Juicy Pork Chops

Two pork chops are served in a cast-iron skillet.

The secret to juicy pork chops is a quick sear followed by a short time in the oven. This easy two-step method creates a flavorful crust while keeping the meat tender and moist.

Course Main Course

Cuisine American

Prep Time 10

Cook Time 20

Rest time 5

Total Time 35

Servings servings

Calories 302kcal

Author Vered DeLeeuw

Ingredients

1 teaspoon Diamond Crystal kosher salt or ½ teaspoon of any other salt, including Morton kosher salt
¼ teaspoon black pepper
½ tablespoon paprika or smoked paprika
1 teaspoon garlic powder
Avocado oil spray
4 pork chops ½ to 1 inch thick, 6-8 ounces each

Instructions

If your chops are about 1-inch thick, preheat the oven to 400°F. If they are thin (½-inch), they can simply be seared.
In a small bowl, mix the kosher salt, black pepper, paprika, and garlic powder. Rub the mixture on both sides of the chops.
1 teaspoon Diamond Crystal kosher salt, ¼ teaspoon black pepper, ½ tablespoon paprika, 1 teaspoon garlic powder
When your oven has reached 400℉, sear the chops: Heat a large, oven-safe, heavy-bottomed skillet (such as a cast-iron skillet) over high heat for about 3 minutes. Spray it with cooking spray. Add the chops and sear them for 2 minutes per side, without moving them, until well browned. If the skillet becomes too hot, lower the heat to medium-high.
Avocado oil spray, 4 pork chops
You can also sear the fat strip briefly, for about 30 seconds.
If your chops are ½-inch thick, they should be ready now (check with a thermometer - their internal temperature should reach 145°F). Transfer them to a platter, loosely cover them with foil, and allow them to rest for 3 minutes before serving.
If your chops are ¾ to 1 inch thick, place them in the oven and bake until the internal temperature reaches 145°F. This should take 8 to 10 minutes, depending on your oven and the thickness of the chops.
Transfer the chops to a platter, tent them with foil, and allow them to rest for 5 minutes before serving.

Video

Notes

Seasonings, especially salt, are guidelines. Adjust to taste.
Bone-in chops are juicier, but I often use boneless ones, especially when they go on sale, and they are delicious, too. This recipe works equally well with both.
Don't overcook the chops. Ten minutes at 400°F, after a quick sear on both sides, should be perfect for a 1-inch thick chop. When overcooked, they can become dry and tough. According to the USDA, whole cuts of pork can be cooked to medium doneness (145°F with a 3-minute rest period), meaning they can be slightly pink.
Oven temperatures vary, so your chops may need slightly more or less time in the oven. The best way to know for sure is to check with a thermometer.
You can keep the leftovers in an airtight container in the fridge for 3-4 days. They quickly dry out when reheated, so reheat them gently, covered, in the microwave at 50% power. Start with 30 seconds per chop on each side, and continue until they are heated through.

Nutrition