Smothered Pork Chops Recipe - The Cookie Rookie® (2024)

FAQs

What is the secret to moist pork chops? ›

Fat is key to keeping pork chops moist

Basting them with fat, such as butter. Add in aromatics while basting for more flavor — similar to how you might cook a steak — and then you have the added bonus of browned butter and crispy garlic and/or herbs to serve with the meat.

To keep pork chops tender instead of tough or dry, start with a pan that is really hot, which helps create a good crust on both sides. But after you've done that, reduce the heat to medium. If you keep it too high, the outside can overcook and get tough before the inside is adequately cooked.

To keep things super simple, follow the 6-2-2 rule for how to cook pork like a pro every time: cook on one side for 6 minutes, the other side for 2 minutes, and rest for a further 2 minutes.

Some baked pork chop recipes do require that the pan is covered with either foil or a lid. It creates steam and ensures that the meat is tender and juicy.

While there are a number of ways to cook pork chops for dinner, baking is arguably the easiest path to perfection. The hands-off cooking method cooks pork chops gently and evenly without the need for extra fat, resulting in juicy, healthier pork chops that pair well with practically any side dish.

Try a Marinade or Brine. A marinade or brine can introduce more moisture or lots of flavor into your meat before you cook it. A marinade is a sauce that introduces extra flavor to your pork, depending on the aromatics or herbs you choose to include. A brine pulls more moisture into the meat, which keeps your pork juicy ...

Unlike the more lean tenderloin and chops, pork shoulder is an incredibly forgiving cut of meat. It becomes more tender as it cooks and benefits from a lengthy cook time, so even if it stays on the heat a few minutes too long, you won't suddenly end up with something dry or rubbery.

Because pork chops are such a lean cut, they are relatively quick-cooking and prone to overcooking. When they're cooked for even a few minutes too long, whether it's in the oven or on the stovetop or grill, they're quick to dry out, and — you guessed it — become tough, chewy, and less than appealing.

This "sear-roasting" method is a great way to cook pork chops in the oven: Fry one side to golden brown, then flip, and place the chops directly in the oven. The second side will brown beautifully as the heat from the oven cooks the middle to a tender finish. Tom's Down to the Bone Pork Chops!

When you're frying thin pork chops over medium-high to high heat, 2 to 3 minutes per side is just right for browning and cooking them all the way through. For thicker chops, brown on both sides then check the internal temperature with a digital thermometer. It will take 5 to 6 minutes per side to completely cook them.

What is the 622 method? ›

Our 6-2-2 campaign demonstrates how easy it is to cook a juicy and tender pork steak in just 10 minutes. That's how simple it is: 6 minutes on one side, 2 minutes on the other and 2 minutes to rest = the 10 minute pork steak!

Cook all raw pork steaks, chops, and roasts to a minimum internal temperature of 145°F (62.8 °C) as measured with a food thermometer before removing meat from the heat source. For safety and quality, allow meat to rest for at least three minutes before carving or consuming.

If you pick boneless just make sure you watch the pork chops so they don't overcook. I find that boneless pork chops can cook quicker and become dry easier. I suggest you cook them around the 375 degree temperature or even 400 for a crispier skin.

After 10 minutes, flip the pork chops to ensure even cooking. Continue baking until there is no longer any pink and the juices run clear. Note that for some marinades, the juices will always have some tint of color due to the color of the marinade.

To bake pork chops without breading, sear them in a cast iron skillet before baking. The brown crust that develops when searing is where the great flavor comes from. Sear on each side for 2 to 3 minutes. For easy clean-up you can bake your chops right in the pan you used for searing.

How do you make pork soft and tender? Soak your pork in a salt-based brine before cooking it using your desired method. Pork chops need to soak between 12–24 hours, an entire pork tenderloin needs to soak for 6–12 hours, and an entire pork loin requires 2–4 days of soaking.

Combine water, salt, and any additional seasonings in a large container. Stir well to dissolve the salt and sugar. Soak the pork chops in the brine solution, making sure they're fully coated. Refrigerate for at least 1 hour.

A brine is essentially just salt and water. It helps prevent moisture loss during cooking, and the salt also helps tenderize the meat from the inside out. If you want an extra juicy piece of pork, brine it before cooking. You can make an effective brine just with salt and water, but additional seasonings do help.