This method for making perfect pork chops is simple—first, the chops are seared in a very hot pan for about 3 minutes, then they're flipped and cooked the rest of the way in the oven. Preparing them this way ensures that they're cooked through but not overcooked. No one wants tough, dry chops. Instead, you'll end up withjuicy, tender pork chops that will be the star of any meal.
The Key To Juicy, Flavorful Pork Chops
One key to success is choosing the right pork chops. For this cooking technique, go for bone-in pork chops that are 1 inch thick. They'll quickly overcook and be dry and tough if they're too thin or boneless. Thicker pork chops will take longer to cook, so plan for this. Bone-in chops add flavor and retain moisture, resulting in a juicy pork chop.
What Kind of Pan To Use
Because we sear the pork chops on the stovetop and then finish them in the oven, we need to get the pan very hot. A cast-iron skillet is ideal. This will ensure that the chops get nicely browned with a crisp crust and rich flavor. An ovenproof stainless steel pan is the second best option. Never use a nonstick skillet for this technique.
If you're just cooking for one or two, this recipe is easy to scale down. Serve these pork chops with homemade applesauce, garlicky mashed potatoes, and green beans.
Room temperature meat—Make sure to bring your chops to room temperature before cooking to ensure a good sear. This will take about 20 minutes.
Perfect timing—Cook time is dependent on the thickness of the chops. If they're under 1 inch in thickness, they'll take less time in the oven; if over 1 inch, they'll need more time.
Cast-iron skillet preferred—If possible, use a cast-iron pan, as that'll enable you to cook the pork chops on the stove first and then transfer them to the oven without having to switch pans.
Avoid oil burns—Use caution when adding the pork chops to the pan and flipping them. The oil will be very, very hot and will sputter dramatically. Using long-handled tongs will keep you from getting too close to the pan.
"I used 1-inch-thick pork chops, and they were perfectly cooked following these instructions. I cooked the pork chops in a cast-iron skillet. Prep and cooking take only 15 minutes, but make sure to plan for those extra 20 minutes at room temperature and about 4 minutes of resting time." —Diana Rattray
A Note From Our Recipe Tester
Ingredients
4(1-inch thick)bone-in pork chops
Fine salt, to taste
Freshly ground black pepper, to taste
2teaspoons high-heat oil, such as canola, corn, safflower, or grapeseed oil
Twenty minutes before you start cooking, remove 4 (1-inch thick) bone-in pork chops from the refrigerator and bring to room temperature.
Position a rack in the center of the oven and heat to 400 F. Thoroughly dry the pork chops with paper towels. Season to taste with fine salt and freshly ground black pepper.
Turn an exhaust fan on high or open a window. Heat a large, heavy-duty ovenproof skillet, preferably cast iron (never nonstick), over medium heat for 3 minutes. It's really important to get the pan very hot before adding the chops.
Once preheated, add 2 teaspoons high-heat oil, such as canola, corn, safflower, or grapeseed oil to the pan. The oil will immediately start to smoke, but this is OK.
Carefully add the pork chopsto the pan with tongs; don't move them for 3 minutes. If you have a splatter screen, use it to cover the pan.
Flip the chops over with the tongs, transfer to the oven, and roast until done, 6 to 7 minutes.
Continue to roast until the internal temperature registers 145 F with an instant-read thermometer.
Remove the pan from the oven, transfer the chops to a plate, and cover with foil.
Let the chops rest for 3 or 4 minutes before serving.
Feeling Adventurous? Try This:
Garlic rub—Slice a large clove of garlic in half. Rub the chops' surface with the garlic's cut side before seasoning with salt and pepper.
Quick pan sauce—While the pork chops are resting, make a simple pan sauce with the drippings.
Why Are My Pork Chops Dry?
Pork chops are a lean cut and prone to overcooking. A digital thermometer is the best way to avoid tough, overcooked meat. Insert an instant-read digital thermometer into the thickest part of the chops. The internal temperature should be 145 F, which is the FDA-recommended minimum safe temperature for pork cuts.
