How to Cook Thick Pork Chops: The Ultimate Step-by-Step Guide for Juicy, Flavorful Results

The Pork Chop Problem (and Why It’s Worth Solving)

Let me start with a confession: for a long time, I avoided thick pork chops like they were a setup. Every time I tried cooking them, I ended up with something that looked promising on the outside—golden, crusty, photogenic even—but inside? Dry. Fibrous. The chew of a cardboard coaster. Sometimes pink at the bone, other times cooked clean through but somehow still dry, which felt like a personal betrayal. They were a mystery wrapped in a riddle and tied with butcher’s twine.

And that’s the thing about thick pork chops—they seem like they should be easy. They’re pork. They’re a chop. You season them, you cook them, you eat. Right?

But they’re not easy. They’re deceptively tricky. Go too hot and they dry out. Go too cool and the middle stays raw. Try to sear and roast without enough rest time and you end up with meat that’s ten degrees different from edge to center. Slice too early and all the juice hits the plate like it was never part of the plan.

The result? Pork chops earned a reputation as the well-done steak’s sad cousin. The thing your aunt served at Sunday dinner with a can of green beans and the texture of memory foam. Dry pork chops became a punchline, a culinary shrug.

But here’s the truth: they don’t have to be like that. Not even close.

A well-cooked thick pork chop is a thing of beauty. It’s juicy but structured. It sears like a steak, rests like roast beef, and takes on flavor like a sponge. You can pan-baste it with garlic and thyme like a French chef. You can slap it on the grill for a backyard char that rivals ribs. You can sous vide it for perfect doneness edge to edge, or oven-roast it with a crust that crackles under the knife.

This guide is about all of those versions—and more. It’s about unlocking what thick pork chops are capable of when you stop treating them like thin supermarket cutlets and start giving them the attention (and method) they deserve. Whether you’re after a buttery, herb-studded chop that melts into mashed potatoes or a smoky, charred slab that can stand up to your best barbecue sauce, the goal is the same: thick pork chops, perfectly cooked, every time.

No more sawdust. No more guesswork. Let’s make them right.

Understanding the Cut: What Exactly Is a Thick Pork Chop?

Let’s define our terms before we fire up the stove. When we talk about thick pork chops, we’re not talking about the thin, floppy slices you find pre-packed in shrink wrap. We’re talking about a serious piece of meat—something with enough heft to hold a proper sear, ride out a low roast, or soak up a marinade without turning mushy. In numbers, that usually means anything 1.25 inches thick or more. Some go up to two inches, which puts them firmly in steakhouse territory.

But thickness alone doesn’t tell the whole story. Pork chops come in a handful of different cuts, and knowing which one you’ve got—or which one you want—makes all the difference when it comes to flavor, texture, and cooking method.

---

Bone-In vs Boneless

The first big fork in the road is bone-in or boneless. Here’s the quick and dirty:

• Bone-in chops are more flavorful, retain moisture better, and cook a little more slowly and evenly. The bone acts as a heat buffer and gives you a little insurance against overcooking. Plus, they just look better on the plate.
• Boneless chops are leaner and cook faster, but they’re also more prone to drying out and can feel a bit one-note if you’re not careful. They’re essentially pork loin steaks—trimmed, uniform, and convenient, but less forgiving.

If you’re new to thick pork chops, start with bone-in. You’ll have more margin for error and better flavor to work with.

---

Rib Chop vs Loin Chop vs Blade Chop

Not all chops are created equal. “Pork chop” is a catch-all term for any slice of meat cut across the loin, but depending on where the chop comes from, it behaves—and tastes—very differently.

• Rib Chop (also called center-cut rib chop): This is your best friend. Taken from the rib portion of the loin, it usually includes a curved bone and a decent fat cap along the edge. The meat is tender and lightly marbled, ideal for searing, grilling, or roasting. It’s the pork version of a ribeye steak—juicy, forgiving, and packed with flavor.
• Loin Chop (sometimes called porterhouse chop): Cut closer to the rear, this chop straddles two muscles—the tenderloin and the loin. Think of it as the pork equivalent of a T-bone steak. The problem? Those two muscles cook at different rates. The loin dries out faster, while the tenderloin can turn mushy if overdone. It looks great, but it takes more finesse.
• Blade Chop (also known as shoulder chop): This comes from the front end, near the shoulder. It’s richly marbled with streaks of fat and connective tissue—read: loads of flavor—but needs longer, slower cooking to break down. It’s not ideal for quick searing or high-heat roasting, but give it a braise or a grill-and-finish approach and it shines.

---

Texture and Fat Content: Why It Matters

The key to a good pork chop isn’t just its thickness—it’s the internal architecture. Marbling (those little white streaks of fat inside the meat) is your best ally for flavor and juiciness. So is a healthy fat cap along the edge. Don’t trim it off. That layer helps insulate the chop during cooking, basting it as it renders and adding richness to each bite.

Lean, uniform chops may look tidy in the package, but they cook fast and dry even faster. If you’re after thick chops, look for cuts with a bit of personality—visible marbling, some natural color variation, and a decent rim of fat. You want a cut that looks like it came from an actual animal, not a machine.

---

Where to Buy: Supermarket vs Butcher vs Online

Not all chops are worth your time. Most grocery store chops are thin, water-injected, and overly lean. But if you’re committed to doing thick chops right, upgrade your source.

• Butcher shops are ideal. You can ask for a custom cut—1.5” bone-in rib chops, for example—and get a fresher, more consistent piece of meat. They’ll also trim (or not trim) the fat how you like.
• Farmers markets and specialty meat purveyors often carry heritage breeds (like Berkshire or Duroc), which have better marbling and deeper flavor. More expensive? Yes. Worth it? Also yes.
• Online meat suppliers are a solid option if you’re planning ahead. Many ship flash-frozen premium chops from pasture-raised pigs, which often outperform what you’ll find locally. Just check the thickness specs and order accordingly.
• Grocery stores can work, but you’ll need to hunt. Look for “thick cut” or ask the meat counter to slice chops to order. Avoid anything labeled “extra lean,” “solution enhanced,” or “water added.” That’s code for “bland and spongey.”

---

Get the right cut, in the right thickness, with the right fat content—and you’re already halfway to greatness. The rest? That’s about knowing how to cook it. We’ll get to that next.

