Okay, before y’all start thinking that I cooked 500 pork chops, let me explain. These are the pork chops we always have while we’re at the Daytona 500. It’s a must-have on our menu and is one of Little Buddy’s absolute favorites.

Nine times out of ten as I’m making out my grocery list and ask him what he’d like for supper one night, pork chops are at the top of his list. He likes to switch things up between requesting my skillet pork chops recipe and these 500 pork chops.

Pork Chops Recipe 1

Once you taste them, it’s pretty easy to see why.

They are mighty delicious.

Served with rosemary or smashed potatoes, roasted asparagus, sauteed squash, and sliced tomatoes – it makes one of his favorite meals. Besides chocolate chip waffles, but we won’t go there.



This recipe is really super simple with just a few tricks to make these pork chops just right!


500 Pork Chop Recipes

500 Pork Chops Recipe

A delicious recipe for big, thick pork chops you'll turn to time and again.

Review Recipe

Print Recipe

Prep Time30 mins
Cook Time15 mins
Total Time45 mins
Servings: 6
Author: Robyn Stone


  • 6 thick cut pork chops about 2 inches thick with the bone in
  • sea salt
  • fresh ground black pepper
  • Worcestershire sauce


  • Place pork chops in a shallow baking dish. Add a few dashes of Worcestershire sauce and sprinkle on sea salt and black pepper. Cover with plastic wrap and refrigerate for one hour to overnight.
  • Remove pork chops from the refrigerator and allow to rest at room temperature for about 30 minutes before cooking.
  • Place on a grill or grill pan that has been preheated to high heat or about 400 degrees and lightly brushed with olive oil or non-stick grill spray.
  • Sear pork chops on each side for about 2-3 minutes to get defined grill marks. Reduce heat to 350 degrees or medium heat and cook until the internal temperature of the pork chop reaches 145 degrees. The thermometer should be inserted into the side of the pork chop away from the bone.
  • Remove the pork chops from the grill and place into a shallow baking dish. Cover with aluminum foil and allow to rest for about 5 minutes to allow the juices to settle before serving.
Have you made this recipe?Tag @addapinch on Instagram or hashtag it #addapinch


Now, you are in business for one of the best pork chops you’ve ever tasted.


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Robyn Stone

..where I share sweet, savory and southern recipes, as well as home and garden tips and tidbits of travel.

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14 Comments Leave a comment or review

  1. Wow!!! The best looking chops ever!! These definitely will go with rosemary potatoes. I love simple recipes like these to make a fantastic meal! Thanks again for simply delicious meals!!

  2. Wow those look so good! I really have a hard time making meat photographs appealing…you make it look easy! Growing up in a community with many Germanic influences, we would serve these up with some whole baked apples. Man, that makes my mouth water just thinking about it!

  3. Robyn, you seem to have mastered the Japanese seasoning/cooking concept of “Umami”. This is basically including natural glutamines, such as balsamic vinegar and Worcestershire sauce, in your recipes. Umami elevates and enhances natural flavors with a piquant-ness that drives taste buds wild! I’ve loved every recipe of yours that I’ve tried! Thanks for sharing your wonderful dishes with all of us!

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