Easy & Tender Baked Pork Chops Recipe - A Mom's Take (2024)

FAQs

Is it better to bake pork chops covered or uncovered? ›

Do Baked Pork Chops Need to Be Covered? Some baked pork chop recipes do require that the pan is covered with either foil or a lid. It creates steam and ensures that the meat is tender and juicy.

15 mins on a grill flipping both sides until the juice seeps out the surface of meat, then take off grill, rest for 1-2 minutes then enjoy ! No more so than any other meat. Tender cuts, like tenderloins and chops, don't need to be cooked for a long time. In fact too long will toughen them.

Sear the pork, then bake it.

For instance, you might sear your pork in a hot pan on the stove (or on the grill), then transfer your pork to the oven (or move it to a cooler area of the grill and close the lid) for the rest of its cooking time. The indirect heat is vital to keeping your pork tender and juicy.

Fat is key to keeping pork chops moist

Basting them with fat, such as butter. Add in aromatics while basting for more flavor — similar to how you might cook a steak — and then you have the added bonus of browned butter and crispy garlic and/or herbs to serve with the meat.

Is It Better to Bake Pork Chops at 350 or 400? The best temperature for baking pork chops depends on how thick they are, how you've prepared them and your personal preferences. Baking pork chops at 350 degrees F will result in more gently cooked and tender pork chops, but it will take more time.

Flip the chops when the first side is browned, five to 10 minutes depending on the thickness of the chop. Continue cooking until the second side is browned and an instant-read thermometer inserted horizontally into the center of the meat registers 130°F, another 5 to 10 minutes.

Washing beef, pork, lamb, or veal before cooking it is not recommended. Bacteria in raw meat and poultry juices can be spread to other foods, utensils, and surfaces. We call this cross-contamination. Some consumers think they are removing bacteria and making their meat or poultry safe.

Bake pork chops that are about 1¼-inch thick at 350 degrees Fahrenheit for 14 to 17 minutes or until an instant-read thermometer registers 145 degrees Fahrenheit.

Try a Marinade or Brine. A marinade or brine can introduce more moisture or lots of flavor into your meat before you cook it. A marinade is a sauce that introduces extra flavor to your pork, depending on the aromatics or herbs you choose to include. A brine pulls more moisture into the meat, which keeps your pork juicy ...

About 30 minutes at 250°F will cook the chops to the perfect temperature for searing. The reverse searing method gives you more control, making it less likely that you'll overcook the meat.

What is the best way to cook pork chops so they are not dry? ›

For juicy, flavorful pork chops, try brining the chops before grilling or broiling — two high-heat cooking methods that can quickly dry out lean pork chops. Brines are essentially salty, sugary water solutions; they'll keep the meat moist, while adding flavor.

Ingredients: Paprika, cayenne pepper, garlic powder, onion powder, dried thyme, dried oregano, salt, black pepper. Instructions: Mix the spices in a dish and rub the mixture onto the pork steaks. Allow them to sit for 1-2 hours in the refrigerator.

A brine is essentially just salt and water. It helps prevent moisture loss during cooking, and the salt also helps tenderize the meat from the inside out. If you want an extra juicy piece of pork, brine it before cooking. You can make an effective brine just with salt and water, but additional seasonings do help.

While there are a number of ways to cook pork chops for dinner, baking is arguably the easiest path to perfection. The hands-off cooking method cooks pork chops gently and evenly without the need for extra fat, resulting in juicy, healthier pork chops that pair well with practically any side dish.

A quick turn in a hot pan followed by a little time in the oven is another great way to cook pork chops. You build color and flavor in the skillet, then hand the cooking over to the oven, which gives you time to prep the rest of the meal.

Alternatively, a baking soda mixture generally takes between 15 and 20 minutes to tenderize the cuts of meat. It also carries less risk of harming the meat should the cuts sit in a baking soda for longer. As a result, a baking soda wet brine can be more forgiving and foolproof than a traditional saltwater brine.