I love the flavor of pork chops, but the texture can be a problem, as pork chops can become dry quite easily. The two-step method below, of searing first then finishing them in a hot oven, works well with thick, 1-inch cuts, and produces juicy, flavorful chops. Choose bone-in chops for maximum juiciness – boneless chops dry out faster. If your pork chops are thinner, around 1/2 inch, there’s no need to finish them in the oven – a quick sear on both sides should do it. For more recipes like this visit HealthyRecipesBlogs.com.
- 1/2 Tablespoon paprika
- 1 Teaspoon kosher salt
- 1/4 Teaspoon black pepper
- 4 bone-in pork chops, 1/2 or 1 inch thick, 6-8oz each
- Olive oil cooking spray
If your chops are 1 inch thick, preheat the oven to 400 degrees F. Line a rimmed baking sheet with foil and place it in the oven to allow it to heat up.
In a small bowl, mix together the paprika, salt and pepper, then rub the mixture onto both sides of the chops.
When oven has reached 400 degrees, sear the chops: Heat a large, heavy-bottomed skillet over high heat, about 3 minutes. Spray with olive oil cooking spray. Add the pork chops. Sear 2 minutes per side, without moving the chops, until well-browned, even charred in spots.
If your chops are 1/2-inch thick, they should be ready now (check with a thermometer – internal temperature should reach 145 degrees F). Transfer to a platter, loosely cover with foil and allow to rest 5 minutes before serving.
If your chops are 1 inch thick, transfer them to the hot baking sheet, place in the oven and roast 10 minutes, to a slightly rosy internal temperature of 145 degrees F.* Transfer to a platter, tent with foil and allow to rest 5 minutes, then serve.