder, salt, and black pepper.
4. Heat olive oil in a large oven-safe skillet over medium-high heat until shimmering, about 2 minutes.
5. Sear the pork chops for 3 minutes on each side, or until a golden crust forms. Tip: Don’t move them around too much to get a good sear.
6. Brush the maple Dijon mixture over the pork chops, coating them evenly.
7. Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the internal temperature reaches 145°F (63°C). Tip: Use a meat thermometer for accuracy.
8. Let the pork chops rest for 5 minutes before serving to allow the juices to redistribute. Tip: Cover loosely with foil to keep warm.

Out of the oven, these pork chops are juicy with a perfect balance of sweet and tangy flavors. The maple Dijon glaze caramelizes beautifully, creating a slightly sticky, irresistible coating. Serve them over a bed of creamy mashed potatoes or with a crisp apple salad for a delightful contrast.

Bone-In Pork Chops with Peach Salsa

Waking up to the aroma of sizzling pork chops is my kind of morning, especially when they’re paired with a sweet and tangy peach salsa that screams summer. I stumbled upon this combo at a farmer’s market last year, and it’s been a staple in my kitchen ever since.

Ingredients

• 2 bone-in pork chops, about 1 inch thick (for juiciness)
• 1 tbsp olive oil (or any neutral oil)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (freshly ground preferred)
• 2 ripe peaches, diced (about 1 cup)
• 1/4 cup red onion, finely chopped
• 1 jalapeño, seeded and minced (adjust to taste for heat)
• 2 tbsp fresh cilantro, chopped
• 1 tbsp lime juice (freshly squeezed for best flavor)
• 1/2 tsp honey (optional, for a touch more sweetness)

Instructions

1. Preheat your grill or skillet to medium-high heat (about 400°F) to ensure a good sear on the pork chops.
2. While the grill heats, rub the pork chops with olive oil, then season both sides with salt and black pepper.
3. Grill the pork chops for about 4-5 minutes per side, or until the internal temperature reaches 145°F for perfect doneness. Tip: Let them rest for 5 minutes after cooking to retain juices.
4. In a medium bowl, combine the diced peaches, red onion, jalapeño, cilantro, lime juice, and honey (if using) to make the salsa. Tip: Let the salsa sit for 10 minutes to allow the flavors to meld.
5. Serve the pork chops topped with the peach salsa. Tip: For an extra burst of flavor, add a sprinkle of cilantro on top before serving.

The juicy pork chops with the vibrant peach salsa create a harmony of flavors that’s both refreshing and satisfying. Try serving this dish with a side of grilled asparagus or a crisp salad to round out the meal.

Smoked Paprika Bone-In Pork Chops

Craving something smoky and savory for dinner tonight? I recently discovered the magic of smoked paprika on pork chops, and let me tell you, it’s a game-changer. The deep, smoky flavor paired with the juiciness of bone-in chops is something you’ll want to make on repeat.

Ingredients

• 2 bone-in pork chops, about 1-inch thick
• 1 tbsp smoked paprika (for that irresistible smoky flavor)
• 1 tsp garlic powder (or fresh minced garlic for a sharper taste)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (freshly ground preferred)
• 1 tbsp olive oil (or any neutral oil)

Instructions

1. Preheat your grill or skillet to medium-high heat (about 375°F) to ensure a good sear without burning.
2. While the grill heats, pat the pork chops dry with paper towels. This helps the seasoning stick better and promotes browning.
3. In a small bowl, mix together the smoked paprika, garlic powder, salt, and black pepper. Rub this mixture evenly over both sides of the pork chops.
4. Drizzle the olive oil over the chops, then rub it in to coat them lightly. This prevents sticking and adds flavor.
5. Place the pork chops on the grill or skillet. Cook for about 4-5 minutes on the first side, until you see a nice crust forming.
6. Flip the chops and cook for another 4-5 minutes. The internal temperature should reach 145°F for perfect doneness.
7. Remove the chops from the heat and let them rest for 3 minutes. This allows the juices to redistribute, ensuring every bite is moist.

