|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 25g||33%|
|Saturated Fat 8g||40%|
|Total Carbohydrate 0g||0%|
|Dietary Fiber 0g||0%|
|*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.|
Making perfect pork chops is simple—first, they are seared in a very hot pan for about 3 minutes, then they're flipped and cooked 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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- 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)
Gather the ingredients.
Twenty minutes before you start cooking, remove your pork chops from the refrigerator and let them sit at room temperature.
Preheat the oven to 400 F.
Thoroughly dry the pork chops with paper towels. Season generously with kosher salt and freshly ground black pepper.
Heat an ovenproof 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.
Once the pan is preheated, add about 2 teaspoons of vegetable oil. The pan will immediately start to smoke, but this is OK.
Add the pork chops to the pan and don't move them for 3 minutes.
Flip the chops over with a pair of tongs and transfer the pan to the oven.
Roast 6 to 7 minutes in the preheated oven.
Test for doneness by pressing your thumb in the center of a pork chop. It should spring back firmly against your thumb. If it feels soft, let it roast for another minute. The internal temperature with a thermometer should register 145 F to 155 F.
Remove the pan from the oven, transfer the chops to a plate, and cover with foil.
Let the chops rest for 3 or 4 minutes before serving.
Serve and enjoy.
Why Are My Pork Chops Dry?
Pork chops are a lean cut and prone to overcooking. A digital thermometer is the best way to avoid tough, overcooked pork chops. Insert an instant-read digital thermometer into the thickest chops. The internal temperature should be around 145 F, which is the FDA-recommended minimum safe temperature for pork cuts.
- Make sure to bring your chops to room temperature before cooking to ensure a good sear. This will take about 20 minutes.
- Cook time is dependent on the thickness of the chops. If they are under 1 inch in thickness, they will take less time in the oven; if over 1 inch, they will need more time.
- 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.
- Slice a large clove of garlic in half. Rub the surface of the chops with the cut side of the garlic before seasoning with salt and pepper.
- While the pork chops are resting, make a simple pan sauce with the drippings.