Are you tired of dry, tough pork chops? Do you want to learn how to cook juicy, tender bone-in pork chops that will impress your family and friends?
Look no further! In this article, we’ll share some tips and tricks for cooking the perfect bone-in pork chops. Whether you prefer baking, grilling, or searing, we’ve got you covered.
So grab your apron and let’s get cooking!
How To Cook Bone In Pork Chops?
There are several methods for cooking bone-in pork chops, but the key is to ensure they are cooked through without becoming dry and tough. Here are some steps to follow:
1. Brine the pork chops (optional): If you have time, brining the pork chops for even a brief period adds flavor and ensures juiciness in the finished chop. To brine, bring 1 cup of water to a boil, add salt and optional flavorings, and stir to dissolve the salt. Add 2 more cups of cold water to bring the temperature of the brine down to room temperature. Place the pork chops in a shallow dish and pour the brine over top. The brine should cover the chops — if not, add additional water and salt until the chops are submerged. Cover the dish and refrigerate for 30 minutes or up to 4 hours.
2. Preheat your oven: Arrange a rack in the middle of the oven and heat to 400°F. Place a large ovensafe skillet in the oven to heat as well.
3. Season the pork chops: Remove the chops from the brine; if you didn’t brine, remove the chops from their packaging. Pat dry with paper towels. Rub both sides with olive oil, then season with salt and pepper.
4. Sear the pork chops: Using oven mitts, carefully remove the hot skillet from the oven and set it over medium-high heat on the stovetop. Place the pork chops in the hot skillet. You should hear them immediately begin to sizzle. Sear until the bottom of the chops are golden-brown, about 3 minutes. Flip the chops and transfer to the oven.
5. Roast the chops until cooked through: Roast until the pork chops are cooked through and register 140°F to 145°F in the thickest part of the meat with an instant-read thermometer. Cooking time will be 6 to 10 minutes depending on the thickness of the chops, how cool they were at the start of cooking, and whether they were brined.
6. Rest the chops: Transfer the pork chops to a plate and pour any pan juices over top (or reserve for making a pan sauce or gravy). Tent loosely with foil and let rest for at least 5 minutes before serving.
Choosing The Right Cut Of Pork Chop
When it comes to choosing the right cut of pork chop, it’s important to consider flavor, tenderness, and cooking method. All pork chops come from the loin, but depending on what section of the loin, the chops will differ in flavor and tenderness.
The center-cut rib chops are a popular choice for grilling. They have a little fat to add flavor, but not the tough gristle of a shoulder chop. They are very tender and the flavor is mild. A bone-in chop is recommended as bones actually lend flavor and moisture to the meat and removing them will lead to a less satisfying overall taste.
Thick pork chops are also key to maximum flavor and juiciness. If you can, get your chops cut at your local butcher or meat counter and request a minimum of 3/4” thick, ideally 1 to 1 1/2” thick. But remember, the thickness of your pork chops affects the time it takes them to cook on the grill or in the oven, so always take that into account when timing your pork chops.
If you want to cut your own chops, buy an 8-rib bone-in pork loin from your local butcher. With the loin on your cutting board, use your carving knife and slice between each bone or every two for thicker pork chops.
Preparing The Pork Chops For Cooking
Before cooking bone-in pork chops, there are a few things you can do to ensure they turn out juicy and flavorful. One option is to brine the chops. Brining involves soaking the pork chops in a saltwater solution, which helps to tenderize the meat and infuse it with flavor. To brine, mix together 1 cup of water and 1 tablespoon of salt, along with any optional flavorings such as herbs, garlic, or spices. Add 2 more cups of cold water to bring the temperature down to room temperature. Place the pork chops in a shallow dish and pour the brine over them. If the brine doesn’t fully cover the chops, add more water and salt until they are submerged. Cover the dish and refrigerate for at least 30 minutes or up to 4 hours.
If you choose not to brine your pork chops, you can still season them before cooking. Pat them dry with paper towels and rub both sides with olive oil. Then, season with salt and pepper or any other desired spices.
Before cooking, preheat your oven to 400°F and place a large oven-safe skillet in the oven to heat up. Once the skillet is hot, remove it from the oven using oven mitts and place it on the stovetop over medium-high heat. Add a small amount of oil to the skillet and let it heat up until shimmering.
Add the pork chops to the skillet, making sure there is some space between them so they can sear properly. Sear until the bottom of the chops are golden-brown, about 3 minutes. Use tongs to flip the pork chops over and immediately transfer the skillet back into the oven.
Roast until the pork chops are cooked through and register 140°F to 145°F in the thickest part of the meat with an instant-read thermometer. This should take between 6 to 10 minutes depending on the thickness of your chops.
Once cooked, remove the pork chops from the skillet and place them on a plate. Pour any pan juices over top or reserve them for making a pan sauce or gravy. Tent loosely with foil and let rest for at least 5 minutes before serving. This allows the juices to redistribute throughout the meat and ensures that your pork chops stay juicy and tender.