The result? Juicy, flavorful pork chops with a smoky crust that’s absolutely divine. Serve them alongside a crisp apple slaw or over a bed of creamy mashed potatoes for a meal that’s sure to impress.

Bone-In Pork Chops with Garlic Mashed Potatoes

Over the years, I’ve found that few dishes bring as much comfort to the table as a well-prepared bone-in pork chop paired with creamy garlic mashed potatoes. It’s a meal that reminds me of Sunday dinners at my grandma’s house, where the aroma of garlic and herbs would fill the air, promising something delicious was on the way.

Ingredients

• 2 bone-in pork chops, about 1-inch thick (for even cooking)
• 2 large russet potatoes, peeled and cubed (Yukon Golds work great too)
• 4 cloves garlic, minced (more if you love garlic)
• 1/2 cup heavy cream (or milk for a lighter version)
• 4 tbsp unsalted butter (divided, for richness)
• 1 tbsp olive oil (or any neutral oil)
• Salt and pepper (adjust to taste)
• 1/2 tsp dried thyme (fresh is even better if you have it)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for the pork chops later.
2. Season the pork chops generously with salt, pepper, and thyme on both sides.
3. Heat olive oil and 1 tbsp of butter in a large oven-safe skillet over medium-high heat until the butter is melted and foamy.
4. Sear the pork chops for 3-4 minutes per side until golden brown. Tip: Don’t move them around too much to get a good sear.
5. Transfer the skillet to the oven and bake for 8-10 minutes, or until the internal temperature reaches 145°F (63°C). Tip: Use a meat thermometer for accuracy.
6. While the pork chops are baking, boil the potatoes in salted water until tender, about 15 minutes.
7. Drain the potatoes and return them to the pot. Add the remaining butter, heavy cream, minced garlic, salt, and pepper. Mash until smooth. Tip: Warm the cream before adding for smoother mashed potatoes.
8. Let the pork chops rest for 5 minutes before serving to allow the juices to redistribute.

Mouthwatering doesn’t even begin to describe these pork chops, with their juicy interior and flavorful crust, alongside the velvety garlic mashed potatoes. For an extra touch, serve with a side of sautéed greens or a crisp apple salad to cut through the richness.

Bone-In Pork Chops with Caramelized Onions

Zesty flavors and hearty meals are what I live for, especially when it involves a perfectly cooked pork chop. There’s something about the combination of caramelized onions and a juicy, bone-in pork chop that feels like a hug on a plate. I remember the first time I made this dish; it was a chilly evening, and the aroma filling my kitchen was absolutely irresistible.

Ingredients

• 2 bone-in pork chops, 1-inch thick (for best results)
• 2 tbsp olive oil (or any neutral oil)
• 1 large onion, thinly sliced (yellow or white for sweetness)
• 1 tbsp butter (unsalted, to control saltiness)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (freshly ground preferred)
• 1/2 cup chicken broth (low sodium recommended)
• 1 tbsp brown sugar (helps caramelize onions faster)
• 1 tsp thyme (dried or fresh, for aroma)

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Season pork chops with salt and pepper on both sides, then sear in the skillet for 4-5 minutes per side, or until golden brown. Remove and set aside.
3. In the same skillet, melt butter over medium heat. Add sliced onions and brown sugar, stirring occasionally, for about 10 minutes until onions are soft and caramelized.
4. Add thyme and chicken broth to the skillet, scraping up any browned bits from the bottom, and bring to a simmer.
5. Return pork chops to the skillet, nestling them into the onions. Cover and cook for an additional 5-7 minutes, or until pork reaches an internal temperature of 145°F.
6. Let pork chops rest for 3 minutes before serving to allow juices to redistribute.

Yielded from this process are pork chops that are tender and flavorful, with onions that are sweet and slightly tangy. I love serving this over a bed of creamy mashed potatoes or with a side of roasted vegetables for a complete meal.

Bone-In Pork Chops with Sweet Potato Mash

My kitchen smells like home whenever I whip up this comforting dish, especially on a lazy Sunday afternoon. There’s something about the sizzle of pork chops and the sweetness of mashed sweet potatoes that just feels like a hug in a plate.

