Makinze is currently Food Editor for Delish, where she develops recipes, creates and hosts recipe videos and is our current baking queen.. Reigning from Oklahoma, she's also our go-to for all things regarding Midwestern cuisine. She's also our expert pie crimper.
We get it—pork chops sometimes get a bad rap. If overcooked, they can be dry, bland, and just plan boring. But, cooked correctly, pork chops can be flavorful, and oh so tender. Baking your pork chops will give them a perfectly cooked interior with a crisp, delicious crust. There might be no better example of that than in this oven-baked, rosemary and garlic recipe. Serve these pork chops up with roasted veggies and our creamy mashed potatoes for the easiest weeknight dinner you'll be adding to your rotation every week.
Looking to ace these oven-baked pork chops? Follow our top 4 tips for success:
1. Buy them bone-in and thick.
Typically, bone-in pork chops are thicker than those with the bone removed. A thin pork chop is difficult to cook perfectly with this method, because of the hard sear you give both sides before it goes in the oven. If a chop is too thin, by the time you've seared both sides, the thing is practically overcooked! Choosing a thick chop allows you to get a nice golden sear on both sides and a perfectly cooked tender center. If you end up with thinner pork chops be sure to adjust the cook time. Don't let it sear quite as long, and watch the internal temperature to know when it is done.
2. Season well.
Don't be too shy with you salt and pepper. Most cuts of meat take more seasoning than you may realize to be properly seasoned. It's always best to season your pork chop before putting them in the skillet as well. Season both sides and feel free to add more than just salt and pepper—add a little paprika or cumin for something different!
3. Get your skillet HOT.
The goal of this initial sear is to get a golden, crisp crust on your chop without really cooking the center. A hot pan is CRUCIAL. Let it cook a couple minutes undisturbed, then take a peek and see how that golden crust is forming. When you're happy with your sear, flip the chop and give it a chance to get golden on the other side.
4. Use a meat thermometer.
I know, I know. This is the extra step that often seems fussy, but trust us, it's worth it. Using a meat thermometer takes the guess work out of cooking pork chops. As always, give the meat some time to rest before digging in. (Five to ten minutes should do the trick.) What we're looking for: 140°-150° F.
No pink here! The meat should be completely white all the way through, but you don't want or need to overcook them. Pork chops at this temperature will still have the potential to be juicy, just be sure to pull them from the oven on the lower end of this spectrum, as the chops will continue to cook even after they're out of the oven. Anything past 145° F is the danger (AKA dry) zone, so keep a close watch.
Let your pork chops cool down to room temperature before storing in an airtight container in the refrigerator. Your pork chops will stay good for a few days in the fridge. Reheat with a little more butter to help bring back their juiciness!
Made it? Let us know how it went in the comment section below!
- 4 serving(s)
- Prep Time:
- 10 mins
- Total Time:
- 30 mins
pork loin chops
Freshly ground black pepper
- 1 tbsp.
freshly minced rosemary
cloves garlic, minced
- 1/2 c.
(1 stick) butter, melted
- 1 tbsp.
extra-virgin olive oil
- Step 1Preheat oven to 375°. Season pork chops generously with salt and pepper.
- Step 2In a small bowl mix together butter, rosemary, and garlic. Set aside.
- Step 3In an oven safe skillet over medium-high heat, heat olive oil then add pork chops. Sear until golden, 4 minutes, flip and cook 4 minutes more. Brush pork chops generously with garlic butter.
- Step 4Place skillet in oven and cook until cooked through (145° for medium), 10-12 minutes. Serve with more garlic butter.
Nutrition (per serving): 460 calories, 39 g protein, 1 g carbohydrates, 0 g fiber, 0 g sugar, 33 g fat, 17 g saturated fat, 310 mg sodium
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