THICK CUT PORK CHOPS IN OVEN RECIPES
THICK CUT SALT & PEPPER PORK CHOPS - LODGE CAST IRON
The secret to juicy pork chops without making a brine?
Provided by Lodge Cast Iron
Prep Time 5 minutes
Cook Time 10 minutes
Yield 2
Number Of Ingredients 3
Steps:
- Preheat oven to 450 degrees Fahrenheit.
- Brush pork chops with peanut oil and season front, back, and sides of pork chops generously with salt and pepper.
- Gradually preheat cast iron skillet up to medium-high heat.
- Sear pork chops for 1-1½ minutes on each side.
- Remove from stovetop and bake for 4-6 minutes.
- Let rest for 5 minutes before serving.
JUICY OVEN BAKED PORK CHOPS - INSPIRED TASTE
Baked pork chops are a quick, healthy, and simple dinner. Our method ensures juicy, tender, and flavorful pork chops with little fuss. Use our seasoning suggestions — we especially love the roasted lemon wedges — or substitute with your favorite spice blends (we’ve shared some tips in the article above). We ask you to cover the pork with foil or parchment during baking. By gently cooking the chops this way, they remain juicy and become tender.
Provided by Adam and Joanne Gallagher
Total Time 45 minutes
Prep Time 30 minutes
Cook Time 15 minutes
Yield Makes 4 servings
Number Of Ingredients 6
Steps:
- Take the pork chops out of the refrigerator and season on both sides with salt and pepper — we use just less than 1/4 teaspoon of fine salt per pork chop. Set the chops aside to rest for 30 minutes.
- Heat the oven to 375 degrees Fahrenheit (190° C).
- Heat the oil in a large oven-safe skillet — such as a cast iron pan — over medium-high heat. As soon as the oil is hot and looks shimmery, pat the pork dry, and then add the pork. Cook until golden, 2 to 3 minutes. While the pork sears, scatter half of the thyme over the side of the pork chops that are facing up.
- Flip the pork so that the seared side is facing up. (If there is a fattier side of the pork, use kitchen tongs to hold the chops, fat-side-down until it sizzles and browns slightly; about 30 seconds.)
- Scatter the remaining thyme over the seared side of the pork. Arrange lemon wedges around the chops, and then loosely cover with foil or tuck parchment paper around the pan. Slide the skillet into the oven to finish cooking. (If you do not have an oven-safe skillet, transfer the pork chops to a baking dish.)
- Bake 8 to 15 minutes or until an instant-read thermometer reads 145 degrees F when inserted into the thickest part of the chop. (Since cook time depends on the thickness of the chops, check for doneness at 5 minutes, then go from there, checking every 2 minutes.) If you do not have a thermometer, you will know they are done, if the juices run clear when cutting into the chops.
- Transfer pork chops to a plate, then cover loosely with aluminum foil. Let the pork rest for 5 minutes. Serve with additional herbs, roasted lemon wedges, and a spoonful of pan juices on top.
Nutrition Facts : ServingSize 1 pork chop, Calories 260, FatContent 10.4g, SaturatedFatContent 2.9g, CholesterolContent 107.1mg, SodiumContent 689.2mg, CarbohydrateContent 1g, FiberContent 0.1g, SugarContent 0.3g, ProteinContent 38.3g
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10 EASY STEPS FOR COOKING THICK PORK CHOPS IN THE OVEN ...
From noreciperequired.com
Reviews 3.4
Total Time 35 minutes
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- There are a lot of ways to cook pork chops, and unfortunately I can’t cover them in all here. However, I can show one of my absolute favorites, and the one that I think every home cook needs to know – Pan Roasting. A pan roasted pork chop (assuming you use the right techniques) has a great sear on the outside which creates little caramelized bit and pieces that have a ton of flavor. At the same time, the center of the pork chop is just cooked through, and remains both tender and juicy. And, with a pan roasted pork chop, you get the side benefit of pan drippings with which you can make a killer sauce. Check out my 10 steps below and on the video, and hope you next pork chop turns out absolutely perfect. How to Cook a Pork Chop – Pan Roasting In the Oven Pork Chop Prep Buy the right Pork Chop Before you even start cooking, you need to make sure your starting with the right meat. Buy a nice, thick pork chop. At least 1 inch thick, 2 or more is even better. Thin chops are easy to dry out and overcook…and generally more trouble than they are worth Brine & Season the Pork Chop Brining adds a ton of flavor and moisture to the chop, and lessens the risk of drying out the chop while you cook it. It’s easy to do, and if you have the time, I recommend it. But don’t stop at brining. You still need to season the pork chop with salt & pepper. You can use other spices as well, but those are a must. Bring the Pork Chop to Room Temperature Like most meats, it’s best to start cooking the pork chop when it’s at room temperature. If you take it right out of fridge, while it’s still cold, you can end up with a raw center. Cooking a Thick Pork Chop High Heat is Good Heat There are cuts of pork (like shoulder that you cook long & at low temp. Pork chops, are not one. Use high heat in the oven and on the stove top so you can get a good sear, and quickly cook the pork chop through, before it has time to dry out. Sear the Chop on the Stove Top Start cooking the pork chop in a pan, on top of the stove. Even a very hot oven, won’t sear the outside of the chop, before the inside is cooked. So you need to get a pan good and hot, and then lay the pork down, searing one side then the other. As the pork shop sears, don’t fiddle with it, or keep checking it. Just let it cook for 3 – 4 minutes, until it’s nicely browned. Flip and repeat. Sear the sides If your pork chop is very thick, you may also want to sear the side of the chop and render out some of the fat there. That makes it nice and tasty, and it's the same technique I use for baking pork tenderloin. Move to the oven Depending on the thickness of the pork chop you can cook it anywhere from 50 – 90% on top of the stove, but you’ll probably need to spend some time in the oven to get it fully cooked. Thin, boneless pork chops will cook much faster than thick/bone-in chops; so be prepared to move quickly. Cook to Medium/Med-Well These days, it’s safe to cook pork to medium or medium well – an internal temperature of 140 degrees. The most accurate way to judge that is with a meat thermometer, but with practice, you’ll be able to tell simple by touching the pork chop. What you should never do, is cut into the meat to “look” at it. That causes the juices to run right out of the meat. Again depending on thickness it may be anywhere from 5 to 15 minutes to cook the chop. Note the bigger cooking mistake is overcooking – not undercooking Let the pork chop rest Right out of the oven, the juices are very active in the meat and if you cut into the pork chop they’ll flow right out. So let it rest outside the oven for 5 – 7 minutes before serving and cutting into it. Don’t let the drippings go to waste The brown bits on the pan when you’re threw cooking have a ton of flavor, don’t waste them. Pan sauces can get very complicated, but really all you need to do, is deglaze with a ¼ cup of wine. Add the same amount of chicken stock. Let it all reduce by 1/2, and then stir in a couple tablespoons of butter. Once you've got the perfect pork chop down, learn How to Cook the Perfect Pork Tenderloin!
