How Long to Cook Pork Chops in the Oven, on the Grill, and More

It’s all about the cooking time.

The best thing about pork chops? Their versatility. A fresh or frozen pork chop, bone-in or boneless, can be seasoned and cooked in numerous ways. And there’s no superiority complex here. Grilled, roasted, pan-seared, and baked pork chops can all be excellent, and the preparation all depends on how you want to cook. 

Don’t want to turn the oven on? A grill pan or outdoor grill can be great. Oven already pre-heated? Pop in your marinated or spice rubbed meat for a cozy, baked meal. How long you want to cook pork chops can also determine how you cook them—are you willing to cook the meat low and slow, or are you in the mood to sear it quickly for a fast and satisfying dinner? 

Indecisive or want to try a new pork chop cooking method? This guide is for you. Here’s how to shop for and then cook pork chops several ways, to keep pork chop night exciting, fresh, and delicious. 

Related: How to Make Pulled Pork in a Slow Cooker—Plus 6 Things to Do With It

How to Shop For Pork Chops

Pork chops are typically sold fresh at the butcher counter, or frozen and pre-portioned with other meats. “When selecting the perfect pork chop, opt for a bone-in cut with a generous thickness,” suggests Kevin Rojas, Chef de Cuisine at Neeloo in Brooklyn. “The bone enhances flavor and juiciness, contributing to a more succulent dining experience.” 

Being able to peer into the butcher case or meat counter can also help you select a good cut. “Look for a vibrant pink color, avoiding any chops that appear pale or have a grayish tint,” says Rojas. “Additionally, seek out cuts with marbling, as the presence of fat enhances tenderness and imparts a savory finish.”

How to Season/Prep Pork Chops

Savory, spicy, sweet? Pork chops can do it all!  “Pork chops offer a versatile canvas for seasoning,” Rojas confirms. “Consider wet curing for an even distribution of flavors; this process also ensures a well-seasoned result suitable for many cooking methods, such as pan-searing, grilling, or oven-baking.” Wet curing takes a minimum of 12 hours of marination time, and up to 24 hours. 

For a simple at-home but restaurant-worthy wet cure, Rojas recommends simmering water, kosher salt, brown sugar, mustard seeds, whole black peppercorns, smashed garlic, fresh thyme, rosemary, and citrus zest, in a saucepan until everything is combined and simmered. Let the marinade cool and immerse the pork chops, letting them sit in the wet cure for up to 24 hours in the fridge. Then, remove the pork chops from the cure and pat dry with a towel before cooking in your preferred method.

In a rush? Pork chops can be seasoned with merely salt and pepper before cooking, or dry rubbed with your favorite spice mix. 

Related: 15 Best Rub, Sauce, and Marinade Recipes for Grilling Season

How to Cook Pork Chops in the Oven

“Oven-baking followed by broiling is an excellent option for preparing bone-in pork chops,” says Rojas.” 

Start by preheating your oven to 350 degrees and letting pork chops come to room temperature. Place pork chops on a baking sheet and allow to cook until a meat thermometer reaches 145 degrees. This will take about 15 minutes, depending on the thickness of your pork chop. You can check the pork chop about 7 minutes in, flipping on the pan if desired to ensure an even roast. Once the pork chop reaches 145 degrees, set it under the broiler for 3-4 minutes, until the top has a golden finish. 

“This method ensures a flavorful and evenly cooked pork chop,” says Rojas. Let the pork chop rest for 5-10 minutes before plating or slicing. “Resting allows the juices to flow back inside and relax the fibers, ensuring a moist and flavorful outcome,” Rojas adds.

How to Cook Pork Chops on the Stove

Cooking the perfect stovetop pork chop starts with picking the right cookware. Rojas recommends a flat pan, which works well with medium and high heat. 

Preheat the pan and then add a splash of cooking oil with a high smoke point point, such as canola oil, grapeseed oil, or lard, to sear the pork chop in without smoke. “Cook the seasoned pork chop on both sides until achieving a GBD—golden brown and delicious—crust,” says Rojas. “Add aromatics like garlic, thyme, rosemary, and butter during the searing and basting process, enhancing the overall flavor. Turn off the heat once butter is bubbly and foamy, and continue spooning the hot mixture on top of the pork chop, allowing the butter to seep into the meat. From there, allow the chop to rest, flipping it over halfway through to ensure the juices redistribute for a juicy and tender result.”

How to Cook Pork Chops on the Grill

Grilling pork chops is always delicious and a nice way to enjoy time outdoors. An indoor grill pan also works for this method.

"Utilize the bone-in, thick-cut chops for enhanced juiciness,” Rojas recommends. “Preheat the grill and cook the seasoned pork chops over medium heat. Aim for a perfect sear on both sides, incorporating aromatic additions like garlic, thyme, rosemary, and butter for an extra layer of flavor. Cook the pork until it reaches 145 degrees. As always, let the chops rest after grilling to allow the juices to redistribute, ensuring a moist and flavorful outcome.”

For a nice pork chop accoutrement, grill stone fruits, like plums, alongside the pork chops.

Related: 16 Grill Recipes That Take 40 Minutes or Less

How to Tell When Pork Chops Are Done

No one likes an undercooked pork chop, but it’s easy to tell when pork chops are done.“Several indicators signal that pork chops are perfectly cooked. Visually, a slight blush of pink in the center is ideal,” says Rojas. “When cutting into the chop, the juices should run clear without any traces of pink or red, correlating with the color of the center. Properly cooked pork should feel firm yet tender, avoiding any mushiness or rubbery texture.”

For the most assurance, use a meat thermometer, which will help ensure the pork reaches 145 degrees while cooking. When resting, at least three minutes, the pork will continue to cook with carry-over heat, and will be at a safe temperature according to the latest guidelines by the USDA.

For more Real Simple news, make sure to sign up for our newsletter!

Read the original article on Real Simple.