Perfect Pork Chops

Pork chops recipe

The Spruce / Victoria Heydt

  • Total: 15 mins
  • Prep: 5 mins
  • Cook: 10 mins
  • Rest: 25 mins
  • Yield: 4 servings
Nutritional Guidelines (per serving)
414 Calories
25g Fat
0g Carbs
43g Protein
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Nutrition Facts
Servings: 4 servings
Amount per serving
Calories 414
% Daily Value*
Total Fat 25g 33%
Saturated Fat 8g 40%
Cholesterol 134mg 45%
Sodium 189mg 8%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 0%
Protein 43g
Calcium 69mg 5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Making perfect pork chops is simple—first, they are seared in a very hot pan for about three minutes, then they're flipped and cook the rest of the way in the oven. Preparing them this way ensures that they're cooked through but not overcooked. No one wants tough, dry chops. Instead, you'll end up with juicy, tender pork chops in no time that will be the star of any meal.

One key to success is choosing the right pork chops. For this recipe, go for bone-in pork chops that are an inch thick. If they are too thin or boneless, they'll be overcooked, dry, and tough. Thicker pork chops will take longer to cook. Having the bone in contributes flavor and moisture, which means a juicy pork chop.

Because we cook the pork chops on the stovetop and then the oven and we need to get the pan super hot, a cast-iron skillet is an ideal pan for making these pork chops. This will ensure the chops get nicely browned with a crisp crust and good flavor. This recipe is easy to scale down if you're cooking for one or two.

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Ingredients

  • 4 bone-in pork chops (1-inch thick)
  • Kosher salt (to taste)
  • Freshly ground black pepper (to taste)
  • 2 teaspoons oil (high-heat, such as canola, corn, safflower, or grapeseed oil)

Steps to Make It

  1. Gather the ingredients.

    Ingredients for perfect pork chops
    The Spruce / Victoria Heydt 
  2. Twenty minutes before you start cooking, remove your pork chops from the refrigerator and let them sit at room temperature.

    Remove pork chops
    The Spruce / Victoria Heydt 
  3. Preheat oven to 400 F.

  4. Thoroughly dry the pork chops with paper towels. Season generously with kosher salt and freshly ground black pepper.

    Dry pork chops with a paper towel
    The Spruce / Victoria Heydt
  5. Heat an oven-proof skillet (cast iron is ideal) on the stovetop for about 5 minutes. It's really important to get the pan as hot as you possibly can before adding the chops.

  6. Once the pan is pre-heated, add about two teaspoons of vegetable oil. The pan will immediately start to smoke, but this is okay.

    Heating olive oil.
     The Spruce
  7. Add the pork chops to pan and don't move them for 3 minutes.

    Add pork chops to pan
    The Spruce / Victoria Heydt
  8. Flip the chops over with a pair of tongs and transfer the pan to the oven.

    Flip the pork chops
    The Spruce / Victoria Heydt
  9. Roast 6 to 7 minutes in the pre-heated oven.

  10. Test for doneness by pressing your thumb in the center of one of the chops. It should spring back firmly against your thumb. If it feels soft, let it roast for another minute. Internal temperature with a thermometer should register 145 F to 155 F.

    Temperature of pork chops
    The Spruce / Victoria Heydt
  11. Remove the pan from the oven, transfer the chops to a plate and cover with foil.

    Remove pan from oven
    The Spruce / Victoria Heydt 
  12. Let the chops rest for 3 or 4 minutes before serving.

    Let chops rest
    The Spruce / Victoria Heydt 
  13. Serve and enjoy!

    Serve and enjoy
    The Spruce / Victoria Heydt

Tips

  • Make sure to bring your chops to room temperature before cooking to ensure a good sear. This will take about 20 minutes.
  • If possible use a cast iron pan, as that will enable you to cook the pork chops on the stove first and then transfer them to the oven without having to switch pans.