Mustard Balsamic Pork Chops (2024)

FAQs

What is the secret to moist pork chops? ›

Fat is key to keeping pork chops moist

Basting them with fat, such as butter. Add in aromatics while basting for more flavor — similar to how you might cook a steak — and then you have the added bonus of browned butter and crispy garlic and/or herbs to serve with the meat.

Brining pork chops is one of the best ways way to guarantee a juicy cooked pork chop. Even a quick 30-minute brine (or up to four hours) makes a big difference. It's not strictly necessary — you can still use this method to make great pork chops even without brining — but if you have some extra time, I recommend it.

While there are a number of ways to cook pork chops for dinner, baking is arguably the easiest path to perfection. The hands-off cooking method cooks pork chops gently and evenly without the need for extra fat, resulting in juicy, healthier pork chops that pair well with practically any side dish.

This method for making perfect pork chops is simple—first, the chops are seared in a very hot pan for about 3 minutes, then they're flipped and cooked the rest of the way in the oven. Preparing them this way ensures that they're cooked through but not overcooked. No one wants tough, dry chops.

Acid from the balsamic vinegar tenderizes the pork. Salt from the soy sauce flavors the pork. Sweetness from the honey balances out the acid and salt. Worcestershire sauce adds a wonderful layer of unami flavor.

Cover the baking dish and place in oven until the internal temperature of chops reads 145. This should take approximately 1 1/2 - 2 hours. Allow pork chops to rest for 5-10 minutes before serving. Optional - If a glaze is desired for pork chops coat with sauce of choice prior to placing in the oven.

Washing beef, pork, lamb, or veal before cooking it is not recommended. Bacteria in raw meat and poultry juices can be spread to other foods, utensils, and surfaces. We call this cross-contamination. Some consumers think they are removing bacteria and making their meat or poultry safe.

Slow cooking is probably my favorite way to cook pork chops. It's an easy and foolproof way to make pork chops that are fork tender, which is the way I like them.

What makes pork taste so good? ›

A sow gives birth to about ten young twice a year. But the lost marbling in pork tasted good, just as it does in beef. Fat is the main source of meat flavor, it gives an impression of juiciness, and it indicates tenderness, though there's not a direct cause-and-effect relationship.

Some baked pork chop recipes do require that the pan is covered with either foil or a lid. It creates steam and ensures that the meat is tender and juicy.

Searing your pork chops before baking them is the way to go!

Since I hate unnecessary dirty pans and dishes, I sear and bake the chops in my oven-safe cast iron skillet. If you don't have one, sear in a skillet on the stove, transfer the chops to a baking dish, and finish them in the oven.

If you pick boneless just make sure you watch the pork chops so they don't overcook. I find that boneless pork chops can cook quicker and become dry easier. I suggest you cook them around the 375 degree temperature or even 400 for a crispier skin.

Sear the pork, then bake it.

For instance, you might sear your pork in a hot pan on the stove (or on the grill), then transfer your pork to the oven (or move it to a cooler area of the grill and close the lid) for the rest of its cooking time. The indirect heat is vital to keeping your pork tender and juicy.

You can make an effective brine just with salt and water, but additional seasonings do help. If you are just looking to brine one (1) pork chop or tenderloin, or up to 4 at a time, a quick ratio of salt to water is 4 cups of water and 3 Tbsp of salt / for 30 minutes up to 4 hours.

For a pork brine, dissolve kosher salt and brown sugar in water, then add flavorings like garlic, herbs (such as thyme or rosemary sprigs), and optional spices. Brine pork chops for a few hours to enhance their flavor and tenderness before cooking.