Perfect Pork ChopsIngredients:
Pork chops*
Seasoned salt
Thyme
Rosemary
Salt
Soy sauce
*I use center-cut chops or boneless chops that are about ¾-inch thick.
Directions:
Grease bottom of baking dish with olive oil (I use a glass pan) and add 3 Tablespoons of water to keep pork chops moist. Sprinkle both sides of pork chops with spices and a small amount of soy sauce (about 4 drops per side).
Lay pork chops flat in baking dish, and bake at 350F for 20-25 minutes (depending on the thickness), pulling them out of the oven to flip halfway through.
Pork chops are done when the juices run clear. (You can cut into the center of one of them to figure that out.) Cooking perfect pork chops takes practice, so don’t beat yourself up if they turn out a little drier than you would like. (As Mr. Handsome would say, just add BBQ sauce. My homemade BBQ sauce recipe is listed with my Buffalo Wild Wings style wings recipe.)
The tricky part is that the outsides can look perfectly moist while the insides are already dry. The USDA recommends that pork chops be cooked to an internal temperature of 145F, although I’ll admit that I rarely use a thermometer for this recipe anymore.
Enjoy your chops!
LOL Mr handsome sounds like my son, he too likes BBQ sauce.
I brown chops, season them, add a little white wine, cover them, and finish cooking them on low on the burner, not in the oven. They make a little bit of juices along with the wine, and you can thicken it if you want or serve it au jus.
I don't think I'd use the salt if I were using seasoned salt and soy sauce. That extra salt seems redundant. Did you mean pepper but typed salt?
THANK YOU SO MUCH!! I can't wait to try these!! Looks so yummy!!
Share your dessert recipes, Ellie! Or a unique dessert that has been in your family. You say you're Canadian?:)
Great idea! I'll add that to my list of blog post ideas. Yep, I was born in Canada. 🙂
Ellie
Do you eat leftovers? I always cook at least twice the amt. of meat that I need so I have leftovers for a day or two. I don't mind spending more on a bigger package of meat if I know I can get a few days out of it. We have nothing against eating the same meat for more than one meal in a row. I change the side dishes, so it's a little different each time.
I totally agree. That's exactly what I do. This time, I only made 2 pork chops, but I usually make lots of extras.
Ellie
A quick sear in a pan before putting the chops in the oven would increase the flavor quite a bit. If you use a cast iron pan to do this, you can put the whole thing in the oven and save a dish. Also – adding water to the pan will not affect how most the meat is, but it will keep any grease in the pan from scorching while the meat cooks.
Do we need to turn them over at some point during cooking?
unappetizing picture
I wouldn't put salt in it at all. Salt's not good for you anyways. That's how people have heart attacks. Even my doctor saids that too.
I don't put salt in cookies either.
Feel free to cut the salt out if that's what you prefer. You definitely want to avoid consuming high levels of salt each day, but your body does need a certain amount of salt to be healthy. We switched to Celtic Salt, as it is unprocessed and said to contain a higher amount of mineral-dense sea water and a lower amount of sodium chloride than regular table salt. It's great. 🙂
Ellie
I buy Moline grills pork chops that I get from HyVee. They are really good.