Juicy and tender tender pork chops are rubbed in a spicy ancho chile dry rub and seared on the stove top before being finished in the oven. All in under 30 minute.
This sponsored post is is written on behalf of OhioPork.org. All opinions are my own.
Pork is what’s for dinner!
Five minutes of prep work to start the day can result in a delicious and easy pork chop recipe the whole family will love.
Who doesn’t love good porterhouse bone-in chops?
I’ve teamed up with the Ohio Pork Council for this quick simple recipe.
If you’re like me, supper is an important time to serve lean protein as part of a healthy diet.
Baked pork chops bring back childhood memories I’d soon forget.
Sorry mom! No dry pork chop for me.
But now it’s a favorite dinner because it’s cooked right.
These delicious oven baked chile rubbed chops are juicy and tender and are so flavorful.
What’s the secret to juicy chops? Read on!
WHAT TO RUB ON ANCHO CHILE PORK CHOPS
I whipped together a spice mix of ancho chile powder, paprika, oregano, celery seeds and thyme.
And of course lots of kosher salt.
I rub the mix all over the meat, which tenderize and season pork chops all day long.
Dinner time is a breeze. These flavorful pork chops are on the table in under 30 minutes.
How to cook the most tender and juiciest pork chops
Purchase bone-in pork chops from the grocery store that are 1/2 inch to 1 inch thickness.
Start on the stove top then transfer this lean meat to the oven.
This method ensures a juicy pork chop and prevent over cooking.
Use a salt-based rub or brine to guarantee juicy pork chops every time.
Rub a mixture of spices on both sides of the pork chops.
Let the rub penetrate for at least 8 hours for extra flavor.
This ensures the thick-cut pork chops are flavored through and through.
It’s also easier than a marinade.
Alternatively, a quick wet brine of kosher salt and water for a few hours in the refrigerator promises to keep your pork chops from drying out while cooking.
Use a simple ratio of 1/4 cup kosher salt to 1 quart of water.
What is the best way to cook pork chops without them drying out?
Use a cast iron skillet.
It’s the perfect pan for the stovetop that heats up quickly, retains its heat and can be transferred to the gentle heat of the oven to finish cooking.
Get your pan good and hot before you add the chops.
Then lower the temperature to medium after you add the porkchops.
Allow your pork chops to come up to room temperature before cooking.
You never want to add cold meat to a hot pan.
A drizzle of olive oil in the pan will allow the pork chops to brown evenly.
Bake pork chops in a medium oven temperature for about 8 to 10 minutes.
After removing the moist pork chops from the oven, transfer to a plate and allow the meat to rest for 5 to 6 minutes.
Don’t cut into it. That releases all the juice.
Instead check the internal temperature of the pork chops.
To test for doneness use a instant read thermometer in the thickest part of the pork chop. It should register 155 degrees.
It will continue to cook while resting.
Resting allows the juices to redistribute resulting in a juicy and delicious pork chop.
Scroll down for the full recipe card.
Tips for cooking juicy pork chops quickly
- Choose the right pork chop cut. Ideally you should choose chops that are 1/2 inch to 1 1/2 inch thick for best results.
- Brining the pork chops is not necessary. Use a dry rub instead.
- Let the meat come to room temperature before cooking.
- Fat helps keep pork chops moist. Don’t trim the chops beforehand.
- Don’t overcook the pork chops — and give them time to rest.
Is it alright if pork chops are a little pink?
According to the USDA, as long as the chops are cooked to 145 degrees they are done even if a little pink remains.
Side dishes to serve along side these easy pork chops
- Easy Make-Ahead Mashed Potatoes
- Easy Cornbread Pudding
- Summer Sweet Corn Salad
- Roasted Rosemary Hasselback Potatoes
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How to Make Easy Bone-In Oven Baked Pork Chops
- 4 bone-in center cut pork loin chops 1/2 inch thick
- 1 teaspoon ancho chile powder
- 1 1/2 teaspoons kosher salt
- 1 teaspoon paprika
- 1 teaspoon celery seed
- 2 teaspoons dried oregano
- 1 teaspoon ground thyme
- 2 tablespoon olive oil
- Stir together the chili powder, oregano, paprika, celery seeds, kosher salt and thyme.
- Brush 1 tablespoon of olive oil over both sides of the chops and use your fingers to add the rub. Chill the pork for at least 8 hours.
- Before cooking allow the pork to come up to room temperature, for at least a half an hour.
- Preheat oven to 400 degrees.
- Place the cast iron skillet in the preheated oven while it is preheating.
- Remove the cast iron skillet from the oven and place on a stove top burner over medium-high heat.
- Add 1 tablespoon of olive oil and quick sear one side of the pork chops for 3 minutes.
- After a minute reduce the heat to medium and continue cooking until golden brown.
- Flip the pork chops and place the entire cast iron skillet in the oven for 6 to 8 minutes cooking time, depending on the thickness of the pork chops.
- Remove the cast-iron skillet from the oven and transfer the oven baked bone-in pork chops to a plate covering them lightly with a piece of aluminum foil.
- Allow them to rest for 4-5 minutes before serving.
- Store any remaining chops in the fridge in an airtight container.
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