Before I met my husband, I avoided cooking pork chops – not because I didn’t like the taste of them, but because I could never cook them very well. Most of the time my pork chops came out dry and tasteless, so rather than disappointing myself or my dinner guests, I steered clear of pork entirely. Then Jack taught me how to cook perfect pork chops!
The trick to perfectly tender and juicy pork chops is to quickly sear or brown them first over high heat in a frying pan in order to lock in the juices, and then move the pork chops to the oven to finish cooking. This cooking technique is a trick of the restaurant trade, and it works just as well at home in your own kitchen!
We cooked two-inch, butcher-cut pork chops for this recipe with just a few simple seasonings, and the results are perfect pork chops that are juicy and really delicious!
Some cooks also suggest soaking pork chops in a brine before cooking to add moisture to the meat. We actually recommend against brining pork chops because it changes the texture and flavor of the meat (other meats such as poultry benefit nicely from a brine before cooking). If you follow our recipe below, brining should not be necessary for you to cook perfectly moist and flavorful pork chops for you and your family.
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