Overcooking pork chops is a thing of the past with this recipe for Perfectly Cooked Pork Chops. These are tender, juicy, and perfect every time!
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Growing up I ate my fair share of fried pork chops. Y'all know the ones I'm talking about. Thin sliced, sometimes it included a bone, sometimes it didn't.
Either way it was breaded and fried to nearly shoe leather consistency. It was always over cooked. The crispy bits around the edges from the batter frying were always the best. I always would dunk my pork chop in ketchup.
Perhaps that's why I had no idea that it was over cooked. I am fairly certain that people were as scared of pork as they are of poultry. Cook it until it lacks all moisture, to keep from getting food poisoning.
The first time I had a pork chop that was actually cooked perfectly was years ago when Zack and I did an online cooking class with Robert Irvine. It was the one and only cooking event he's ever done (I totally wished he would have done more), and I've never forgotten how to cook pork chops, thanks to that guy! We also stopped buying pork chops that were as thin as tissue paper.
Now that I know what I know, why would they even slice pork chops less than an inch thick?! It makes no sense. Unless you have a specific recipe that calls for thin cut pork chops, ALWAYS buy pork chops that are at least one inch thick.
There are a few different ways that you can cook pork chops, frying, grilling, broiling, and then pan roasting (the way I cook them). There is one thing though that will remain, no matter how I cook them, and that's the seasoning that I use.
I have found a really great seasoning that goes so well with pork, and it doesn't take much. You've heard me talk about Rodelle before, but that was with sweet recipes, this time it's all about savory! Herbes De Provence is a blend of thyme, fennel, basil, etc. It's so good on many things, but I think my favorite is probably pork chops.
Perfectly cooked pork chops are not hard to cook. It just takes a little knowledge. The first thing you need to learn is that a one inch chop literally takes less than 10 minutes to cook. <--- Awesome!
That means that this is a super achievable weeknight dinner! The second thing you need to know is the correct temperature - 145 degrees. Anything over that, and you are in over cooked, almost shoe leather territory. Resting your chop. Just like steak, you should always allow your chops to rest for 3 minutes.
Why do we rest meat?
Resting time does a couple of things, this will allow the juices to stay intact, so when you slice, they don't all drain out, and there is always a little carry over cooking.
Do I need to brine pork chops?
You don't have to, but I like too. I brine for only 30 minutes, but you can brine over night. So if you know you're having pork chops tomorrow night, brine them now, and they will be ready. If you're having chops tonight, then toss them in the brine about 30 minutes prior.
Preparing your chops is essential. If you choose to brine, great, if not, great.
Tips for great pork chops:
- Patting them dry with paper towels
- oil both sides
- season with salt, pepper, and Herbes De Provence.
The last thing you need to know is the proper way to cook your chops. Keep in mind that this is for one inch chops only. If you are cooking anything thicker, you will want to add additional time. I cook our chops, like I do steak.
What temperature do I cook pork chops?
Preheat the oven to 400 degrees, with a cast iron skillet in the oven while it's preheating. You want that pan nice and hot!
When there is only just a few minutes remaining, turn on the stove top to medium high heat. Once the oven and pan are heated, place the pan on the stove.
How long does it take to cook pork chops?
Sear one side for 3 minutes, flip and place in the oven. Set the timer 7 minutes.
What temperature should pork chops be cooked to?
Check the temperature using a digital thermometer - you are looking for a reading of 145 degrees.
Remove the pan from the oven, place the chops on a plate, and allow to rest For three minutes.
Now enjoy, because you've just made Perfectly Cooked Pork Chops!
Why are my pork chops tough?
You have overcooked them. Invest in a good digital meat thermometer. This will be your best friend. Your pork chops will also vary in cook time, depending on their thickness. Thicker chops means a longer cook time.
What is good to serve with pork chops?
Perfectly Cooked Pork Chops
Overcooking pork chops is a thing of the past with this recipe for Perfectly Cooked Pork Chops. These are tender, juicy, and perfect every time!