Why Pork Chops Go Wrong (and How to Make Them Right)

If pork chops had a bad PR department in the early 2000s, it’s because so many of them were dry, gray, and chewy—and frankly, deserved the criticism. We’ve all been there: a thick chop that looks impressive, seared on the outside, but then you slice in and it’s either dry as dust or still raw around the bone. Or worse, both. One bite is sawdust, the next is undercooked. Add in a rubbery chew or a crust that didn’t even show up to work, and you’ve got a dinner that feels more like punishment than payoff.

So, what actually goes wrong?

Let’s break it down—then fix it.

---

Dry Interior

The number one sin. And it usually comes from cooking the chop too long, too hot, or without enough fat to protect it. Pork is lean—especially loin and boneless chops—and unlike beef, it doesn’t have the connective tissue to bail you out when overcooked. The result is moisture loss, tough fibers, and regret.

Fix it with temperature control. You’re not trying to cook pork to 160°F anymore—that’s old-school, pre-trichinosis-panic thinking. USDA now recommends 145°F, with a minimum 3-minute rest. At that temp, the meat is juicy, tender, and just barely pink in the center (which is safe and delicious, not a health violation). Use a meat thermometer, and trust it.

---

No Sear (aka Pale and Sad Pork)

A thick chop with no crust is like a movie with no soundtrack—it might technically work, but it’s missing all the impact. If your pork looks boiled, steamed, or just… beige, it’s usually because the surface was too wet, the pan too cold, or you were afraid of letting it sit still long enough to brown.

Fix it with good surface prep and proper heat. Pat your chops dry—like really dry—before seasoning. Let them sit out of the fridge for 20–30 minutes to lose the chill. Then use a hot pan, preferably cast iron, and don’t crowd it. Let the chop sear undisturbed until it naturally releases. Crust needs contact and time. Don’t rush it.

---

Raw Near the Bone

This one’s sneaky. The outside looks done, the crust is glorious, and you cut in—only to find a raw strip hugging the bone. That’s because bones heat more slowly than meat, especially in thick cuts, and they shield nearby tissue from the full blast of the pan or oven.

Fix it by controlling thickness and finish technique. First, choose evenly thick chops—1.5 inches max if you’re pan-searing. Second, use a two-stage cook: sear first, then finish in the oven or at lower heat, allowing the internal temperature to come up gradually. The bone will catch up without overcooking the outer layer.

---

Rubbery Texture

Rubbery pork isn’t necessarily overcooked—it’s often underseasoned or poorly rested. Muscle fibers that haven’t had time to relax after cooking tighten up, especially if you slice in immediately. Combine that with no brining and you’ve got something that resists your knife and your jaw.

Fix it with resting time and salt prep. After cooking, let the chop rest for at least 5–10 minutes, loosely tented with foil. This gives the juices time to redistribute and the meat time to relax. Even better: dry-brine your chops a few hours before cooking (or the night before). Just salt them generously, let them sit uncovered in the fridge, and they’ll draw in moisture and flavor as they rest. The difference in tenderness is real.

---

Bonus Mistake: Trimming Too Much Fat

People love to trim pork chops like they’re prepping for a photoshoot—cutting away every visible bit of fat like it’s a liability. But that fat cap on a rib chop or even around a blade cut? That’s your built-in basting system. It melts as it cooks, adding richness and protecting the meat.

Fix it by leaving that fat alone—at least until after cooking. If you’re worried about curling (where the chop cups from fat shrinkage), just score the edge lightly with a knife in two or three places. It’ll help the chop stay flat in the pan without losing the benefits of that beautiful fat layer.

Prep Like a Pro: From Fridge to Pan (or Grill, or Oven)

Cooking thick pork chops right doesn’t start at the stove—it starts hours before, with what you do in the fridge, on the cutting board, and even at the sink. Whether you’re searing, grilling, or roasting, most pork chop disasters trace back to prep that was rushed, skipped, or just phoned in.

Good prep is what separates a dry, one-note slab of meat from a juicy, flavorful chop that tastes like it came from a restaurant. This is how you get there.

---

Dry Brining vs. Wet Brining: Pick Your Weapon

Let’s start with the most important prep step that almost no one does: brining.

Dry brining is exactly what it sounds like—salting the meat and letting it sit. No tubs of water, no sugar, no mess. You just coat the chop in kosher salt (about ½ teaspoon per side, more if it’s over 1.5″ thick), place it on a rack or plate, and let it rest in the fridge uncovered for anywhere from 4 to 24 hours. The salt draws moisture to the surface, dissolves, then reabsorbs—seasoning the meat all the way through and improving texture. Bonus: it dries out the surface just enough for a killer sear.

Wet brining, on the other hand, involves submerging the chops in a saltwater solution—typically a ratio of 1/4 cup kosher salt per quart of water. You can toss in sugar, garlic, bay leaves, peppercorns—whatever. Let them soak for a few hours (4 to 6 is plenty). Wet brining helps boost juiciness, especially in ultra-lean chops, but it also adds water weight, which can dilute flavor and weaken crust formation. It’s great for grilling or baking, but not ideal for pan-searing unless you really dry the surface first.

Verdict: If you want simplicity, crust, and deep flavor—dry brine wins. If you’re prepping ahead for a big crowd or grill session and need insurance against dryness, wet brining is your safety net.

---

Marinades: Helpful or Just Hype?

Here’s the honest take: most pork marinades never make it past the surface. If you’re throwing your chop in some vinegar, soy sauce, garlic, and hoping it tastes “Asian-inspired,” you’re not really marinating—you’re just wetting the outside.

Acidic marinades (citrus, vinegar, wine) tenderize only the outer layer. Fat-based marinades (olive oil, yogurt) coat and insulate. The real magic happens when you combine them, and when you let it sit long enough—at least four hours, ideally overnight. Even then, you’re not flavoring the interior, you’re setting up a flavorful crust and aroma.

For thick chops, a marinade isn’t a substitute for seasoning or brining—it’s a layer. One that can work great if used right. Just don’t skip salting, and always dry the surface before searing, or you’ll be steaming the meat instead of browning it.

---

Scoring the Fat Cap: Small Cuts, Big Impact

If your chop comes with a thick strip of fat around the edge (most good ones do), you might notice it curling in the pan or on the grill. That curl pulls the meat away from contact heat, leaving you with uneven browning and a wobbly shape.

Fix it with a few shallow cuts across the fat cap—just deep enough to pierce the fat, not the meat. Score it in 2–3 spots, about an inch apart. This lets the fat render more evenly and helps the chop stay flat, especially during high-heat searing.

