Tag: Chops

Pan Seared Oven Roasted Thick Cut Pork Chops by Gordon Ramsay


Learn how to cook beautiful thick-cut pork chops that are juicy and perfect with only a little care. Just follow these easy step by step photo instructions. Add in some gravy and you’re in pork heaven.
image of a thicker pork chops with gravy on a blue plate


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Introduction and My Rating

I love pork and gravy. And nice juicy thick pork chop smothered in gravy is the ultimate comfort food for many.

Today’s pork is not yesterday’s pork. It is now lean meat and can be part of a healthy balanced diet. But cooking 1 1/2 to 2 inches thick chops needs some special tricks. Let’s talk about some options.

My Rating

My rating system of a 4 out of 5 so very nice.


It’s a little hard to give this a four instead of a five, but they are just too big for me.

🐖Pork Chops

graphic for pork chop location

The pork chops we are talking about in this recipe will be one of the middle three in the above diagram. Usually the “thick pork chops” will be a boneless slice of a whole pork loin at least 1 1/2 inches thick.

If you enjoy these thicker chops, then pick up a whole pork loin when they are on sale and cut it yourself. Half the price and they will freeze great for 3-4 months.

🧂Brining

I didn’t brine in this recipe, but I would recommend it if you have the time. Combine 2 tablespoons of salt, 2 tablespoons of sugar (brown or white) with 2 cups of water.

Add the chops and refrigerate for 30 minutes to a few hours. After brining, rinse well to remove extra salt.

If you brine, you have already salted the chops. Do not use the seasoning salt. Just some pepper and a sprinkle of paprika would be good.

⏰🌡️Time and Temperature

After about 5 minutes of searing in a pan, the pork chop will take about 20-25 minutes in the oven to reach 140°-145° internal temperature.

There are a number of variables that will affect the cooking time of thick-cut pork chops. The thickness, the duration of searing, the temperature of both the meat and oven, and the searing time.

The final temperature for pork chops: When I was young, the recommendations for cooking pork was 170° to kill Trichinosis. This has not been a problem in the US for decades, but old ideas die hard.

Yes, I cook my pork butt to 200° plus but that is a taste thing not for safety.

I like to cook pork chops to 145°-150°. My wife does not like any pink in pork, so I tend to go even a little higher to 155°. The FDA recommends 145° minimum with a 3-minute rest.

Rest at room temperature. This is the first secret to getting thick chops done right. An old trick but a goodie.

This is not ground meat, so it is safe to rest at room temperature for an hour or so. It will cook faster, be moister, and overall a good thing.

If you have the time to do this start looking at the temperature of the meat after about 15 minutes in the oven since it will be done faster. Remember you are cooking to a final temperature and not by time.

The second secret is the oven temperature. Many people will assume with thicker meat, you should use a higher temperature. The truth is the opposite.

Normally, with thinner pork chops, I use an oven temperature of 425°. We want a temperature of 25°-50° lower so the meat has time to get to the right internal temperature while not overcooking the surface.

The pan-searing is still needed to create a Maillard reaction which is the browning that adds lots of taste.

The Gravy

I so love gravy aka “The nectar of the gods”.

I like to use a pork gravy base from Penzeys to make “pork broth”. If you don’t have the gravy base, you can use chicken or vegetable broth.

There are two basic ways to make gravy. You can make a roux by mixing flour with the grease in the pan and cooking for a few minutes. Or our simple way of mixing flour in some liquid and adding that to boiling fluid.

For more information on gravy, please visit How To Make Gravy at Home.

📖Pork Chop Recipes

Fried Pork Chops with Gravy

Breaded Pork Chops

How to Grill Pork Chops on a Gas Grill

Pan Seared Oven Roasted Pork Chops
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🔪Instructions
thick pork chops on plate with seasonings

Allow the pork chops to rest at room temperature for 30-60 minutes. Preheat oven to 375° convection or 400° conventional.

slicing the fat rim in the pork chop

These center cut chops are 1 1/2 inches thick and weigh 12 oz each. If there is a fat ring, trim it to 1/2 inch thick and slice it at about 1-inch intervals.

seasoning pork chops with pepper on white board

Season to taste with seasoning salt and pepper.

searing pork chops in cast iron pan

Heat 2 tablespoons oil over medium-high heat. When shimmering, add the seasoned pork chops. Sear both sides of the chops for 2-3 minutes until gettings some nice browning.

