Make Perfect Juicy Pork Chops With This Easy Recipe (2024)

Prep: 5 mins

Cook: 10 mins

Preheat and Rest: 30 mins

Total: 45 mins

Servings: 4 servings

Yield: 4 chops

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This method for making perfect pork chops is simple—first, the chops are seared in a very hot pan for about 3 minutes, then they're flipped and cooked the rest of the way in the oven. Preparing them this way ensures that they're cooked through but not overcooked. No one wants tough, dry chops. Instead, you'll end up withjuicy, tender pork chops that will be the star of any meal.

Make Perfect Juicy Pork Chops With This Easy Recipe (1)

The Key To Juicy, Flavorful Pork Chops

One key to success is choosing the right pork chops. For this cooking technique, go for bone-in pork chops that are 1 inch thick. They'll quickly overcook and be dry and tough if they're too thin or boneless. Thicker pork chops will take longer to cook, so plan for this. Bone-in chops add flavor and retain moisture, resulting in a juicy pork chop.

What Kind of Pan To Use

Because we sear the pork chops on the stovetop and then finish them in the oven, we need to get the pan very hot. A cast-iron skillet is ideal. This will ensure that the chops get nicely browned with a crisp crust and rich flavor. An ovenproof stainless steel pan is the second best option. Never use a nonstick skillet for this technique.

If you're just cooking for one or two, this recipe is easy to scale down. Serve these pork chops with homemade applesauce, garlicky mashed potatoes, and green beans.

Tips for Success

Room temperature meat—Make sure to bring your chops to room temperature before cooking to ensure a good sear. This will take about 20 minutes.
Perfect timing—Cook time is dependent on the thickness of the chops. If they're under 1 inch in thickness, they'll take less time in the oven; if over 1 inch, they'll need more time.
Cast-iron skillet preferred—If possible, use a cast-iron pan, as that'll enable you to cook the pork chops on the stove first and then transfer them to the oven without having to switch pans.
Avoid oil burns—Use caution when adding the pork chops to the pan and flipping them. The oil will be very, very hot and will sputter dramatically. Using long-handled tongs will keep you from getting too close to the pan.

"I used 1-inch-thick pork chops, and they were perfectly cooked following these instructions. I cooked the pork chops in a cast-iron skillet. Prep and cooking take only 15 minutes, but make sure to plan for those extra 20 minutes at room temperature and about 4 minutes of resting time." —Diana Rattray

Make Perfect Juicy Pork Chops With This Easy Recipe (2)

A Note From Our Recipe Tester

Ingredients

4 (1-inch thick) bone-in pork chops
Fine salt, to taste
Freshly ground black pepper, to taste
2 teaspoons high-heat oil, such as canola, corn, safflower, or grapeseed oil

Steps to Make It

Gather the ingredients.
Twenty minutes before you start cooking, remove 4 (1-inch thick) bone-in pork chops from the refrigerator and bring to room temperature.
Position a rack in the center of the oven and heat to 400 F. Thoroughly dry the pork chops with paper towels. Season to taste with fine salt and freshly ground black pepper.
Turn an exhaust fan on high or open a window. Heat a large, heavy-duty ovenproof skillet, preferably cast iron (never nonstick), over medium heat for 3 minutes. It's really important to get the pan very hot before adding the chops.
Once preheated, add 2 teaspoons high-heat oil, such as canola, corn, safflower, or grapeseed oil to the pan. The oil will immediately start to smoke, but this is OK.
Carefully add the pork chopsto the pan with tongs; don't move them for 3 minutes. If you have a splatter screen, use it to cover the pan.
Flip the chops over with the tongs, transfer to the oven, and roast until done, 6 to 7 minutes.
Continue to roast until the internal temperature registers 145 F with an instant-read thermometer.
Remove the pan from the oven, transfer the chops to a plate, and cover with foil.
Let the chops rest for 3 or 4 minutes before serving.
Feeling Adventurous? Try This:
- Garlic rub—Slice a large clove of garlic in half. Rub the chops' surface with the garlic's cut side before seasoning with salt and pepper.
- Quick pan sauce—While the pork chops are resting, make a simple pan sauce with the drippings.
Why Are My Pork Chops Dry?
Pork chops are a lean cut and prone to overcooking. A digital thermometer is the best way to avoid tough, overcooked meat. Insert an instant-read digital thermometer into the thickest part of the chops. The internal temperature should be 145 F, which is the FDA-recommended minimum safe temperature for pork cuts.
Helpful Links
- How to Cook Pork Chops
- 7 Biggest Mistakes to Avoid When Cooking Pork Chops
- Caring for Cast Iron
- The 8 Best Cast-Iron Pans of 2021

Pork Mains
American Food
Pork Recipes

Nutrition Facts (per serving)
103	Calories
7g	Fat
0g	Carbs
10g	Protein

Show Full Nutrition Label

Nutrition Facts
Servings: 4
Amount per serving
Calories	103
% Daily Value*
Total Fat 7g	9%
Saturated Fat 2g	8%
Cholesterol 33mg	11%
Sodium 100mg	4%
Total Carbohydrate 0g	0%
Dietary Fiber 0g	0%
Total Sugars 0g
Protein 10g
Vitamin C 0mg	0%
Calcium 10mg	1%
Iron 0mg	2%
Potassium 137mg	3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Recipe Tags:

Pork
pork chops
dinner
american

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Make Perfect Juicy Pork Chops With This Easy Recipe (2024)

The Key To Juicy, Flavorful Pork Chops

What Kind of Pan To Use

Tips for Success

Feeling Adventurous? Try This:

Why Are My Pork Chops Dry?

Helpful Links

References