SEARED AND BAKED PORK CHOPS RECIPE HOW TO
SEARED AND BAKED PORK CHOPS RECIPE FULL

Vegetables – You can make roasted asparagus, crispy zucchini fries, or simple roasted cauliflower in the oven while your cast iron pork chops are cooking on the stove.

SEARED AND BAKED PORK CHOPS RECIPE FULL

Freeze: Freeze pan seared pork chop recipes like this one in an airtight container for 2-3 months.Ĭast iron skillet pork chop recipes go with all kinds of side dishes! Try these to make a full meal:.Reheat: Reheat the pork chops in a cast iron skillet for best results, just until heated through so you don’t overcook them.

Store: Keep leftovers in the refrigerator for 3-4 days.If you don’t have a thermometer, you can still use the time chart above as a guide. You can use either a probe thermometer like this (insert it after flipping), but for stovetop pork chops where I’m nearby during the cooking process anyway, I usually use this regular instant-read thermometer. At What Temperature Are Skillet Pork Chops Done?įor perfect pork chops, use a meat thermometer to test for doneness. Pork chops are done when the internal temperature at the thickest part reaches 145 degrees F, but because the temperature rises as they rest, it’s fine to remove them at 140 degrees F for the juiciest pork chops. TIP: On average, cast iron skillet boneless pork chops will cook about 1 minute quicker than bone-in chops. These are all common pantry ingredients and it’s the best! Alternatively, you can also simply season your pork chops with sea salt (1 teaspoon per pound of pork) and black pepper (1/4 to 1/2 teaspoon per pound), or use a pork chop marinade. Pork chop seasoning – I like to make my own quick pork chop seasoning, which has just a handful of spices: garlic powder, smoked paprika, dried herbs (thyme and oregano), sea salt (or kosher salt), black pepper, and cayenne pepper.If you want the flavor, you can add a tablespoon of butter to the pan toward the end of the cooking process. Some people use butter, but it has a low smoke point. Olive oil – Regular olive oil has a high smoke point, which is great for cast iron skillet pork chop recipes that require hot oil.Appearance – Fresh pork chops will be light pink and firm, with varying levels of marbling and fat.Thicker chops are also harder to overcook, so I recommend at least 1 inch thick. Thicker pork chops are great for a main dish, thinner chops work well for meals like sandwiches. Thickness – Pork chops come in a range of thicknesses, which will effect the cooking time.I recommend rib, loin, or boneless varieties for making pan seared pork chops, as these are the most tender. Cuts of pork chops – There are many cuts of pork chops: shoulder chops (darker meat with lots of fat and connective tissue), rib chops (a fattier cut that’s also very tender), loin chops (very lean and mild flavor), boneless chops (also very lean and mild), and sirloin chops (lots of pork flavor, but also very tough).You can make stovetop pork chops of either type. I prefer less fuss with boneless pork chops. boneless pork chops – Many people feel that the bone-in gets better flavor, and this can also help protect against over-cooking. For measurements, see the recipe card below.

SEARED AND BAKED PORK CHOPS RECIPE HOW TO

This section explains how to choose the best ingredients for skillet pork chops, what each one does in the recipe, and substitution options. Ingredients For The Best Pan Seared Pork Chops

Seared and baked pork chops recipe