Baked Pork Chops
- Yield 2
- Prep 28 minutes
- Cook 12 minutes
- Total 40 minutes
Baked Pork Chops is a pork recipe on Avoteb. The yield on the card is 2. Plan on 40 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 2 servings
- 4 bone-in, thick-cut pork chops (ideally about 1 to 1.5-inches thick)
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly-cracked black pepper
- 1/2 teaspoon garlic powder
- optional: lemon wedges, for serving
Method
To brine your pork chops, fill a large bowl with 1 quart of warm (not hot) water and 1/4 cup kosher salt. Whisk to combine until most of the salt is absorbed. Tip in the pork chops and let them sit in the mixture to brine for 15 minutes. Or you can also also cover the bowl and refrigerate for up to 6 hours. Lift the pork chops from the brine, rinse with cold water, then pat them dry with some paper towels.
Warm oven to 375°F.
Brush the pork chops on both sides with olive oil
In a separate small bowl, whisk together the salt, pepper, and garlic powder until combined. Scatter the mixture evenly on both sides of the pork.
While that cooks, heat a cast iron skillet (or oven-safe sauté pan) on the stove over a hot burner for 5 minutes. Once the pan is super-hot, add the pork chops and use a spatula to press them evenly into the pan, so that the entire bottom surface of the pork chops makes contact with the pan. Leave for 2-3 minutes, or until the under-sides of the pork chops are golden brown. Carefully use tongs to flip the pork chops. Then use an oven mitt to carefully move the skillet to the oven. Continue baking for 3
Once the pork is ready to go, immediately remove the pan from the oven, and move the pork to a clean plate. Brush any of the pan juices onto the pork chops. Then loosely tent the plate with aluminum foil and and let the pork rest for at least 3 minutes.
Plate warm. Or, refrigerate in a sealed container for up to 3 days, or freeze for up to 3 months.
