I often mention my grandma and Great Grandma and their exceptional culinary skills.
BUT… But, I don’t think they have ever served me a properly cooked pork chop ever. Every time I was served pork it was dry and tough. Sorry Granny! But it’s true!
Turns out – pork chops don’t have to be dry. You don’t need to cook the pork well done. Some chefs recommend going to the internal temperature that’s below the Government guidelines. I always stick to the government guidelines with respect to my recipes and cook my pork to the internal temperature of 145. It’s still juicy, tender, a bit pink and delicious!
The simple technique here will result in consistently juicy and delicious pork chops.
I’m using apricot glaze here. You can use this glaze, another glaze or just salt and pepper and as long as you don’t overcook your chops – it will all be delicious!
Pork doesn't have much flavour and would really benefit from an overnight dry brine. If possible, rub the pork chops with 1.5 tsp sugar and 1 TBSP kosher salt and refrigerate uncovered in the fridge overnight. If not possible, simply proceed to step # 2.
Preheat the oven to 275.
Combine all of the glaze ingredient in a small sauce pot and simmer for 3-5 minutes until thickened.
Dry your pork chops well with the paper towel. This step should not be skipped as not drying the chops will prevent them from getting a nice sear. If you didn't have a chance to brine your pork as in step # 1, season your pork chops with salt and pepper at this time.
Heat oil in a heavy oven-safe pan on medium high heat for at least 3 minutes until shimmering. Add your pork chop and sear undisturbed for at least 3 minutes. Maybe a bit more. If you are tempted to flip it - don't. Allow the pork to brown well - this is the only opportunity you have to get a nice sear on your chop. Turn your pork chops over, brush with the glaze and move to the preheated oven.
Bake in preheated oven - it won't take long. Anywhere between 5 and 20 minutes depending on how thick your pork chop is and if it's boneless or not. It took me around 8 minutes for 1 1/2 inch boneless pork chop. You are looking to reach 142-145 internal temperature as per suggested government guidelines. Do not overbake as it will result in tough, unpleasant texture. I suggest you take it out at 140-142 as it will still cook under the broiler.
Brush with more glaze and broil the chops for just a minute or so. Remove from the oven and allow to rest for a couple of minutes.
NOTE: If your pork chops are thin - do not use the oven, simply cook your chops on the stove top, flipping and turning. Brush with the glaze at the end and broil.
Ingredients
Directions
Pork doesn't have much flavour and would really benefit from an overnight dry brine. If possible, rub the pork chops with 1.5 tsp sugar and 1 TBSP kosher salt and refrigerate uncovered in the fridge overnight. If not possible, simply proceed to step # 2.
Preheat the oven to 275.
Combine all of the glaze ingredient in a small sauce pot and simmer for 3-5 minutes until thickened.
Dry your pork chops well with the paper towel. This step should not be skipped as not drying the chops will prevent them from getting a nice sear. If you didn't have a chance to brine your pork as in step # 1, season your pork chops with salt and pepper at this time.
Heat oil in a heavy oven-safe pan on medium high heat for at least 3 minutes until shimmering. Add your pork chop and sear undisturbed for at least 3 minutes. Maybe a bit more. If you are tempted to flip it - don't. Allow the pork to brown well - this is the only opportunity you have to get a nice sear on your chop. Turn your pork chops over, brush with the glaze and move to the preheated oven.
Bake in preheated oven - it won't take long. Anywhere between 5 and 20 minutes depending on how thick your pork chop is and if it's boneless or not. It took me around 8 minutes for 1 1/2 inch boneless pork chop. You are looking to reach 142-145 internal temperature as per suggested government guidelines. Do not overbake as it will result in tough, unpleasant texture. I suggest you take it out at 140-142 as it will still cook under the broiler.
Brush with more glaze and broil the chops for just a minute or so. Remove from the oven and allow to rest for a couple of minutes.
NOTE: If your pork chops are thin - do not use the oven, simply cook your chops on the stove top, flipping and turning. Brush with the glaze at the end and broil.
Make it Gluten-Free: replace soy sauce with Gluten-Free soy sauce, ensure all your ingredients are gluten free, including your jam and mustard.
Make it Low Carb/Keto/Paleo: skip the glaze and the brine.
Happens to be Dairy-Free.