Don’t trim the fat. That cap is flavor. Let it crisp and melt naturally, and if you want to cut it off after cooking, fine. But during prep? Leave it.

---

Let the Chill Go: Rest Before You Cook

Meat straight from the fridge is cold, firm, and hard to cook evenly. If you toss a cold pork chop into a hot pan, the outside gets aggressive heat while the inside is still playing catch-up. That’s how you get crusty edges and raw centers.

Instead, take your chops out of the fridge at least 30 to 45 minutes before cooking. Let them come up closer to room temp. This helps them cook more evenly, reduces thermal shock, and gives you better control over doneness. Not “leave them on the counter for hours” warm—just not fridge-brick cold.

---

Rubs, Herbs, Oil: The Flavor Layering Game

Here’s where you can get creative, but still keep it tight.

• Rubs are ideal for thick chops. Salt, pepper, paprika, garlic powder, fennel seed, cumin—go bold. Just don’t overload it with sugar unless you’re grilling; sugar burns fast in a skillet. Apply the rub after brining and before cooking, pressing it into the surface.
• Fresh herbs like thyme, rosemary, or sage pair beautifully with pork. Use them during cooking—toss into the pan when you baste, or lay a sprig on top before roasting. Dried herbs? Use in moderation in your rub.
• Oil the meat, not the pan. Especially if you’re searing or grilling. A thin coat of high-heat oil (like avocado or canola) on the chop helps it brown more evenly and prevents sticking. If you’re using cast iron, you can add a small amount of oil to the pan too—but always start with the meat lightly oiled.

---

Prep isn’t just the warm-up—it’s the foundation. Brine well, rest long, season like you mean it, and don’t fear the fat. Do this right, and by the time your chop hits heat, half the work is already done—and done right.

Technique Breakdown: 4 Ways to Cook Thick Pork Chops

There’s no single right way to cook a thick pork chop—just different ways to get it right, depending on your tools, taste, and how much hands-on time you want to give it. Below are four proven techniques, each with its own strengths and quirks. Master one, then try the others. They all lead to the same place: juicy, flavorful chops with the kind of crust, char, or tenderness that turns skeptics into believers.

---

1. Pan-Seared + Oven-Finished

For crust, control, and an indoor-friendly method that never fails

This is the go-to technique if you’re cooking indoors and want the best of both worlds: the high heat of the stove to build a crust, and the gentle finish of the oven to bring the inside up to temp without drying it out.

What pan to use:
Skip the nonstick. You want a cast iron or heavy stainless-steel skillet. It holds heat, builds crust, and won’t wimp out when it’s time to sear. Bonus: you can move it straight from stovetop to oven.

Step-by-step:

1. Preheat your oven to 375°F (190°C).
2. Heat your skillet over medium-high heat until it’s hot enough that a drop of water sizzles and skitters.
3. Add a thin layer of high-heat oil (avocado, grapeseed, or neutral vegetable).
4. Place the chop in the pan fat-cap side down first (stand it up with tongs for 30–60 seconds) to render a bit of fat.
5. Lay it flat and sear 2–3 minutes per side, until deep golden brown.
6. Add aromatics (crushed garlic, thyme, a knob of butter) and baste for 30 seconds.
7. Transfer the pan to the oven and roast 4–8 minutes, depending on thickness.
8. Use a meat thermometer and pull at 140–142°F. Rest to let it carry over to 145°F.

Visual cues:
Look for deep crust, slight resistance to the touch, and juices just beginning to rise to the surface. The meat should be warm pink inside, not gray.

---

2. Grilled Over Charcoal or Gas

For smoke, char, and that backyard flavor you just can’t fake indoors

Thick pork chops love the grill. The bone insulates, the fat renders, and the open flame brings depth that’s hard to beat. But you’ll need to play it smart—grill heat is uneven, and pork isn’t as forgiving as beef when it comes to flare-ups.

Direct vs indirect:
Start over direct heat for the sear, then move to indirect heat to finish gently. This avoids burning the crust while the inside catches up. On gas grills, this means one burner on, one off. On charcoal, pile coals to one side.

Step-by-step:

1. Preheat your grill. Scrape the grates, oil them lightly.
2. Season and oil the chops (not the grill).
3. Place chops over direct heat. Sear 2–3 minutes per side with the lid open.
4. Move to indirect heat, close the lid, and finish until they hit 140°F internal.
5. Rest under foil for 5–10 minutes.

Flip frequency:
Flip once during searing. While finishing on indirect heat, rotate for even cooking, but don’t overhandle.

Wood chips?
Absolutely—especially fruit woods like apple, cherry, or pecan. Soak and toss onto charcoal, or use a smoker box for gas. They add subtle sweetness that plays well with pork’s mild flavor.

---

3. Sous Vide + Sear

For precision, consistency, and foolproof tenderness

Sous vide cooking takes the guesswork out of pork chops. You set the exact temperature, and the meat cooks evenly from edge to edge. No gray bands, no dryness. It’s perfect for ultra-thick cuts (1.5–2″) or when you’re feeding guests and want perfect timing.

Temp/time targets:

• 140°F for 1.5 to 2 hours is the sweet spot. Juicy, tender, just barely pink.
• You can go down to 135°F for more moisture, or up to 145°F for a firmer bite.
• Go longer (up to 4 hours) for added tenderness—just don’t exceed 6 hours or it gets mushy.

Prep tips:

• Season well (salt, pepper, herbs, garlic) and vacuum-seal or use the water displacement method in a Ziploc.
• Add a tablespoon of fat (butter or olive oil) and aromatics like thyme, sage, or smashed garlic cloves.

The Sear:
Once sous vide is done, remove and pat completely dry—wet surfaces ruin sears. Use a smoking-hot cast iron pan, and sear 30–60 seconds per side with high-heat oil. Optional: add butter and herbs and baste. You’re only building crust here—the inside’s already perfect.

---

4. Oven-Roasted (or Broiled) with a Dry Rub

For bold flavor and low-effort cooking, especially with a crowd

Sometimes you want set-it-and-forget-it simplicity. Oven-roasting with a dry rub gives you just that—hands-off cooking with tons of flavor. It’s not as fast as pan-searing or as precise as sous vide, but it’s solid and scalable.

