Pork Chops with Pears and Creamy Cider Sauce (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.

Dip each pork chop into the flour mixture and coat well, shaking off the excess. Using tongs, gently lower the chops into the deep skillet in batches if necessary. Fry for 8 to 10 minutes or until golden brown, turning once. Transfer chops to a paper towel-lined pate to drain.

By soaking the pork chops in a mixture of water, salt, and additional flavorings (more on that in a moment), you can help the meat to draw in moisture and add tons of savory flavor. Turns out that brining is especially useful for lean meats like pork and poultry, which can sometimes be dry and bland.

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.

Because pork chops are such a lean cut, they are relatively quick-cooking and prone to overcooking. When they're cooked for even a few minutes too long, whether it's in the oven or on the stovetop or grill, they're quick to dry out, and — you guessed it — become tough, chewy, and less than appealing.

PAN-ROASTED PORK CHOPS WITH SHALLOTS FENNEL AND WATERCRESS

Simply throw everything in a pan—yes, the pork chops with the shallots and the fennel—and sear the chops for four minutes on each side. Everything starts to caramelize and the flavors meld together for a truly sensorial experience.

I use both! At the same time! The butter helps achieve that golden brown color and adds more flavor, but you need the oil, too, because it has a higher smoke point and keeps the butter from burning. How long do you cook pork chops in a frying pan?

For juicy, flavorful pork chops, try brining the chops before grilling or broiling — two high-heat cooking methods that can quickly dry out lean pork chops. Brines are essentially salty, sugary water solutions; they'll keep the meat moist, while adding flavor.

Texas Roadhouse: Grilled Pork Chops

Despite some reservations about the chain's overall menu, one reviewer calls the chops the "hidden secret at the Roadhouse," adding, "They are grilled, thick chops, cooked just right and served with a great mustard sauce.

Thyme: Thyme has a slightly lemony flavor that adds more complexity to your chops. Oregano: This delicate yet flavorful spice gives your meat an earthy and peppery bite. Ground mustard: Ground mustard is a relatively common ingredient used in salad dressings and savory dishes.

What should I put on pork chops before cooking? ›

Preheat the oven to 375 degrees F (190 degrees C). Sprinkle pork chops on all sides with thyme, salt, and pepper. Place on a baking sheet. Bake in the preheated oven until an instant-read thermometer inserted into the thickest part of a pork chop reads 145 degrees F (63 degrees C), about 20 minutes.

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.

If cooked correctly, pork chops really don't need to be tenderized; the cooking process does that for you. However, if you must, you can marinate them in your favorite acidic marinade for a half hour or so before cooking. They won't need more than that.

A brine is essentially just salt and water. It helps prevent moisture loss during cooking, and the salt also helps tenderize the meat from the inside out. If you want an extra juicy piece of pork, brine it before cooking. You can make an effective brine just with salt and water, but additional seasonings do help.

High-heat frying sears them to a golden brown; and a moderately hot oven (400 degrees F) bakes the pork chops gently enough to keep them from drying out. This "sear-roasting" method is a great way to cook pork chops in the oven: Fry one side to golden brown, then flip, and place the chops directly in the oven.

Try a Marinade or Brine. A marinade or brine can introduce more moisture or lots of flavor into your meat before you cook it. A marinade is a sauce that introduces extra flavor to your pork, depending on the aromatics or herbs you choose to include. A brine pulls more moisture into the meat, which keeps your pork juicy ...

Baste your pork chops in butter

You can counteract pork chops' lack of fat by introducing a little extra from the outside toward the end of cooking them. Butter basting is a common technique with steak, but it works just as well here, keeping your chops juicy and coating them with flavor.