Creamy Dijon Pork Chops Recipe | Easy Pork Chops Recipes (2024)

FAQs

What is the secret to moist pork chops? ›

Fat is key to keeping pork chops moist

Basting them with fat, such as butter. Add in aromatics while basting for more flavor — similar to how you might cook a steak — and then you have the added bonus of browned butter and crispy garlic and/or herbs to serve with the meat.

For juicy, flavorful pork chops, try brining the chops before grilling or broiling — two high-heat cooking methods that can quickly dry out lean pork chops. Brines are essentially salty, sugary water solutions; they'll keep the meat moist, while adding flavor.

While there are a number of ways to cook pork chops for dinner, baking is arguably the easiest path to perfection. The hands-off cooking method cooks pork chops gently and evenly without the need for extra fat, resulting in juicy, healthier pork chops that pair well with practically any side dish.

Pan juices and BBQ sauce – Pour over some roasting pan juices (it's got tons of flavour, we are NOT wasting it!) and some BBQ sauce. Just enough of both to juice up the meat a bit, not drown it!

If you are just looking to brine one (1) pork chop or tenderloin, or up to 4 at a time, a quick ratio of salt to water is 4 cups of water and 3 Tbsp of salt / for 30 minutes up to 4 hours.

Because pork chops are such a lean cut, they are relatively quick-cooking and prone to overcooking. When they're cooked for even a few minutes too long, whether it's in the oven or on the stovetop or grill, they're quick to dry out, and — you guessed it — become tough, chewy, and less than appealing.

I use both! At the same time! The butter helps achieve that golden brown color and adds more flavor, but you need the oil, too, because it has a higher smoke point and keeps the butter from burning. How long do you cook pork chops in a frying pan?

Reach for 1 teaspoon kosher salt per 1 pound of meat.

Make sure you season both sides of the pork chops. If you're using a saltshaker, it still helps to sprinkle from high-up and not close to the meat.

Why do people eat applesauce with pork chops? ›

Pork has a meaty, slightly sweet, and very savory flavor, but it is also quite oily. Apples have a sweet, relatively dry, slightly acidic flavor, and the dry acidity is a good complement to the oiliness of pork. People have served pork with apples for at least a couple thousand years.

We call this cross-contamination. While washing meat and poultry to remove dirt, slime, fat or blood may have been appropriate decades ago when many slaughtered and prepared their own food, the modern food safety system doesn't require it.

Mix milk with first amount of salt (2 teaspoons) and allow pork chops to soak in this mixture for as long as you'd like, about an hour to maybe four works well. Overnight soaking will result in too much moisture & your breading will fall off.

Brining pork chops is one of the best ways way to guarantee a juicy cooked pork chop. Even a quick 30-minute brine (or up to four hours) makes a big difference. It's not strictly necessary — you can still use this method to make great pork chops even without brining — but if you have some extra time, I recommend it.

salt and sugar brine for 4 to 6 hours would help even the leanest toughest chops. high heat sear and finish in 300F oven until it reach 143F (if less than 1 inch thickness) or 140F (if 1 to 1.5 inch thick) internal temp. Pull from oven and rest covered with foil for 5 minutes before slicing / serving.

Combine water, salt, and any additional seasonings in a large container. Stir well to dissolve the salt and sugar. Soak the pork chops in the brine solution, making sure they're fully coated. Refrigerate for at least 1 hour.

The meat soaks up the salt water which results in meat with more moisture, even after cooking. The salt also changes the texture of the meat, making it more tender. In addition, that salt is adding seasoning and flavor for a more delicious dish.