Juicy Pork Chops

A delicious, easy recipe for juicy, bone-in pork chops.

Pork chops are very lean and a great, healthy protein option. In 6 oz of meat of a bone-in pork chop there are 240 calories, 27 g protein, 14 g fat and 0 grams carbs.

It doesn’t get much easier than this pork chop recipe.

Brine Your Pork Chops

You don’t have to do this but a brine is a great way to break down some of the muscle tissue and help the meat absorb moisture. Bring 1 cup of water to a boil. Dissolve 3 tablespoons of salt or kosher salt in the boiling water. Remove from heat and stir in 2 cups of cold water. Place your pork chops in a baking dish and pour the salt mixture over the meat. You can also put the meat and the salt water in a gallon ziplock bag. Cover for at least 30 minutes or cover and refrigerate up to 12 hours. I like to let my meat come to room temperature before cooking so the pork chops can sit for up to one hour on the counter. You can add peppercorns and other herbs in you’d like but I kept it simple.

Type and Thickness Pork Chop

No one likes a dry, rubbery pork chop (especially Ty). I recommend buying bone-in pork chops for this recipe. We like the thin, boneless pork chops when they are breaded and pan fried in more oil but that’s the only way!

I recommend buying 3/4 to 1 1/2 inch thick chops. If you are using 3/4 inch thick you will cook them on the stovetop only. If they are 1 inch or thicker you will transfer them to the oven to finish cooking.

Stove-Top, Oven or Grilled

If you are using a 3/4 inch thick or thinner pork chop you will cook them stove-top or grill them. If they are 1 inch or thick you want to finish them in the oven so they don’t dry out stove-top.

Type of Skillet

I recommend using a cast iron skillet. If you are cooking a 1 inch thick or thicker chop make sure the skillet you are using is oven safe as we will finish them in the oven. I like using avocado oil as it has a high heat point of 500.

Don’t Overcook

Don’t overcook your pork chops or you will dry them out. I highly recommend getting a meat thermometer. Cook until the temperature reaches 145 and then rest the chop for 5-10 minutes.

Seasoning

Ty’s dirt bike riding buddy, Corry, made them some pork chops while on a dirt bike trip and Ty said they were the best they ever had. Corry told me the secret was Patti’s Seasoning. I ordered some and I agree, it is delicious! You can find it here or just use your favorite seasoning or salt and pepper.

Make it a meal and serve with…

The Best Mashed Potatoes

Garlic Cauliflower “Mashed Potatoes” for a low carb option

Salad (Stephanie Nuce’s Kale Superfood Salad)

My easy, canned carrots

Dianne Linderman’s Best Ever Corn Salad

100% Whole Wheat Drop Biscuits

Juicy Pork Chops

Recipe by Paige MurrayCourse: MainCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

15

minutes

Juicy, tender pork chop recipe the whole family will love!

Ingredients

• 4 Bone-In Pork Chops

• Patti’s Seasoning (or pork chop seasoning of your choice or just salt and pepper)

• Avocado oil or oil of choice

Directions

• Preheat the oven to 400 if using 1-inch or thicker pork chops.
• Heat a skillet over high heat.
• If brining, remove the pork chops from the brine. Pat dry with a paper towel whether you are brining them or not.
• Rub oil on both sides of the pork chop.
• Season liberally with Patti’s Seasoning or seasoning of choice. Push the seasoning into the pork chop to make sure it adheres.
• When the skillet is very hot, place pork chops in the skillet and let them sear about 3 minutes. Flip.
• If you are using 1 inch or thicker pork chops, immediately transfer to the oven and let cook until temperature reaches 145, this takes about 6-10 minutes. If you are using thinner pork chops continue to sear on this side until temperature reaches 145 (usually takes 3 or 4 minutes).
• Remove from heat and let rest 5-10 minutes.