A Chop in Every Oven
Thick or thin, bone-in or bone-out, pork chops make quick work of getting a satisfying, savory meal on the table quickly and easily. Experiment with different herbs and spices to flavor the chops, and serve side dishes to balance the pork's richness. When you use the oven instead of the stovetop, you'll have less splattered grease to clean up afterward, saving you even more time in the kitchen.
This recipe works best with a cast-iron frying pan, because it holds the heat well and helps ensure that the chops get a tasty, brown char – but a heavy stainless steel pan also works.
Total Time: 30 minutes| Prep Time: 10 minutes | Serves: 4
- 4 pork chops
- 1/2 teaspoon dried rosemary
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon ground black pepper
- 2 tablespoons vegetable oil
- Heat the oven to 450 F. Place your frying pan in the oven and heat it for 10 to 15 minutes.
- With your hands, crush the rosemary into small pieces and sprinkle it along with the salt and pepper on both sides of the chops, pressing the seasonings into the meat.
- Remove the frying pan from the oven and add the oil, swirling it around to cover the entire surface of the pan. Carefully place the pork chops in the pan to minimize the splattering of hot oil, and return the pan to the oven.
- Cook the chops for 3 to 10 minutes, depending on their thickness. Very thin, 1/2-inch chops will take only a few minutes, while chops 1-inch and thicker will take from 5 to 10 minutes.
- Take the frying pan out of the oven, turn the chops to cook the second side and return to the oven. Very thin chops may take only 2 to 3 minutes, medium-thick chops about 5 minutes and thick chops about 5 to 10 minutes.
- After 2 to 4 minutes, take the chops out of the oven and insert an instant-read meat thermometer into the side of a chop, horizontally. The chops are cooked completely when the temperature registers 145 F.
- When the chops are done, take the pan out of the oven and cover with aluminum foil for 3 minutes. The resting phase allows the chops to finish cooking and strengthens the collagen in the meat so it loses less of its flavorful juices when you cut into it.
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Susan Lundman began writing about her love of cooking, ingredient choices, menu planning and healthy eating after working for 20 years on children's issues at a nonprofit organization. She has written about food online professionally for ten years on numerous websites, and has provided family and friends with homemade recipes and stories about culinary adventures. Lundman received her M.A. from Stanford University.