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10 EASY STEPS FOR COOKING THICK PORK CHOPS IN THE OVEN ...
From noreciperequired.com
Reviews 3.4
Total Time 35 minutes
Reviews 3.4
Total Time 35 minutes
- There are a lot of ways to cook pork chops, and unfortunately I can’t cover them in all here. However, I can show one of my absolute favorites, and the one that I think every home cook needs to know – Pan Roasting. A pan roasted pork chop (assuming you use the right techniques) has a great sear on the outside which creates little caramelized bit and pieces that have a ton of flavor. At the same time, the center of the pork chop is just cooked through, and remains both tender and juicy. And, with a pan roasted pork chop, you get the side benefit of pan drippings with which you can make a killer sauce. Check out my 10 steps below and on the video, and hope you next pork chop turns out absolutely perfect. How to Cook a Pork Chop – Pan Roasting In the Oven Pork Chop Prep Buy the right Pork Chop Before you even start cooking, you need to make sure your starting with the right meat. Buy a nice, thick pork chop. At least 1 inch thick, 2 or more is even better. Thin chops are easy to dry out and overcook…and generally more trouble than they are worth Brine & Season the Pork Chop Brining adds a ton of flavor and moisture to the chop, and lessens the risk of drying out the chop while you cook it. It’s easy to do, and if you have the time, I recommend it. But don’t stop at brining. You still need to season the pork chop with salt & pepper. You can use other spices as well, but those are a must. Bring the Pork Chop to Room Temperature Like most meats, it’s best to start cooking the pork chop when it’s at room temperature. If you take it right out of fridge, while it’s still cold, you can end up with a raw center. Cooking a Thick Pork Chop High Heat is Good Heat There are cuts of pork (like shoulder that you cook long & at low temp. Pork chops, are not one. Use high heat in the oven and on the stove top so you can get a good sear, and quickly cook the pork chop through, before it has time to dry out. Sear the Chop on the Stove Top Start cooking the pork chop in a pan, on top of the stove. Even a very hot oven, won’t sear the outside of the chop, before the inside is cooked. So you need to get a pan good and hot, and then lay the pork down, searing one side then the other. As the pork shop sears, don’t fiddle with it, or keep checking it. Just let it cook for 3 – 4 minutes, until it’s nicely browned. Flip and repeat. Sear the sides If your pork chop is very thick, you may also want to sear the side of the chop and render out some of the fat there. That makes it nice and tasty, and it's the same technique I use for baking pork tenderloin. Move to the oven Depending on the thickness of the pork chop you can cook it anywhere from 50 – 90% on top of the stove, but you’ll probably need to spend some time in the oven to get it fully cooked. Thin, boneless pork chops will cook much faster than thick/bone-in chops; so be prepared to move quickly. Cook to Medium/Med-Well These days, it’s safe to cook pork to medium or medium well – an internal temperature of 140 degrees. The most accurate way to judge that is with a meat thermometer, but with practice, you’ll be able to tell simple by touching the pork chop. What you should never do, is cut into the meat to “look” at it. That causes the juices to run right out of the meat. Again depending on thickness it may be anywhere from 5 to 15 minutes to cook the chop. Note the bigger cooking mistake is overcooking – not undercooking Let the pork chop rest Right out of the oven, the juices are very active in the meat and if you cut into the pork chop they’ll flow right out. So let it rest outside the oven for 5 – 7 minutes before serving and cutting into it. Don’t let the drippings go to waste The brown bits on the pan when you’re threw cooking have a ton of flavor, don’t waste them. Pan sauces can get very complicated, but really all you need to do, is deglaze with a ¼ cup of wine. Add the same amount of chicken stock. Let it all reduce by 1/2, and then stir in a couple tablespoons of butter. Once you've got the perfect pork chop down, learn How to Cook the Perfect Pork Tenderloin!
See details
BEST BAKED PORK CHOPS - EASY RECIPE! - KRISTINE'S KITCHEN
This easy baked pork chops recipe makes the best oven baked pork chops! A simple spice rub gives the pork chops so much flavor.
From kristineskitchenblog.com
Reviews 4.9
Total Time 20 minutes
Category Main Course
Cuisine American
Calories 262 kcal per serving
From kristineskitchenblog.com
Reviews 4.9
Total Time 20 minutes
Category Main Course
Cuisine American
Calories 262 kcal per serving
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