tenting cooked pork chops on orange plate

Transfer to the preheated oven and cook until an internal temperature of 145°-150°. About 20-25 minutes. Total cooking time will be variable due to the thickness of pork and the start temperature of the chops. Remove from pan and tent lightly with foil while doing the gravy phase.

adding flour mixture to pan to make gravy

Using pork gravy base, mix 2 cups of pork broth. You can also use chicken or vegetable broth. Whisk 4 tablespoons flour into one cup of the broth. Add the other one cup of your broth to the pan over medium heat. When boiling, slowly add the broth/flour mixture while continuously whisking.

mixing gravy with spoon in pan

Continue to whisk until thickened about 2-3 minutes.

pouring gravy on pork chop and potatoes

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📖 Recipe

thick pork chops with gravy on a blue plate

Pan Seared Oven Roasted Thick Cut Pork Chops

From Dan Mikesell AKA DrDan

Learn how to cook beautiful thick-cut pork chops that are juicy and perfect with only a little care. Just follow these easy step by step photo instructions. Add in some gravy and you’re in pork heaven.

Prep Time 5 mins

Cook Time 30 mins

Total Time 1 hr 5 mins

Servings #/Adjust if desired 2

Ingredients

Instructions 

  • Allow pork chops to rest at room temperature for 30-60 minutes. Preheat oven to 375° convection or 400° conventional.

  • These center cut chops are 1 1/2 inches thick and weigh 12 oz each. If there is a fat ring, trim it to 1/2 inch thick and slice it at about 1-inch intervals.

  • Season to taste with a seasoning salt and pepper.

  • Heat 2 tablespoons oil over medium-high heat. When shimmering add the seasoned pork chops.

  • Sear both sides of the chops for 2-3 minutes until gettings some nice browning.

  • Transfer to the preheated oven and cook until an internal temperature of 145°-150° – about 20-25 minutes. Total cooking time will be variable due to the thickness of pork and start temperature of the chops.

  • Remove from pan and tent lightly with foil while doing gravy phase.

  • Using gravy base, mix 2 cups of pork broth. You can also use chicken or vegetable broth. Whisk 4 tablespoons flour into one cup of broth.

  • Add the other one cup of your broth to the pan over medium heat. When boiling, slowly add the broth/flour mixture while continuously whisking.

  • Continue to whisk until thickened about 2-3 minutes.

Recipe Notes

Pro Tips:

  1. This is a recipe for thick pork chops which are at least 1 1/2 inch thick. If less then use Pan Seared Oven Roasted Pork Chops.
  2. Use an oven-safe pan like cast iron.
  3. Brine if you have time. A suggested brine is 2 cups of water with 2 tablespoons salt, and 2 tablespoons brown sugar for 30 minutes to 2 hours. Be sure to refrigerate. If you brine, do not use any seasoning with salt.
  4. With thick pork chops, the most important tip is to rest to room temperature before starting to cook-30 minutes minimum.
  5. Sear to almost the final color you want.
  6. Never cook by time. Cook to the final temperature you want. Remember it will increase a few degrees after removed from the oven.
  7. The gravy is optional but very nice. I like to use pork gravy base but if you don’t have that, use chicken or vegetable broth.
Have More Questions?Make it Perfect First Time and Every Time. Don’t miss out, check the full post above. Almost every recipe includes easy step by step photo instructions so you can visualize yourself cooking this recipe along with helpful tips and options.

TO ADJUST THE RECIPE SIZE:You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.

Nutrition

Calories : 701kcalCarbohydrates : 13gProtein : 76gFat : 35gSaturated Fat : 9gPolyunsaturated Fat : 3gMonounsaturated Fat : 19gTrans Fat : 0.2gCholesterol : 198mgSodium : 2186mgPotassium : 1619mgFiber : 1gSugar : 0.002gVitamin A : 1350IUVitamin C : 0.2mgCalcium : 2mgIron : 2.9mg

Serving size is my estimate of a normal size unless stated otherwise. The number of servings per recipe is stated above. This is home cooking, and there are many variables. All nutritional information are estimates and may vary from your actual results. To taste ingredients such as salt will be my estimate of the average used.

