Learn to cook the best baked pork chops that are tender and moist. With a little searing and minimal time, they are juicy and favorable. It doesn’t get better or easier than this.
Simple, moist, and tasty are all good words. In cooking, I love these words, and here they are all in one place with these great baked pork chops.
We all love a good pork chop, and they make an excellent weeknight dinner. So lets make them as good and as easy as possible.
Try adding a little garlic powder or onion salt for even more flavor. Sear the Chops First: The real key for irresistible oven-baked pork chops is searing them in a skillet first. This helps seal in all the juices.
♨️How to Cooking Pork Chops
Cast iron work great. I generally use a 10- inch cast iron skillet if I am cooking two or the 12-inch for 4.
The preferred pan is safe on the stovetop and can go directly to the oven. Most skillets can do this, but not all. If you are unsure if you pan is safe used this way, then preheat an oven-safe pan in the oven. Then sear in a stovetop pan and transfer to the oven pan after searing.
This is good for ¾ to 1 ½ inch pork chops. I generally use a center cut 1-inch boneless chop I cut myself.
Yes, if you have time. But fresh pork chops cooked quickly will generally be moist and tender anyway. I feel that a pork chop that has been frozen is a bit drier, and I like to brine those chops.
Skip the brine if you want, and I think you will only have a little effect if you are careful not to overcook but do it if you have time.
The searing creates a Maillard reaction, which is the scientific name for the browning you will see. It adds lots of flavors to enhance the final results. It is this searing that will get you the outstanding flavor you want.
The first thing is wet meat does not sear well. Pat dry the chops before searing.
Generally, sear for about 3-4 minutes per side. It will vary a bit you the temperature of the pan and the meat. Get the meat to almost the final color you want.
Also, I like to flip the meat one final time just as the meat goes into the oven. This puts the coldest side of the meat on the hot pan for the final cooking.
You can easily make gravy in the pan after done cooking. See Fried Pork Chops with Gravy and How To Make Gravy at Home.
Pan Seared Oven Roasted Pork Chops
- ▢ 2 pork chops
- ▢ 1 teaspoon vegetable oil
- ▢ salt
- ▢ pepper
- ▢ 3 cups water – cold
- ▢ 3 tablespoons table salt
- ▢ 2 tablespoons brown sugar
- Use the pork chop of your choice. If there is a fat rim over ½ inch then trim it down. Then notch the fat through to prevent cupping.
- If brining, mix brine in 1 gallon freezer bag (the water, salt and brown sugar) place bag in bowl, submerge chops and refrigerate for 1-2 hours. Then lightly rinse and pat dry.
- Preheat oven to 400° convection or 425° conventional oven. Pat dry the chops with a paper towel. Salt (only if not brined) and pepper to taste.
- Heat oil in over safe pan over medium high heat until shimmering.
- Brown both sides of the chops to the point you might call done. About 3-4 minutes per side.
- Flip one final time and place in the oven until internal temp of your choice. I did 150, and it took 10 minutes.
- Rest for 5 minutes before cutting.
Amazing Pan Seared Thick Cut Pork Chops| How to cook Pork Chops
FAQ
How long to cook pork chops at 350 after searing?
What is the best way to cook pork chops without them drying out?
How do you keep pork chops from drying out in the oven?
How long can you keep baked pork chops after cooking?
STORING: Once the oven-baked pork chops are done and you have eaten them for dinner, the leftovers can be stored in the refrigerator in an airtight plastic container for up to 5 days. The next day when it comes time to eat the leftover baked pork chops, you can heat them in the oven or toaster oven at 350 degrees for about 5-10 minutes.
Can you cook pork chops in a pan?
The preferred pan is safe on the stovetop and can go directly to the oven. Most skillets can do this, but not all. If you are unsure if you pan is safe used this way, then preheat an oven-safe pan in the oven. Then sear in a stovetop pan and transfer to the oven pan after searing. This is good for ¾ to 1 ½ inch pork chops.
How do you keep pork chops moist after cooking?
Resting after oven pork chops are cooked will help your pork chops to remain moist. Reheating: This is easy to do. Just stick your leftover baked pork chops in the oven at 350 degrees for only about 5-10 minutes which is just enough to heat them up but not dry them out.
How long do you cook leftover pork chops?
The next day when it comes time to eat the leftover baked pork chops, you can heat them in the oven or toaster oven at 350 degrees for about 5-10 minutes. Or you can do it the quick way of heating things in the microwave. If the meat is sliced then it will only take a minute. If it’s whole then 2 minutes will probably do the trick.