Pork chops are available in a variety of cuts (loin, rib, and shoulder chop to name a few), can vary in thickness, and come bone-in or boneless. But no matter what kind of chop you choose, there are a few secrets to cooking a tender and juicy chop. 

Consider cooking bone-in chops. Boneless cuts of meat can be convenient and easy to eat, but in the CHEF iQ kitchen, we generally prefer bone-in. That little bone plays an integral part in keeping your meat moist while you cook, as well as imparting extra flavor. The bone is also surrounded by fat, and fat equals flavor.

While we do prefer bone-in pork chops for most occasions, boneless does work well in many recipes. For example, in our Pork Schnitzel recipe, we call for thin-cut pork cutlets. These are simply pork chops with the bone removed. Boneless cuts are more expensive, so if you want to save some cash, you can always buy bone-in and remove the bone yourself.

Whether cooking bone-in or boneless, don’t overcook them. In previous decades, pork needed to be cooked to high temperatures for safety reasons, and the results were extremely dry and tough. Thanks to modern farming practices, however, you only need to take them to an internal temperature of 145°F, which results in a succulent chop.

If you’ve ever tried searing pork chops, you’ll notice they curl up a little as they cook. As the fat cooks and the water evaporates, the fat is pulled taut, causing the chop to curl. This can cause uneven cooking and jeopardize the chance of developing a beautiful brown crust. To keep your cut from suffering a similar fate, make small slits into the fatty edges of your chop, about every inch or so. This allows the meat to hold its shape better as it heats up. If you follow these few steps, you'll have a top-notch chop.

Our CHEF iQ Pork Recipe Picks: 

Pork Schnitzel

Honey-Glazed Pork Chops

Seared Pork Chops with Apples and Shallots