Simply seasoned, pan-seared and finished in a hot oven, leaving you with a cut that’s juicy and tender and loaded with flavor through and through. In search of a great pork chop? Look no further, here it is!
Pork chops have long had a reputation of being dry, tough and lacking in taste. To be fair, it’s a reputation that was earned. For years home cooks were taught to fry or roast pork until the internal temperature was at least 160-degrees. The fear was around a foodborne illness specific to pork. This prolonged cooking left the pork tough and dry – something no one really wanted to eat. Methods of raising pork and processing the meat have improved greatly through the years.
There is also a better understanding of cooking temperature needed to safely prepare pork. All these factors prompted the USDA to adjust the guidelines in 2011. Recommended temperatures were reset from 160-degrees internally to 145-degrees, with at least a three-minute rest. The change certainly makes for a better chop.
And brining is also key to tremendous flavor. Unlike a traditional wet brine these chops are dry brined and the process is ridiculously easy. They are seasoned with nothing but kosher salt and freshly cracked black pepper followed by an overnight rest in the fridge.
Then a quick sear with a touch of olive oil followed by a quick roast in the oven. Rest. Plate. Pass the gravy.
Pan-Seared Pork Chops
4 bone-in pork chops, 1” thick
2 to 2-½ teaspoons kosher salt
½ to 1 teaspoon freshly cracked black pepper
2 tablespoons olive oil
The day before you plan on cooking the pork chops, rinse them under cold water, pat them dry and place the chops a single layer on a rimmed baking sheet lined with parchment. Generously season each side with 2 teaspoons of the kosher salt and ½ teaspoon of the pepper. Depending on the size of your pork chops you might need the extra kosher salt. If you like a spicier chop, use all the pepper. Cover and refrigerate overnight or up to 2 days.
When you’re ready to cook, pull the chops out of the fridge and let them come to room temperature for about 20 to 30 minutes. Preheat the oven to 350-degrees. Pour the olive oil in a large heavy skillet that has been lightly sprayed with a cooking spray. Heat over a setting between medium and medium-high until the oil is hot. Place the pork chops in the pan and cook without moving for 5 minutes.
If your skillet isn’t large enough to hold all the chops, cook them in batches. Flip the chops and cook an additional five minutes, again not moving them.
Nestle all the chops into the pan then transfer to a 350-degree oven and roast for 5 minutes. If the skillet is not large enough to hold all the pork chops, transfer them to a rimmed baking sheet. Check with an instant read thermometer inserted into the thickest part of the chop – the internal temperature should read 145-degrees.
Transfer the pork chops to a serving platter and cover tightly with foil. Let them rest in a warm place for 5 to 10 minutes to allow the juices to settle back into the meat.
Serves 4.
Pan-Seared Pork Chops
Equipment
- Rimmed baking sheet
- Large heavy skillet, preferably cast iron
- Instant read thermometer
Ingredients
- 4 bone-in pork chops, 1” thick
- 2 to 2-½ teaspoons kosher salt
- ½ to 1 teaspoon freshly cracked black pepper
- 2 tablespoons olive oil
Instructions
- The day before you plan on cooking the pork chops, rinse them under cold water, pat them dry and place the chops a single layer on a rimmed baking sheet lined with parchment.
- Generously season each side with 2 teaspoons of the kosher salt and ½ teaspoon of the pepper. Depending on the size of your pork chops you might need the extra kosher salt to cover the surface. If you like a spicier chop, use all the pepper. Cover and refrigerate overnight or up to 2 days.
- When you’re ready to cook, pull the chops out of the fridge and let them come to room temperature for about 20 to 30 minutes. Preheat the oven to 350-degrees.
- Pour the olive oil in a large heavy skillet that has been lightly sprayed with a cooking spray. Heat over a setting between medium and medium-high until the oil is hot. Place the pork chops in the pan and cook without moving for 5minutes.
- If your skillet isn’t large enough to hold all the chops, cook them in batches. You want them to sear, not steam. Flip the chops and cook an additional five minutes, again not moving them.
- Nestle all the chops in the pan and transfer to a 350-degree oven and roast for 5 minutes. If the skillet is not large enough to hold all the pork chops, transfer them to a rimmed baking sheet. Check with an instant read thermometer inserted into the thickest part of the chop – the internal temperature should read 145-degrees.
- Transfer the pork chops to a serving platter and cover tightly with foil. Let them rest in a warm place for 5 to 10 minutes to allow the juices to settle back into the meat.