Baking Bone-In Pork Chops
Baking bone-in pork chops is another great way to cook this delicious cut of meat. Here are some steps to follow:
1. Preheat your oven: Preheat your oven to 325°F.
2. Season the pork chops: In a small bowl, mix together salt, pepper, brown sugar, and paprika. Rub the mixture liberally onto both sides of the pork chops.
3. Place the pork chops in a baking dish: Line a shallow baking dish with foil and place the pork chops on it.
4. Bake the pork chops: Bake the pork chops on the middle rack of your oven for 25 minutes, turning them over after 15 minutes.
5. Broil the pork chops: After 25 minutes, move the baking dish to the top rack of your oven and turn on the broiler. Broil for 5 minutes or until the pork chops are golden brown and crispy on top.
6. Check for doneness: The cooking time of 25 minutes in this recipe is for bone-in pork chops that are approximately 1.5 inches thick. The cooking time will vary based on the size of your pork chops and your oven. Use this time recommendation as a starting point and adjust as needed. Watch your pork chops carefully during cooking to avoid over or under-cooking them. I highly recommend using an instant-read thermometer to check for doneness. The internal temperature of the pork should reach 145°F.
7. Rest the pork chops: Once done, remove the baking dish from the oven and let the pork chops rest for about 3 minutes before serving.
Baking bone-in pork chops is a simple and delicious way to prepare this classic cut of meat. The key is to season them well, bake them at a low temperature, and then broil them briefly for a crispy exterior. With these steps, you’ll have perfectly cooked bone-in pork chops every time!
Grilling Bone-In Pork Chops
Grilling bone-in pork chops is a great way to enjoy this flavorful cut of meat during the summer grilling season. Here are some steps to follow:
1. Choose the right pork chops: Look for bone-in pork chops that are at least 1-inch thick. If you don’t see any available, ask the meat counter to cut them for you.
2. Prepare the grill: Preheat your grill to medium-high heat (375-400 degrees F) for at least 20 minutes prior to grilling. Clean the grates and oil them well to prevent sticking.
3. Season the pork chops: Rub both sides of the pork chops with olive oil and season with your desired seasoning blend. If you have brined the pork chops, be careful not to add too much salt in your seasoning blend.
4. Grill the pork chops: Place the pork chops directly on the grill over direct heat and grill for 2 minutes per side to get those beautiful grill marks. Then, move them to indirect heat or lower the temperature to medium heat and continue grilling for another 8-12 minutes, flipping once, until they reach an internal temperature of 145°F.
5. Rest and serve: Remove the pork chops from the grill and let them rest for at least 5 minutes before serving. This allows the juices to redistribute throughout the meat, resulting in a juicier and more flavorful chop.
By following these simple steps, you can enjoy perfectly grilled bone-in pork chops that are juicy, flavorful, and sure to impress your guests at your next backyard barbecue.
Searing Bone-In Pork Chops
Searing bone-in pork chops is an essential step in cooking them to perfection. Here’s how to do it:
1. Heat a large oven-safe skillet over medium-high heat. Add a tablespoon of oil and swirl to coat the bottom of the skillet.
2. Season the pork chops with salt and pepper on both sides.
3. Once the skillet is hot, carefully add the pork chops to the skillet. You should hear a sizzling sound as soon as they hit the pan. Do not overcrowd the skillet; leave enough space between each chop for even cooking.
4. Let the pork chops sear for about 3 minutes without disturbing them. You want to achieve a golden-brown crust on the bottom of the chop.
5. Use tongs to flip the chops over and sear for another 3 minutes on the other side.
6. If you prefer, you can add some butter and herbs to the skillet at this point to infuse more flavor into the pork chops.
7. Once both sides are seared, transfer the skillet to the preheated oven and continue cooking until the internal temperature of the pork chops reaches 140°F to 145°F, which should take about 6 to 10 minutes depending on their thickness.
8. Remove the skillet from the oven and transfer the pork chops to a plate. Cover them with foil and let them rest for at least 5 minutes before serving.
By following these steps, you’ll end up with juicy and tender bone-in pork chops that are full of flavor and perfectly cooked.
Checking For Doneness
Checking for doneness is a crucial step in cooking bone-in pork chops to ensure they are safe to eat and have the desired level of doneness. While using a meat thermometer is the most accurate method, there is also a touch test that can be used.
To perform the touch test, use your hand as a guide. Start by touching the fleshy area of your palm below your thumb with your other hand’s index finger. This is what raw pork chops feel like when you touch them. Next, touch your thumb to your pointer finger and touch the same part of your palm again. Notice how it’s slightly firmer? This is what a medium-rare pork chop should feel like when you touch it. Touch your thumb to your middle finger, and that section of your palm will tense up a little more. This is what a medium pork chop feels like. Move your thumb to your ring finger, and the palm may feel slightly flexed. This level of firmness means your pork chop is cooked medium-well. Now touch your thumb to your pinky, and that section of your palm will be fairly firm. This is what a well-done pork chop feels like.
It’s important to note that while this method can be helpful, it’s not as accurate as using a meat thermometer. Always check the internal temperature with an instant-read thermometer to ensure the pork chops have reached a safe temperature of 145°F before serving.