Do pork chops work in the oven? One of the biggest issues people have when making pork chops is they struggle with them being too dry. Here is a great way to make them in the oven so that they’re not dry, and taste delicious!
INGREDIENTS
4 pork loin chops
kosher salt
Freshly ground black pepper
1 tbsp. freshly minced rosemary
2 cloves garlic, minced
1/2 c. (1 stick) butter, melted
1 tbsp. extra-virgin olive oil
Steps
Preheat the oven to 375. While that’s happening grab the pork chops, seasoning them with pepper and salt
Mix the butter, garlic, and the rosemary together, then put it aside
In a skillet that’s oven-safe, heat up the oil, add the pork chops, searing them for four minutes each side. Then, brush them with the garlic butter mixture
Add it to the oven with the skillet still intact and cook it until it’s at least 145 degrees if you want them to be medium, usually about 10-12 minutes. Serve it with the garlic butter, adding more of it as needed
Nutritional information:
Calories: 460 Protein: 39g Carbs: 1g Fiber: 0g Sugar: 0g Fat: 33g Saturated fat: 17g Sodium: 310
Tips
What kind of chops should I buy?
You should get bone-in ones if you want a thicker pork chop, than the ones without the bones. Thin pork chops are not very easy to cook because it does need a sear before you throw it in the oven. If you sear a thin porkchop, it’ll be overcooked, so a thick one let you get a good sear on each side, along with a cooked and tender center part of this. If you do end up getting thinner chops, just focus on the cook time, and reduce the sear time, watching how long the internal temperature is.
How much seasoning should I use?
You should definitely make sure that you use a lot of seasoning. The big thing people don’t realize is that when you season certain meat cuts, it requires more seasoning than you think. You should season this well before you throw it on the skillet. You can also use cumin, paprika, or other seasonings that you love to make it unique, besides the salt and pepper.
How should I sear these?
You want the skillet really hot when you’re making this. You should go for getting a crisp and golden crust on the chop itself without possibly compromising the center. That means, a hot pan is critical for this.
You should let it sit for a few minutes, look at it, and then of course see if there is a golden crust. If it’s seared properly, then just move it to the next side to sear it like that.
How high should the temperature be?
It’s good if you make sure that the temperature is around 140-150 for best results. You do not want any pink with this kind of meat, and it should be white completely all through the meat itself.
This will make them nice and juicy, and you don’t have to worry about making these too dry and then overcooking all of them. watch out for dryness too.