Helpful Links
How to Cook Pork Chops
7 Biggest Mistakes to Avoid When Cooking Pork Chops
Caring for Cast Iron
The 8 Best Cast-Iron Pans of 2021
Nutrition Facts (per serving)
103
Calories
7g
Fat
0g
Carbs
10g
Protein
Show Full Nutrition Label
×
Nutrition Facts
Servings: 4
Amount per serving
Calories
103
% Daily Value*
Total Fat 7g
9%
Saturated Fat 2g
8%
Cholesterol 33mg
11%
Sodium 100mg
4%
Total Carbohydrate 0g
0%
Dietary Fiber 0g
0%
Total Sugars 0g
Protein 10g
Vitamin C 0mg
0%
Calcium 10mg
1%
Iron 0mg
2%
Potassium 137mg
3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Basting them with fat, such as butter. Add in aromatics while basting for more flavor — similar to how you might cook a steak — and then you have the added bonus of browned butter and crispy garlic and/or herbs to serve with the meat.
salt and sugar brine for 4 to 6 hours would help even the leanest toughest chops. high heat sear and finish in 300F oven until it reach 143F (if less than 1 inch thickness) or 140F (if 1 to 1.5 inch thick) internal temp. Pull from oven and rest covered with foil for 5 minutes before slicing / serving.
While there are a number of ways to cook pork chops for dinner, baking is arguably the easiest path to perfection. The hands-off cooking method cooks pork chops gently and evenly without the need for extra fat, resulting in juicy, healthier pork chops that pair well with practically any side dish.
Like steak or chicken, pork also needs a lot of salt to bring out all the flavor. If you really want to be fancy, you can brine the pork chops in some salt water (season it with other stuff like whole peppercorns and bay leaves). 2. COOK 'EM KINDA LOW AND KINDA SLOW.
Brining pork chops is one of the best ways way to guarantee a juicy cooked pork chop. Even a quick 30-minute brine (or up to four hours) makes a big difference. It's not strictly necessary — you can still use this method to make great pork chops even without brining — but if you have some extra time, I recommend it.
Brine the pork to maintain moisture by soaking it in a mixture of salt and water, baking soda, vinegar or even milk. You can also pour hot water over the loin to shrink the rind, which can enable better absorption of brine, milk, oil or marinade.
Some baked pork chop recipes do require that the pan is covered with either foil or a lid. It creates steam and ensures that the meat is tender and juicy. Those recipes typically require a long cook time and may add vegetables to the pan, and some uncover the chops to finish browning them at a higher temperature.
Butter, with its luxurious richness and distinctive nutty flavor, is a classic choice for frying pork chops, whether they are breaded or not. As the butter melts and sputters in the pan, it imparts a depth of flavor to the dish.
When you're frying thin pork chops over medium-high to high heat, 2 to 3 minutes per side is just right for browning and cooking them all the way through. For thicker chops, brown on both sides then check the internal temperature with a digital thermometer. It will take 5 to 6 minutes per side to completely cook them.
Because pork chops are such a lean cut, they are relatively quick-cooking and prone to overcooking. When they're cooked for even a few minutes too long, whether it's in the oven or on the stovetop or grill, they're quick to dry out, and — you guessed it — become tough, chewy, and less than appealing.
When it comes to pork, the rich umami flavour of garlic works very well. You can use fresh garlic, garlic flakes or garlic powder, depending on the recipe. A no-nonsense seasoning requires a no-nonsense recipe, so, if you're fancying garlic and pork, try our Mexican Pork With Garlic And Kidney Beans.
While a simple brine of water and salt will do the trick, you can also use the brining stage to impart extra flavor with sugar and seasonings. Just be careful not to brine too long (two to four hours should do the trick) and rinse the pork before cooking.
Some of the best seasonings to pair with pork are salt, pepper, garlic powder, and paprika. Some other spices and herbs that pair well with pork are cumin, chili powder, rosemary, black pepper, sage, fennel, ginger and much more!
