Boiled Pork Chops

Ingredients

• 2bone-in pork chops
• 4fresh thyme sprigs
• 2garlic cloves
• 2½ teaspoonssalt
• 1 teaspoongarlic powder
• 1 teaspoononion powder
• ¼ teaspoonground black pepper
• 950 ml (4 cups)water

Instructions

1. 1

   Add the chops

   Place the pork chops, garlic cloves and thyme in a large pot, soup pot or lidded pan.

2. 2

   Add seasonings

   Add the salt, garlic powder, onion powder, black pepper and water to the pot.

3. 3

   Cook covered

   Cover the pot and cook over high heat for 25 minutes. Leave the lid on; there is no need to stir or turn the chops.

4. 4

   Check and serve

   Check that the pork reaches an internal temperature of at least 63°C (145°F), then serve immediately.

What are boiled pork chops?

Boiled pork chops are chops cooked in water with aromatics and seasoning rather than browned in a pan or roasted. This straightforward American-style preparation uses thyme, garlic and pantry spices to flavour the cooking liquid.

Bone-in chops bring flavour to the pot, while the covered cooking keeps the process hands-off. The key is to check the meat’s temperature before serving, as chop thickness can affect how quickly it cooks.

Nutrition and macros by portion

The nutrition label shows one serving as written: 221 calories, 29g protein, 3g carbs, 9g fat.

The pork chops provide most of the protein and fat, while the small amount of carbohydrate comes from the seasonings. Pair a chop with vegetables and a measured portion of potatoes, rice or another starchy side for a more balanced plate.

The flavouring ingredients

Fresh aromatics: garlic cloves and thyme infuse the water as the chops cook. Keep the thyme sprigs whole so they are easy to remove before serving.

Dry seasoning: garlic powder and onion powder add savoury depth, while salt and black pepper season the meat and cooking liquid. Measure the salt carefully, particularly if you plan to serve the liquid alongside the chops.

Why keep the lid on?

Covered cooking: the lid holds heat and steam inside the pot, helping the chops cook without constant attention. The method specifically calls for no stirring or flipping during the 25 minutes.

Pot choice: use a pot large enough to hold both chops without crowding, with a lid that fits securely. The recipe does not specify whether the chops should be submerged, so follow the stated water quantity and use a suitable pot.

Checking doneness

Temperature cue: insert a food thermometer into the thickest part of each chop, avoiding the bone. The recipe’s target is at least 63°C (145°F).

Timing: cook for 25 minutes over high heat as directed, then check the temperature rather than relying on time alone. Serve the chops immediately once they meet the target.

Serving the chops

Plate balance: serve with vegetables such as green beans or broccoli and a starchy side such as potatoes, rice or bread. These additions make the simple chops into a more complete meal.

Cooking liquid: if you want to serve some alongside, ladle it carefully and taste it first, as it will carry the salt and seasonings from the pot. Remove the thyme sprigs before serving.

Recipe notes & tips

• Choose chops of similar thickness so they are more likely to finish cooking at the same time.
• Use a pot with a well-fitting lid to retain heat during the covered cooking.
• Keep the thyme sprigs whole for easy removal.
• Check each chop in its thickest section and avoid touching the bone with the thermometer.
• Serve the chops straight away, as directed, once they reach the temperature target.

Variations

• Add bay leaf: include one leaf in the pot with the thyme for another aromatic note.
• Use dried thyme: substitute a small pinch if fresh sprigs are unavailable, keeping the seasoning modest.
• Add chilli: include a pinch of chilli flakes with the other seasonings for gentle heat.
• Serve with gravy: use a separate gravy alongside rather than changing the pot method.
• Add vegetables: serve with steamed greens or roasted vegetables for a fuller meal.

Common mistakes to avoid

• Skipping the temperature check: thickness varies, so confirm each chop reaches at least 63°C (145°F).
• Opening the lid repeatedly: leave the pot covered for the stated 25 minutes, then check doneness.
• Using a cramped pot: choose one large enough to hold both chops comfortably.
• Over-seasoning the liquid: measure the 2½ teaspoons of salt carefully, especially if serving the cooking liquid.
• Cutting into the chops to check: use a thermometer to check the centre while keeping the meat intact.

How to store

Refrigerate leftover chops in a covered container within 2 hours and use within 3–4 days. Reheat gently until steaming hot throughout; a splash of water can help prevent them drying out.

Frequently asked questions