How to Cook Thick Pork Chops in the Oven (Juicy, Not Dry)

by Tim McElrea

Thick pork chops get a bad reputation. Too dry. Too tough. Too easy to mess up.

The truth? They’re one of the easiest, juiciest cuts you can cook if you treat them right. The oven is your friend here. Steady heat, simple seasoning, no babysitting.

This method works for bone-in or boneless chops and leans into a light dry brine using Turkey Day Salt — an herby, savory blend that was technically made for poultry, but absolutely shines on pork.

What You’ll Need

  • 2 thick-cut pork chops (1½–2 inches thick)

  • Turkey Day Salt

  • Olive oil or butter

  • Cast iron skillet or oven-safe pan

  • Instant-read thermometer (highly recommended)

Step 1: Dry Brine for Flavor + Juiciness

This is optional, but it’s the difference between “good” and “why is this so juicy?”

Sprinkle both sides of the pork chops generously with Turkey Day Salt. Not a crust, but a confident seasoning.

Place them uncovered in the fridge for 30 minutes to 2 hours.

What’s happening here:

  • The salt draws moisture out

  • That moisture dissolves the herbs

  • Then everything reabsorbs back into the meat

That’s how flavor gets inside the pork, not just on the surface.

Take the chops out of the fridge about 20 minutes before cooking so they’re not ice-cold.

Step 2: Preheat the Oven

Set your oven to 375°F.

This temperature is the sweet spot for thick pork chops — hot enough to cook evenly, gentle enough to stay juicy.

Step 3: Quick Sear (Optional but Recommended)

Heat a cast iron skillet over medium-high heat with a little oil or butter.

Sear the pork chops for 1½–2 minutes per side, just until a golden crust forms.

You’re not cooking them through here — you’re building flavor.

If you don’t want to sear, you can skip this step and go straight to the oven. The chops will still be great.

Step 4: Oven Finish

Transfer the skillet (or move chops to an oven-safe dish) into the oven.

Bake for 12–18 minutes, depending on thickness.

Start checking at 12 minutes.

You’re looking for:

  • 135–138°F internal temperature when you pull them

They’ll finish cooking as they rest.

Step 5: Rest (Don’t Skip This)

Remove the pork chops from the oven and let them rest for 5–10 minutes.

During this time:

  • The temperature rises to 140–145°F

  • Juices redistribute instead of spilling out

This is where “juicy, not dry” actually happens.

Why Turkey Day Salt Works So Well on Pork

Turkey Day Salt isn’t just for Thanksgiving.

Its blend of herbs and aromatics was designed for lean meats that benefit from layered flavor — which makes it perfect for thick pork chops.

It brings:

  • Savory depth without overpowering

  • Herb-forward warmth instead of sharp heat

  • A “finished” flavor without needing sauces

It tastes like effort, without requiring any.

Serving Ideas

  • Roasted potatoes or sweet potatoes

  • Green beans, Brussels sprouts, or sautéed greens

  • Apple or cranberry chutney if you want a holiday-adjacent vibe

This is weeknight food that feels like you planned ahead.

Final Tip

If you remember nothing else:
Pull pork chops early, not late.

Dry pork comes from chasing a number instead of trusting the rest.

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