Course :Main Course

Cuisine :American

Editor’s Note: Originally published July 17, 2016. Updated with expanded options, refreshed photos, and a table of contents to help navigation.
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How to Grill Pork Chops on a Gas Grill by Gordon Ramsay


Learn how to grill great pork chops on a gas grill. Chose the right cut, add an optional brine, season, and careful grilling will get perfect juicy flavorful chops every time.
Close up picture of two grilled pork chops on orange plate

Jump to:

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Introduction and My Rating

Pork chops are a great lean meat that grills quickly with these easy step by step photo instructions. Every grill master needs to learn these easy tips.

There is not much better or easier than a grilled pork chop. Pork and a grill just go together. Start with a simple brine if you have time followed by a short grilling, and you’re in “hog heaven” so to speak.

Grill pork chops should be a standard in every grill master’s skill set. It is ultra-simple to do right once you understand a few tricks.

  1. A brine is your friend. Always a good idea if you have time.
  2. All pork chops cook approximately the same as long as they are “real” pork chops.
  3. Be sure to rest the chop after grilling.
  4. Season to your taste. There are lots of options.

My Rating
My rating system. Great 5 out of 5

A nice low 5, but I do love a good chop. But it isn’t pork butt so I can’t be a solid 5.

🐖Pork Chops

Let’s talk about pork and pork chops. First, pork is not graded like beef. There is no prime, choice, etc. unless made up as a marketing gimmick.

A pork chop is from the loin of the hog. If there is a bone, it is the same bone, as you will find in baby back ribs.

Unfortunately, the powers in pork marketing changed the names of various cuts of pork to change perceptions. That just adds confusion about what you are getting.

I have listed five chops, but only the middle three should be considered “real” chops and will all cook the same. The other two “chops” do not cook the same and, to me, should be avoided.

graphic for pork chop location

Shoulder Chop AKA Blade Chop, Pork Shoulder Steak, Pork Steak (Not a real chop) – Think of it as part pork loin and part pork butt. Hard to cook and it is more of a “low and slow” meat like a pork shoulder (butt). I don’t consider it in the same class as the “real” pork chops and should not be cooked the same. Avoid this cut unless you know what you are doing.

Rib Chop AKA Pork Rib Chop, Bone-In Ribeye Chop, Rib End Cut – Frequently sold boneless and are the most common boneless chop. Cut from the rib section of the loin. These chops are easily identified by the bone that runs along one side and the one large eye of loin muscle. An excellent real pork chop.

Center Cut Loin Chop AKA Porterhouse Chop, Top Loin Chop – The porterhouse/center cut has both loin and tenderloin sections. So it is very similar to the loin chop with a small section of tenderloin in some versions. Also a very good chop.

Loin Chop AKA Pork Loin Chop, Pork Loin End Chop, New York Pork Chop – A little further down the loin. None with sections of tenderloin, otherwise very much like the center-cut loin chop and excellent for the home cook.

Sirloin Chop AKA Pork Sirloin Chop, Sirloin Steak (Not a real chop) – These “chops”, cut from the sirloin end of the loin area may contain tenderloin, loin meat, and some hip bone. Generally not recommended. Like the shoulder cut, this cut should not be cooked like the true pork chops.

All “real” pork chops (the middle three) are cooked approximately the same. Some people prefer bone-in, believing it adds some flavor. It may help some with temperature stabilization and prevent overcooking also. Given a choice, go with the bone-in, which I do if not buying in bulk.

How to choose

I believe you should grill pork chops that are 1 to 1 1/2 inches thick. 3/4 inch is a little too thin and can dry out more. A brine will help that some, but you will be happier with thicker.

Many stores sell 1/2 inch cuts. These should never see a grill. Bread them, then bake or fry.

Chops thicker than 1 1/2 may require either reverse searing or some time over indirect heat. I don’t do these thicker chops usually since I consider them too big for a serving.

🧂Brining

Brine is used to add moisture to meat like pork or chicken. While brining is optional, it is highly recommended.

A standard pork brine is 2 cups of water with 1 tablespoon of salt. The salt is standard table salt. If using a different salt, you should adjust accordingly.

But if you are salt sensitive, cut the salt back some or skip the brine. Be sure to rinse the meat under running water before cooking. If adding more seasoning after that, it should not contain salt.

Most will add some sugar to the brine at about the same amount as the salt. Other flavors like garlic can be added, and garlic is required by my wife.