Ingredients

• 2 bone-in pork chops, about 1-inch thick (for juiciness)
• 1 large sweet potato, peeled and cubed (about 2 cups)
• 2 tbsp olive oil (or any neutral oil)
• 1/2 cup milk (whole milk for creaminess, adjust to taste)
• 2 tbsp butter (unsalted, for control over saltiness)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (freshly ground preferred)
• 1/2 tsp garlic powder (for a hint of warmth)
• 1/4 tsp paprika (optional, for a smoky touch)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for the pork chops.
2. Season both sides of the pork chops with salt, pepper, garlic powder, and paprika. Let them sit at room temperature for 10 minutes for even cooking.
3. Heat olive oil in an oven-safe skillet over medium-high heat. Once hot, add the pork chops. Sear for 3 minutes per side until golden brown. Tip: Don’t move them around to get a perfect crust.
4. Transfer the skillet to the preheated oven. Bake for 6-8 minutes, or until the internal temperature reaches 145°F (63°C). Tip: Use a meat thermometer for accuracy.
5. While the pork chops bake, boil the sweet potato cubes in salted water for 15 minutes, or until fork-tender. Drain well.
6. Mash the sweet potatoes with milk and butter until smooth. Season with salt and pepper to taste. Tip: For extra creaminess, warm the milk before adding.
7. Remove the pork chops from the oven and let them rest for 5 minutes before serving. This allows the juices to redistribute.

Just imagine cutting into that juicy pork chop, with its edges perfectly caramelized, alongside the velvety sweet potato mash. For a twist, top the mash with a sprinkle of cinnamon or a drizzle of maple syrup to elevate the sweetness.

Bone-In Pork Chops with Apple Compote

Yesterday, I found myself craving something that perfectly balances the richness of meat with the sweetness of fruit, leading me to whip up this comforting dish. It’s a recipe that reminds me of autumn evenings, even if it’s just the beginning of summer.

Ingredients

• 2 bone-in pork chops, 1-inch thick (for even cooking)
• 1 tbsp olive oil (or any neutral oil)
• 1 large apple, peeled and diced (I prefer Honeycrisp for sweetness)
• 2 tbsp brown sugar (adjust to taste)
• 1/2 tsp cinnamon (a little goes a long way)
• 1/4 cup water (to help soften the apples)
• Salt and pepper (to season the pork chops)

Instructions

1. Preheat your skillet over medium-high heat and add olive oil, ensuring the pan is hot before adding the pork chops to get a good sear.
2. Season both sides of the pork chops with salt and pepper, then place them in the skillet. Cook for 4-5 minutes on each side, or until they reach an internal temperature of 145°F for perfect doneness.
3. Remove the pork chops from the skillet and let them rest on a plate covered with foil to keep warm and retain juices.
4. In the same skillet, add the diced apples, brown sugar, cinnamon, and water. Stir to combine, scraping up any browned bits from the pork for extra flavor.
5. Cook the apple mixture over medium heat for about 5 minutes, or until the apples are soft and the compote has thickened slightly.
6. Serve the apple compote over the rested pork chops, ensuring each bite has a bit of both.

Buttery and tender, the pork chops paired with the sweet and slightly spiced apple compote create a harmony of flavors that’s hard to resist. Try serving it over a bed of mashed potatoes for an extra comforting meal.

Bone-In Pork Chops with Blue Cheese Sauce

Nothing beats the comfort of a well-cooked pork chop, especially when it’s smothered in a rich blue cheese sauce. I remember the first time I tried this combination; it was a game-changer for my weeknight dinners. Now, it’s a staple in my kitchen, and I’m excited to share how you can make it too.

