Baked Pork Chops
For the juiciest, most golden pork chops, a few things need to happen. Dry brining, or rubbing the meat with salt (and in this case, spices) at least 4 hours ahead of cooking, results in deeply seasoned chops that won’t be dry. Here, a mixture of common pantry spices make for a flavorful, barbecue-inspired blend. A little brown sugar in the brine, a pat of butter in the skillet and a quick high-heat sear ensures a browned crust. From there, the pork chops are baked just shy of doneness; they’ll come to temperature as they rest. Use bone-in or boneless chops that are somewhere between 3/4- and 1-inch thick. Serve these alongside classic mashed potatoes, applesauce and a simple green vegetable, such as green beans.
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- 2teaspoons kosher salt (such as Diamond Crystal)
- 2teaspoons brown sugar
- 2teaspoons sweet or smoked paprika or a combination
- 1teaspoon garlic powder
- 1teaspoon ground mustard
- ¼teaspoon black pepper
- 4boneless pork chops (about 1 1/2 pounds) or bone-in pork chops (about 2 pounds), 3/4- to 1-inch thick (see Tip)
- 1tablespoon vegetable oil, plus more if needed
- 1tablespoon butter (optional)
- Chopped fresh parsley, for serving (optional)
Instructions
Step 1
In a medium bowl, combine salt, brown sugar, paprika, garlic powder, ground mustard and pepper. Mix with fingers, breaking up any clumps, until blended.Step 2
Pat pork chops dry with paper towels then place in the bowl. Rub all over with the spice mixture, turning a few times to make sure the chops are evenly coated. Cover bowl with plastic wrap or foil and refrigerate for at least 4 hours or overnight. (Alternatively, transfer pork to a large resealable plastic bag, if needed for fridge space.) About 30 minutes before cooking, remove pork from the fridge to take off the chill.Step 3
Heat oven to 400 degrees. Heat a large (12-inch) cast-iron or oven-safe skillet over high heat. When hot, add the oil. Add the pork chops to the skillet and cook until browned on the first side, about 2 minutes. Flip and cook for 1 minute, adding more oil or butter if the pan is dry, then transfer the skillet to the oven. Bake until the pork reaches 140 degrees, 4 to 6 minutes. Using an oven mitt, carefully remove the skillet from the oven and transfer the chops and any pan juices to a platter or individual plates to rest for 5 minutes; the temperature will increase to 145 degrees. Garnish with parsley, if using, and serve immediately.