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updated Oct 4, 2022 The easiest recipe for tender, juicy pork chops that turn out perfectly every time. All you need? Cast iron skillet and your oven. No brining necessary! Jump to recipePage URL comments Comments We independently select these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing. (Image credit: Joe Lingeman) What if I told you that I could guarantee perfectly cooked, perfectly tender pork chops, every time? Would you believe me? Or have too many dinners of overcooked shoe-leather pork chops turned you off from this easy addition to the weeknight meal rotation? Let me convince you to try them one more time. Let me convince you to try roasting your pork chops in the oven. Here is our step-by-step recipe for perfectly cooked, perfectly juicy pork chops. Watch How To Cook Tender & Juicy Pork Chops Buy Bone-on Pork ChopsI encourage you to look for bone-on pork chops. They take a little longer to cook than boneless chops, but in my experience, they are another way of ensuring tender cooked pork chops. And by “a littler longer to cook,” I’m really only talking about a few minutes. It won’t make a huge difference to your meal prep! (Image credit: Joe Lingeman) For Juiciest Pork Chops, Use a Quick Brine (30 Minutes!)After you bring your pork chops home, time to brine! Brining pork chops is one of the best ways way to guarantee a juicy cooked pork chop. Even a quick 30-minute brine (or up to four hours) makes a big difference. It’s not strictly necessary — you can still use this method to make great pork chops even without brining — but if you have some extra time, I recommend it. Brining actually changes the cell structure within the meat, resulting in a noticeably juicier chop. The salt brine also seasons the interior of the meat. It won’t taste “salty” — just well-seasoned. You can even add other seasonings, like garlic, peppercorns, fresh herbs, and lemon, to the brine for more flavor. If you fear bland pork chops, definitely give brining a try. (Image credit: Joe Lingeman) Avoid Overcooking with the Stovetop to Oven MethodPork chops are a tender, quick-cooking cut of meat — so quick-cooking, in fact, that they’re very easy to overcook. This is why I like to start the chops on the stovetop, where they get a good sear, and then transfer them to the oven to finish cooking. The gentle heat of the oven helps us control the rate of cooking a little better and also prevents the outside from getting tough and dry before the middle has finished cooking. You can also make this whole process of cooking pork chops easier by using just one pan. Heat up the skillet in the oven while you get the rest of the meal prepped, then transfer it — carefully! — to a stovetop burner to sear the pork chops. Once the chops are golden on the underside, you flip them and transfer the skillet back to the oven. The residual heat from the skillet will sear the other side of the pork chops while the heat of the oven cooks them through. Lodge Pre-Seasoned 12-inch Cast Iron Skillet with Assist Handle Holder $43.40$40.61 Amazon Buy NowThe result is a perfectly cooked pork chop — one that’s golden and crusted on the outside, and perfectly tender and juicy in the middle. Every time. Serve it with a simple side salad, roasted vegetables, or rice pilaf for an easy and quick weeknight meal. 1 / 10 (Image credit: Joe Lingeman) Comments 53 Ratings How To Cook Tender & Juicy Pork Chops in the OvenPrint Recipe The easiest recipe for tender, juicy pork chops that turn out perfectly every time. All you need? Cast iron skillet and your oven. No brining necessary! YieldServes 2 to 4 Show Nutrition
Per serving, based on 4 servings. (% daily value)
IngredientsFor the brine (optional)
For the pork chops:
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