Ingredients

• 2 bone-in pork chops (about 1 inch thick)
• 1 tbsp olive oil (or any neutral oil)
• 1/2 cup heavy cream
• 1/4 cup crumbled blue cheese (adjust to taste)
• 1 tbsp butter
• 1/2 tsp garlic powder
• Salt and pepper to taste

Instructions

1. Preheat your skillet over medium-high heat and add the olive oil.
2. Season both sides of the pork chops with salt, pepper, and garlic powder.
3. Once the skillet is hot, add the pork chops. Cook for 4-5 minutes on each side, or until a golden crust forms and the internal temperature reaches 145°F.
4. Remove the pork chops from the skillet and let them rest on a plate.
5. In the same skillet, reduce the heat to medium and add the butter.
6. Once the butter has melted, pour in the heavy cream and bring to a gentle simmer.
7. Add the crumbled blue cheese to the skillet, stirring continuously until the sauce is smooth and the cheese has fully melted.
8. Return the pork chops to the skillet, spooning the sauce over them to coat evenly.
9. Serve immediately, garnished with extra blue cheese if desired.

Great for a cozy dinner, these pork chops are juicy and flavorful, with the blue cheese sauce adding a creamy tang. Try serving them over a bed of mashed potatoes or with a side of roasted vegetables for a complete meal.

Bone-In Pork Chops with Cranberry Sauce

Many evenings, I find myself craving something that feels both hearty and a bit special, without spending hours in the kitchen. That’s when I turn to these bone-in pork chops with cranberry sauce—a dish that’s as flavorful as it is straightforward to make.

Ingredients

• 2 bone-in pork chops, 1-inch thick (for even cooking)
• 1 tbsp olive oil (or any neutral oil)
• 1/2 cup cranberry sauce (homemade or store-bought)
• 1 tbsp balsamic vinegar (adds a nice tang)
• 1/2 tsp garlic powder (adjust to taste)
• Salt and pepper (to season the chops)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for the chops.
2. Season both sides of the pork chops with salt, pepper, and garlic powder. Tip: Let them sit at room temperature for 10 minutes for even seasoning.
3. Heat olive oil in an oven-safe skillet over medium-high heat until shimmering. Tip: The oil should be hot enough to sizzle when the chops are added.
4. Sear the pork chops for 3 minutes on each side until golden brown. Tip: Avoid moving them around to get a good crust.
5. Transfer the skillet to the oven and bake for 10 minutes, or until the internal temperature reaches 145°F (63°C).
6. While the chops rest, mix cranberry sauce and balsamic vinegar in a small saucepan over low heat until warmed through.
7. Serve the pork chops topped with the cranberry sauce.

Absolutely delightful, the pork chops are juicy with a slightly sweet and tangy cranberry sauce that complements the savory meat perfectly. Try serving them over a bed of mashed sweet potatoes for a cozy, autumnal meal.

Bone-In Pork Chops with Rosemary and Thyme

Last weekend, I found myself staring at a pack of bone-in pork chops in my fridge, wondering how to turn them into something extraordinary. That’s when the aromatic duo of rosemary and thyme caught my eye, promising a dish that’s both comforting and elegantly simple.

Ingredients

• 2 bone-in pork chops, about 1 inch thick
• 2 tbsp olive oil (or any neutral oil)
• 1 tbsp fresh rosemary, finely chopped (dried works in a pinch)
• 1 tbsp fresh thyme leaves (ditto on the dried)
• 1 tsp garlic powder
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (freshly ground preferred)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for perfectly baked chops.
2. Pat the pork chops dry with paper towels; this helps achieve a better sear.
3. Heat olive oil in an oven-safe skillet over medium-high heat until shimmering, about 2 minutes.
4. Season both sides of the pork chops with salt, pepper, and garlic powder.
5. Sear the chops for 3 minutes per side, or until a golden crust forms. Tip: Don’t move them around to get that perfect sear.
6. Sprinkle rosemary and thyme over the chops, then transfer the skillet to the oven.
7. Bake for 10-12 minutes, or until the internal temperature reaches 145°F (63°C). Tip: Use a meat thermometer for accuracy.
8. Let the chops rest for 5 minutes before serving to allow juices to redistribute. Tip: Cover loosely with foil to keep warm.

