Simple, moist, and tasty are all good words. In cooking, I love these words and here they are all in one place in this great tasting pork chop.
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 a 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 the oven until internal temp of your choice. I did 150 degrees, and it took 10 minutes.
| Servings | Prep Time |
| 2 chops | 5 minutes |
| Cook Time |
| 18 minutes |
|
|
| Simple, moist, and tasty are all good words. In cooking I love these words and here they are all in one place in this great tasting pork chop.
|
- 2 Pork Chops from loin
- 3 cups water cold
- 3 tablespoons table salt
- 2 tablespoons brown sugar
- 1 teaspoon vegetable oil
- salt
- pepper
- Cut 1 inch chops from pork loin. Trim chops of any extra fat.
- 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 425 convection. 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 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.
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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.
If you like this recipe or find it useful, the pleasure of a nice 4 or 5 rating would be greatly appreciated. Rating is done by clicking on the stars above.
Last Updated
June 16, 2016
Hi All, I'm DrDan and welcome to 101 Cooking for Two. We present some of the best recipes with easy to follow step by step photo instructions to make your everyday cooking needs easier. 
Chris
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.
Dr Dan
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.
Unknown
Used this method this evening…it came out absolutely perfect.
Confused cook :-)
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.
DrDan
Well confused… it will be fine. Also you are not the first to ask so I buffed up the explanation in the FAQ’s. I suspect you have an older oven without convection since you have a separate broiler. See the FAQ’s to adjust to a convention oven. https://www.101cookingfortwo.com/abbreviations-salts-and-oven-temperature/
Have fun learning and don’t be afraid to ask…
DrDan
Frank
I have fixed this recipe several times and like it better each time. I like to have it with stir fried veggies and brown rice. On 1-10 scale this is at least an 11.
Patti Knorr
Dr. Dan !! Congrats on your retirement! Selfishly happy that you will now have more time to devote to your blog!
Tonight as we anticipated the arrival of hurricane Matthew here in Pawleys Island, South Carolina …I wanted to prepare what could be our “last supper” while we still had power!!
The boneless pork chops were perfection… moist, (I did your brine) and absolutely delicious!!! Thank you?
DrDan
Good luck with the hurricane. I would turn tail and run I think. Hopefully, it is not a “last supper”…
I do like this recipe. Since it is so lean, the brine makes a large difference. I glad it worked well for you.
I took the month of September and did mostly “nothing”. Now the blog is really interesting me again. It was getting to be a bit of a drag earlier this year.
Thanks for the note and stay dry.
Dan
May
Typos in step 6 make it really difficult to figure out how long to cook the chops in the oven after searing.
DrDan
Fixed.
Jen
How long can the chops marinate in brine? Is it possible to prep the a day prior?
DrDan
I would use 24 hours as the probable max. I have read that there is no maximum but 24 hours is frequently given as the max.
Dan
Louise
I’m always nervous about not cooking pork enough. I tried this recipe with boneless thick cut pork chops, trimmed of the small amount fat on them, and it turned out very well–high points from my husband. Good and tender. I did brine for a couple of hours and they were just a bit salty, so would use less salt next time. Easy.
Joyce Stork
Learning to cook after my husband/cook died suddenly. Also trying not to heat the house in already hot Las Vegas (107° today). I don’t want to use the oven and I will be cooking on a patio hot plate. Would a covered pan at somewhat reduced heat suffice to finish the cooking? I would use a thermometer to be sure it was 150° internally.
DrDan
Hi Joyce, I believe your plan will work. I have never done it that way. If you want a bit thinner cut, you might be able to cook them like I do a bone in pork chop on the stovetop. https://www.101cookingfortwo.com/30-minute-fried-pork-chops-with-gravy/
Good luck with the heat. We had a high of 72 today.
Dan