Cooking Pork Chops

Cooking Pork Chops

Pork chops come from the loin, which runs from the hip to the shoulder and contains the small strip of meat called the tenderloin. The most common chops you see in the butcher case are from the ribs and the loin.

Some tips when Cooking Pork Chops.

• Thicker is better. Nowadays, pork is quite lean and can be very easy to overcook. Thicker pork chops are more forgiving, so try to purchase double-cut pork chops (which are cut twice as thick as thin ones) or ones that are at least 1 1/2 inches thick.
• Brine. Brining helps to keep the meat moist and offer a bigger buffer against overcooking. Plus, it injects flavor into this mild-tasting meat!
• Don't overcook. For the quick-cooking loin and rib chops, be very careful not to overcook and dry out the meat. The USDA says to cook the chops between 145 and 160°F and let them rest a few minutes before serving.
• Go for bone-in. The bone helps provide some protection from overcooking and also has some fat around it that keeps the pork juicier and tastier, so we prefer the bone-in chops.
• Season the pork chops: While the oven heats, prepare the pork chops. Remove the chops from the brine; if you didn't brine, remove the chops from their packaging pat dry with paper towels. Rub both sides with olive oil, and then sprinkle with salt and pepper. Set the chops aside to warm while the oven finishes heating the skillet.  You can also heat the skillet on the stove.
• Remove the skillet from the oven: Using oven mitts carefully remove the hot skillet from the oven and set it over medium-high heat on the stovetop. Turn on a vent fan or open a window.
• Sear the pork chops: Lay the pork chops in the hot skillet. You should hear them immediately begin to sizzle. Sear until the undersides of the chops are seared golden, 3 minutes. The chops may start to smoke a little  that's ok. Turn down the heat if it becomes excessive.
• Flip the chops and transfer to the oven: Use tongs to flip the pork chops to the other side. Immediately transfer the skillet to the oven using oven mitts.
• Roast the chops until cooked through Roast until the pork chops are cooked through and register 140°F to 145°F in the thickest part of the meat with an instant-read thermometer. Cooking time will be 6 to 10 minutes depending on the thickness of the chops, how cool they were at the start of cooking, and whether they were brined. Start checking the chops at 6 minutes and continue checking every minute or two until the chops are cooked through.
• Rest the chops: Transfer the cooked pork chops to a plate and pour any pan juices over the top (or reserve for making a pan sauce or gravy). Tent loosely with foil and let the chops rest for at least 5 minutes before serving.

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