Learn how to pan sear a pork chop and finish in the oven with these easy to follow step by step photo instructions.
Editor’s note: Originally published April 6, 2011. Updated with re-edited text and photos. Please enjoy one of our favorite recipes.
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 technically correct. It’s a slice of a boneless pork loin. I call this a “pork loin chop” but use the cut you want. But this will work for any pork chop.
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.
A solid 4.
Pro Tips: Recipe notes for Pan Seared Oven Roasted Pork Chops from Loin
I started with a simple brine for several hours. Followed by pan searing and then finish baking in the oven.
Skip the brine if you want and I think will only have a little effect if you are careful not to overcook but do it if you have time.
While I usually do a 1-inch chop, this would be fine for 3/4 to 1 1/2 inch thick. And probably for up to 2 inches but of course, the oven time would be different.
When pan searing, get close to the final color you want. Then you use the oven to bring the whole chop to the internal temperature you want.
What should be the final internal temperature for pork chops?
For many years, due to the fear of trichinosis which was a parasite found in undercooked pork, pork was cooked to 170 by common wisdom. However, with modern farming methods, that has not been a risk in the USA for decades.
The FDA went to a recommendation of 160 for a number of years. Then in 2012 went to the current recommendation of 145 with a 3-minute rest.
Taste and moisture wise, 145 is correct. There will be a little pink left in the pork at 145, and if you are like my wife who wants no pink, you will be more comfortable at 150 or even 155. Please do not go over 155 for this cut or it will begin to dry.
Use the pork chop of your choice but I cut 1-inch chops from pork loin. Trim chops of any extra fat. I leave up to 1/4 inch of 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 400 convection or 425 conventional oven. Salt (only if not brined) and pepper to taste.
Heat oil in an oven-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 the internal temp of your choice. I did 150 degrees, and it took 10 minutes.
Pan Seared Oven Roasted Pork Chops
- 2 pork chops
- 1 teaspoon vegetable oil
- 3 cups water - cold
- 3 tablespoons table salt
- 2 tablespoons brown sugar
- Use the pork chop of your choice but I cut 1-inch chops from pork loin. Trim chops of any extra fat. I leave up to 1/4 inch of 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 400 convection or 425 conventional oven. 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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Nutrition is for one serving. Number of servings is stated above and is my estimate of normal serving size for this recipe.
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.
Originally published April 6, 2011.