I love this technique and use it for many cuts of meat in the winter when we do not grill outside. I’ve made a few adjustments. I use only 1 Tablespoon of sea salt in the brine, more than that is too salty for me. I add a bit of salt with the pepper.
The most important suggestion I have is make a pan sauce! For heaven sake, do not let these wonderful pan juices go to waste – supper easy method is this: remove any excess fat, add some butter, saute minced onion, add sherry or masala or white wine – whisk. Also can add some Dijon mustard.
Perhaps add some seasoning, fresh herbs, etc. Add a bit more butter at the end to finish.
How To Cook Tender & Juicy Pork Chops in the Oven
What if I told you that I could guarantee perfectly cooked, perfectly tender pork chops, every time? Would you believe me? Or have too many dinners of overcooked shoe-leather pork chops turned you off from this easy addition to the weeknight meal rotation? Let me convince you to try them one more time. Let me convince you to try roasting your pork chops in the oven.
For the brine (optional)
- 3 cupscold water, divided
- 3 tablespoonskosher salt (or 2 1/2 tablespoons table salt)
- Optional flavorings: 2 smashed garlic cloves, 1/2 teaspoon black peppercorns, 1 bay leaf
For the pork chops:
- 2 to 4center cut, bone-in pork chops (3/4-inch to 1-inch thick, about 1 pound each)
- Olive oil
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.