Pork chops are a great choice for meal time but we tend to shy away from them because they are commonly overcooked. Pork is a very lean white meat and It’s done when the internal temperature is 145 degrees Fahrenheit but we tend to overcook it just to stay on the safe side (I have done it many times, myself!) I did some research and tested out the best way to get a flavourful and perfectly cooked pork chop that is still juicy. I’m even giving you options! I’m going to show you two ways of achieving the perfect pork chops: Using your barbecue or a stove-top to oven method.
Before we get to the cooking, here are some tips on getting perfectly cooked pork chops, every time.
Tips for Perfectly Cooked Pork Chops:
- Choose a thicker cut instead of a thin cut if you are planning to grill or roast your chops. Buying chops that are at least 3/4 to 1 inch thick need more grill time so you are less likely to overcook them. I really like bone-in chops because they cook more evenly and have more flavor than boneless chops. For this recipe I’ve used LiberTerre Pork Loin Chop (Centre cut).
- Always Brine or marinate your pork chops. Brining pork chops, even for a short time, gives you a little defence mechanism if you overcook the chops by a minute or two. The brine will help keep the meat moist. Add pork chops to re-sealable plastic bag and pour the marinade on top (marinade recipe below). Seal the bag and refrigerate for 30 minutes or up to 4 hours.
- Take the pork chops out of the refrigerator about 15 minutes before you plan to start cooking. Bringing the meat up to room temperature helps it cook more evenly throughout.
- Always remember to pat the chops dry, after removing them from the brine or marinade, with paper towel, before you cook them so they get that perfect sear on the grill or in the skillet.
- Always season your chops. Rub both sides with olive oil, then sprinkle with salt and pepper. Set the chops aside to warm while the oven or barbecue finishes heating.
- Give those chops a good sear, and then transfer them to the oven or to an indirect-heat area on your barbecue to finish cooking. The gentle heat helps control the rate of cooking a little better and also prevents the outside from getting tough and dry before the middle has finished cooking.
- Pork should be cooked until the internal temperature at the thickest part of the meat reaches 145 degrees.
- Rest your chops. After taking your chops off the stove or grill, or out of the oven, transfer them to a separate plate and give the chops a few minutes to rest (5-8 minutes) so the fibers of the meat relax. This will mean a more tender bite and a juicier piece of meat.
The result is a perfectly cooked pork chop —golden and crusted on the outside, and perfectly tender and juicy in the middle. Serve these perfect chops with a simple Italian potato salad (recipe below) for an easy and quick weeknight meal.
- This post and recipe was created as part of a paid partnership between Daily Tiramisu and Retail Ready Foods. However, and as always, all opinions are my own.