#OVEN PORK CHOPS FREE#

The cook time for baked pork chops will vary depending on how thick your chops are. How Long Should I Cook Pork Chops in the Oven? If you can buy bone-in chops, do it! The bone helps reduce the chance of overcooking, and personally, I think the result tastes better than boneless pork chops. To prevent overcooking, choose pork chops that are at least 1-inch thick. Pork is easy to overcook, and when that happens, the results are less than ideal.

When it comes to baking pork chops, the thicker, the better. (Here’s our homemade taco seasoning blend.)

Italian seasoning, Za’atar seasoning, and taco seasoning are also excellent.

(Take a look at our lemon baked chicken thighs or our baked pork tenderloin recipe for inspiration.)

A combination of fresh herbs, Dijon mustard, and lemon is classic.

(We use this blend to make our brown sugar baked salmon.) Use one tablespoon brown sugar, one teaspoon lemon zest, and 1/2 teaspoon smoked paprika.

We love using a blend of brown sugar, grated lemon zest, and smoked paprika for a sweet citrus rub.

(We used this blend in our skillet pork chops recipe.) Combine one teaspoon of everything listed, except use only 1/2 teaspoon of smoked paprika and 1/2 teaspoon of black pepper.

For chili powder based seasoning, we love using a combination of ancho or our homemade chili powder, garlic powder, onion powder, smoked paprika, and black pepper.

This is what we’ve done in our photos, and the recipe shared below.

Keep it simple and use salt, pepper, a fresh herb like thyme, and lemon wedges scattered around the pan.

Similar to chicken breast, pork is mild in flavor, so you have lots of options for adding flavor. Here’s our recipe for stovetop pork chops. Your pork chops will stay good for a few days in the fridge.Another option is to continue to cook them on the stove. Let your pork chops cool down to room temperature before storing in an airtight container in the refrigerator. Anything past 145° F is the danger (AKA dry) zone, so keep a close watch. Pork chops at this temperature will still have the potential to be juicy, just be sure to pull them from the oven on the lower end of this spectrum, as the chops will continue to cook even after they're out of the oven. (Five to ten minutes should do the trick.)ġ40 °-150 ° F No pink here! The meat should be completely white all the way through, but you don't want or need to overcook them.

Using a meat thermometer takes the guess work out of cooking pork chops, and in the words of our girl Martha, that's 'a good thing.' As always, give the meat some time to rest before digging in. This is the extra step that often seems fussy, but trust us, it's worth it. This classic restaurant trick-basting with butter while cooking-makes a great dish into an even better one. It IS extremely delicious though, and if you know what's good for you, you'll be brushing this garlic rosemary butter on anything and everything. Let it cook a couple minutes undisturbed, then take a peek and see how that golden crust is forming. When you're happy with your sear, flip the chop and give it a chance to get golden on the other side. The goal of this initial sear is to get a golden, crisp crust on your chop without really cooking the center. Add a little paprika or cumin for something different!

#OVEN PORK CHOPS FREE#

Season both sides and feel free to add more than just salt and pepper. It's always best to season your pork chop before putting them in the skillet as well. Most cuts of meat take more seasoning than you may realize to be properly seasoned. Don't let it sear quite as long and watch the internal temperature to know when it is done.ĭon't be too shy with you salt and pepper.

If you end up with thinner pork chops be sure to adjust the cook time. If a chop is too thin, by the time you've seared both sides, the thing is practically overcooked! Choosing a thick chop allows you to get a nice golden sear on both sides and a perfectly cooked tender center. A thin pork chop is difficult to cook perfectly with this method, because of the hard sear you give both sides before it goes in the oven. Typically, bone-in pork chops are thicker than those with the bone removed. Another sure fire winner? Smothered Pork Chops! Just follow these simple rules and prepare yourself to reconsider everything you know about this weeknight-friendly cut. Pork chops have the potential to be juicy, tender, and flavorful–really! This oven-baked method will ensure your pork has a delicious crust and a perfectly cooked interior. Maybe it has something to do with all the dry, overcooked chops we were served as kids-but it doesn't have to be that way. Here at Delish, we think pork chops get a bad rap.

Oven pork chops