Pan Seared Oven Roasted Pork Chops from Loin

Pan Seared Oven Roasted Pork Chops from Loin from 101 Cooking For TwoSimple, moist, and tasty are all good words. In cooking I love these words and here they are all in one place.

This is what I now call a “pork chop” which is probably not quite technically correct. It’s a slice of a boneless pork loin. I think others may call it a “pork loin chop” but use the cut you want. I like this for several reasons. First it is very lean (read healthy) if trimmed. Second 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.

I started with a simple brine for several hours. Followed by pan searing and then finish baking in the oven,

Rating:

A solid 4. Not a 5 and better than a 3.

Notes: Skip the brine if you want and I think will only have a little effect but do it if you have time. This should be fine with any thicker cut pork “chop”

Cut 1 inch chops from pork loin.

Trim chops of any extra fat.

If brining, mix brine in 1 gallon freezer bag, place bag in bowl, submerge chops and refrigerate for 1-2 hours.

Then lightly rinse and pat dry.

Preheat oven to 425 convection. Salt (only if not brined) and pepper to taste.4) 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 4 minutes per side. Flip one final time and place in over until internal temp of your choice. I did 150 and it took 10 minutes.

Pan Seared Oven Roasted Pork Chops from Loin

Prep Time: 5 minutes

Cook Time: 18 minutes

Total Time: 25 minutes

Yield: 2 chops

Pan Seared Oven Roasted Pork Chops from Loin

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

Ingredients

  • 2 1 inch thick Pork Chops from loin although any “pork chop” should do
  • 3 cups cold water
  • 3 T table salt
  • 2 T brown sugar
  • 1 t vegetable oil
  • salt and pepper

Instructions

  1. Cut 1 inch chops from pork loin. Trim chops of any extra fat.
  2. 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.
  3. Preheat oven to 425 convection. Salt (only if not brined) and pepper to taste.
  4. Heat oil in over safe pan over medium high heat until shimmering.
  5. Brown both sides of the chops to the point you might call done. About 4 minutes per side.
  6. Flip one final time and place in over until internal temp of your choice. I did 150 and it took 10 minutes.
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Updated
December 7 2013

Comments

  1. says

    I call them boneless pork chops too. You’re right about the health aspects. According to Stephen Gerike, some cuts of pork have less fat and cholesterol than chicken breasts and this was one of them, if memory serves.

  2. says

    Yes I agree it is very healthy. I so prefer these to what is sold to the public as a “pork chop” so it’s nice to know I’m not the only one to call them a chop. You know it is spring and I’m doing oven based recipes and you’re grilling. I must correct my ways. For those of you out there, this is Chris at Nibble Me This. Please check his site out. Link in the blog list. A must read.

  3. Confused cook :-) says

    Dr. Dan, Can you please explain…oven 425 convection? Obviously I’m new to cooking. Wondering if there is a difference between the oven in my kitchen and a convection oven. That is if you can stop laughing at me long enough to answer. lol. I am loving to learn to cook but have much to learn. My broiler is currently storage for muffin and cake pans. lol. Thank you for your help.

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