One Skillet Tender and Juicy Pork Chops
One Skillet Tender and Juicy Pork Chops…..I didn’t think it was possible!!!
Growing up, my family’s Thursday night staple was pork chops on the grill. My step-dad liked well done, thin pork chops. To say the least, they weren’t my favorite. I never knew that pork chops could be any different until, one night, Scott made them for me. They were perfectly juicy and tender, nothing like I had ever experienced. I found my new favorite food that night.
Pork chops don’t have a lot of fat and are prone to overcooking and drying out. That’s why I fry mine on the stove-top for a little bit and then finish them off by letting them roast in the oven. Pork chops tend to dry out and burn when you cook them on the stove-top alone, but 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 the inside cooks slowly in the oven without burning the outside of the chop.
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!!
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!
One Pan Tender and Juicy Pork Chops
- 3 cups cold water
- 1/4 cup kosher salt
- 1/4 cup brown sugar
- 2 cloves of garlic smashed
- 4 1-inch thick pork chops 4 pounds
- olive oil for pan frying
- Kosher salt
- freshly ground pepper
- 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.