Juicy & Flavorful Smothered Pork Chops - The Recipe Rebel (2024)

FAQs

What is the secret to juicy pork chops? ›

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.

To keep pork chops tender instead of tough or dry, start with a pan that is really hot, which helps create a good crust on both sides. But after you've done that, reduce the heat to medium. If you keep it too high, the outside can overcook and get tough before the inside is adequately cooked.

Tips For Cooking Perfectly Tender Pork Chops in the Oven

Use bone-in cuts as they are fattier, juicier and more tender. Brine the pork chops to guarantee a juicy and well-seasoned piece of meat. Start pan-searing the pork chops and finish them off in the oven.

Bone-in: I much prefer bone-in pork chops (specifically, rib chops or loin chops) because they have the most flavor. But if you prefer the leaner boneless pork chops, those will work too. Just be extra-careful not to overcook them.

Best Seasoning for Pork Chops

Thyme and sage add herby and floral notes complementing pork's flavor exceptionally well. There's also a combination of smoked paprika, pepper, and a little bit of cayenne pepper, which all give your pork chops a lovely, not overly spicy, kiss of heat.

Like steak or chicken, pork also needs a lot of salt to bring out all the flavor. If you really want to be fancy, you can brine the pork chops in some salt water (season it with other stuff like whole peppercorns and bay leaves). 2. COOK 'EM KINDA LOW AND KINDA SLOW.

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.

Unlike the more lean tenderloin and chops, pork shoulder is an incredibly forgiving cut of meat. It becomes more tender as it cooks and benefits from a lengthy cook time, so even if it stays on the heat a few minutes too long, you won't suddenly end up with something dry or rubbery.

Consider Brining. Soaking your pork in a brine before cooking can help it retain moisture during the cooking process. While a simple brine of water and salt will do the trick, you can also use the brining stage to impart extra flavor with sugar and seasonings.

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.

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

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 ...

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.

Not seasoning the meat before cooking.

On their own, pork chops are a lean, bland cut of meat. Seasoning with salt before cooking is an essential step in bringing out the meat's natural flavors.

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 ...

salt and sugar brine for 4 to 6 hours would help even the leanest toughest chops. high heat sear and finish in 300F oven until it reach 143F (if less than 1 inch thickness) or 140F (if 1 to 1.5 inch thick) internal temp. Pull from oven and rest covered with foil for 5 minutes before slicing / serving.

Baste your pork chops in butter

You can counteract pork chops' lack of fat by introducing a little extra from the outside toward the end of cooking them. Butter basting is a common technique with steak, but it works just as well here, keeping your chops juicy and coating them with flavor.