How to Cook Tender Pork Chops

Pork chops make a great quick dinner, but they're easy to overcook. For tender, juicy chops, marinate them or brine them before cooking them. Then decide if you want to sear them on the stove and finish baking them in the oven or if you want to toss them on a hot grill. Use bone-in pork chops to keep moisture in the meat or take care to cook boneless pork chops just until they're cooked to your liking.

[Edit]Ingredients

[Edit]Bone-in Pork Chops

• 3 cups (709 ml) of cold water, divided
• 3 tablespoons (54 g) of coarse kosher salt or 2 1/2 tablespoons (42 g) table salt
• 2 to 4 bone-in pork chops (about 1 pound or 453 g each)
• 2 tablespoons (30 ml) of olive oil
• Salt and pepper to taste
• 2 smashed garlic cloves, optional
• 1/2 teaspoon (1.5 g) of black peppercorns, optional
• 1 bay leaf, optional

Makes 2 to 4 pork chops

[Edit]Tender Boneless Pork Chops

• 4 boneless pork loin chops
• 1/4 cup (60 ml) of olive oil
• 2 1/2 tablespoons (37 ml) of soy sauce
• 1 teaspoon (3 g) of steak seasoning

Makes 4 pork chops

[Edit]Steps

[Edit]Brining Bone-in Pork Chops

1. Bring 1 cup (240 ml) of water to a boil and stir in the salt and flavorings. Pour 1 cup (240 ml) of water into a pot and turn the heat to high. Once the water boils, stir in 3 tablespoons (54 g) of coarse kosher salt or 2 1/2 tablespoons (42 g) of table salt. If you want to add extra flavors, stir in:^[1]
   
   • 2 smashed garlic cloves
   • 1/2 teaspoon (1.5 g) of black peppercorns
   • 1 bay leaf
2. Turn off the heat and add 2 cups (470 ml) of water. The water in the pot will stop bubbling when you add the extra water. The salt should be completely dissolved and the brine will be at room temperature.^[2]
   
   
3. Pour the brine over the pork chops. Place 2 to 4 bone-in pork chops (about 1 pound or 453 g each) into a shallow plate or pie pan. Pour the brine over the pork chops so they're covered.^[3]
   
   
   • The chops should be between and thick.
   • If the chops aren't covered, stir together an extra 1 cup (240 ml) of water with an extra 1 tablespoon (18 g) of kosher salt. Pour the extra brine into the pan.
4. Cover and chill the chops for at least 30 minutes. Cover the pan with plastic wrap and place it in the refrigerator. Chill the pork chops for at least 30 minutes or up to 4 hours.^[4]
   
   • The brine will tenderize the meat. For the most tender pork chops, chill them for the full 4 hours.
5. Preheat the oven to and heat a skillet. When you're almost ready to cook the pork chops, turn on the oven and place a cast-iron skillet in it. The rack should be in the center of the oven.^[5]
   
6. Dry and season the pork chops with salt and pepper. Take the brined pork chops out of the refrigerator and take them out of the pan. Pat the chops dry with paper towels and set them on a work surface. Drizzle the chops with 2 tablespoons (30 ml) of olive oil and sprinkle them with salt and pepper to taste. Use your fingertips to rub both sides of the chops so the seasonings evenly coat the meat.^[6]
   
   
   • Let the pork chops sit out at room temperature while the oven finishes heating.
7. Sear the pork chops for 3 minutes over medium-high heat. Use oven mitts to remove the hot skillet from the oven. Set the skillet on the stove and turn the heat to medium-high. Lay the seasoned pork chops in the hot skillet and cook them for 3 minutes without moving them.^[7]
   
   
   • The pork chops will sizzle and smoke as soon as you put them in the skillet. Consider turning on a vent fan or opening a window.
8. Flip the pork chops and bake them for 6 minutes in the oven. Use tongs or a spatula to flip each pork chop over. Turn off the heat and use oven mitts to transfer the skillet to the preheated oven. Cook the chops so they become tender and cooked throughout.^[8]
   
