Glazed Pork Chops Recipe - Budget Bytes (2024)

FAQs

What is the secret to moist pork chops? ›

How to Keep Pork Chops from Drying Out? Brine Them! After you bring your pork chops home, time to brine! Brining pork chops is one of the best ways way to guarantee a juicy cooked pork chop.

Because pork chops are such a lean cut, they are relatively quick-cooking and prone to overcooking. When they're cooked for even a few minutes too long, whether it's in the oven or on the stovetop or grill, they're quick to dry out, and — you guessed it — become tough, chewy, and less than appealing.

Baking pork chops at 350 degrees F will result in more gently cooked and tender pork chops, but it will take more time. This temperature is ideal for thicker chops (between 1 and 2 inches) as well as pan-seared chops, since the lower, slower baking ensures that the pork cooks all the way through.

Try a Marinade or Brine. A marinade or brine can introduce more moisture or lots of flavor into your meat before you cook it. A marinade is a sauce that introduces extra flavor to your pork, depending on the aromatics or herbs you choose to include. A brine pulls more moisture into the meat, which keeps your pork juicy ...

I like a thick, grilled pork chop, best. Frying is also good, but I prefer grilling; baked, breaded pork chops are very good, as well, but baking tends to dry the chops. If one is using a breading then baking is the preferred method.

Acid from the balsamic vinegar tenderizes the pork. Salt from the soy sauce flavors the pork. Sweetness from the honey balances out the acid and salt. Worcestershire sauce adds a wonderful layer of unami flavor.

A simple brine can benefit pork, making it more tender and even adding flavors. Keep in mind that a brine is different from a marinade. Heat the water bring to a low simmer add salt and sugar once dissolved remove from heat and once it has cooled add the ice.

Washing beef, pork, lamb, or veal before cooking it is not recommended. Bacteria in raw meat and poultry juices can be spread to other foods, utensils, and surfaces. We call this cross-contamination. Some consumers think they are removing bacteria and making their meat or poultry safe.

Ingredients: Paprika, cayenne pepper, garlic powder, onion powder, dried thyme, dried oregano, salt, black pepper. Instructions: Mix the spices in a dish and rub the mixture onto the pork steaks. Allow them to sit for 1-2 hours in the refrigerator.

By the time the interior temperature reaches the desired 145 degrees Fahrenheit, the outer crust will be much hotter (and drier). The solution is to take your pork chops out of the fridge about 30 minutes before you plan to cook them, so they can sit and come to room temperature.

How many minutes should you cook pork chops? ›

When you're frying thin pork chops over medium-high to high heat, 2 to 3 minutes per side is just right for browning and cooking them all the way through. For thicker chops, brown on both sides then check the internal temperature with a digital thermometer. It will take 5 to 6 minutes per side to completely cook them.

I find that boneless pork chops can cook quicker and become dry easier. I suggest you cook them around the 375 degree temperature or even 400 for a crispier skin. See below for how long to cook them based on their thickness.

Flip the chops when the first side is browned, five to 10 minutes depending on the thickness of the chop. Continue cooking until the second side is browned and an instant-read thermometer inserted horizontally into the center of the meat registers 130°F, another 5 to 10 minutes.

The essence of moist, tender pork chops

Let them come to room temperature before cooking. Pan-fry them, or brown them in the pan before baking them in the oven. Most importantly of all, don't overcook them. Use a meat thermometer to check the internal temperature doesn't go past 145°F/63°C.

A brine is essentially just salt and water. It helps prevent moisture loss during cooking, and the salt also helps tenderize the meat from the inside out. If you want an extra juicy piece of pork, brine it before cooking. You can make an effective brine just with salt and water, but additional seasonings do help.