Greasing The Pan: Baking Pork Chops

Whether you're cooking boneless or bone-in pork chops, greasing the pan is a crucial step in ensuring your meat is juicy and tender. While some recipes call for a simple olive oil rub on the chops themselves, others recommend using butter or oil in a cast-iron skillet to achieve that perfect sear. Regardless of the method you choose, the key to mouthwatering pork chops is sealing in the juices through proper greasing and cooking techniques.

Bake at a high temperature for a short time

Baking pork chops at a high temperature for a short time is a great way to ensure your meat is juicy and tender. The high heat will caramelize the outsides and sear in the juices, while the short cooking time will prevent the pork chops from drying out.

Choosing Your Cut

Whether you use boneless or bone-in pork chops is up to you. Bone-in pork chops can be even more juicy because the bone helps to keep the meat moist. However, thin pork chops tend to dry out more easily, so opt for thicker cuts of at least 1 inch.

Preparing Your Pork Chops

Before baking, pat your pork chops dry with paper towels and rub them with olive oil. You can also add a rub or seasoning to your pork chops before baking. For example, a mixture of brown sugar, paprika, onion powder, dried thyme, salt, and pepper. The brown sugar will help to caramelize the seasoning as the pork chops bake.

Baking Your Pork Chops

Preheat your oven to between 350°F and 425°F. The best temperature for baking pork chops depends on how thick they are, how you've prepared them, and your personal preference. A higher temperature will produce a crispier, more caramelized exterior, which is ideal for breaded pork chops.

Place your pork chops on a wire rack set on a baking sheet and bake for 15 to 20 minutes. The exact baking time will depend on the thickness of your pork chops and whether they are boneless or bone-in. Use an instant-read thermometer to check that your pork chops are cooked through. The internal temperature should reach 145°F.

Resting Your Pork Chops

Remove your pork chops from the oven and let them rest for 3 to 5 minutes before serving. The temperature of the meat will continue to rise by about 5 degrees due to carryover cooking. This resting period is key to ensuring your pork chops are moist and juicy.

Use a bone-in pork chop

Bone-in pork chops are a great option for a juicy and flavourful meal. Here's a guide on how to prepare and cook them:

Preparation

Before cooking, it is important to take the pork chops out of the refrigerator 30 minutes beforehand. This allows the meat to reach room temperature, which helps the pork cook more evenly. During this time, you can also season the chops with salt, giving the salt a chance to improve the flavour and texture of the meat.

Next, pat the pork chops dry with paper towels. This will help them get a nice sear and keep them juicy when cooking.

Spices and Seasoning

For the seasoning, you can use a blend of spices such as onion powder, paprika, dried oregano, dried thyme, garlic powder, chili powder, smoked paprika, ground black pepper, and ground mustard. You can also add a little flour to the mix, which will help create a flavorful crust.

Cooking

For cooking, preheat your oven to around 400°F. Use an oven-proof skillet and heat some oil, such as olive oil, over medium-high heat. Place the pork chops in the hot oil and sear for about 2-3 minutes on each side, until browned.

After searing, remove the skillet from the heat and pour a garlic butter sauce over the pork chops. You can make the sauce by mixing melted butter and garlic.

Now, transfer the skillet to the oven and bake the pork chops for about 12 to 15 minutes, basting them with the butter sauce halfway through. The chops are done when they reach an internal temperature of 145°F.

Resting and Serving

Once the pork chops are done, remove them from the oven and let them rest for about 5 minutes before serving. This allows the juices inside the meat to redistribute, ensuring juicy and tender pork chops.

You can serve the pork chops with a variety of sides, such as roasted vegetables, salads, or mashed potatoes.

Tips

• Brining the pork chops for 30 minutes can help keep them juicy.
• Resting the pork chops before slicing helps retain moisture.
• Thicker chops are better, as very thin chops can dry out easily.
• Choose a pan that fits the chops comfortably to prevent them from drying out.

Brine the pork chops

Brining pork chops is an excellent way to ensure your meat is extra juicy and tender. Brining is the process of soaking meat in a salt water solution before cooking. The meat soaks up the salt water, resulting in meat with more moisture, even after cooking. The salt also changes the texture of the meat, making it more tender.

The brine solution

The basic brine solution consists of salt, sugar, water, and seasonings. For a standard brine recipe, use 4 cups of cold water and 6 tablespoons of Diamond Crystal kosher salt, 4 1/2 tablespoons of Morton's kosher salt, or 3 tablespoons of fine or table salt. It's important to use the correct type and amount of salt, as the size of salt crystals varies.

