Glazed Pork Chops Recipe - Budget Bytes (2024)

FAQs

What is the secret to moist pork chops? ›

To cook moist pork chops, try brining them beforehand in a solution of water, salt, and sugar for at least 30 minutes. Then, sear them on high heat to lock in juices, and finish cooking them on lower heat until they reach an internal temperature of 145°F (63°C).

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.

Boneless Meat: 1/2 lb. per person for adults and 1/4 lb. per person for children. Bone-In Meat: 1 lb.

This method for making perfect pork chops is simple—first, the chops are seared in a very hot pan for about 3 minutes, then they're flipped and cooked the rest of the way in the oven. Preparing them this way ensures that they're cooked through but not overcooked. No one wants tough, dry chops.

Overcooked Pork Chops Are Tough

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 is partly due to carry-over cooking.

Mix milk with first amount of salt (2 teaspoons) and allow pork chops to soak in this mixture for as long as you'd like, about an hour to maybe four works well. Overnight soaking will result in too much moisture & your breading will fall off. Remove pork chops from brine, and set aside.

I use both! At the same time! The butter helps achieve that golden brown color and adds more flavor, but you need the oil, too, because it has a higher smoke point and keeps the butter from burning. How long do you cook pork chops in a frying pan?

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. See below for how long to cook them based on their thickness.

Should I cover pork chops when baking? ›

We ask you to cover the pork with foil or parchment during baking. By gently cooking the chops this way, they remain juicy and become tender.

Pan-frying pork chops only takes about a total of 10 minutes. Once the cast iron skillet begins to smoke, sear the pork chops for 1 minute on each side. When they begin to brown and release some fat into the pan, continue cooking for 8 to 10 minutes. Make sure to flip the chops every minute so they don't dry out.

At 400 degrees F you can count on 7 to 8 minutes for each 1/2 inch of thickness your pork chops are. So, 3/4-inch-thick chops will take 10 to 12 minutes, 1-inch-thick cooks in 15 to 16 minutes, and so on.

Bake pork chops that are about 1¼-inch thick at 350 degrees Fahrenheit for 14 to 17 minutes or until an instant-read thermometer registers 145 degrees Fahrenheit.

Using a brine or a marinade will make your life so much easier. If you're not confident in your cooking skills, there is one foolproof way to guarantee your pork ends up on the tender side, even if you cook it too long: Soak it in a brine or a marinade.

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.

Place meat in a dish and cover with water. Remove meat and stir roughly 4 level Tbs of baking soda into the water. Put meat back in and soak (in refrigerator) overnight. Rinse THOROUGHLY and cook.