You can skip the brine for speed, but it does add some moisture and avoids that “dry pork” thing that is easy to get.

♨️The Grill

The grill should be 450°-500° surface temperature. That is usually a bit above medium on most gas grills. If you have questions about grill set up, see A Beginners Guide to Grill Temperature on a Gas Grill.

This should work fine on a charcoal grill as well as a gas grill. Just get the heat down a little from the maximum.

⏰🌡️Time and Temperature

This is mostly a thickness thing. A 3/4 inch thick chop may only be about 10 minutes. A 1-inch thick chop is more like 12-14 minutes, and a 1 1/2 inch may take up to 20 minutes.

A bone-in chop may take longer than boneless. Also, the starting temp of the chop and the exact grill temperature will have large effects. As always, COOK TO THE FINAL INTERNAL TEMPERATURE AND NEVER BY TIME ALONG.

Final Temperature

When I was young, the recommendations for cooking pork was 170° to kill Trichinosis. This has not been a problem in the US for decades, but old ideas die hard. Yes, I cook my pork butt to 200 degrees plus, but that is a taste thing not for safety.

I like to cook pork chops to 145°-150°. My wife does not like any pink in pork, so I tend to go even a little higher to 155°. The FDA recommends 145° minimum with a 3-minute rest.

Also, remember the temperature of the chop will climb several degrees after removing from the grill, so account for that.

✔️Tips

Trim the fat or not? 

There is usually a layer of fat on the edge of a chop. You can trim it if you want, but many think it adds some flavor and helps prevent drying.

I do suggest if it is over 1/4 inch, then trim it to 1/4 inch thick. Also, it should be scored every inch to prevent cupping.

Seasoning

In the base recipe, I’m just adding some pepper and salt if you don’t brine. Combined with the grilling, that makes a great chop.

I like a shake of some paprika or garlic powder usually.

If I didn’t brine, I always use seasoning salt with pepper.

BBQ Sauce

Sure if you want, I suggest a light coat once with about 5 minutes left then a slightly heavier coat the last few minutes

Last words: This is a great straight-up pork chop. Next, you get to modify it by modifying the brine or do a glaze. Go wild since you now know how to get a good start.

📖Grilled Pork Recipes

How to Grill a Pork Tenderloin on a Gas Grill

The Best Grilled Pork Tenderloin – Memphis Style

How to Grill Baby Back Ribs on a Gas Grill

Pulled Pork on a Gas Grill – Not That Hard

Apricot Glazed Grilled Pork Chops

Blue ribbon divider used for visual effect

🔪Instructions

pork chops with brine ingredients

Trim a couple of 1 to 1 1/2 inch pork chops. Boneless or bone-in are both OK.

trimmed pork chop on red board

If you are leaving a layer of fat on the edge, score it every inch to prevent cupping. I trim it back if it over 1/2 inch.

adding pork chop to brine bag

Mix brine in 1-gallon zip lock: 2 cups cold water, 1 tablespoon table salt, 1 tablespoon brown sugar, and one teaspoon garlic powder (optional). Mix well and submerge the pork. Refrigerate for 30 minutes to 2 hours. Salt Note: 1 teaspoon table salt = 1 1/4 teaspoons Morton kosher salt = 2 teaspoons Diamond Crystal kosher salt.

clean and oil grill crates

When ready to cook, preheat grill to medium-high (450°-500° surface temperature). Rinse the pork under running water.

pork chops on paper towels with pepper

Pat dry, add pepper to taste. Do not add salt if you did the brine. This is time to add other optional seasonings like some garlic powder or paprika. If you skipped the brine, also add salt or seasoning salt.

pork chops on grill grates

Grill on a well-oiled grill for about 4 minutes per side initially then flip occasionally, aiming for an internal temperature of 145°-150°. About 12-18 minutes total time depending on grill and thickness. If you want BBQ, then add a light coat of sauce with about 5 minutes left and again for the last 2 minutes.

Bite of pork chop on fork over blue plate

Remove from grill and let rest for 5 minutes or a little more before serving.

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📖 Recipe

How to Grill Pork Chops on a Gas Grill

Learn how to grill great pork chops on a gas grill. Chose the right cut, add an optional brine, season, and careful grilling will get perfect juicy flavorful chops every time.