Best rub strategy:
Aim for a balanced rub—start with 2 parts kosher salt, 1 part brown sugar, 1 part paprika, then add garlic powder, onion powder, fennel seed, cayenne, or cumin. Massage it in thoroughly. Let it sit at least 30 minutes (or overnight for maximum effect).

Setup:

• Use a baking rack over a sheet tray to allow airflow and even cooking. If you go directly on foil or pan, the bottom will steam instead of roast.
• Preheat oven to 400°F. For broiling, set rack 6″ from the top element and preheat the broiler fully.

Step-by-step (roasting):

1. Apply dry rub and rest the chops briefly.
2. Place on rack, roast 15–20 minutes, flipping once.
3. Check internal temp and pull at 140°F. Rest to 145°F.
4. Optional: sear briefly in a hot pan at the end to build crust if needed.

Step-by-step (broiling):

1. Rub, rack, and preheat as above.
2. Broil 4–6 minutes per side, keeping a close eye.
3. Use a thermometer—it’s easy to overshoot under the broiler.

How to avoid steaming:
Never crowd the pan, and don’t cover. Air circulation is key. Always start with chops at room temp and patted dry for best browning.

---

Each of these techniques has its time and place. Pan-oven combos for weeknights, grills for weekends, sous vide when you want precision, oven roasting when you’re feeding a crowd. Know your options, pick your path, and let the chop shine.

Herb-Garlic Pan-Seared Pork Chops

A thick-cut pork chop that eats like a steak and smells like it came out of a French bistro

Let’s walk through the one-pan pork chop recipe I keep coming back to. It’s fast, loud, and deeply satisfying—crispy on the outside, tender in the middle, and swimming in a garlicky brown butter sauce that takes five minutes and zero pretension. No marinades. No mystery rubs. No sous vide chamber whispering at you from the corner. Just you, a pan, and a pork chop thick enough to demand respect.

---

What You’ll Need

Ingredients (for 2 chops)

• 2 thick-cut pork rib chops, bone-in, 1.25–1.5 inches thick (or boneless if you’re desperate)
• 2 tsp kosher salt (or 1½ tsp fine sea salt)
• 1 tsp cracked black pepper
• 1 tbsp high-heat oil (avocado, grapeseed, or plain ol’ canola)
• 2 tbsp unsalted butter
• 4 garlic cloves, smashed but not chopped (yes, whole—trust me)
• 3 sprigs fresh thyme (or rosemary, or sage, or whatever woody herb you’ve got)
• Optional: ½ tsp fennel seed or crushed red pepper, if you want to flirt with fancy

Equipment

• Cast iron or heavy stainless skillet
• Tongs or fish spatula
• Meat thermometer (digital, instant-read preferred)
• Foil for resting
  No need for oven mitts, grill gloves, or heatproof tweezers from a sushi bar. Just the essentials.

---

Prep: Get Ahead of the Game

• Pull your pork chops out of the fridge 30–45 minutes before cooking. Let them lose the chill. This helps them cook evenly and take a better sear.
• Pat the surface bone-dry with paper towels. Damp pork = sad crust.
• Season both sides generously with salt and pepper. Don’t be shy—it’s a thick piece of meat.

Pro move: If you’ve got the time, dry-brine overnight by salting and leaving the chops uncovered in the fridge. You’ll get deeper flavor and an even better crust.

---

Step-by-Step: From Sizzle to Sauce

1. Heat the pan over medium-high until it’s hot enough that a drop of water skitters like it’s on a hot sidewalk.
2. Add the oil and swirl to coat. When it starts to shimmer—not smoke—gently lay in the pork chops. Listen for the sizzle. That’s the sound of flavor being born.
3. Sear without touching for 3–4 minutes. Don’t move them around. Let that crust form. You want deep, golden-brown color—not pale or patchy.
4. Flip and sear the second side for another 2–3 minutes. If your chops are super thick, sear the sides too—especially the fat cap. Just stand them up with tongs and let the fat render for 30–60 seconds.
5. Drop the heat to medium-low. Add the butter, smashed garlic cloves, and herb sprigs. Let the butter melt and start to foam—when it smells like toast and roasted nuts, you’re there.
6. Tilt the pan and spoon the butter over the chops again and again. Baste like you mean it. The hot fat caramelizes the surface, while the garlic and herbs turn the whole kitchen into a perfume ad for pork.
7. Check internal temp. You’re aiming for 140–142°F (60°C) in the thickest part. Pull them from the pan and rest under foil for 5–10 minutes. They’ll coast to a perfect 145°F without overshooting.

---

The Payoff: Flavor, Texture, and That Moment You Taste It

When you slice in, the edge should resist slightly, then give way to a blushing-pink center that glistens with juice. The crust? Crisp but not tough. The garlic? Melty and mellow. The butter? Pooled in the pan like liquid gold, ready to drizzle over the sliced meat—or mop up with bread, if you’re living right.

Serve it straight up with roasted potatoes, greens, or nothing at all. Just a fork, a knife, and maybe a little silence for that first bite. You’ll taste the thyme. You’ll feel the sear. And you’ll wonder why pork chops ever had a bad reputation in the first place.

You cooked it like a steak. You treated it with respect. You earned this.

Variations: Sweet, Spicy, Smoky, and Stuffed

Four fully-loaded ways to turn thick pork chops into something else entirely

Once you’ve nailed the basic pan-seared chop, it’s time to stretch. Pork’s mild, meaty flavor is the perfect canvas for all kinds of transformations. Below are four riffs that each bring their own attitude—sweet and sticky, bold and spicy, soft and spoonable, or rich and indulgent. These aren’t tweaks. They’re full-on remixes.

---

1. Maple-Dijon Glazed

Sticky-sweet, tangy, and built for crispy pan crusts

This version leans into pork’s natural sweetness with a glaze that balances the richness of the chop with a tangy punch.

What You’ll Need:

• 2 tbsp maple syrup (real, not pancake-flavored corn goo)
• 1 tbsp Dijon mustard
• 1 tsp apple cider vinegar
• Pinch of cayenne or cracked black pepper
• Thick bone-in pork chops, pan-seared as usual

How to:

1. Whisk glaze ingredients together in a small bowl.
2. Cook chops as in the base recipe, but don’t add butter or herbs.
3. In the final 2 minutes, reduce heat and brush both sides with glaze. Let it bubble and thicken in the pan, flipping once to caramelize evenly.
4. Rest as usual—but spoon a little of the sticky pan glaze over the top just before serving.

