This tasty boiled pork chops recipe is so easy to make and is the perfect addition to nearly any recipe!
I know to some people, boiling pork chops sounds a little out there, but it’s so easy to make, doesn’t use any oils, and once it’s ready, you can add it to salads, rice, beans, pretty much anything!
If you are into boiling, you are going to love my boiled chicken thighs and boiled ground beef recipes.
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Why you will love this recipe
- Perfect for busy weeknights.
- These boiled pork chops can be cut up and served with anything: think, salads, rice, or add it to your favorite soup!
- You’ll only need one dish, which makes for easy cleanup!
Key ingredients
- Pork chops: I like 3/4″ thick chops as I find them to cook the best.
- Water: You’ll need just enough water to cover the chops.
- Coarse sea salt: We’ll be using a generous portion of salt to season these pork chops.
Boiled pork chops recipe
Step 1: Season chops with salt and add to the bottom of a large dutch oven.
Step 2: Cover with water, bring to a boil, and continue to cook for 2-5 minutes once at a boil and the internal temperature registers 145°F
Expert tips
- To ensure your meat is cooked to perfection, use an instant thermometer to check the internal temperature every minute after the initial 2 minutes. Overcooked meat can be dry and tough, so monitoring the temperature closely is essential.
- Once the water is boiling, the meat cooks quickly, so I suggest staying near to keep an eye on it.
- If you want a bit of a crust on your pork chops while still boiling them, you can sear them on the stovetop in a bit of oil on high heat for 30 seconds per side. Then, carefully add them to the pot of boiling water to finish cooking.
- If you have leftover pork chops, you can add them to this flavorful stew peas or green chili dish for an easy and delicious meal.
Serving suggestions
The possibilities are endless, but two easy sides are rice and salad. Everyone in our family likes them, and they work well for a quick meal.
If you start your rice first, it should be ready by the time your pork chops are cooked.
For a low-carb option, serve pork chops on a field of greens. The pre-washed box of mixed greens is the fastest salad ever. Or, while in the boiling mood, try your hand at boiling asparagus or boiled okra!
Recipe FAQs
Somewhere between 2 and 7 minutes after the water they are in comes to a boil. If they are 3/4″ thick, like in these recipes, they are ready when the internal temperature reaches 145°F (about 2 minutes).
Yes, this is a great make-ahead recipe. You can cut the meat into smaller pieces and add it to salads to take with you to the office throughout the week.
Store leftovers in a sealed container and place them in the refrigerator. They should last up to 4 days in an airtight container.
Related recipes
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Boiled Pork Chops
Equipment
- Dutch oven or large pot
Ingredients
Boiled Pork Chops
- 2 pork chops 3/4" thick
- 6 cups water
- 1 tsp coarse sea salt
Instructions
- Season pork chops with sea salt and place them in the bottom of the dutch oven.
- Pour in water being careful not to splash out the sides
- Bring to a boil. Once at a boil, it should take 2-5 minutes to cook through.
- Use an instant thermometer to check the internal temperature. Pork must be cooked to at least 145°F
Notes
- 3/4″ thick chops take approximately 2 minutes once at a boil to cook through. Allow additional time for thicker-cut chops.
- To ensure your meat is cooked to perfection, use an instant thermometer to check the internal temperature every minute after the initial 2 minutes. Overcooked meat can be dry and tough, so monitoring the temperature closely is essential.
- Once the water is boiling, the meat cooks quickly, so I suggest staying near to keep an eye on it.
- If you want a bit of a crust on your pork chops while still boiling them, you can sear them on the stovetop in a bit of oil on high heat for 30 seconds per side. Then, carefully add them to the pot of boiling water to finish cooking.
