These tender and flavorful bone-in Pork Rib Chops are perfect for a low-carb or keto-friendly meal, paired with the veggie of your choice.
Pork chops are one of my favorite things to cook for a quick and easy dinner. But now I’m particularly excited about bone-in Pork Rib Chops. They cook so quickly and build incredible flavor in the skillet.
What is the secret to tender pork chops?
Overcooking a pork chop is what leads it to be tough and dry. Unfortunately, it’s easy to overcook thin chops.
Choosing bone-in pork chops that are at least 1/2″ thick is important for tender, well-cooked, pork chops. Pork chops don’t take long to cook through, and you still want them to get browned, so a thinner chop will get dried out too quickly.
You also need to be aware that it only takes 2-3 minutes per side to cook a 1/2″ pork rib chop. Don’t leave it on much longer than that, or it definitely won’t be tender.
What is the difference between pork loin chops and pork rib chops?
I prefer pork rib chops for a few reasons. First of all, they have more flavor because they are bone-in and contain more fat around the edges.
Pork loin chops are leaner than rib chops, and are less forgiving when overcooked. I’ve always felt that loin chops turn out dry and tough, no matter how they’re cooked.
I’m also happy to have the extra fat on the pork rib chop, both for flavor and because of the keto diet I’m on, which prefers higher fat foods.
It’s super important to use high-quality pork to make this recipe with. I’m a huge fan of the heritage breed pork from ButcherBox. It’s a meat subscription box that’s delivered to your door monthly with the cuts of meat you choose. All the meat is humanely raised and never given antibiotics or added hormones. I appreciate the peace of mind that gives. Their pork chops are incredible.
Are these pork ribs bland with no sauce?
I don’t think that pork ribs need a sauce at all. They have so much flavor on their own, which would just be masked with a sauce.
Instead, I dust them with green and pink peppercorns and salt, to give them extra flavor that just adds to and doesn’t mask the flavor of the pork.
If you like a sauce with your pork rib chops, you can mix up a quick mushroom sauce or peppercorn sauce with the meat drippings from the pan, without using a flour binder.
The pork must be dry in order to brown in the skillet, so make sure to pat them dry with a paper towel before adding the seasoning.
Don’t move the chops in the pan. Moving them around prevents them from getting browned.
If you don’t have a big enough skillet to cook all 8 chops without crowding them, cook them in two batches. They won’t brown properly if crowded.
What to Eat with Pork Chops
Just about any side dish you like can be paired with these pork chops. I often serve these Pan Fried Brussels Sprouts or Keto Stuffing in the fall, or a nice light strawberry spinach salad in the summer. You might also try this loaded cauliflower or mashed cauliflower for a heartier meal.
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Bone-In Pork Chops with Peppercorns
- 8 1/2″ thick pork rib chops (bone in)
- 1 tbsp green and pink peppercorns
- 1 tsp salt
- 1 tbsp cooking oil
- Pat the chops dry.
- Crush the peppercorns with a meat mallet or heavy skillet. Sprinkle both sides of pork evenly with salt and peppercorns.
- Heat the oil a large skillet over medium high heat until shimmering. Add the pork chops. Cook for 2-3 minutes per side, until browned.
- The pork must be dry in order to brown in the skillet, so make sure to pat them dry with a paper towel before adding the seasoning.
- Don’t move the chops in the pan. Moving them around prevents them from getting browned.
- If you don’t have a big enough skillet to cook all 8 chops without crowding them, cook them in two batches. They won’t brown properly if crowded.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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