The Juiciest Oven-Roasted Pork Chops Ev-ar!
The Occasion: These tasty pork chops are perfect for several different dinnertime occasions, from weeknight supper with the family to dinner parties on the weekend. (The kitchen might get a little smoky for a few minutes, so bear that in mind.)
Why This Works: I suspect that many of us have been disappointed by painfully dry, flavorless pork chops at some point in our lives. It’s okay to shed a tear, you’ve been hurt. I know, me too. The pain is real. We want so badly to find a tender, succulent pork chop to love, but we are so often denied.
Well sing hallelujah, your dream is about to come true.
Why This Works: I suspect that many of us have been disappointed by painfully dry, flavorless pork chops at some point in our lives. It’s okay to shed a tear, you’ve been hurt. I know, me too. The pain is real. We want so badly to find a tender, succulent pork chop to love, but we are so often denied.
Well sing hallelujah, your dream is about to come true.
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The excellent website Kitchn did an article with video clip on juicy roast pork chops which combines three magical elements: 1) Brine the chops; 2) Sear them; 3) Oven roast to finish.
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The Verdict: Wowie wow wow. So tender, so juicy, savory, and porkalicious! The recipe mentions making a pan sauce, which I did not do – and honest to goodness you don’t need it. This is everything a pork chop dreams of being. Savor each bite of the chop to make it last. This is about the technique more than the ingredients – although of course you should use high quality pork. Give it a try!
Click on the photos to enlarge them and read the captions.
Click on the photos to enlarge them and read the captions.
| Printable Recipe- Juicy Oven Roasted Pork Chops |
Juicy Oven-Roasted Pork Chops
Recipe source: Emma Christensen for The Kitchn
INGREDIENTS:
For the brine (optional but highly recommended):
For the pork chops:
DIRECTIONS:
Brine the pork chops: If you have time, brining the pork for even a brief period adds flavor and ensures juiciness in the finished chop. Bring 1 cup of the water to a boil, add the salt and optional flavorings, and stir to dissolve the salt. Add 2 more cups of cold water to bring the temperature of the brine down to room temperature. Place the pork chops in a shallow dish and pour the brine over top. The brine should cover the chops — if not, add additional water and salt (1 cup water to 1 tablespoon salt) until the chops are submerged. Cover the dish and refrigerate for 30 minutes or up to 4 hours.
Note: I brined 2 chops for 4 hours and the meat was just a touch too salty. Recommend brining for no more than 3 hours, and then go very easy on the salt when you season the chops with S+P before searing.
Heat the oven and skillet: Position a rack in the middle of the oven and preheat to 400°F. Place the skillet in the oven to preheat as well.
Season the pork chops: While the oven heats, prepare the pork chops. Remove the chops from the brine; if you didn't brine, remove the chops from their packaging. Pat dry with paper towels. Rub both sides with olive oil, then sprinkle with salt (only a little) and pepper (as much as you like). Set the chops aside to warm while the oven finishes heating.
Remove the skillet from the oven: Using oven mitts, carefully remove the hot skillet from the oven and set it over medium-high heat on the stovetop. Turn on a vent fan or open a window.
Sear the pork chops: Lay the pork chops in the hot skillet. You should hear them immediately begin to sizzle. Sear until the undersides of the chops are seared golden, 3 minutes. The chops may start to smoke a little — that's okay. Turn down the heat if it becomes excessive.
Flip the chops and transfer to the oven: Use tongs to flip the pork chops to the other side. Immediately transfer the skillet to the oven using oven mitts.
Roast the chops until cooked through: Roast until the pork chops are cooked through and register 140°F to 145°F in the thickest part of the meat with an instant-read thermometer. Cooking time will be 6 to 10 minutes depending on the thickness of the chops, how cool they were at the start of cooking, and whether they were brined. Start checking the chops at 6 minutes and continue checking every minute or two until the chops are cooked through.
Rest the chops: Transfer the cooked pork chops to a plate and pour any pan juices over the top (or reserve for making a pan sauce or gravy). Tent loosely with foil and let the chops rest for at least 5 minutes before serving.
Recipe source: Emma Christensen for The Kitchn
INGREDIENTS:
For the brine (optional but highly recommended):
- 3 cups cold water, divided
- 3 tablespoons coarse kosher salt (or 2 1/2 tablespoons table salt)
- Optional flavorings (highly recommended): 2 smashed garlic cloves, 1/2 teaspoon black peppercorns, 1 bay leaf
For the pork chops:
- 2 to 4 pork chops — center cut, bone-on, 3/4-inch to 1-inch thick (about 1 pound each)
- Olive oil
- Salt
- Pepper
DIRECTIONS:
Brine the pork chops: If you have time, brining the pork for even a brief period adds flavor and ensures juiciness in the finished chop. Bring 1 cup of the water to a boil, add the salt and optional flavorings, and stir to dissolve the salt. Add 2 more cups of cold water to bring the temperature of the brine down to room temperature. Place the pork chops in a shallow dish and pour the brine over top. The brine should cover the chops — if not, add additional water and salt (1 cup water to 1 tablespoon salt) until the chops are submerged. Cover the dish and refrigerate for 30 minutes or up to 4 hours.
Note: I brined 2 chops for 4 hours and the meat was just a touch too salty. Recommend brining for no more than 3 hours, and then go very easy on the salt when you season the chops with S+P before searing.
Heat the oven and skillet: Position a rack in the middle of the oven and preheat to 400°F. Place the skillet in the oven to preheat as well.
Season the pork chops: While the oven heats, prepare the pork chops. Remove the chops from the brine; if you didn't brine, remove the chops from their packaging. Pat dry with paper towels. Rub both sides with olive oil, then sprinkle with salt (only a little) and pepper (as much as you like). Set the chops aside to warm while the oven finishes heating.
Remove the skillet from the oven: Using oven mitts, carefully remove the hot skillet from the oven and set it over medium-high heat on the stovetop. Turn on a vent fan or open a window.
Sear the pork chops: Lay the pork chops in the hot skillet. You should hear them immediately begin to sizzle. Sear until the undersides of the chops are seared golden, 3 minutes. The chops may start to smoke a little — that's okay. Turn down the heat if it becomes excessive.
Flip the chops and transfer to the oven: Use tongs to flip the pork chops to the other side. Immediately transfer the skillet to the oven using oven mitts.
Roast the chops until cooked through: Roast until the pork chops are cooked through and register 140°F to 145°F in the thickest part of the meat with an instant-read thermometer. Cooking time will be 6 to 10 minutes depending on the thickness of the chops, how cool they were at the start of cooking, and whether they were brined. Start checking the chops at 6 minutes and continue checking every minute or two until the chops are cooked through.
Rest the chops: Transfer the cooked pork chops to a plate and pour any pan juices over the top (or reserve for making a pan sauce or gravy). Tent loosely with foil and let the chops rest for at least 5 minutes before serving.
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