How To Cook Tender Pork Chops With Pictures

2 smashed garlic cloves 1/2 teaspoon (1. 5 g) of black peppercorns 1 bay leaf

The chops should be between 0. 75 inches (1. 9 cm) and 1 inch (2. 5 cm) thick. If the chops aren’t covered, stir together an extra 1 cup (240 ml) of water with an extra 1 tablespoon (18 g) of kosher salt. Pour the extra brine into the pan.

The brine will tenderize the meat. For the most tender pork chops, chill them for the full 4 hours.

Let the pork chops sit out at room temperature while the oven finishes heating.

Searing the pork chop before cooking it in the oven helps give it a crispy exterior. The pork chops will sizzle and smoke as soon as you put them in the skillet. Consider turning on a vent fan or opening a window.

Because the bottom of the chops will cook in the oven, there’s no need to sear them.

The pork chops will finish cooking while they rest. Store the leftover chops in an airtight container in the refrigerator for 3 to 4 days.

You can substitute your favorite herb or spice for steak seasoning, if desired. For example, use 1 teaspoon (2 g) of dried rosemary or thyme.

The pork chops shouldn’t be over 1 inch (2. 5 cm) thick. If they are too thick, slice them in half horizontally to make chops that are closer to 1⁄2 inch (1. 3 cm) thick. This will give you 4 extra chops.

Store the leftover grilled pork chops in an airtight container in the refrigerator for 3 to 4 days.