Gone are the days of tough, dry pork. Say hello to succulent, juicy pork chops! These easy skillet pork chops will have you begging for seconds.
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I’ve always had problems when cooking pork. Somehow my pork dishes always turned out subpar to say the least. That was until I discovered the secret to succulent, juicy pork chops.
The Secret to Easy Skillet Pork Chops
Brining!! As a self-taught cook this little trick changed the game completely. Whenever I skip this step I can truly tell the difference. Gone are the days of tough, dry pork.
If you have time I highly recommend brining the pork chops. I’ve brined my pork chops for as little as half an hour to as long as 4 hours. The other step to achieving juicy pork chops is to start them on the stove-top and finish them off in the oven. Pork chops are a really tender cut of meat and very easy to overcook. Invest in a cast iron skillet and stove top to oven cooking becomes a breeze.
I served this alongside a delicious couscous pumpkin pilaf for my family. Because Couscous isn’t gluten free, I had mine with some leftover roasted sweet potatoes and broccoli.
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- Warm water
- Pork chops bone in
- olive oil
- salt & pepper
- provencal herbs
- Place pork chops in a shallow bowl. Make enough brine to cover your pork chops by combining 1 tablespoon of salt for every one cup of warm water.
- Cover the bowl and refridgerate up to four hours.
- When ready to cook
- Pre-heat oven to 400ºF/200ºC
- Remove pork chops from brine and pat dry with paper towels. Coat both sides of the pork chops with olive oil and season with salt, pepper and provencal herbs.
- Heat cast iron skillet over medium-high heat.
- Place pork chops in skillet and sear the underside for about 3 minutes.
- Flip the pork chops and place the skillet into the pre-heated oven for about 10-12 minutes.