For a loooong time, I avoided buying and cooking pork chops.
That’s because I had been turned off so many times by tough, stringy, dry pork chops that were just about as tender as a shoe sole!
I knew the meat was inexpensive, and it was the perfect dinner solution when you couldn’t decide between poultry or red meat. But no oh no, I was not going to be pulled into the trap of leathery pork chops…
Well now I eat pork chops at least once a week!
And that’s because I have found the method of cooking pork chops that yields juicy, tender, decadent, perfect meat every time.
This method is called “reverse searing,” and it involves baking the pork chops first for 15-20 minutes to make them tender and juicy on the inside, and then searing them in screaming hot oil to get a crispy browned exterior.
And then, like we do with all meat, we’ll let those delicious pork chops rest for 5-10 minutes before serving.
Best of all, this method of cooking pork chops is customizable to what you have in your pantry or what you’re feeling tonight.
You can brine or marinate the chops for 20-30 minutes in an acidic solution before baking to up the flavor.
Do you have a few cloves of garlic or some fresh herbs sitting around? Smash them and sauté them in the hot oil in the pan before searing the chops to infuse another layer of flavor.
Want to go saucy? Spoon barbecue sauce, hoisin glaze, or a warmed garlicky tomato sauce over the chops before serving!
If you’re like I used to be and you’ve given up on pork chops, try this of cooking them.
I guarantee these juicy seared chops will change your mind!
- pork chops
- sea salt
- large skillet cast iron (or stainless steel) skillet
- 1 tablespoon ghee, coconut oil, lard, or bacon fat
- herbs and spices, optional
- Preheat the oven to 375 degrees F.
- Dry the pork chops off on both sides with paper towels. Sprinkle both sides generously with sea salt. Lay the pork chops on a baking sheet with plenty of space in between them and place the baking sheet in the preheated oven.
- Cook the pork chops for 15-20 minutes, or until juices coming out of the pork chops are clear.
- Heat 1 tablespoon of ghee, coconut oil, lard, or bacon fat in a large skillet over medium-high heat. If desired, sauté some garlic or fresh herbs in the skillet before adding the pork chops. When the oil is very hot, add the pork chops to the pan, without crowding. If you need to work in batches, do so. Sear the chops for 2-3 minutes on each side, or until a brown crust develops.
- While the pork sears, place a metal rack (like a cookie cooling rack) over a large plate or baking sheet. As the chops finish searing, remove them to the rack. Let the pork chops rest for 5-10 minutes before serving.