It helps prevent moisture loss during cooking, and the salt also helps tenderize the meat from the inside out. If you want an extra juicy piece of pork, brine it before cooking. You can make an effective brine just with salt and water, but additional seasonings do help.
Because pork chops are such a lean cut, they are relatively quick-cooking and prone to overcooking. When they're cooked for even a few minutes too long, whether it's in the oven or on the stovetop or grill, they're quick to dry out, and — you guessed it — become tough, chewy, and less than appealing.
Pork has a meaty, slightly sweet, and very savory flavor, but it is also quite oily. Apples have a sweet, relatively dry, slightly acidic flavor, and the dry acidity is a good complement to the oiliness of pork. People have served pork with apples for at least a couple thousand years.
Address: 743 Stoltenberg Center, Genovevaville, NJ 59925-3119
Phone: +2202978377583
Job: Administration Engineer
Hobby: Surfing, Sailing, Listening to music, Web surfing, Kitesurfing, Geocaching, Backpacking
Introduction: My name is Rubie Ullrich, I am a enthusiastic, perfect, tender, vivacious, talented, famous, delightful person who loves writing and wants to share my knowledge and understanding with you.
We notice you're using an ad blocker
Without advertising income, we can't keep making this site awesome for you.
:max_bytes(150000):strip_icc()/perfect-pork-chops-recipe-995281-hero-01-5cb41781ba944d1caed71146763eccc2.jpg "Make Perfect Juicy Pork Chops With This Easy Recipe (1)")
:max_bytes(150000):strip_icc()/perfect-pork-chops-recipe-995281-d-rattray-20201-881406df4f8f458d9ddbf24adcf1998c.jpg "Make Perfect Juicy Pork Chops With This Easy Recipe (2)")
:max_bytes(150000):strip_icc()/perfect-pork-chops-recipe-995281-step-01-bb2d8e989f484a2f925d6442ef20a5fb.jpg "Make Perfect Juicy Pork Chops With This Easy Recipe (3)")
:max_bytes(150000):strip_icc()/perfect-pork-chops-recipe-995281-step-02-73ab9fc18aa94f8e8bf8fecb7cbdccdb.jpg "Make Perfect Juicy Pork Chops With This Easy Recipe (4)")
:max_bytes(150000):strip_icc()/perfect-pork-chops-recipe-995281-step-04-ee3a3c0be4b14d29bda834d86343d0bd.jpg "Make Perfect Juicy Pork Chops With This Easy Recipe (5)")
:max_bytes(150000):strip_icc()/perfect-pork-chops-recipe-995281-step-06-b067c0e054884f82a3441e165a1a465c.jpg "Make Perfect Juicy Pork Chops With This Easy Recipe (6)")
:max_bytes(150000):strip_icc()/perfect-pork-chops-recipe-995281-step-07-346b544336b84faea34ce48d1022a113.jpg "Make Perfect Juicy Pork Chops With This Easy Recipe (7)")
:max_bytes(150000):strip_icc()/perfect-pork-chops-recipe-995281-step-08-f711f8dc6f6e4800b504bb8d32924bbf.jpg "Make Perfect Juicy Pork Chops With This Easy Recipe (8)")
:max_bytes(150000):strip_icc()/perfect-pork-chops-recipe-995281-step-10-cf64fec9b5424906b09ff61de092f4d4.jpg "Make Perfect Juicy Pork Chops With This Easy Recipe (9)")
:max_bytes(150000):strip_icc()/perfect-pork-chops-recipe-995281-step-11-2cf6cdea5f4e43e3a9183acd99aa88e9.jpg "Make Perfect Juicy Pork Chops With This Easy Recipe (10)")
:max_bytes(150000):strip_icc()/perfect-pork-chops-recipe-995281-step-13-452dcf5539eb47b9affd15d303ea69c7.jpg "Make Perfect Juicy Pork Chops With This Easy Recipe (11)")