Flavor Notes:

The glaze builds a lacquered crust, almost like BBQ but more subtle. Great with roasted carrots, brussels sprouts, or a warm farro salad.

---

2. Spicy Cajun Blackened

Smoky, fiery, and unapologetically bold

Blackened pork chops are all about spice and char. This isn’t your grandmother’s mild pork—it’s a full-throttle flavor bomb with real heat and real attitude.

What You’ll Need:

• 1 tbsp smoked paprika
• 1 tsp cayenne pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried thyme or oregano
• ½ tsp kosher salt
• ½ tsp black pepper
• Oil with a high smoke point
• Cast iron skillet and a vent fan (or open window)

How to:

1. Mix the spices into a dry rub. Pat the chops dry, then coat generously on both sides.
2. Heat the skillet until it’s almost smoking. Add oil.
3. Sear the chops over high heat—2–3 minutes per side. The spices will blacken into a spicy, crusty bark.
4. Finish in the oven if needed, but don’t overcook. Pull at 140°F and rest.

Flavor Notes:

The crust has bite, the heat lingers, and the smoke ties it all together. Serve with something cooling—cornbread, cucumber salad, or buttermilk slaw.

---

3. Apple-Onion Braised

Fork-tender, fall-inspired, and deeply comforting

This is your cozy, Sunday-dinner version. The pork goes low and slow, bathing in a sweet-savory mixture of apples, onions, and broth until it practically falls apart under a fork.

What You’ll Need:

• 2 tbsp butter
• 1 yellow onion, thinly sliced
• 1 crisp apple (like Honeycrisp or Pink Lady), peeled and sliced
• ½ cup chicken broth
• 1 tsp Dijon mustard
• 1 sprig fresh thyme
• Bone-in chops, lightly seasoned

How to:

1. Sear the chops in a Dutch oven or oven-safe skillet until browned, then remove.
2. Lower heat and add butter, onions, and apples. Cook until softened and lightly caramelized—about 5–7 minutes.
3. Stir in mustard and broth, scrape up browned bits.
4. Nestle chops back in, tuck in thyme, cover, and bake at 325°F for 30–40 minutes, or until fork-tender.

Flavor Notes:

Sweet from the apples, savory from the onions, and earthy from the thyme. The sauce makes its own gravy. Serve with mashed potatoes or roasted squash.

---

4. Stuffed with Cheese and Herbs

Rich, melty, and worthy of the good plates

Stuffed chops feel like a special occasion—but they’re easier than they look. The key is butterflying properly and using a filling that’s flavorful but not runny.

What You’ll Need:

• ½ cup shredded Gruyère, fontina, or sharp cheddar
• 1 tbsp chopped fresh herbs (thyme, parsley, sage)
• 1 clove garlic, finely minced
• 1 tsp Dijon mustard
• Thick boneless pork chops, at least 1.5″
• Butcher’s twine or toothpicks

How to:

1. Butterfly each chop: lay it flat, then slice horizontally almost to the other edge. Open like a book.
2. Mix the filling. Spread inside each chop and fold closed. Secure with twine or toothpicks.
3. Season the outside and sear over medium heat until browned. Finish in a 375°F oven until the center reaches 145°F—use a probe thermometer to be safe.
4. Let rest before removing the ties or picks.

Flavor Notes:

Cheesy, herby, and rich without being heavy. Pairs well with bright sides like roasted asparagus or a lemony arugula salad.

---

Each of these variations takes the thick pork chop in a completely different direction. They’re not just add-ons—they’re statements. Try one, master it, then riff from there. Pork’s got range. You just have to give it the stage.

Flavor Add-Ons: Sauces, Rubs, and Glazes

Because sometimes the chop wants a little company on the plate

A thick pork chop cooked well is already doing most of the heavy lifting. But if you want to dial it up—add complexity, contrast, or just a little flair—this is where sauces, rubs, and glazes come in. Think of them not as makeup, but as accessories. When the foundation’s solid, you don’t need much. Just the right accent can make the whole thing sing.

Below are some of the best mix-and-match flavor companions, broken down into three types: pan sauces, dry rubs, and sticky glazes. Use them like modular pieces—pair a smoky rub with a bright glaze, or a bold sear with a subtle pan sauce.

---

Pan Sauces: Fast, Fancy, and Built Right in the Skillet

Pan sauces aren’t just for show—they’re the sauce of opportunity. Once the chop comes out of the pan, you’ve already got flavor clinging to the bottom in the form of browned bits (fond). All you have to do is unlock it.

Mustard Cream Sauce

Sharp, rich, and French without the fuss

• After removing chops, lower heat to medium.
• Add 1 minced shallot and a splash of white wine or dry vermouth.
• Scrape the pan while it sizzles.
• Stir in 1 tsp Dijon, a splash of cream, and a bit of stock or water to loosen.
• Simmer 1–2 minutes until thickened. Season to taste.
  Pairs with seared chops and sautéed greens.

Red Wine Reduction

Deep, earthy, and excellent with char

• Deglaze with ½ cup red wine and a splash of balsamic vinegar.
• Reduce by half, scraping up the fond.
• Add ½ cup beef or chicken stock, reduce again until syrupy.
• Swirl in a pat of cold butter at the end for shine.
  Excellent with grilled chops and roasted root vegetables.

Apple Pan Jus

Light, tangy, and made for fall

• Sauté thin-sliced apples and onions in the pork fat.
• Deglaze with apple cider or apple juice and a little stock.
• Simmer until slightly thickened. Season with thyme and a touch of mustard.
  Perfect for roasted or braised chops.

---

Dry Rubs: Built-in Flavor and a Head Start on Crust

Rub it in, let it sit, and let the heat do the rest. These combos build character without overpowering the pork. Apply at least 30 minutes before cooking—or up to overnight if dry-brining.

Classic Sweet-Savory Rub

• 2 tbsp brown sugar
• 1 tbsp kosher salt
• 1 tsp smoked paprika
• 1 tsp garlic powder
• ½ tsp black pepper
• ¼ tsp cayenne
  Good for oven-roasting or grilling—watch that sugar if you’re using high heat.

Fennel + Chili Rub

• 2 tsp crushed fennel seed
• 1 tsp chili flakes
• 1 tsp coarse black pepper
• 1½ tsp salt
• Optional: pinch of coriander or orange zest
  Excellent for chops seared and finished in butter. Fennel and pork? Classic.