You can also add peppercorns, crushed garlic, rosemary, whole cloves, or other herbs and spices to the brine for extra flavour. Bring the brine solution to a gentle simmer to dissolve the salt and sugar, then cool it completely before adding the pork chops.

Brining time

The ideal brining time depends on the thickness of your pork chops. For 1-inch thick pork chops, brine for 1-2 hours. For thinner chops, brine for 30 minutes to 1 hour. Do not brine for more than 4 hours, as the meat can become overly soft and mushy.

Cooking brined pork chops

After brining, remove the pork chops from the brine and pat them dry. You can then cook the pork chops according to your favourite recipe, such as grilling, pan-frying, baking, or braising. It is important to monitor the temperature of the chops to avoid overcooking. Stop cooking when the chops reach an internal temperature of 140°F, then let them rest for five minutes. The carryover cooking will bring them to the safe internal temperature of 145°F.

Sear the pork chops first

Searing your pork chops before baking them is a great way to lock in flavour and moisture, and it only takes a few minutes. Here's a step-by-step guide:

Step 1: Choose Your Pork Chops

You can use boneless or bone-in pork chops, but try to choose chops with a similar size and thickness to ensure they cook at the same rate. If you're using bone-in chops, keep in mind that they may take a little longer to cook.

Step 2: Prepare the Pork Chops

Before cooking, pat the pork chops dry with paper towels. This will help them get a nice sear and keep them juicy. You can also brine the pork chops before cooking to add extra moisture and flavour. To brine, mix water, salt, and brown sugar in a bowl, place the chops in a separate bowl or bag, and pour the brine over them. Refrigerate for 1-2 hours, then lightly rinse and pat the chops dry.

Step 3: Season the Pork Chops

You can season your pork chops with a simple mixture of salt and pepper, or get creative with spices and herbs like garlic powder, smoked paprika, dried thyme, cayenne pepper, and onion powder. You can also use a flour coating to create a crispy crust. If you do use flour, dredge the chops in the flour mixture rather than dipping them, and shake off any excess.

Step 4: Sear the Pork Chops

Use a cast-iron skillet or another oven-safe pan for searing. Preheat the pan over medium-high heat, then add a small amount of oil or butter. Place the pork chops in a single layer in the pan and sear for 2-4 minutes on each side, until they are golden brown. If your pan is not oven-safe, you can sear the chops in a separate pan and transfer them to an oven-safe dish before baking.

Step 5: Bake the Pork Chops

After searing, transfer the pan to an oven preheated to 400°F (204°C). Bake the pork chops for 3-10 minutes, depending on their thickness. The internal temperature at the thickest part of the chop should reach 145°F (63°C) for medium-rare, or 150°F (66°C) for medium. Remove the chops from the oven when they reach the desired temperature and let them rest for 3-5 minutes before serving.

Tips:

• If you have time, marinate the pork chops before cooking to add extra flavour and moisture. A simple marinade can be made with olive oil, soy sauce or coconut aminos, lemon juice, Dijon mustard, and garlic.
• To prevent overcooking, use a meat thermometer to check the internal temperature of the pork chops.
• Always let the pork chops rest for a few minutes after cooking to allow the juices to redistribute and create more tender meat.

Rest the pork chops after cooking

Allowing your pork chops to rest after cooking is an important step that shouldn't be skipped. This is because the meat's juices need time to evenly distribute, ensuring each bite is as juicy as the last.

When the meat is hot, the juices are more liquid. If you cut into the meat straight after cooking, the juices will spill out. Allowing the meat to rest gives the fibres time to relax and the juices time to redistribute, creating a more tender and juicy piece of meat.

After removing your pork chops from the heat, transfer them to a separate plate or cutting board and tent them with foil. Let the meat rest for at least 3 minutes, and up to 15 minutes for thicker cuts. If your pork chops are thin, 3-5 minutes should be enough. For thicker cuts, like pork chops or lamb shoulder, 10-15 minutes is ideal. For large cuts of meat, such as a roast chicken or lamb roast, allow 15-30 minutes of resting time, depending on the size of the roast and the cooking time.

While the meat rests, it will retain some heat and continue to cook, so be sure to remove it from the heat a few minutes before it reaches the ideal temperature. A perfect medium-rare steak, for example, should be cooked to an internal temperature of 130-135°F, but you should remove it from the heat at around 115°F.

It's also important to note that covering the meat with foil while it rests can impact the process. Smaller cuts of meat should be left uncovered, as foil will trap the heat and accelerate the cooking process. Larger cuts, on the other hand, should be covered with foil to retain heat.

Frequently asked questions