Prep Time5 mins

Cook Time12 mins

Total Time1 hr 17 mins

Author: Dan Mikesell AKA DrDan

Servings/Adjust Amount: 2 chops

Ingredients

  • 2 pork chops – one inch thick
  • Pepper to taste
  • kosher salt – only add if not brining

Brine

  • 2 cups cold water
  • 1 tablespoon table salt – more of using kosher salt
  • 1 tablespoon brown sugar – optional
  • 1 teaspoon garlic powder – optional

Seasoning Options

  • paprika
  • garlic powder
  • seasoning salt – if not brining
  • BBQ Sauce
US Customary – Convert to Metric

Instructions

  • Trim a couple of 1 to 1 1/2 inch pork chops. Boneless or bone-in are both OK.

  • If you are leaving a layer of fat on the edge, score it every inch to prevent cupping. I trim it back if it over 1/2 inch.

  • Mix brine in 1-gallon zip lock: 2 cups cold water, 1 tablespoon table salt, 1 tablespoon brown sugar and one teaspoon garlic powder (optional). Mix well and submerge the pork. Refrigerate for 30 minutes to 2 hours. Salt Note: 1 teaspoon table salt = 1 1/4 teaspoons Morton kosher salt = 2 teaspoons Diamond Crystal kosher salt.

  • When ready to cook, preheat grill to medium-high (450°-500° surface temperature). Rinse the pork under running water.

  • Pat dry, add pepper to taste. Do not add salt if you did the brine. If you skipped the brine, also add salt. This is time to add other seasonings like some garlic powder or paprika.

  • Grill on a well-oiled grill for about 4 minutes per side initially then flip occasionally, aiming for an internal temperature of 145°-150°. About 12-18 minutes total time depending on grill and thickness.

  • If you want BBQ, then add a light coat of sauce with about 5 minutes left and again for the last 2 minutes.

  • Remove from grill and let rest for 5 minutes or a little more before serving.

Recipe Notes

Pro Tips:

  1. Buy the right meat. A “real” pork chop about 1 inch thick. Bone-in chops may take a few more minutes to cook.
  2. Brine if you have time. But then rinse and do not add any more salt.
  3. If the rim of fat is over 1/2 inch, trim it back some. Also, score the fat rim every 1 inch to prevent cupping.
  4. Season with just pepper or add some paprika and garlic powder.
  5. If I don’t brine, I always use seasoning salt and pepper.
  6. Cook over a medium to medium-high grill with a surface-temperature of about 450°.
  7. If you want BBQ sauce, do a very light brush at about 5 minutes left then a bit more the last 2 minutes.
  8. Don’t over cook. 145°-150° degree internal temperature is great. Plus a 5 minute rest before serving for safety and reabsorbing fluid.

Course Main Course

Cuisine American

Keyword grilled pork, Grilled pork chop, pork chop

 

Check Out Other Great Recipes

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HAVE A QUESTION? – Look in the full post.Make it Perfect First Time and Every Time. Don’t miss out, check the full post above. Almost every recipe includes easy step by step photo instructions so you can visualize yourself cooking this recipe along with helpful tips and options.

 

ADJUST THE RECIPE SIZE:

You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.   Blue ribbon divider used for visual effect

Nutrition

Nutrition Facts

How to Grill Pork Chops on a Gas Grill

Amount Per Serving

Calories 215 Calories from Fat 81

% Daily Value*

Fat 9g14%

Saturated Fat 3g15%

Cholesterol 90mg30%

Sodium 414mg17%

Potassium 518mg15%

Carbohydrates 2g1%

Fiber 1g4%

Sugar 1g1%

Protein 29g58%

Calcium 9mg1%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

 

Nutrition is generally for one serving. Number of servings is stated above and is my estimate of normal serving size for this recipe.

 

All nutritional information are estimates and may vary from your actual results. This is home cooking, and there are many variables. To taste ingredients such as salt will be my estimate of the average used.

Publisher note: Originally published September 2, 2013. This post has been expanded from 300 words to 1300 works with additional content. Updated with options, refreshed photos and a table of contents to help navigation.

