Perfect Simple Roasted Pork Chops (2024)

FAQs

What is the secret to moist pork chops? ›

Fat is key to keeping pork chops moist

Basting them with fat, such as butter. Add in aromatics while basting for more flavor — similar to how you might cook a steak — and then you have the added bonus of browned butter and crispy garlic and/or herbs to serve with the meat.

Braising takes pan-fried pork chops one delicious step further. Braising is also a forgiving cooking method. Because the chops finish by simmering in liquids, they won't dry out as easily. Just give them a quick high-heat sear in the skillet first.

Baking pork chops at 400 degrees F will result in a slightly crisper, more caramelized exterior.

Try a Marinade or Brine. A marinade or brine can introduce more moisture or lots of flavor into your meat before you cook it. A marinade is a sauce that introduces extra flavor to your pork, depending on the aromatics or herbs you choose to include. A brine pulls more moisture into the meat, which keeps your pork juicy ...

For the best results, I cook the pork chops in a skillet on the stovetop (hello, beautiful sear!). If you'd prefer to bake them, see one of our other pork chop recipes like these baked pork chops or our cheesy apple stuffed pork chops.

Some baked pork chop recipes do require that the pan is covered with either foil or a lid. It creates steam and ensures that the meat is tender and juicy. Those recipes typically require a long cook time and may add vegetables to the pan, and some uncover the chops to finish browning them at a higher temperature.

Wondering how long to bake pork chops in the oven? Our recipe developers find that 15 to 20 minutes is a good guideline, but the exact timing will vary based on the size and thickness of your chops and temperature fluctuations in your oven. That's why we use an instant-read thermometer to check for doneness.

If you've never been a fan of pork chops, it's likely because you've eaten overcooked meat. Start with pan-searing them to get a crisp exterior and finish them off in the oven to guarantee a non-rubbery chop.

How do you make pork soft and tender? Soak your pork in a salt-based brine before cooking it using your desired method. Pork chops need to soak between 12–24 hours, an entire pork tenderloin needs to soak for 6–12 hours, and an entire pork loin requires 2–4 days of soaking.

Because pork chops are such a lean cut, they are relatively quick-cooking and prone to overcooking. When they're cooked for even a few minutes too long, whether it's in the oven or on the stovetop or grill, they're quick to dry out, and — you guessed it — become tough, chewy, and less than appealing.

What do you soak pork chops in before cooking? ›

To brine pork chops before cooking, create a brine solution using kosher salt, sugar, and water. Dissolve the salt and sugar in water, then immerse the pork chops in the brine. Refrigerate for a few hours, allowing the brining process to enhance flavor and tenderness.

For a bone-in chop of about a 1/2-3/4 inch thick, I suggest you cook them around 18-22 minutes at 400 F or until it reaches an internal temperature of 145 degress F. Additionally, pork chops with bone-in are quite juicier compared to the boneless one, so I highly suggest you buy the ones with bone-in.

For boneless pork chops, the recommended cooking time at 375 degrees Fahrenheit is typically around 20-30 minutes, depending on the thickness of the chops. It's essential to use a meat thermometer to ensure they reach an internal temperature of 145 degrees Fahrenheit for safe consumption.

Brining pork chops is one of the best ways way to guarantee a juicy cooked pork chop. Even a quick 30-minute brine (or up to four hours) makes a big difference. It's not strictly necessary — you can still use this method to make great pork chops even without brining — but if you have some extra time, I recommend it.

Overcooked Pork Chops Are Tough

This is partly due to carry-over cooking. Even when you take the chops out of the oven or off the stovetop, they still continue to cook a tiny bit due to the retained heat. And it's often this little bit that can take them from tender to tough.