pork essentials: pan-seared/oven-baked chop

ThePretentiousChef avatar
By Andy Anderson !
from Wichita, KS

One of the best ways to cook steaks and chops; even chicken, or fish, is to start them in a hot pan or grill to get that nice sear, and then finish in the oven. It is close to foolproof as you can get and a method, I have used for years cooking in restaurants, catering, and even here at home. This method will give you a perfectly cooked, juicy porkchop every single time. So, you ready… Let’s get into the kitchen.

serves 1
prep time 10 Min
cook time 10 Min
method Bake

Ingredients For pork essentials: pan-seared/oven-baked chop

  • PLAN/PURCHASE
  • 1 lg
    porkchop, thick cut, bone-in, or boneless
  • 1 Tbsp
    olive oil, extra virgin variety
  • 1 Tbsp
    sweet butter, unsalted
  • salt, kosher variety, to taste
  • black pepper, freshly ground, to taste

How To Make pork essentials: pan-seared/oven-baked chop

  • 1
    PREP/PREPARE
  • 2
    You will need a good ovenproof skillet to make this recipe.
  • 3
    To Brine or not to Brine Brining is the process of soaking some protein (beef, pork, or chicken, most often) in a salt/seasoned solution for a specific amount of time. In this case we are working with porkchops, and since they can be a bit dry, brining adds moisture and a bit of flavor to the pork before the baking process. In my opinion, brining is a good thing is this recipe and I would recommend putting the chop into a quart of cold water with about 2 tablespoons of dissolved kosher salt and a tablespoon of brown sugar for about 2 hours. This step is optional; however, with pork it can make a significant difference.
  • 4
    Gather your ingredients (mise en place).
  • 5
    Place a rack in the middle position and preheat the oven to 375f/190c.
  • 6
    Add the butter and oil to a skillet over medium-high heat.
  • 7
    Pat the porkchop dry and sprinkle generously with salt and pepper on one side.
  • 8
    Add to the hot skillet, seasoned side down, and season the top side with more salt and pepper, to taste. Cook until a crust forms, about 4 – 5 minutes.
  • 9
    During this process, never more the porkchop; just let it sit there cooking and developing a yummy crust.
  • 10
    Add to the preheated oven, and bake until cooked to at least 145f/62c, about 7 – 10 minutes.
  • 11
    Remove from the oven, then flip the porkchop over and let rest in the hot pan for about 5 minutes.
  • 12
    PLATE/PRESENT
  • So yummy
    13
    Serve with your favorite sides, in this case mac & cheese. Enjoy.
  • Stud Muffin
    14
    Keep the faith, and keep cooking.

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