Molly dog in the kitchen on a blue rug

Lilly dog in the kitchen on the blue rug

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Pan Seared Oven Roasted Pork Chops by Gordon Ramsay


Learn to cook the best baked pork chops that are tender and moist. With a little searing and minimal time, they are juicy and favorable. It doesn’t get better or easier than this.
Picture of two roasted Pork Chops on an off white plate

Jump to:

Blue ribbon divider used for visual effect

Introduction and My Rating

Simple, moist, and tasty are all good words. In cooking, I love these words, and here they are all in one place with these great baked pork chops.

We all love a good pork chop, and they make an excellent weeknight dinner. So let’s make them as good and as easy as possible.

My Rating:
My rating system of a 4


A solid high 4. And a low five if you brine.

🐖Pork Chops

What is a pork chop?

graphic for pork chop location

Let’s talk about pork and pork chops. First, pork is not graded like beef. There is no prime, choice, etc. unless made up as a marketing gimmick. There are multiple names for the same cut only for marketing.

A pork chop is from the loin of the hog. If there is a bone, it is usually the same bone, as you will find in baby back ribs.

I have listed five chops in the diagram, but only the middle three should be considered “real” chops and will all cook the same. The other two “chops” do not cook the same, and, to me, should be avoided.

Boneless or bone-in?

It doesn’t matter to me. Some people feel bone-in will be more flavorful, but if that is true, it is minimal. The bone can slow cooking a small amount.

Our favorite chop is a center cut boneless, which I usually cut myself from a whole pork loin. I buy a whole pork loin and cut it as thick as I want easily, freezes great and great for other things like my Mexican shredded pork. I like to cut mine about 1 inch thick to cook well but still be moist.

♨️Cooking

The Pan

Cast iron work great. I generally use a 10- inch cast iron skillet if I am cooking two or the 12-inch for 4.

The preferred pan is safe on the stovetop and can go directly to the oven. Most skillets can do this, but not all. If you are unsure if you pan is safe used this way, then preheat an oven-safe pan in the oven. Then sear in a stovetop pan and transfer to the oven pan after searing.

Pick Your Chop

This is good for 3/4 to 1 1/2 inch pork chops. I generally use a center cut 1-inch boneless chop I cut myself.

The Searing

The searing creates a Maillard reaction, which is the scientific name for the browning you will see. It adds lots of flavors to enhance the final results. It is this searing that will get you the outstanding flavor you want.

The first thing is wet meat does not sear well. Pat dry the chops before searing.

Generally, sear for about 3-4 minutes per side. It will vary a bit you the temperature of the pan and the meat. Get the meat to almost the final color you want.

Also, I like to flip the meat one final time just as the meat goes into the oven. This puts the coldest side of the meat on the hot pan for the final cooking.

Gravy Option

You can easily make gravy in the pan after done cooking. See Fried Pork Chops with Gravy and How To Make Gravy at Home.

🌡️⏰Temperature and Time

I like to sear over medium-high heat. I prefer a higher oven temperature, and the recipe calls for 400° convection or 425° conventional. You can use lower temperatures, but it will take a bit longer and may dry some.

The searing time is generally about 3-4 minutes per side. The time in the oven varies by the thickness, the amount of searing, and the exact oven temperature. Also, a bone-in chop may take a few minutes longer.

The 1-inch thick chops I suggest will take 8-10 minutes to get to 145°-150° internal temperature.

If you do 3/4 inch thick, it will be in the 5-7 minute range. And if you don’t sear, it will take a few minutes before reaching your final internal temperature.

And the usual reminder- never cook by time alone. You are cooking to a final internal temperature and not by the clock. The time estimates are provided for your planning.

Final Internal Temperature

For many years, due to the fear of trichinosis, which was a parasite found in undercooked pork, pork was cooked to 170° by common wisdom. However, with modern farming methods, that has not been a risk in the USA for decades.

The FDA went to a recommendation of 160° for a number of years. Then in 2012 went to the current recommendation of 145 with a 3-minute rest.

Taste and moisture wise, 145° is correct. There will be a little pink left in the pork at 145°, and if you are like my wife, who wants no pink, you will be more comfortable at 150 or even 155°. Please do not go over 155 for this cut, or it will begin to dry.

🥣Should I Brine?

Yes, if you have time. But fresh pork chops cooked quickly will generally be moist and tender anyway. I feel that a pork chop that has been frozen is a bit drier, and I like to brine those chops.

Skip the brine if you want, and I think you will only have a little effect if you are careful not to overcook but do it if you have time.

