Find out how to cook pork chops perfectly so that they’re juicy and delicious every time.
Pork chops are so tasty, and they’re quick and easy to cook. This makes them a great choice for weeknights, or for anytime, really.
As good as pork chops are though, sometimes they can end up a bit dry. Here I’m going to give you a foolproof method for making juicy and tender pork chops every time. This recipe is for cooking pork chops on the stove. Below are links to my other pork chop recipes.
To find out more about how it all works, scroll down or click here. Now you can go straight to the recipe.
Boiling is an easy, low-fat method for cooking juicy, flavorful pork chops right on your stovetop But how long should you boil pork chops to ensure they turn out moist and tender?
In this comprehensive guide, I’ll cover everything you need to know about boiling pork chops perfectly every time.
You’ll learn about:
- Choosing the right chops
- Boiling times based on thickness
- Seasoning and flavor tips
- Serving suggestions
- Common FAQs
Follow these simple steps for fork-tender pork chops with juicy succulent meat
Choosing Pork Chops for Boiling
Select chops that are:
- At least 1-inch thick – thinner chops overcook easily
- Well-marbled – intramuscular fat keeps them juicy
- Uniform in size – for even cooking
- Avoid chops with bones – boneless is best
Pork loin or shoulder chops work well. Trim off excess fat before cooking.
How Long to Boil Pork Chops
Boiling times depend on the pork chops’ thickness:
- 1-inch thick chops – boil for 15-20 minutes
- 1 1/2-inch chops – boil for 20-25 minutes
- 2-inch chops – boil 25-30 minutes
Use an instant-read thermometer to check doneness – pork should reach 145°F Let rest 5 minutes before serving
Step-by-Step Instructions
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Bring a large pot of water to a gentle boil. Add salt and aromatics like garlic or onions (optional).
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Lower chops gently into the water. Make sure they are fully submerged.
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Reduce heat to maintain a gentle simmer. Cover and cook for time recommended above.
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Check internal temp, then remove chops from water. Let rest 5 minutes before serving.
Flavor Tips and Tricks
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Add bouillon, herbs or spices to the boiling water.
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Coat chops with a dry rub before boiling for added flavor.
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Glaze chops with barbecue sauce or teriyaki during last 2 minutes of boiling.
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Serve with a flavorful salsa, chutney or sauce on the side.
Serving Suggestions
Boiled pork chops make a quick, fuss-free dinner. Pair with:
- Rice, mashed or roasted potatoes
- Steamed veggies like broccoli or green beans
- A fresh green salad
- Homemade coleslaw or cornbread
They work well in tacos, sandwiches, flatbreads or rice bowls too. Shred and add to soups and stews.
Common Questions
What’s the benefit of boiling vs. other cooking methods?
Boiling retains moisture and allows the pork’s delicate flavor to shine through. It also requires no added fat.
Should I discard the boiling liquid?
No! Strain it and use as the flavorful base for soups, gravies or rice.
Is it safe to eat lightly pink pork?
Yes, the USDA lowered the recommended safe temperature to 145°F in 2011. Let rest 5 minutes before eating.
Can I bread or batter pork chops before boiling?
No. Breading and batter will disintegrate during boiling. Just season chops before cooking.
Should I boil bone-in or boneless chops?
Boneless is best – bones can make the meat tough. Bone-in takes longer to cook through.
Frequency of Entities:
how long do i boil pork chops: 5
pork chops: 18
boil: 16
boneless: 4
gentle boil: 2
juicy: 2
tender: 2
How to Brine Pork Chops (Optional Step)
- If you have four pork chops that are about an inch thick, put them in a dish so that they don’t touch and there is room for the liquid to cover them all. This 13×9 dish works great, and the lid fits perfectly.
- Measure 4 cups of cool water into a bowl. Put in either 4 tablespoons of Morton’s kosher salt or 6 tablespoons of Diamond Crystal kosher salt. Stir to dissolve salt. You can add a tablespoon of garlic powder if you want to, or you could make this amazing brine that I use for turkey.
- Pour the liquid over the pork chops. They should be completely submerged in the liquid. If not, try a different-sized container or add more salt solution (1 tablespoon of salt mixed with 1 cup of water).
- Cover and refrigerate for 1 hour. It’s okay if you only have 30 minutes, but 60 minutes is better. They get too salty after two hours in the brine.
You could use my pork chop marinade instead. I recommend letting the chops sit in it for 15 to 30 minutes.
Take the pork chops out of the fridge. If you were brining them, take them out of the liquid and discard the liquid. Whether they were in a brine or not, pat the chops dry using a paper towel.
Let them rest at room temperature for 5 minutes before preheating your oven to 400°F. While the oven preheats, rub the chops with olive oil on both sides. It’s about 1 teaspoon of olive oil per side (so 2 teaspoons per chop).
And sprinkle with salt (1/8 teaspoon per side) and pepper (a pinch or a grind per side).
How To Know When Your Pork Chops Are Done
Let them bake until the interior temperature, as read on an instant read thermometer stuck through the side edge into the middle, reads 140°F. That’ll be 4-8 minutes depending on the thickness of your chops.
The safety rules say to keep cooking the pork until it reaches 145°F inside, but I think it’s fine to pull them at this point with carryover cooking.
Note that 160F used to be the recommended safe temperature for pork. That’s how many people grew up eating pork, and they don’t like pork that’s a little less done. In this case, cook the pork chops until they reach 155F and then take them out of the oven.
Transfer the chops to a plate and let them rest for 3 minutes. Discard any juices that accumulate on the plate and then serve.
Finally, for a great dinner, serve your perfectly cooked pork chops with your favorite sides, like mashed potatoes and roasted vegetables.