Pan Seared Oven Roasted Pork Chops
Learn to cook the best baked pork chops that are tender and moist. With a little searing and minimal time, they are juicy and favorable. It doesn’t get better or easier than this.
Dan Mikesell AKA DrDan
Use the pork chop of your choice. If there is a fat rim over 1/2 inch then trim it down. Then notch the fat through to prevent cupping.
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. Pat dry the chops with a paper towel. 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 3-4 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.
Rest for 5 minutes before cutting.
This is for 3/4 to 1 1/2 inch thick pork chops. Bone-in or boneless either will be good. Bone-in will take a few more minutes in the oven.
Brining is an option, but it will still be good without it. If you brine, rinse it off and do not add more salt.
Searing goes a lot better if you pat dry the chops before searing.
When you sear, get to about the final browning you want. Also, do a final flip just be putting in the oven.
Use a stovetop to oven-safe pan. If you don’t have that, you can preheat an oven-safe pan and transfer the seared chops to it.
Remember, you are cooking to a final internal temperature and NEVER by time only. There are too many variables and time estimates are provided to help your meal planning.
145° is the minimum temperature and should have a 5-minute rest after cooking.
For gravy, see
Fried Pork Chops with Gravy
How To Make Gravy at Home
Make it Perfect First Time and Every Time
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From 101 Cooking for Two.
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