📖Pork Chop Recipes

Fried Pork Chops with Gravy
Breaded Pork Chops
How to Grill Pork Chops on a Gas Grill
Pan Seared Oven Roasted Thick Cut Pork Chops
Blue ribbon divider used for visual effect

🖊️Instructions

trimmed pork chop on red board

Use the pork chop of your choice. If there is a fat rim over 1/2 inch thick, then trim it down. Then notch the fat through to prevent cupping.

raw pork chops in bag with brine

If brining, mix brine in 1-gallon freezer bag, place bag in a bowl, submerge chops and refrigerate for 1-2 hours. Then lightly rinse and pat dry.

two pork chops on white plate under a pepper shaker

Preheat oven to 400° convection or 425° conventional oven. Pat dry the chops with a paper towel. Salt (only if not brined) and pepper to taste.

two pork chops in cast iron pan seared

Heat oil in an oven-safe pan over medium-high heat until shimmering. Brown both sides of the chops to the point you might call done—about 3 minutes per side. Flip one final time and place in the oven until the internal temp of your choice. I did 150° degrees, and it took 10 minutes.

bite of pork on a fork with the chop in the background

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📖 Recipe

Pan Seared Oven Roasted Pork Chops

Learn to cook the best baked pork chops that are tender and moist. With a little searing and minimal time, they are juicy and favorable. It doesn’t get better or easier than this.

Prep Time5 mins

Cook Time18 mins

Total Time23 mins

Author: Dan Mikesell AKA DrDan

Servings/Adjust Amount: 2 chops

Ingredients

  • 2 pork chops
  • 1 teaspoon vegetable oil
  • salt
  • pepper

Optional Brine

  • 3 cups water – cold
  • 3 tablespoons table salt
  • 2 tablespoons brown sugar
US Customary – Convert to Metric

Instructions

  • Use the pork chop of your choice. If there is a fat rim over 1/2 inch then trim it down. Then notch the fat through to prevent cupping.

  • If brining, mix brine in 1 gallon freezer bag (the water, salt and brown sugar) place bag in bowl, submerge chops and refrigerate for 1-2 hours. Then lightly rinse and pat dry.

  • Preheat oven to 400° convection or 425° conventional oven. Pat dry the chops with a paper towel. Salt (only if not brined) and pepper to taste.

  • Heat oil in over safe pan over medium high heat until shimmering.

  • Brown both sides of the chops to the point you might call done. About 3-4 minutes per side.

  • Flip one final time and place in the oven until internal temp of your choice. I did 150, and it took 10 minutes.

  • Rest for 5 minutes before cutting.

Recipe Notes

Pro Tips

  1. This is for 3/4 to 1 1/2 inch thick pork chops. Bone-in or boneless either will be good. Bone-in will take a few more minutes in the oven.
  2. Brining is an option, but it will still be good without it. If you brine, rinse it off and do not add more salt.
  3. Searing goes a lot better if you pat dry the chops before searing.
  4. When you sear, get to about the final browning you want. Also, do a final flip just be putting in the oven.
  5. Use an stovetop to oven safe pan. If you don’t have that, you can preheat an oven-safe pan and transfere the seared chops to it.
  6. Remember, you are cooking to a final internal temperature and NEVER by time only. There are too many variables and time estimates are provided to help your meal planning.
  7. 145° is the minimum temperature and should have a 5 minute rest after cooking.
  8. For gravy, see Fried Pork Chops with Gravy and How To Make Gravy at Home.

Course Main Course

Cuisine American

Keyword Baked Pork Chops, Pan Seared Oven Roasted Pork Chops, Pork Chops

 

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Nutrition

Nutrition Facts

Pan Seared Oven Roasted Pork Chops

Amount Per Serving

Calories 225 Calories from Fat 99

% Daily Value*

Fat 11g17%

Saturated Fat 5g25%

Cholesterol 90mg30%

Sodium 646mg27%

Potassium 500mg14%

Protein 29g58%

Calcium 9mg1%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

 

Nutrition is generally for one serving. Number of servings is stated above and is my estimate of normal serving size for this recipe.

 

All nutritional information are estimates and may vary from your actual results. This is home cooking, and there are many variables. To taste ingredients such as salt will be my estimate of the average used.

Editor’s note: Originally published April 6, 2011. Updated with expanded options, refreshed photos and a table of contents to help navigation.

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