Baked Pork Chops
Make these perfect Baked Pork Chops in the oven. Guaranteed to cook perfectly tender and juicy with just a few simple techniques. No more dry oven baked pork chops!
Servings: 4
Calories: 288kcal
Ingredients
For Brine
- 1 tbsp salt to every one cup of water
For Chops
- 4 half inch thick pork chops with bone in Make however many pork chops you need
- garlic powder lightly sprinkled on both sides of chops
- paprika lightly sprinkled on both sides of chops
- salt and pepper lightly sprinkled on both sides of chops
- oil for searing chops
Instructions
Brine the Pork Chops
- Rinse and brine the pork chops in the brine solution for 30 minutes.If you don't have 30 minutes, brine for at least 15 minutes.
- Remove pork chops from brine and rinse with cold water.Season and let seat for a few minutes.
- Preheat oven to 375 degrees F (190 C)
- In the meantime heat an oven proof skillet over medium high heat. (I use a cast iron) Add one to two tablespoons of oil.
- Add the pork chops and sear on each side for a few minutes to give them color.
- Finish cooking the pork chops in the oven. Porks chops are ready when internal temperature reaches 145 degrees F (62 C). (Refer to notes)
- Let the pork chops sit for a few minutes before serving to hold in the juices the same way you would with a steak.Done!
Notes
Serve with rice, potatoes or veggies or take a look at my other suggestions in the post.
Note: If pork chops are half an inch thick, cook for 10 minutes or until internal temperature reaches 145 degrees F. (62 degrees Celsius).
If they are an inch, cook for 15 minutes or until internal temperature reaches 145 degrees F (62 degrees Celsius)
Nutrition
Serving: 4g | Calories: 288kcal | Protein: 35g | Fat: 15g | Saturated Fat: 5g | Cholesterol: 116mg | Sodium: 93mg | Potassium: 581mg | Calcium: 32mg | Iron: 1.1mg