Pork Cutlets: Pan-Seared, Then Baked

Pan-searing and baking pork cutlets is a quick and easy way to get a delicious, juicy, and tender meal on the table in under 30 minutes. This method of cooking pork chops ensures even cooking and browning, resulting in a deep brown crust and a juicy interior. The key is to use high heat for a short amount of time, searing the pork chops for only 3-5 minutes on each side in a cast-iron skillet or stainless steel pan. Starting with thicker pork chops, preferably boneless, and patting them dry before seasoning and searing will also help achieve the perfect crust and juicy interior.

Choosing the best pork chops

Pork chops are the equivalent of beef steaks and are usually cut from the loin of the pig, which runs from the hip to the shoulder. The loin is the most tender part of the meat, making it ideal for a cutlet-style preparation. When choosing pork chops, there are a few things to consider to ensure you get the best results.

Firstly, thicker pork chops are generally better as they are more forgiving during the cooking process. Aim for chops that are at least 1-inch thick, or even opt for double-cut pork chops which are cut twice as thick as standard chops. This will help prevent overcooking, which can easily happen with thinner chops.

Secondly, consider the bone. While you can choose boneless or bone-in pork chops, it is worth noting that the bone helps provide some protection from overcooking. Bone-in chops also tend to have more fat around them, which keeps the meat juicier and more flavourful. However, boneless chops give you more flexibility in how you work with and present the meat.

If you opt for boneless pork chops, it is highly recommended that you brine them. Brining helps keep the meat moist and also adds flavour to an otherwise mild-tasting cut of meat. It also provides a bigger buffer against overcooking. You can also brine bone-in pork chops if you wish, but it is less necessary as they tend to be more flavourful to begin with.

When it comes to the cut of pork chop, there are a few options to choose from, each with its own characteristics:

• Pork shoulder chops: These chops have dark-coloured meat, lots of fat and connective tissues, and some blade bone. They have loads of flavour but can be tough, so they need to be braised or tenderized before cooking.
• Pork rib chops: These chops are very tender and have a mild flavour. They usually have a bone running along one side and sometimes a layer of fat on the outside. Quick cooking methods like grilling, broiling or sear-roasting are best for this cut.
• Center-cut pork loin chops: These chops are very lean and have a very mild pork flavour. They can be tricky to cook properly as they may contain both loin and tenderloin, which cook at different rates. Quick-cooking methods are best, but be careful not to overcook.
• Boneless pork chops: These chops are lean and have very little connective tissue or fat. They are usually cut from the head of the loin above the loin chops. They are less flavourful than bone-in chops and benefit from brining before cooking.

Remember, when cooking pork chops, it is important not to overcook them as this can dry out the meat. The USDA recommends cooking chops to an internal temperature of between 145 and 160°F, and then letting them rest for a few minutes before serving.

How to dry-brine pork chops

Dry brining is a mess-free way to brine your pork chops that will make them tender and juicy. The process involves rubbing salt and seasonings directly onto the chops and letting them rest in the refrigerator before cooking. The salt draws out the meat juices through osmosis and then dissolves into them, creating a "natural" brine. This brine is then reabsorbed into the meat, breaking down tough muscle proteins.

How to Dry Brine Pork Chops:

• For two pork chops (3/4-inch to 1-inch thick, about 1 pound each), mix together 2 tablespoons of kosher salt, 1/2 teaspoon of freshly ground black pepper, and any dried herbs of your choice (thyme, sage, rosemary, etc.).
• Pat the pork chops dry with a paper towel.
• Rub the salt mixture evenly on all sides of the pork chops.
• Transfer the pork chops to a wire rack set on a rimmed baking sheet.
• Refrigerate the chops, uncovered, for 8 to 24 hours.
• When you're ready to cook, follow your preferred cooking method, such as roasting or grilling.

Tips:

• Some recipes suggest letting the chops brine in the refrigerator for at least 18 to 24 hours.
• If you want to wet brine your pork chops instead, soak them overnight in seasoned saltwater.
• Remember to pat your pork chops dry before searing to get a good sear.

How to pan-sear pork chops

Preparation

Firstly, take your pork chops out of the fridge and let them rest for 20 minutes to reach room temperature. This will ensure they cook evenly and reach the desired internal temperature.

Pat the chops dry with a paper towel and season generously with salt and pepper. Be liberal with the seasoning, as this will create a delicious crust.

Cooking

For this method, you will need a cast-iron skillet and some olive oil. Preheat your skillet to a medium-high heat and add the oil. When it is shimmering hot, add your chops.

Sear the pork chops over medium-high heat without moving them. Do not be tempted to move or flip the chops as this will disrupt the searing process. Sear for around 4 minutes per side, or until golden brown.

Checking Doneness

The best way to check if your pork chops are done is to use a meat thermometer. The chops are done when they reach an internal temperature of 135°F. Remove them from the heat and let them rest for 10 minutes. During this time, the chops will continue to cook, eventually reaching 145°F.

