One Skillet Tender and Juicy Pork Chops

One skillet tender and juicy pork chops…..I didn’t think it was possible!!!

When I was growing up, my family’s Thursday night staple was pork chops on the grill. My step-dad liked well done, thin chops. To say the least, they weren’t my favorite. I never knew that pork chops could be any different until, one night, my husband Scott made them for me. They were perfectly juicy and tender, nothing like I had ever experienced. I found a new favorite food that night.

What is the best way to cook pork chops without them drying out?

Pork chops don’t have a lot of fat and are prone to overcooking and drying out. They almost always will dry out and/or burn when you cook them on the stovetop alone. That’s why my favorite pork chop recipes including a roasting or baking step. These skillet pork chops go from the stovetop to the oven to keep them tender and juicy.

First, I fry the chops for a little bit. Then I finish them off by letting them roast in the oven. By frying one side first and getting it good and brown, then turning it over and putting it in the oven to finish cooking, you get the best of both worlds. The outside caramelizes, and then the inside cooks slowly to the right internal temperature without burning the outside of the chop.

You can use either boneless pork chops or bone-in pork chops for this recipe. Note that boneless chops will shorten the cook time by about 10 minutes. Stuffed pork chops — like these Spinach and Mozzarella Stuffed Pork Chops with a Dijon mustard glaze — will take longer.

How can I tenderize pork chops quickly?

The brine in this recipe will season the meat perfectly without making it overly salty. A brine not only adds flavor but also keeps the meat tender and juicy. You can brine chops in as little as one hour. I assure you, brining is worth the wait!!

Some folks also marinate pork chops for an hour or so in apple cider vinegar to tenderize them. The vinegar breaks down the protein in the meat. 

What to Serve with Pork Chops

Try serving these juicy pork chops with:

• Southern Smashed Sweet Potatoes
• Horseradish-Dijon Mashed Potatoes with Caramelized Onions
• Brussels Sprouts with Beer-Glazed Bacon Topping
• Roasted Asparagus
• Glazed Baby Carrots

If you want to watch me make pork chops, you can check out my YouTube demonstration for a Southern style pork chops meal here. Also, check out my Harvest Cookbook which contains this recipe and tons of other good ones!

More Easy Pork Recipes

Spinach and Mozzarella Stuffed Pork Chops with Dijon Glaze

One Skillet Pork Chops over Garlic Winter Cress

Crusty Crock Pot Pork Roast over Pumpkin Polenta

Smoky Roasted Pulled Pork Sliders

One Pan Tender and Juicy Pork Chops

The brine seasons these skillet pork chops perfectly without making them too salty.

5 from 6 votes

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Course Main Course

Cuisine American

Servings 4 people

Calories 262 kcal

Ingredients

  

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Brine:

• 3 cups cold water
• 1/4 cup kosher salt
• 1/4 cup brown sugar
• 2 cloves of garlic smashed

Pork Chops:

• 4 1-inch thick pork chops 4 pounds
• olive oil for pan frying
• Kosher salt
• freshly ground pepper

Instructions

 

• In a saucepan combine 1 cup of water, the salt, and brown sugar bring to a simmer. Turn the heat off and stir the brine liquid until all the ingredients have dissolved in the water. Add the remaining water and garlic to the pot. Place the pork chops in a shallow dish and slowly pour the brine over the chops making sure they are submerged in the brining liquid. If the aren’t submerged, add another cup of water and tablespoon of salt to the brine. Cover and refrigerate for 1 hour or up to 6 hours for thicker chops.
• Preheat the oven to 400 degrees and place a cast iron skillet in the oven to preheat as well. Remove the pork chops from the brine and dry thoroughly with a paper towel. Liberally sprinkle salt and pepper on both sides of the pork chops and rub into the chops.
• Carefully remove the skillet from the oven and place over high heat. Add about 2 tablespoons of olive oil to the skillet along with the pork chops. Allow to brown for about 3 minutes. Turn the chops over and transfer them to the preheated oven. Roast the chops for about 5 minutes or until they are cooked through and the temperature of the chops reads 145 degrees at the thickest part.
• Remove cooked pork chops to a plate and pour pan juices over the chops. Allow to rest for 5 minutes and serve with Garlic Mashed Potatoes, a salad, and asparagus.

Notes

The brine will season the meat perfectly without the meat becoming overly salty. A brine adds flavor and keeps the meat tender and juicy. I assure you brining is worth the wait!!

Courtesy of Stacy Lyn’s Harvest Cookbook.

GameandGarden.com

Nutrition

Calories: 262kcalCarbohydrates: 14gProtein: 29gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 90mgSodium: 776mgPotassium: 524mgFiber: 0.03gSugar: 13gVitamin A: 5IUVitamin C: 0.5mgCalcium: 24mgIron: 1mg

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