Coffee-Cocoa Dry Rub

• 1 tbsp finely ground coffee
• 1 tsp unsweetened cocoa powder
• 1 tbsp brown sugar
• 1 tsp smoked paprika
• Salt and pepper to taste
  Sounds weird. Tastes incredible. Smoky, bitter-sweet, and deeply savory.

---

Sticky Glazes: Sweet, Glossy, and Built for High Drama

Glazes are what you brush on in the final moments of cooking, letting the sugars caramelize and cling to the crust. Think ribs—but simplified.

Honey-Soy

• 2 tbsp honey
• 1 tbsp soy sauce
• 1 tsp rice vinegar
• Optional: garlic, ginger, sesame oil
  Great for broiled or grilled chops. Brush and flip in the last 2 minutes.

Balsamic-Maple

• 1 tbsp balsamic vinegar
• 1 tbsp maple syrup
• Pinch of mustard or rosemary
  Thickens fast in the pan. Use low heat and baste to avoid burning.

Chipotle-Orange

• 2 tbsp orange juice
• 1 tsp chipotle in adobo (minced)
• 1 tbsp brown sugar or agave
• Splash of vinegar to sharpen
  Ideal for pork with smoky rubs or grilled stone fruit on the side.

---

Deglazing: The Forgotten Superpower

Let’s talk about deglazing, because it’s criminally underused—and it’s what makes pan sauces and glazes actually goodinstead of tasting like you just stirred stuff in a bowl.

Here’s the rule:
When your pan has flavor stuck to the bottom, never wash it before loosening it with liquid. That crust is gold. And deglazing unlocks it.

How to do it:

1. After cooking, turn the heat to medium.
2. Add a splash of wine, broth, vinegar, cider, or even water.
3. As it sizzles, use a wooden spoon to scrape up the brown bits.
4. Let the liquid reduce slightly and build your sauce from there.

This isn’t just a step—it’s a technique. Deglazing pulls up everything the pork left behind and lets you fold it right back into the flavor. It’s where restaurant-quality sauce begins. And once you’ve done it a few times, it becomes second nature.

---

Bottom line? Pork chops are versatile. Whether you go rustic with a rub, glossy with a glaze, or refined with a pan sauce, the flavor add-ons should enhance—not cover—the meat. Build from the base. Layer intentionally. And never waste what the pan gives you.

Flavor Add-Ons: Sauces, Rubs, and Glazes

Because sometimes the chop wants a little company on the plate

A thick pork chop cooked well is already doing most of the heavy lifting. But if you want to dial it up—add complexity, contrast, or just a little flair—this is where sauces, rubs, and glazes come in. Think of them not as makeup, but as accessories. When the foundation’s solid, you don’t need much. Just the right accent can make the whole thing sing.

Below are some of the best mix-and-match flavor companions, broken down into three types: pan sauces, dry rubs, and sticky glazes. Use them like modular pieces—pair a smoky rub with a bright glaze, or a bold sear with a subtle pan sauce.

---

Pan Sauces: Fast, Fancy, and Built Right in the Skillet

Pan sauces aren’t just for show—they’re the sauce of opportunity. Once the chop comes out of the pan, you’ve already got flavor clinging to the bottom in the form of browned bits (fond). All you have to do is unlock it.

Mustard Cream Sauce

Sharp, rich, and French without the fuss

• After removing chops, lower heat to medium.
• Add 1 minced shallot and a splash of white wine or dry vermouth.
• Scrape the pan while it sizzles.
• Stir in 1 tsp Dijon, a splash of cream, and a bit of stock or water to loosen.
• Simmer 1–2 minutes until thickened. Season to taste.
  Pairs with seared chops and sautéed greens.

Red Wine Reduction

Deep, earthy, and excellent with char

• Deglaze with ½ cup red wine and a splash of balsamic vinegar.
• Reduce by half, scraping up the fond.
• Add ½ cup beef or chicken stock, reduce again until syrupy.
• Swirl in a pat of cold butter at the end for shine.
  Excellent with grilled chops and roasted root vegetables.

Apple Pan Jus

Light, tangy, and made for fall

• Sauté thin-sliced apples and onions in the pork fat.
• Deglaze with apple cider or apple juice and a little stock.
• Simmer until slightly thickened. Season with thyme and a touch of mustard.
  Perfect for roasted or braised chops.

---

Dry Rubs: Built-in Flavor and a Head Start on Crust

Rub it in, let it sit, and let the heat do the rest. These combos build character without overpowering the pork. Apply at least 30 minutes before cooking—or up to overnight if dry-brining.

Classic Sweet-Savory Rub

• 2 tbsp brown sugar
• 1 tbsp kosher salt
• 1 tsp smoked paprika
• 1 tsp garlic powder
• ½ tsp black pepper
• ¼ tsp cayenne
  Good for oven-roasting or grilling—watch that sugar if you’re using high heat.

Fennel + Chili Rub

• 2 tsp crushed fennel seed
• 1 tsp chili flakes
• 1 tsp coarse black pepper
• 1½ tsp salt
• Optional: pinch of coriander or orange zest
  Excellent for chops seared and finished in butter. Fennel and pork? Classic.

Coffee-Cocoa Dry Rub

• 1 tbsp finely ground coffee
• 1 tsp unsweetened cocoa powder
• 1 tbsp brown sugar
• 1 tsp smoked paprika
• Salt and pepper to taste
  Sounds weird. Tastes incredible. Smoky, bitter-sweet, and deeply savory.

---

Sticky Glazes: Sweet, Glossy, and Built for High Drama

Glazes are what you brush on in the final moments of cooking, letting the sugars caramelize and cling to the crust. Think ribs—but simplified.

Honey-Soy

• 2 tbsp honey
• 1 tbsp soy sauce
• 1 tsp rice vinegar
• Optional: garlic, ginger, sesame oil
  Great for broiled or grilled chops. Brush and flip in the last 2 minutes.

Balsamic-Maple

• 1 tbsp balsamic vinegar
• 1 tbsp maple syrup
• Pinch of mustard or rosemary
  Thickens fast in the pan. Use low heat and baste to avoid burning.

Chipotle-Orange

• 2 tbsp orange juice
• 1 tsp chipotle in adobo (minced)
• 1 tbsp brown sugar or agave
• Splash of vinegar to sharpen
  Ideal for pork with smoky rubs or grilled stone fruit on the side.