Ingredients
Brine
- 2 cups water, divided
- 2 tablespoons salt
Pork Chops
- 4 one inch thick, boneless pork chops
- olive oil
- 4 teaspoons Rodelle Herbes De Provence
- salt and pepper
Instructions
- Bring one cup of water to a boil, and dissolve 2 tablespoons salt. Pour in the remaining cup of water, making sure that it's cold. (this is to bring the temperature of the water down). Set aside. Place your chops in a shallow dish. (I use a 9X9 inch baking dish) Pour the water over the chops, and allow to set for 30 minutes. You can cover and refrigerate for up to 24 hours.
- When ready to cook your chops, place a cast iron skillet in the oven, and preheat to 400 degrees. While the oven is preheating, remove chops from brine, pat dry. Run olive oil on both sides of the chops. Seasons liberally with salt and pepper. Season each side with ½ teaspoon of Herbes De Provence. Set aside.
- When there is only 3 minutes remaining, until the oven is heated, turn on the stove top to medium to high heat. When the oven has finished heating, remove the pan from the oven, place it on the stove top, and place the chops in. Sear one side for 3 minutes, flip, and place in the oven. Cook for 7 minutes. Remove from the oven, check the temperature. (145 degrees) If temperature has been reached, remove the chops from the pan, and allow to rest for 5 minutes before serving. If they aren't up to temp yet, continue cooking in one minute increments.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 345Total Fat: 22gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 103mgSodium: 3370mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 37g
robin rue says
Pork usually doesn't go over well in my house, so I am going to try making it your way and hopefully the kids will like it 🙂
Amber Myers says
This would be a fabulous dinner one night! I'll have to try them out for sure. I think everyone in my family would enjoy these.
Alison Rost says
Talk about porkchops that are totally worth cooking for dinner. I think this is lovely and it's definitely my kind of recipe. Not over the top, just simple with good flavor!
GiGi Eats says
My husband LOVES pork - and I got him a pork chop randomly a few weeks ago (he typically cooks steak) and he was BLOWN AWAY with his pork chop cooking skills and wondered why he didn't cook pork MORE! I think we found him a new staple!
Dana Gutkowski says
Great tips! I always find that pork chops are overcooked and dry! Sounds like they'd be really moist and delish with this recipe!
Tomi C says
You are so right, the tip to a juicy pork chop is resting it as you do a steak. Let those juices stay put so they'll flow once you slice into the perfectly cooked pork chop. Thanks for the brining tip. I've never done that and what a great way to infuse some flavor into the chop before baking.
Ashley says
This recipe right here is what I've needed. Pork chops always seem so hard to make, I hate when they come out dry. I'm going to try this out and hope for the best.
Joanna says
These are very useful tips! I avoid cooking pork because I never know how to actually get it right. I always overcook it, because of the fear of under-cooking it. Your tips are very welcome and helpful!
Lisa Favre says
I have such a difficult time with pork chops! Seriously! Mine always come out super tough and hard to chew on. I'll have to try your recipe out because I really want my family to taste a good, ol' pork chop.
Heather says
They do look perfectly cooked! I'm not a big pork chop eater, but ironically we are eating some tonight. These look great. I think I'll copy your seasoning.
Anosa says
I just cooked some pork chops for lunch tomorrow at work and I would love to think I cooked them perfectly, these look real yummy
Sarah Bailey says
Oh my goodness how amazing do these pork chops look! I have to admit I do like a good pork chop and I think I am going to have to look into trying this recipe myself.
Amanda says
I am always troubled when I cook pork because I don't want to overcook it, but at the same time the "think pink" cooking tip makes me worried that I will under cook the pork and then poison my family. Can't wait to try my hand at your flavorful recipe!
Natalie says
I haven't had pork chops in years but my mom is always trying to perfect her recipe. I am sending your post her way!
