Thicker pork chops most often require longer cooking times. Combine 3 cups water and 3 tablespoons salt. Flip at the halfway point. Dry the pork chop thoroughly with paper towels, which will help them get a really nice brown sear on the outside. When the thermometer reads 140° to 145°F at the thickest part of the pork chop, remove the pan from the oven. When the chops are done, remove the pan from the oven, transfer the chops to a plate, and tent with foil for 3 or 4 minutes. The best pork chops are center-cut loin chops or center-cut rib chops that are one inch thick. There are a few steps you can take before you even start cooking to increase your chances of juicy pork chops. The meat will sear and sizzle as soon as it touches the pan. Conversely, if it feels hard, you've overcooked it. The perfect pork chops are then finished cooking in the oven. However, one of the biggest problems that most people have with cooking pork chops is that they turn out dry, tough, and flavorless. The good news is that dry pork chops can be easily avoided by following a few simple guidelines. Whether you're cooking for yourself or for a family, these easy dinners are sure to leave everyone satisfied and stress-free. The errors come from the person cooking. Whether you’re cooking boneless or bone-in pork chops, whether you’re grilling, sautéing, roasting, broiling, or pan-frying, the rule for pork chops is to cook them to an internal temperature of 145°. Thicker pork chops most often require longer cooking times. Looking for the best dinner recipes? Bone-in types of pork consist of rib chops and sirloin chops. Also, bake pork chops 30 minutes in the preheated oven. If you do decide to go boneless, that’s OK. Just keep a closer eye on the temperature, and pull the pork from the oven and hot pan as soon as it taps 145°F (62°C). Pat dry. Once the pork chops have been sitting, dried, and seasoned, they are ready to be cooked. Avoid These Mistakes When Cooking Pork Chops, 41 Pork Chop Dinners the Entire Family Will Love, Easy Pork Chop Casserole With Cheese and Potatoes, Slow Cooker Apple Pork Chops With Sauerkraut. Bone-in chops, however, provide greater flavor and help keep the meat juicy through the cooking process. Get our free cookbook when you sign up for our newsletter. Bake until internal temperatures reach 140° to 145°F degrees, or about 30 minutes. 4. Combine your preferred marinade ingredients in a bowl. 3. The target temperature is about 140 F, but poking a hole in the chop with a thermometer will let the juices leak out so it is not recommended. Let rest 5 minutes before eating. Make sure you get it smoking hot; it might take 4 or 5 minutes to get hot enough, but it really makes a difference. For this reason, the FDA updated the guideline from 165° to 145° in 2011. Marinate pork chops in the refrigerator 1 to 8 hours. 2. A quick sear in a hot skillet seals in moisture and provides a big boost in flavor. While wearing oven mitts, carefully remove the hot skillet from the pre-heated oven. If you have stored them in the refrigerator, let the pork chops sit out for 20 minutes at room temperature before you start to cook. For an easy supper that you can depend on, we picked out some of our tried-and-true favorites that have gotten us through even the busiest of days. Pork needs to reach internal temperatures of 145 degrees F and 160 degrees F for safe consumption. Add the pork chops to the hot pan and let them sit there for a full 3 minutes, untouched. Preheat oven to 350 degrees F. Now in a bowl, you can blend soy sauce, vegetable oil, Worcestershire sauce, lemon juice, brown sugar, and ketchup.