---

Deglazing: The Forgotten Superpower

Let’s talk about deglazing, because it’s criminally underused—and it’s what makes pan sauces and glazes actually goodinstead of tasting like you just stirred stuff in a bowl.

Here’s the rule:
When your pan has flavor stuck to the bottom, never wash it before loosening it with liquid. That crust is gold. And deglazing unlocks it.

How to do it:

1. After cooking, turn the heat to medium.
2. Add a splash of wine, broth, vinegar, cider, or even water.
3. As it sizzles, use a wooden spoon to scrape up the brown bits.
4. Let the liquid reduce slightly and build your sauce from there.

This isn’t just a step—it’s a technique. Deglazing pulls up everything the pork left behind and lets you fold it right back into the flavor. It’s where restaurant-quality sauce begins. And once you’ve done it a few times, it becomes second nature.

---

Bottom line? Pork chops are versatile. Whether you go rustic with a rub, glossy with a glaze, or refined with a pan sauce, the flavor add-ons should enhance—not cover—the meat. Build from the base. Layer intentionally. And never waste what the pan gives you.

Sides That Pull Their Weight

No one’s here to play second fiddle—but these sides know how to complement without stealing the show

A thick, well-cooked pork chop is the star of the plate. But a great side dish? That’s the lighting crew, the sound design, the set dressing. Done right, sides enhance everything without dragging it down. They add contrast, texture, acid, sweetness, crunch, or just something to soak up the sauce. And with pork—versatile, subtly sweet, richly savory—you’ve got options.

Below are three themed approaches to pairing sides with thick pork chops, whether you’re going for cozy, summery, or something restaurant-adjacent that doesn’t require an actual reservation.

---

Comfort Food Angle

Think soft, savory, warm-from-the-oven plates that feel like fall—even if it’s July

• Buttermilk Mashed Potatoes
  Silky and tangy from buttermilk or sour cream. Perfect for catching every drip of pan sauce or glaze. Add roasted garlic for depth or chives for brightness. Bonus points if you leave some skin in for texture.
• Garlicky Braised Greens
  Kale, chard, collards—pick your green and give it a quick sauté with garlic, chili flakes, and a splash of vinegar. It cuts through the richness of the pork and adds a bitter counterpoint.
• Roasted Apples or Pears
  Halved and roasted until just soft, then glazed with a little butter and thyme. They echo pork’s natural sweetness without veering into dessert territory. Pair especially well with cider pan sauces or apple-onion braises.
• Cornbread or Corn Pudding
  Slightly sweet, golden at the edges, and deeply nostalgic. It’s there to mop up butter, juices, or gravy—and never complains.

---

Summer Cookout Spread

Bright, fresh, and built to hang next to a smoky grill and a cold drink

• Grilled Corn with Lime and Cotija
  Charred corn slathered in mayo, lime juice, and chili powder, topped with crumbled cotija or feta. Salty, creamy, and perfect against a spicy rub or smoky chop.
• Peach or Pineapple Salsa
  Sweet, acidic, and alive. Diced stone fruit or grilled pineapple, mixed with red onion, jalapeño, lime, and cilantro. Spoon it over a grilled chop and you’ve got a full-on summer plate.
• Simple Slaw with Apple Cider Vinaigrette
  Crisp, sharp, and fast. Shredded cabbage, carrots, maybe some fennel or apple. Dressed in vinegar and mustard, not mayo. Balances the heat and heft of bold chops.
• Baked Beans (But Better)
  Start with canned, but doctor them with bacon, onion, mustard, and a dash of bourbon or molasses. Sweet, smoky, and spoon-friendly. Let them simmer low and slow next to the grill.

---

Modern Bistro Plate

Clean, composed, and tastes like it costs more than it did

• Warm Farro or Barley Salad
  Tossed with olive oil, roasted shallots, chopped herbs, and a little lemon zest. Hearty but not heavy. Add roasted beets or squash for seasonal flair. Serves as both starch and substance.
• Charred Broccolini or Asparagus
  Hit with high heat until crisp-tender, then finished with lemon and flaky salt. Add chili flakes if your pork is on the sweeter side, or a drizzle of tahini if you want to get fancy.
• Shaved Fennel and Arugula Salad
  Peppery and bright, with thin slices of fennel for crunch and licorice notes. Dress it with a mustard vinaigrette and top with a few shavings of aged cheese (Parmesan, pecorino, or manchego).
• Cauliflower Purée
  Silky and subtly sweet, with just a whisper of nutmeg or garlic. Cleaner than mashed potatoes but still deeply comforting. Works beautifully under a seared or glazed chop.

---

No matter your mood or your menu, the best pork chop sides do two things: balance the richness and highlight the main event. Go creamy when the chop is smoky, go acidic when it’s sweet, and always—always—leave room for that last spoonful of sauce to land somewhere besides the meat.

Leftovers: Reinvention, Not Reheating

Because yesterday’s pork chop doesn’t have to taste like yesterday’s news

Let’s be honest: thick pork chops don’t reheat gracefully if you treat them like leftovers. Nuking them in the microwave turns them tough, pan-frying them drys out the edges before the center even warms up, and eating them straight from the fridge feels like penance unless you’ve got a plan. But with a little thought—and the right technique—leftover pork chops can become the foundation of some next-day magic.

The trick isn’t to reheat the same meal. It’s to pivot. Turn that perfectly cooked chop into something new, built on what it already has: flavor, structure, and enough presence to hold its own even sliced thin or chopped up.

---

1. Thin-Sliced for Sandwiches

Lean, structured, and stacked—pork that knows how to layer up

Leftover chops, sliced cold against the grain, make ideal sandwich meat. The texture holds, the fat firms up, and the flavor concentrates. You’re halfway to a banh mi or a deli-style ciabatta without even trying.

How to use it:

• Thinly slice cold (much easier than warm)
• Pile onto crusty bread or ciabatta with garlic aioli, arugula, and pickled onions
• Add a swipe of mustard or fig jam if you want to tilt sweet or tangy
• Optional: griddle the whole thing into a pressed panini with Swiss or cheddar

If your chop had a glaze or crust, lean into it. Let that flavor carry the whole sandwich.

---

2. Chopped Into Fried Rice or Hash

Crusty bits, savory rice, and pork that wakes up on the second day

Fried rice is one of the best ways to reuse leftover pork—especially if the chop was boldly seasoned or pan-seared. Chop it into bite-sized pieces and give it a second life among crispy rice, veggies, and a hit of soy or chili oil.

