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.
Pork Chops with Garlic, basil and lemon done two ways (Barbecue & Stove Top Method)
- Yield: 4 1x
Perfect pork chops made easy with either my grilling method or my stove top to oven method. Either way, you won’t be disappointed!
- 4 thick-cut, boneless pork loin chops
- 2 tablespoons olive oil
- 1 cup fresh basil leaves
- 3 large cloves garlic
- 3 tablespoons lemon juice
- 1 teaspoon sea salt
- ¾ teaspoon pepper
- Add olive oil, basil, garlic, lemon juice, salt and pepper to the bowl of your blender or food processor. Pulse until all of the ingredients are blended and a smooth paste has formed.
- Remove your pork chops from the refrigerator and put them into a re-sealable plastic bag. Add the marinade to the bag and seal the bag, being sure to let out as much air as possible. Using your hands, squish the bag and spread the marinade so it covers the pork chops and let set for about 30 minutes and up to 4 hours in the refrigerator.
- Preheat your grill to medium-high heat. While the barbecue heats, remove the chops from the marinade. Discard the marinade and pat the chops dry with paper towels (for that perfect sear). Rub both sides with olive oil, then sprinkle with salt and pepper.
- If using a gas barbecue, preheat the burners, then turn off 1 or more of the burners to create a cooler zone. Brush and oil the grill grate.
- Place the pork chops on the grill over the direct-heat area and sear, turning once, until nicely grill-marked on both sides, 2 to 3 minutes per side. Move the chops to the indirect-heat area on the grill and cover the grill and cook until the chops are somewhat firm to the touch or until an instant-read thermometer inserted horizontally into the center of a chop, away from the bone, registers 145°F (10-15 minutes).
- Transfer the chops to a platter and let rest for 5 to 8 minutes. Serve the pork chops immediately with the Italian potato salad (recipe below).
Stove Top to Oven Method:
- Preheat the oven and the skillet at the same time by positioning a rack in the middle of the oven and placing the skillet in the oven. Preheat to 400°F.
- While the oven heats, remove the chops from the marinade. Discard the marinade and pat the chops dry with paper towels. Rub both sides with olive oil, then sprinkle with salt and pepper.
- Using oven mitts, carefully remove the hot skillet from the oven and set it over medium-high heat on the stovetop. (Turn on a vent fan or open a window because it will get smokey.)
- Lay the pork chops in the hot skillet. You should hear them immediately begin to sizzle. Sear until the undersides of the chops are golden (about 3 minutes). The chops may start to smoke but that means you are getting a good sear. Turn down the heat if the smoke becomes excessive.
- Flip the pork chops over to the uncooked side. Immediately transfer the skillet to the oven using oven mitts.
- Roast until the pork chops are cooked through and register 145°F in the thickest part of the meat with an instant-read thermometer (About 6 to 10 minutes). Start checking the chops at 6 minutes and continue checking every minute or two until the chops are cooked through.
- Transfer the cooked pork chops to a plate and pour any pan juices over the top Let the chops rest for at least 5 minutes before serving. Serve with a simple Italian potato salad (recipe below).
Italian Potato Salad
- Yield: 4-6 1x
A potato salad that goes well with grilled meats for a perfect summer side. The longer the dressing marinates, the more robust the flavour — go ahead and make it the night before!
- 4 red potatoes
- 1 large tomato
- 2 cups flat beans
- ¼ cup red onion, finely chopped
- ¼ cup basil leaves, finely chopped
- 3 Tbsp Olive oil
- 2 Tbsp Red wine vinegar
- Salt + Pepper to taste
- Fill a medium-sized pot with cold water and add in your potatoes. Bring your water to a boil and cook until the potatoes are cooked through and you can insert a fork into them easily (about 8 to 10 minutes depending on the size of the potatoes). Drain and let the potatoes cool to room temperature and then chop into 1 inch pieces.
- Blanch your flat green beans. Let them cool and then cut them into 1.5 inch pieces.
- Chop tomatoes into 1 inch pieces and add them to a large bowl. Add your cooled beans and potatoes to the same bowl.
- Make the dressing: In a bowl add diced red onion, finely chopped basil, olive oil and vinegar. Whisk together the ingredients and pour the dressing over the tomatoes, potatoes and green beans. Season with salt and pepper and lightly toss. Serve immediately or keep in an airtight container in the refrigerator until ready to serve.
- 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.