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#JUICY OVEN BAKED PORK CHOPS HOW TO#
#JUICY OVEN BAKED PORK CHOPS PLUS#

Cookīake for about 6 minutes or until the internal temperature reads 140- 145 degrees in the largest part of the chop. Flip pork chops using tongs, and immediately place in the hot oven. Don’t poke or flip until the chop releases itself from the pan, about 3 minutes. Place chops into the hot pan(s), searing. Using oven mitts, remove skillets, and place over high heat. A silicon pastry brush makes this task easy – and it’s dishwasher safe for easy cleanup.

Using a silicone pastry brush, brush chops with olive oil on both sides. Remove chops from brine solution, and pat dry Make sure to use a large enough skillet to lay each pork chop flat, or use multiple skillets.

Place the oven-safe skillet into the preheated oven. Cover and refrigerate for at least 1/2 hour. Add more water if needed to fully cover pork chops.

#JUICY OVEN BAKED PORK CHOPS PLUS#

Pour salt solution plus another 2 cups of water over chops. Mix 3 tablespoons salt into 1 cup hot water, stirring to dissolve. Start by placing the pork chops into a deep bowl with a lid. There is a three-step method when it comes to baking pork chops – brining, searing, cooking. You don’t want all the raw juice over your fridge. Make sure to use a container with a tight-fitting cover.

It helps break down proteins in the meat. Salt makes the proteins in the pork chops relax – which translates to a more moist product.īrine for at least 1/2 hour. Not only does the meat absorb water, but it also absorbs salt. In simple terms, by starting off with higher water content, you end up with higher water content, equating to juicier pork chops. The higher water content of the meat is a good thing because moisture is lost during the cooking process. By sitting in the saltwater solution, the meat will absorb water in order to equalize the salt levels. Brining helps ensure a juicier end result.īrining works by osmosis. Lean meats, such as shrimp, chicken, and pork are easily overcooked, and end up tough.

#JUICY OVEN BAKED PORK CHOPS HOW TO#

How To Brine Porkīrining comes in handy for pork, a lean meat. All of our gluten-free recipes marked with this symbol ✅ represent foods that need to be checked for gluten. Gluten-Free Guide: If you’re new to eating gluten-free we understand it’s overwhelming trying to figure out which foods may contain gluten and which ones don’t.

4 thick pork chops (bone-in or boneless) ✅.

Dairy-Free (All recipes on CKC are gluten-free).

Cover the pork chops with aluminum foil while resting. When both sides are evenly cooked with a light brown color, take the pork chops out of the oven and let them sit for 5 to 10 minutes before serving. Make sure you don’t go over the 15 minutes time frame because pork chops easily dry out when left in the oven for a bit too long. Turn them over and bake for another 15 minutes. Place the pork chops in the oven and let them bake for 15 minutes. Sprinkle the black pepper and raw sugar (and the optional salt) evenly over both sides of the pork chops – followed by the paprika. Heat an ovenproof skillet (cast iron is ideal do not use nonstick) over medium-high heat for 4 to 5 minutes. Turn an exhaust fan on high or open a window. Season generously with kosher salt and freshly ground black pepper. Be mindful not to use too much soy sauce, as we don’t want to make this the dominant flavor. Thoroughly dry the pork chops with paper towels. Rinse the pork chops, dry them with a paper towel and place them in the pan.Ĭoat both sides of the pork chops with soy sauce until they look nice and brown. Place a layer of aluminum foil in an oven baking pan and cover the foil with a bit of oil (or spray). Preheat your oven to 320-350 degrees Fahrenheit / 160-180 degrees Celsius for around 10 minutes (temperature depending on thickness of the pork chops). Let’s go through the simple steps of preparing these oven-baked bone-in pork chops.