Golden and fragrant, these pork chops boast a crispy exterior with juicy, flavorful meat that falls right off the bone. Serve them over a bed of creamy mashed potatoes or alongside a crisp apple salad for a meal that feels both rustic and refined.

Bone-In Pork Chops with Spicy BBQ Sauce

Very few things bring me as much joy as a perfectly cooked pork chop, especially when it’s slathered in a spicy BBQ sauce that has just the right amount of kick. I remember the first time I tried this combination; it was at a backyard BBQ, and the flavors were so memorable that I’ve been perfecting my own version ever since.

Ingredients

• 4 bone-in pork chops, about 1-inch thick (for even cooking)
• 1 cup BBQ sauce (choose your favorite brand or homemade)
• 2 tbsp hot sauce (adjust to taste)
• 1 tbsp olive oil (or any neutral oil)
• 1 tsp garlic powder (for that extra flavor punch)
• Salt and pepper to taste (don’t skimp on seasoning)

Instructions

1. Preheat your grill or skillet to medium-high heat, about 375°F, to ensure a good sear without burning.
2. While the grill heats up, mix the BBQ sauce and hot sauce in a small bowl. Set aside half for serving later.
3. Season both sides of the pork chops with garlic powder, salt, and pepper. This step is crucial for flavor.
4. Brush the grill or skillet with olive oil to prevent sticking. Place the pork chops on the grill.
5. Cook for about 5 minutes on the first side, then flip. Brush the cooked side with the spicy BBQ sauce mixture.
6. After another 5 minutes, flip again and brush the other side with sauce. Repeat this process every couple of minutes until the pork chops reach an internal temperature of 145°F, about 15-20 minutes total.
7. Let the pork chops rest for 5 minutes before serving to allow the juices to redistribute.

The result is a juicy, flavorful pork chop with a sticky, spicy glaze that’s irresistible. Serve it with a side of coleslaw or grilled vegetables to cut through the richness. And don’t forget that extra sauce on the side for dipping!

Bone-In Pork Chops with Lemon Garlic Butter

Waking up to the aroma of sizzling pork chops is one of my favorite ways to start the day, especially when they’re as flavorful as these Bone-In Pork Chops with Lemon Garlic Butter. I remember the first time I tried this recipe; the combination of tangy lemon and rich garlic butter transformed an ordinary weeknight dinner into something truly special.

Ingredients

• 2 bone-in pork chops, 1-inch thick (for juicier results)
• 2 tbsp olive oil (or any neutral oil)
• 3 tbsp unsalted butter (room temperature for easier mixing)
• 2 cloves garlic, minced (fresh is best for vibrant flavor)
• 1 tbsp lemon juice (adjust to taste)
• 1/2 tsp salt (fine grain dissolves easier)
• 1/4 tsp black pepper (freshly ground for more aroma)

Instructions

1. Preheat your skillet over medium-high heat for 2 minutes until hot. This ensures a good sear.
2. Add olive oil to the skillet, swirling to coat the bottom evenly. Heat for 30 seconds until shimmering.
3. Season pork chops with salt and pepper on both sides. Place them in the skillet. Cook for 4 minutes without moving to get a golden crust.
4. Flip the chops. Reduce heat to medium. Cook for another 4 minutes. Use a meat thermometer to check for 145°F internally.
5. Remove chops from skillet. Let them rest on a plate for 5 minutes. This keeps them juicy.
6. In the same skillet, melt butter over low heat. Add garlic and lemon juice. Stir for 1 minute until fragrant.
7. Pour the lemon garlic butter over the rested pork chops. Serve immediately.

Resting the pork chops not only makes them more tender but also allows the flavors to meld beautifully. The lemon garlic butter adds a bright, creamy contrast that elevates the dish. Try serving these chops over a bed of creamy mashed potatoes or alongside a crisp green salad for a complete meal.

Conclusion

We hope this roundup of 20 juicy bone-in pork chop recipes inspires your next meal! Whether you’re cooking for a special occasion or a cozy weeknight dinner, there’s something here for everyone. Don’t forget to try out your favorites, share your thoughts in the comments, and pin this article to your Pinterest board for easy access. Happy cooking!