How to Cook Pork Chops - Pork Chops Recipe

How to Cook Pork Chops

Ingredients

Baked Pork Chops
1 inch (2.5 cm) thick boneless center-cut or bone-in pork chops
1 tbsp olive or canola oil
Salt, pepper, and other seasonings to taste
Grilled Pork Chops
1 inch (2.5 cm) thick boneless center-cut or bone-in pork chops
1-2 quarts water
Molasses or brown sugar
Salt, peppercorns, garlic, cloves, lemon rind, and other whole spices to taste
Fried Pork Chops
1 inch (2.5 cm) thick boneless center-cut or bone-in pork chops
3 whole large eggs
2 cups (240g) all-purpose flour
2 tbsps olive or canola oil
Panko crumbs (optional)
Buttermilk (optional)
Salt, pepper, and other seasonings to taste

How to make it

Method 1  Baking Pork Chops

1 Preheat the oven to 400–475 °F (204–246 °C). 

For boneless center-cut pork chops, set the oven to an even 400 °F (204 °C). If you’re preparing thicker bone-in chops, increase the temperature to 475 °F (246 °C) to ensure that they get done all the way through.

If your oven has a convection setting, select it rather than standard bake. Convection baking allows heat to circulate better, which will help your chops cook quicker and more evenly.

Make sure frozen chops have had a chance to thaw completely before you begin cooking.

2 Season the pork chops to taste. 

While the oven is heating up, you can add any herbs, spices, and seasonings that you think will enhance the recipe you’re preparing. Place the chops on a large serving plate, then sprinkle them with flavorings like minced garlic, parmesan cheese, oregano, or red pepper flakes. You could also keep things simple with a dash of kosher salt and coarse ground black pepper.

Rub or brush the pork chops with about a tablespoon of oil to help your seasonings stick.

3 Arrange the seasoned pork chops on a baking sheet. 

Lay out the chops across the entire surface, leaving a few inches of space between each. They should have plenty of room to breathe while they cook.

Situating the chops too close together may cause them to heat more slowly.

Grease the baking sheet with a small amount of olive or canola oil to keep the meat from sticking if you didn’t already coat the pork chops during the seasoning process.

4 Cook the pork chops for 10-15 minutes on the first side.

 Slide the baking sheet into the oven on the center rack. Set a timer to help you keep track of how long the chops have been in the oven. They should begin to brown lightly around the edges after about 10 minutes.

A good general rule of thumb when making pork chops is that they need about 7 minutes of cooking time per 1⁄2 inch (1.3 cm) of thickness.

For especially thick and bone-in cuts, allot an extra 2-5 minutes on each side.

5 Turn the pork chops and continue baking for 10-15 more minutes. 

Carefully pull the baking sheet out from the center rack just enough to flip the chops using a fork or pair of tongs. Then, put them back in the oven until they take on a warm brown color and glisten with juice.

The chops typically won’t need quite as long on the second side, since they’ll already be partially cooked.

For your own protection, always use an insulated oven mitt anytime you remove a dish from a hot oven.

6 Cook the pork chops to an internal temperature of 145 °F (63 °C).

 The best way to avoid confusion about when your dinner is ready is to use a meat thermometer. Slide the tip of the thermometer into the thickest portion of the chop, usually somewhere near the middle, then wait 30 seconds to get an accurate reading. Pork needs to be cooked to an internal temperature of at least 145 °F (63 °C) in order to be eaten safely.

Cooking pork can be a little tricky, since it may look done on the outside but be dangerously undercooked in the center.

7 Enjoy baked pork chops fresh out of the oven.

 Serve your chops with traditional favorites like cinnamon apples, mashed new potatoes, or rice pilaf. For a lower-calorie feast, go with sides like grilled asparagus or steam broccoli.

A few sprigs of fresh parsley or a dash of rosemary can add a jolt of bold flavor without increasing the amount of calories in the dish.

Leftovers can be stored in the refrigerator for 3-4 days and reheated in the oven at a medium temperature.

Method 2 Frying Pork Chops

1 Pound the pork chops flat.

 Lay out the chops on your countertop or a sturdy cutting board and whack them all over with a meat tenderizer. Flip the chops and repeat on the opposite side, being sure to the pound out the entire surface, including the fatty outer edges. They should slim down to about 1⁄2 inch (1.3 cm) thick by the time you're done.

A thorough pounding will soften up the chops and increase their overall surface area, which will allow them to cook faster in the hot pan without the risk of burning.

You can also wrap your chops in plastic wrap or wax paper and flatten them with a rolling pin.

2 Bread the pork chops (optional).

 If you prefer your chops to have a crispier texture, you can dredge them before you put them in the pan. Set out a pair of mixing bowls, one filled with whole beaten eggs and the other with seasoned all-purpose flour. Sift the pork chops through the flour mixture until they’re lightly dusted, then dip them in the egg wash before running them back through the flour for a thicker coating.

Try seasoning your breading with salt, black pepper, cayenne, paprika, or one of your own favorite spice blends.

Dredge the chops in panko crumbs rather than flour on the second go-around for a delightfully crunchy finish.

3 Heat 2 tablespoons of oil in a large skillet.

 Add the oil to the skillet, then turn on the cooktop to a medium-high heat. Tilt the skillet as the oil heats up to coat the outer edges of the cooking surface and prevent sticking.

For optimal heating, the oil should sit about 1⁄4–1⁄2 inch (0.64–1.27 cm) deep on the bottom of the skillet.

Mix a pat of butter in with the cooking oil for a richer, more savory flavor.

4 Cook the pork chops for 3-4 minutes on the first side.

 The oil will be piping hot by this point, so place the chops in the pan carefully to limit splattering. Let them sizzle until you notice the underside beginning to brown. In the meantime, avoid moving them around too much.

It may be necessary to cook multiple pork chops in individual batches if you’ve got a crowd to feed.

5 Turn the chops and fry for 2-3 more minutes until done. 

Use a long-handled pair of tongs or meat fork to flip the meat. Continue cooking them until they achieve the perfect crisp, reddish-brown exterior. Breaded chops will have a mouthwatering golden-brown color when they’re just right.

If you’re unsure whether your breaded pork chops are done enough, use a meat thermometer to take their temperature near the center. You should get a reading between 145–160 °F (63–71 °C).

Keep a close eye on the chops to avoid burning them. They may not take as long to cook on the second side.

6 Savor fried pork chops with other comfort food staples.

 No plate of crispy, golden-brown pork chops is complete with a mound of buttery mashed potatoes or a pot of green beans stewed with bacon. If you'd prefer a lighter touch to offset all the oil used for cooking, steam try steaming some fresh seasonal veggies, or slice and salt a large ripe tomato and call it a day.

Southern-style sides like macaroni and cheese, corn bread muffins, and collard greens also make a great combination with fried pork chops.

Breaded chops become soggy when they're reheated, which means this type of dish is best devoured hot and fresh.