I love the flavor of pork chops, but the texture can be a problem, as pork chops can become dry quite easily. The two-step method below, of searing first then finishing them in a hot oven, works well with thick, 1-inch cuts, and produces juicy, flavorful chops. Choose bone-in chops for maximum juiciness – boneless chops dry out faster. If your pork chops are thinner, around 1/2 inch, there’s no need to finish them in the oven – a quick sear on both sides should do it.
Makes 4 servings
Total time: 30 minutes
Prep: 10 minutes
Cook: 20 minutes
1/2 tablespoon paprika
1 teaspoon kosher salt
1/4 teaspoon black pepper
4 bone-in pork chops, 1/2 or 1 inch thick, 6-8oz each
Olive oil cooking spray (you can make your own with a spray bottle)
1. If your chops are 1 inch thick, preheat the oven to 400 degrees F. Line a rimmed baking sheet with foil and place it in the oven to allow it to heat up.
2. In a small bowl, mix together the paprika, salt and pepper, then rub the mixture onto both sides of the chops.
3. When oven has reached 400 degrees, sear the chops: Heat a large, heavy-bottomed skillet over high heat, about 3 minutes. Spray with olive oil cooking spray. Add the pork chops. Sear 2 minutes per side, without moving the chops, until well-browned, even charred in spots.
4. If your chops are 1/2-inch thick, they should be ready now (check with a thermometer – internal temperature should reach 145 degrees F). Transfer to a platter, loosely cover with foil and allow to rest 5 minutes before serving.
5. If your chops are 1 inch thick, transfer them to the hot baking sheet, place in the oven and roast 10 minutes, to a slightly rosy internal temperature of 145 degrees F.* Transfer to a platter, tent with foil and allow to rest 5 minutes, then serve.
Nutrition for one (6oz) fried bone-in pork chop, lean and fat eaten
Saturated Fat 6.1g
Sodium 345.1 mg
Potassium 373.1 mg
Carbohydrate 0.0 g
Dietary Fiber 0.0 g
Protein 23.8 g
(According to fitday.com)
*A word on pork safety: Happily, the USDA has lowered its temperature recommendation for cooking pork, from 160 degrees (dry, tough, completely white meat) to 145 degrees (juicy, and slightly pink in the center).