Emily says
These pork chops look so good! These are great tips, I know that pork chops can be tricky and some times mine comes out kind of tough. I will have to give this a try!
katriza says
This is exactly how I like my porkchops. Pan fried and perfectly delicious! My plan for dinner tomorrow is pork chops so I'll have to save this and give it a try!
Franc Ramon says
I love pork chops. I agree this does look perfectly cooked and looks really tasty. I would sure love to have this for lunch.
James mortch says
I am a traveler and a food hunter. I like to eat different food. I am happy to hear that you and your husband. You are a cooker . Are the chop is very tasty I think. Can you give me some tips about this chop.
Sara Welch says
I am very picky about pork chops. In other words, I don't eat them often because if not cooked just right, I can't stand them. These look AMAZING and I am EXCITED to try them!
Dena S. says
Next time I buy pork chops I will try the one inch thick too. Porkchop's not really my favorite because of the texture after frying. But i will see if I get it well done and tender just like what you do..
Afroza Khan says
This looks like a great recipe! I don't eat pork, but I'm definitely sharing this with my friends for their dinner this weekend.
Louise says
I think this post was written for me! My mum used to cook pork chops when I was a child and I hated them as I found them too dry. I've been put off them as an adult because of this - but this post has encouraged me to try them again, I'll definitely be giving them another go!
Jay Colby says
I love learning about new recipes. The tip of resting the pork chop as you would a steak is such a great top. Thanks for sharing!
Ana De- Jesus says
I have always admired your photography and I wanted to ask you what camera is it that you use to do your food photography? Also I think it is wonderful that you have found a method of cooking your chops that cooks them perfectly and does not over cook them! I would love to see some Indian inspired recipes from you that are vegetarian! x
Joanna says
Thank-you Ana for the sweet comments. I use a Canon Rebel T3i, and I use a 50mm 1.8 lens. I would love to upgrade, when I can afford to do so. 🙂 I've never cooked Indian food before, but I'm up for the challenge. If you have any favorites, I would love to give it a go! Email me thissoutherngirlsnest@gmail.com
Dhemz says
Those are fancy looking pork chops. I can never cook them to perfection. It always come out rubbery. I would love to try yours. Thanks for sharing!
Penny says
We are often hostage to the food we grew up eating. The pork chops I grew up eating were charred at best, carcinogenic at worst. Thank you for remediating my understanding of a well cooked pork chop!
Dee Jackson says
Oh my! Oh my! These pork chops look absolutely yummy. Love it!
Jilly Frances says
It it always hit and miss when I make pork. Sometimes it’s juicy and sometimes it’s dry. I am going to try your way and see how it works out for me.
David Elliott says
I remember the first time I did pork chops. I thought they wouldn't be difficult. But you are right. Pork chops are pretty difficult to get done right. The best ones I ever had was from an ex girl friends mom who was Spanish and living in London. She just made it so delicious, I can't even describe it.
LavandaMichelle says
These look amazing. My family members always tell me that they dry theirs out, I surely will refer them to this blog! Thanks for sharing.
AnnMarie John says
I love cooking recipes that my kids will like and right now my two boys are crazy over pork chops and the like. This is perfect. Thanks for the tips and pointers on how to make it even more awesome!
Jessica T says
I do not like pork much but this looks incredible. Your photos make me want to try pork again and I think maybe getting a cast iron skillet to cook with would be a good idea too!
Mimi Green says
I love pork chops. Growing up my mom made them perfectly. I just fried some last week and they were good. I had to call Mom, I had quit making them because I was overcooking them.
LaToyia Dennis says
Oh I bet these are tasty. I stopped eating pork a while back, but I must admit I do miss a good porkchop every now and again.
CurlyWhippedTee says
This looks and sounds so good. I make pork chops often so I will try this recipe next time.
Tee says
Wow, I like this. It looks yummy too! I always just fry my chops in salt and pepper and they taste nice, but take a bit longer. Love the idea of leaving it in water for sometime and then in the oven.