How to use it:

• Dice the pork and add it to the pan at the end, just long enough to warm through
• Pair with scallions, garlic, ginger, and whatever leftover rice you’ve got
• Top with a fried egg, because why not?

Hash works the same way: chop and crisp. Start with potatoes and onions, add the pork once the veg is browned, and finish with herbs or hot sauce. Also egg-friendly.

---

3. Shaved Cold for a Pork Caesar Salad

Unexpected? Maybe. Delicious? Absolutely.

Forget chicken—cold pork can bring a whole new energy to a Caesar. Especially if your chop was herb-crusted, butter-basted, or cooked to a rosy mid-rare. Cold, thin slices give a meaty, savory pop that plays beautifully with creamy dressing and sharp cheese.

How to use it:

• Shave or slice thinly (again: easier cold)
• Toss with romaine, Caesar dressing, toasted breadcrumbs, and fresh lemon
• Optional: anchovy filets or a few crushed walnuts for complexity
• Bonus move: crisp the pork edges in a dry pan and crumble over the top

This works with spinach, arugula, or even a slaw base. The key is contrast—pork against crunch, fat against acid.

---

Tips for Treating Leftovers Right

• Slice cold. Trying to cut warm meat into thin slices usually ends in shredding. Cold pork holds its shape, and you get cleaner lines—perfect for sandwiches or salads.
• Reheat gently. If you do want to serve it warm, add a splash of broth, cider, or even water to the pan. Cover and steam lightly—low heat, short time. Or reheat in the oven at 300°F, wrapped in foil with a bit of liquid.
• Pan-fry for crisp. Dice the chop and toss it in a hot skillet with a bit of oil. Let the edges crisp up before stirring. Great for tacos, grain bowls, or topping soups.
• Don’t microwave naked. Cover with a damp paper towel or use a steamer lid. Reheat at 50–60% power in short bursts. It’s not ideal, but it’s better than turning a great chop into a chew toy.

---

Leftover pork chops shouldn’t feel like a compromise. They’re just a blank slate waiting for round two. And with the work already done—seared, rested, and full of built-in flavor—your only job now is to let them shine again. Differently, but just as well.

Troubleshooting: Why Did My Pork Chop…?

Six things that went sideways—and how to keep them from happening again

Even with the best intentions and a meat thermometer in hand, things can still go off the rails. Pork chops are deceptively simple, but they’re also a little high-maintenance: they like balance, structure, and patience. Below are some of the most common pork chop pain points, why they happen, and how to keep your next one from falling into the same trap.

Every problem here has a fix. And the more you understand why things go wrong, the more power you have to make them right the next time. Because thick pork chops aren’t difficult—they just don’t like shortcuts. Respect the process, stay curious, and when in doubt: dry the surface, control the heat, and rest before slicing. The rest takes care of itself.

Storing, Freezing, and Reheating

Keep the flavor. Keep the texture. Lose the fear of the next-day chop.

You nailed the cook. The crust is golden, the center’s juicy, and the plate is clean. But now you’re staring down an extra chop or two and wondering if this triumph is about to turn into a rubbery science experiment by tomorrow.

Good news: pork chops reheat and store just fine—as long as you treat them right. The key is to lock in moisture, avoid overhandling, and reheat with a light touch.

---

How Long Do They Last in the Fridge?

Cooked pork chops will hold up 3 to 4 days, max, in the fridge. That’s assuming they were cooled quickly and stored properly—airtight container, a little separation if they’re stacked, and preferably with a bit of pan juice or butter to keep them from drying out.

They’re usually best on day two, while the texture’s still intact and the flavor has settled into itself. After that, things start to dull.

---

Should You Slice Before Storing?

Nope. Leave them whole. Slicing exposes more surface area to air, which means faster oxidation and moisture loss. Store chops whole and slice them cold when needed—especially if you’re planning to reuse them for sandwiches, stir-fries, or salads.

Only exception? If you’re portioning for meal prep and want them to reheat faster. In that case, slice after cooling, and keep the slices wrapped tightly or sealed with extra sauce or liquid.

---

Freezing: Raw vs Cooked

Raw chops freeze better than cooked ones, plain and simple. You get better texture when they’re cooked fresh. If you’re buying in bulk, wrap each raw chop tightly in plastic, then store them together in a freezer bag or vacuum-sealed pouch. They’ll keep for up to 4 months without a noticeable drop in quality.

Cooked chops can also be frozen, but they’re a bit more fragile. Wrap each one tightly in foil or vacuum bags with a splash of sauce, broth, or fat to protect against freezer burn. Store for no more than 2–3 months for best texture.

Always label. Frozen pork chops have a way of turning into mystery meat after six weeks in the dark.

---

Reheating: Keep It Gentle

Microwave? Sure—but only if you do it right.

Best method: covered skillet + splash of broth

1. Place chop in a skillet over low to medium-low heat.
2. Add a couple spoonfuls of broth, cider, or water.
3. Cover and warm slowly, turning once.
   This method steams the chop gently while keeping the crust from getting soggy.

Microwave fallback plan:

• Slice first. Heat in 30-second bursts at 50–60% power, covered with a damp paper towel.
• Check often. The line between warm and ruined is about 15 seconds wide.

Avoid:

• High heat
• Dry pans
• Uncovered reheats
  All of these sap moisture and turn your once-proud pork chop into a jerky disc.

---

Closing Thoughts: Mastering the Chop

Thick pork chops have a reputation: hard to cook, easy to mess up, not worth the trouble. But the truth is, that’s just bad PR. A well-made chop is as satisfying as a steak, as versatile as chicken, and every bit as worthy of a regular spot in your rotation.

You just need a few things to make it work:

• Respect for the fat
• A meat thermometer you trust
• A hot pan (and the patience not to touch it)
• Time to let it rest

Once you’ve nailed that core technique, you’ve unlocked a whole category of cooking. From smoky grills to creamy pan sauces to fall-off-the-bone braises, thick pork chops meet you where you are—weeknight dinner, weekend cookout, or dinner party centerpiece.

Try them different ways. Dry-brine them. Stuff them. Grill them. Slice them cold. The more you work with them, the more you’ll realize: pork chops aren’t risky. They’re reliable. As long as you give them a little care—and maybe a splash of sauce—they’ll always come through.