   
   • Because the bottom of the chops will cook in the oven, there's no need to sear them.
9. Ensure the temperature has reached . Insert an instant-read thermometer into the thickest part of a pork chop. The chop should reach between and once it's finished cooking. If the pork chop isn't finished cooking, roast and check the pork chops every 2 minutes until they're done to your liking.^[9]
   
10. Rest the tender chops for 5 minutes before serving them. Turn off the oven and move the pork chops to a shallow rimmed plate. If there are any juices in the skillet, pour them over the chops. Lay a sheet of aluminum foil loosely over the chops and rest them for 5 minutes. Consider serving them with scalloped potatoes, roasted vegetables, or rolls.^[10]
    
    • The pork chops will finish cooking while they rest.
    • Store the leftover chops in an airtight container in the refrigerator for 3 to 4 days.

[Edit]Grilling Tender Boneless Pork Chops

1. Combine olive oil, soy sauce, and steak seasoning in a bowl. To make the marinade, get out a small bowl and pour 1/4 cup (60 ml) of olive oil into it. Whisk in 2 1/2 tablespoons (37 ml) of soy sauce and 1 teaspoon (3 g) of steak seasoning.^[11]
   
   
   • You can substitute your favorite herb or spice for steak seasoning, if desired. For example, use 1 teaspoon (2 g) of dried rosemary or thyme.
2. Coat the pork chops in marinade and chill them for at least 3 hours. Pour the marinade into a large resealable bag and add 4 boneless pork loin chops. Squeeze out as much air as you can and seal the bag shut. The pork chops should be covered in the marinade. Refrigerate them for at least 3 hours or up to 1 day.^[12]
   
   
   • The pork chops shouldn't be over thick. If they are too thick, slice them in half horizontally to make chops that are closer to thick. This will give you 4 extra chops.
3. Heat a grill to medium heat. Once you're ready to grill the tender pork chops, turn a gas grill on to medium. If you're using a charcoal grill, fill a chimney with briquettes and light them. Dump the hot, ashy coals in the center of the grill grate.^[13]
   
4. Grill the boneless pork chops for 6 to 8 minutes. Remove the marinated pork chops from the refrigerator. Lay them on the hot grill and cover the lid. Grill the chops for 6 minutes if you're using thin pork chops, or up to 8 minutes if you're using thick pork chops.^[14]
   
   
5. Flip and grill the pork chops for 6 to 8 more minutes. Remove the lid and use tongs or a spatula to flip the pork chops over. Put the lid back on the grill and cook them for another 6 to 8 minutes, depending on how well-done you want the chops.^[15]
   
   
6. Check if the temperature of the pork chops is at . Insert an instant-read thermometer into the thickest part of a pork chop. The chop should reach between and once it's finished cooking.^[16]
   
7. Move the chops to a cutting board and rest them for 5 minutes. Transfer the grilled pork chops to a cutting board or large plate using tongs. Lay a sheet of aluminum foil loosely over the chops and let them rest for 5 minutes. They'll finish cooking and the juices will redistribute within the meat.^[17]
   
8. Serve the tender grilled pork chops. Place 1 pork chop on each serving plate or slice each chop into thin strips before plating them. Serve the tender chops with orzo pilaf, roasted potatoes, green salad, or pasta salad.^[18]
   
   • Store the leftover grilled pork chops in an airtight container in the refrigerator for 3 to 4 days.

[Edit]Video

[Edit]Things You'll Need

[Edit]Tender Brined Bone-in Pork Chops

• Measuring cups and spoons
• Shallow plate or pie plate
• Spoon
• Plastic wrap
• Instant-read thermometer
• Cast-iron skillet
• Oven mitts
• Paper towels
• Knife and cutting board
• Aluminum foil
• Shallow rimmed plate
• Tongs or spatula

[Edit]Tender Grilled Boneless Pork Chops

• Small bowl
• Whisk
• Measuring cups and spoons
• Large resealable bag
• Knife and cutting board
• Gas or charcoal grill with briquettes
• Tongs or spatula
• Instant-read thermometer
• Aluminum foil
• Serving plates

[Edit]References

[Edit]Quick Summary