Juicy Pork Chops – Having said that here is a Juicy Pork Chops I make that the whole family enjoys. What if I told you that I might guarantee utterly poached, utterly tender pork chops, each time? Would you suspect Pine Tree State? Or have too several dinners of overcooked shoe-leather pork chops turned you far away from this simple addition to the dark meal rotation? Let me persuade you to undertake them an extra time. Let Pine Tree State persuades you to undertake cooking your pork chops within the kitchen appliance

I encourage you to seem for bone-on pork chops. They take a bit longer to cook than boned chops, however in my expertise; they’re differently of guaranteeing tender poached pork chops. And by “a little longer to cook,” i am very solely talking a couple of couple of minutes. It will not create an enormous distinction to your meal prep!

Click here for Juicy Pork Chops recipe.


  • For the brine (optional)
  • 3 cups

cold water, divided

  • 3 tablespoons

coarse kosher salt (or 2 1/2 tablespoons table salt)

  • Optional flavorings: 2 smashed garlic cloves, 1/2 teaspoon black peppercorns, 1 bay leaf
  • For the pork chops:
  • 2 to 4

center cut, bone-in pork chops (3/4-inch to 1-inch thick, about 1 pound each)


  1. Brine the pork chops (optional).If you have time, brining the pork for even a brief period adds flavor and ensures juiciness in the finished chop. Bring 1 cup of the water to a boil, add the 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 (1 cup water to 1 tablespoon salt) until the chops are submerged. Cover the dish and refrigerate for 30 minutes or up to 4 hours.
  2. Heat the oven and skillet.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. While the oven heats, prepare the pork chops.
  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. Set the chops aside while the oven finishes heating.
  4. Remove the skillet from the oven.Using oven mitts, carefully remove the hot skillet from the oven and set it over medium-high heat on the stovetop. Turn on a vent fan or open a window.
  5. Sear the pork chops.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. The chops may start to smoke a little — that’s ok. Turn down the heat if it becomes excessive.
  6. Flip the chops and transfer to the oven.Use tongs to flip the pork chops. Using oven mitts, immediately place the skillet in the oven.
  7. 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. Start checking the chops at 6 minutes and continue checking every minute or two until the chops are ready.
  8. Rest the chops.Transfer the pork chops to a plate and pour any pan juices over the top (or reserve for making a pan sauce or gravy). Tent loosely with foil and let the chops rest for at least 5 minutes before serving.

Recipe Notes

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.


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The Juicy Pork Chops
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