For a boneless chop about 2.5 cm thick. Flip halfway and rest 3 minutes.
Times by thickness
| Chop | Temperature | Time |
|---|---|---|
| Boneless, 1.5 cm (½ in) | 205°C / 400°F | 7–9 min |
| Boneless, 2.5 cm (1 in) | 205°C / 400°F | 10–14 min |
| Bone-in, 2.5 cm (1 in) | 205°C / 400°F | 12–16 min |
| Thick-cut, 3.5 cm (1½ in) | 190°C / 375°F | 16–20 min |
Step by step
- Take the chops out of the fridge about 15 minutes ahead so the centre isn't ice-cold.
- Pat dry, oil lightly and season. A pinch of brown sugar in the rub helps browning.
- Preheat to 205°C / 400°F.
- Cook in one layer, flipping halfway.
- Check the centre, away from the bone.
- Rest 3 minutes on a plate before cutting.
Lean boneless chops dry out fast. A 30-minute brine (1 tablespoon of salt per litre of water) makes a noticeable difference.
Canada vs US: which temperature?
Health Canada recommends cooking pork chops, loins and ribs to 71°C / 160°F. The USDA lists 63°C / 145°F followed by a 3-minute rest, which leaves the centre slightly pink. Both are official guidance; the difference comes from how each agency sets its margin. If you're in Canada, or cooking for anyone at higher risk, 71°C is the safer choice. Ground pork is 71°C / 160°F in both countries.
| Target | Remove from fryer at | After resting |
|---|---|---|
| Health Canada, 71°C | About 69°C / 156°F | 71°C / 160°F or a little above |
| USDA, 63°C | 63°C / 145°F | Hold 3 minutes before cutting |
Pulling the chop a couple of degrees early only works if it rises to the target while resting, so check again before serving.
Questions people ask
Why are my pork chops tough?
Usually overcooked or too thin. Choose chops at least 2.5 cm thick and check early.
Can I cook frozen pork chops?
Yes, at 205°C / 400°F for about 16–20 minutes for a 2.5 cm chop, flipping halfway and checking the centre.
Bone-in or boneless?
Bone-in chops take a little longer but stay juicier. Keep the thermometer away from the bone, which reads hotter.
Related guides
Reviewed October 2026. Temperatures from Health Canada and the USDA; see Sources.