Tips

• Boneless pork chops are excellent for searing as they are thick and tender.
• Centre-cut, bone-in chops are also a good option as they are lean.
• If you want to brine your chops, mix brine in a 1-gallon freezer bag. Place the bag in a bowl, submerge the chops, and refrigerate for 1-2 hours. Then, lightly rinse and pat dry before cooking.
• If you don't have a meat thermometer, you can check if the chops are done by pressing on them with your finger. They should have a slight resistance but not feel hard and solid.
• Remember that cooking time can vary depending on the thickness of the chops.

How to bake pork chops

Baking pork chops is a great way to get a delicious, juicy, and tender main course on the table without too much fuss. This method of cooking pork chops is a good option if you don't want to use a pan or don't have an oven-safe pan.

Ingredients and Preparation:

First, you will need to gather your ingredients. For this recipe, you will need:

• Pork chops (boneless or bone-in)
• Salt and pepper for seasoning
• Olive oil or another oil of your choice (vegetable, canola, or grapeseed)
• Optional: Italian seasoning or other herbs and spices of your choice

Take your pork chops out of the fridge and let them rest for about 20 minutes to bring them to room temperature. This will ensure even cooking.

Baking Instructions:

Preheat your oven to 400°F (200°C) for a conventional oven or 425°F (220°C) for a convection oven.

Place the pork chops on a baking sheet or in an oven-safe dish. If you want a crispy coating, brush or spray the pork chops with oil and coat them with seasoned breadcrumbs. You can also simply brush the pork chops with oil and season them with salt and pepper or your chosen herbs and spices.

Bake in the preheated oven for 13-15 minutes for chops that are about 3/4-inch thick. For thicker chops, add a few minutes to the cooking time. The chops are done when they reach an internal temperature of 145°F (63°C).

Tips:

• If you prefer to use thicker pork chops, you can sear them in a pan first to get a nice golden crust, then finish them off in the oven.
• Always rest your pork chops for a few minutes before serving. This allows the juices to redistribute, ensuring a juicy and tender chop.
• Don't overcook your pork chops, as this will result in dry and tough meat.
• Use an instant-read meat thermometer to check the internal temperature of your pork chops to ensure they are cooked properly.

Serving Suggestions:

These baked pork chops can be served with a variety of sides, such as roasted vegetables, mashed potatoes, salads, or rice. They also go well with a variety of sauces, such as gravy, apple sauce, or a spicy pepper sauce.

Enjoy your perfectly baked pork chops!

What to serve with pork chops

When it comes to serving up a delicious meal of pork chops, there are plenty of side dishes that can complement this versatile main course. Here are some ideas to make your meal a well-rounded feast:

Starchy Sides

Starch-based sides are a great way to go with pork chops, and potatoes are a classic choice. You can keep it simple with some crispy oven-baked French fries, or get creative with mashed potatoes, adding ingredients like buttermilk, garlic, or cheese for extra flavour. For something a little different, you could try potato skins or twice-baked potatoes loaded with all the good stuff.

Rice is another starchy option that goes well with pork chops. Whether it's white, brown, wild rice, or even rice pilaf, it's a great way to bulk up your meal. You could even make a cold quinoa veggie salad for a refreshing twist.

Salads and Veggies

A fresh salad is always a good idea to balance out your meal. You could go for a simple side salad, or try something like a blue cheese chopped salad, a creamy pasta salad, or a zesty corn and squash salad. If you're after something a little heartier, coleslaw is always a winner, or you could try a cowboy caviar dip with black-eyed peas, beans, and fresh veggies.

When it comes to veggies, roasted or sautéed options are a tasty and healthy way to go. Try a mix of roasted carrots, parsnips, and red onions, or some wilted spinach with garlic. Green beans are another great option, especially Southern-style or slow-cooked. And don't forget the corn on the cob, either boiled, grilled, or made into a tasty corn pudding.

Something Fruity

Pork chops and apples go together like peanut butter and jelly. Try a homemade apple cider applesauce, or branch out with a spiced apple-pear sauce.

Casseroles and Comfort Food

Casseroles are a great make-ahead option to serve with pork chops. Green bean casserole, broccoli casserole, and corn casserole are all delicious choices. Or, for something a little different, try a sweet potato casserole with a crunchy pecan topping.

If you're after some good old-fashioned comfort food, you can't go wrong with macaroni and cheese, or some creamy creamed corn. And of course, let's not forget the buttermilk cornbread, best served hot out of the oven.

Something Extra

If you're after something a little more substantial, you could try pork parmesan, or make some sandwiches with pickles, Swiss cheese, Dijon mustard, lettuce, and tomatoes. You could even get fancy with a pork tender salad, complete with greens, tomatoes, cucumbers, apples, and skinny ranch dressing.

So, there you have it! Plenty of ideas to make your pork chop dinner a delicious and well-rounded affair.

Frequently asked questions