How To Cook Tender & Juicy Pork Chops in the Oven
Ingredients
- 3 cups cold water
divided
- 3 tablespoons kosher salt
or 2 1/2 tablespoons table salt
- Optional flavorings: 2 smashed garlic cloves
1/2 teaspoon black peppercorns, 1 bay leaf
- 2 to 4 center cut
bone-in pork chops, 3/4-inch to 1-inch thick, about 1 pound each
- Olive oil
- Salt
- Pepper
Directions
- 1
Brine the pork chops (optional). If you have time, brining the pork for even a brief period adds flavor and ensures juiciness in the finished chop. Bring 1 cup of the water to a boil, add the salt and optional flavorings, and stir to dissolve the salt. Add 2 more cups of cold water to bring the temperature of the brine down to room temperature. Place the pork chops in a shallow dish and pour the brine over top. The brine should cover the chops — if not, add additional water and salt (1 cup water to 1 tablespoon salt) until the chops are submerged. Cover the dish and refrigerate for 30 minutes or up to 4 hours.
- 2
Heat the oven and skillet. Arrange a rack in the middle of the oven and heat to 400°F. Place a large ovensafe skillet in the oven to heat as well. While the oven heats, prepare the pork chops.
- 3
Season the pork chops. Remove the chops from the brine; if you didn't brine, remove the chops from their packaging. Pat dry with paper towels. Rub both sides with olive oil, then season with salt and pepper. Set the chops aside while the oven finishes heating.
- 4
Remove the skillet from the oven. Using oven mitts, carefully remove the hot skillet from the oven and set it over medium-high heat on the stovetop. Turn on a vent fan or open a window.
- 5
Sear the pork chops. Place the pork chops in the hot skillet. You should hear them immediately begin to sizzle. Sear until the bottom of the chops are golden-brown, about 3 minutes. The chops may start to smoke a little — that's ok. Turn down the heat if it becomes excessive.
- 6
Flip the chops and transfer to the oven. Use tongs to flip the pork chops. Using oven mitts, immediately place the skillet in the oven.
- 7
Roast the chops until cooked through. Roast until the pork chops are cooked through and register 140°F to 145°F in the thickest part of the meat with an instant-read thermometer. Cooking time will be 6 to 10 minutes depending on the thickness of the chops, how cool they were at the start of cooking, and whether they were brined. Start checking the chops at 6 minutes and continue checking every minute or two until the chops are ready.
- 8
Rest the chops. Transfer the pork chops to a plate and pour any pan juices over the top (or reserve for making a pan sauce or gravy). Tent loosely with foil and let the chops rest for at least 5 minutes before serving.
How To Cook Tender & Juicy Pork Chops in the Oven
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About this Recipe
Tired of dry, tough pork chops? Discover the simple secret to consistently tender and juicy pork chops, cooked to perfection in your oven, ensuring a satisfying meal every time.
The undeniable key to these succulent results is a straightforward brine. This preparation infuses your center cut, bone-in pork chops with moisture and flavor before they even begin to cook, creating a buffer against drying out in the oven. The bone-in cut further aids in even cooking and enhances the chop's natural richness, contributing to an incredibly moist interior.
Anticipate a truly delicious pork chop that redefines what a home-cooked chop can be. Each bite delivers a burst of savory flavor, underscored by a wonderfully tender, yielding texture that's never chewy or dry. The simple seasoning of olive oil, salt, and pepper allows the inherent goodness of the pork to shine, while the optional brine flavorings like smashed garlic, black peppercorns, and bay leaf impart subtle aromatic depth. You'll achieve a beautifully cooked main dish that feels both comforting and elevated.
While the core brine is essential for moisture, feel free to customize its optional flavorings. Consider adding a few sprigs of fresh rosemary or thyme to the brine for an herbaceous note, or a pinch of red pepper flakes for a very subtle warmth. If you're working with boneless pork chops, understand that they may cook faster due to their lack of bone and slightly different thickness, so monitor them closely. The specified 3/4-inch to 1-inch thick bone-in chops are ideal for maximizing tenderness.
These tender and juicy oven-cooked pork chops are versatile enough for any occasion, from a busy weeknight dinner to a relaxed weekend gathering. They pair beautifully with nearly any side, such as roasted vegetables, creamy mashed potatoes, or a crisp green salad.