Baked pork chops how to#

If you’re in a hurry, you can skip the pan sauce. Let the pork chops rest for a few minutes before serving- this will help redistribute the juices and keep the moist.Place the lemon wedges around the pork chops in the skillet, and slide into the oven.

(You can also slide a spatula underneath to give them a boost with loosening if you need to.) If they are sticking, they probably need more time. You’ll know the sear is complete when they release easily from the pan.

Flip the chops and season the seared side, and turn off the heat.

I just kind of sprinkled them on from a distance because of splatters- it’s OK if it’s not super evenly distributed.

While the pork chops are searing, season the other side with garlic, herbs, and lemon zest.

Be careful of splatters! A splatter screen is helpful.

Place the pork chops in the skillet and sear for 2-3 minutes on medium-high or high heat, depending on your burners.

Make sure that all parts are covered- if your skillet comes up in the center a bit, you may need a bit more.

Add oil to the skillet and swirl to coat.

You will know it’s heated when it’s hard to hold your hand 1″ over the surface of the skillet for more than a few seconds. Cast iron can take a few minutes to fully heat. Stainless steel heats faster, so you may only need to heat it for 30 seconds to a minute.

Heat an oven-safe skillet until very hot over medium-high to high heat.

Mince the garlic, zest and slice the lemon, and chop the fresh herbs (or measure out the dry). This recipe moves very quickly, so you want to have everything prepped ahead of time.

Then, prep all your ingredients and season the pork with plenty of salt and pepper on both sides.

First, preheat your oven to 375 degrees F.

Easy peasy.Īlternatively, you can finish them on the stovetop, covered in the same skillet, over medium or medium-low heat.Ī quick stovetop sear, followed by a brief bake in the oven is how you make the juiciest, tastiest pork chops! Here are the details. You can still make this recipe! After searing the pork chops, just transfer them to a baking dish to finish in the oven. What if I don’t have an oven-safe skillet? As an added bonus, if you choose to make the pan sauce, it will be super flavorful because of all the juices and bits that get left in the pan and incorporated into the sauce. Why oven-safe? Fewer dishes, of course! You’ll pan-sear the chops in the same skillet you bake them in. You may be able to use a 10-inch skillet, but I prefer a 12 inch to give the chops more room (which will develop a better sear and more even baking). A lodge cast iron skillet is an inexpensive alternative and just as effective.

I used this Calphalon tri ply 12-inch skillet. Stainless steel and cast iron skillets are both great for this.

I recommend using a large oven-safe skillet for this recipe.

Baked pork chops how to#

Here’s how to make this super easy 5-ingredient (besides oil, salt, and pepper), 30 minute recipe! Use an oven-safe skillet And the flavor of the fresh lemon, garlic, oregano, and thyme are the perfect complements to the pork, which is somewhat bland on its own. Pan-searing the chops before baking creates texture and flavor for a perfectly cooked, tender, juicy pork chop every time. These oven-baked pork chops are quick and easy enough to make for a casual weeknight dinner but delicious enough to serve for a dinner party or special occasion, especially with the pan sauce drizzled on top. They’re a lean, healthy protein, they’re inexpensive, and such a crowd pleaser! I don’t know how I don’t have a pork chops recipe on the blog already, but better late than never! I love how fast and easy pork chops are to make.