Juicy Pork Chops in the Oven recipe (Meat)
Brine the pork chops: Bring 1 cup of the water to a boil, add the salt and optional flavorings. Add 2 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. Cover the dish and refrigerate for 4 hours.
Remove the chops from the brine. Rub both sides with olive oil, then sprinkle with salt and pepper. Set the chops aside to warm while the oven finishes heating to 400 F.
Sear the pork chops: Lay the pork chops in the hot skillet. You should hear them immediately begin to sizzle. Sear for 3 min. The chops may start to smoke a little. Turn down the heat if it becomes excessive.
Flip the chops and transfer to the oven: Use tongs to flip the pork chops to the other side. Immediately transfer the skillet to the oven using oven mitts.
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 cooked through.
Transfer the cooked pork chops to a plate and pour any pan juices over the top. Tent loosely with foil and let the chops rest for at least 5 minutes before serving.
Click a thumbnail to enlarge:
Add a comment
You must be logged in to add comments. Please log in or register.