Pork chops can easily end up tough and dry if not cooked properly. The key is to choose the right cut of pork, prepare the chops correctly, and use the right cooking method and temperature to ensure the pork stays juicy and tender. Here are some tips for cooking delicious, moist pork chops every time.
Choose the Right Cut
Opt for bone-in, center cut pork chops that are at least 1 inch thick. The bone helps keep the meat moist and juicy during cooking. Thinner chops will dry out very quickly. Choose chops with some marbling or fat running through them as this will also help prevent them from drying out.
Trim Excess Fat
Pork today is a lot leaner than it used to be. While you want to keep some fat for moisture and flavor, too much external fat can cause the chops to curl up and dry out during cooking. Use a sharp knife to trim off any large chunks or strips of visible fat before cooking.
Brine the Chops
Soaking pork chops in a salty brine solution will season the meat and help it retain moisture. Dissolve 1/4 cup salt in 4 cups water and submerge the chops for 30 minutes to an hour before cooking. Pat the chops dry thoroughly before cooking.
Use a Meat Mallet
Tenderizing the chops will help prevent them from becoming tough and chewy when cooked. Use a meat mallet or heavy skillet to gently pound the chops on both sides. This will break down the muscle fibers. Be careful not to overdo it though or you can make the chops rubbery.
Cook Low and Slow
The biggest mistake people make when cooking pork chops is using too high heat. Cooking over high heat will cause the exterior of the chops to overcook while the interior remains underdone. Use low to medium heat when pan frying or baking the chops. This will allow the interior time to cook through without drying out the exterior.
Cook to Proper Internal Temperature
Pork needs to reach an internal temperature of at least 145°F to be safe to eat. Use an instant-read thermometer to check the temperature when cooking. Remove the chops from the heat when they are 5-10°F below the target temperature and allow carryover cooking to bring them up to 145°F.
Recommended Internal Temperatures for Pork:
| Cut | Minimum Internal Temperature |
|---|---|
| Chops, roasts, tenderloin | 145°F |
| Ground pork | 160°F |
Rest the Chops Before Serving
Allowing the cooked pork chops to rest for 5-10 minutes before slicing will redistribute the juices back throughout the meat. If you slice into a chop immediately after cooking, the juices will run out and the meat will dry out. Letting it rest prevents this.
Choose a Cooking Method
There are several cooking methods that work well for juicy pork chops.
Pan Frying
Pan frying is a quick and easy way to cook pork chops on the stovetop. Heat a skillet over medium heat and add just enough oil or butter to lightly coat the bottom. Season the chops with salt, pepper, and other spices. Place them in the hot skillet and cook for 3-5 minutes per side until browned and cooked through. Avoid moving the chops too often so a nice crust can form.
Baking
For a hands-off method, bake the pork chops in the oven. Preheat oven to 375°F. Place seasoned chops on a baking sheet or pan and bake for 15-20 minutes until no pink remains inside. Baking gives you more consistent results since the chops are surrounded by ambient heat on all sides.
Grilling
Grilled pork chops are a summer classic. Prepare chops as desired with a dry rub or marinade. Preheat grill to medium-high heat. Place chops on hot grill grates and cook 4-6 minutes per side. Use tongs instead of a fork when flipping to avoid losing juices.
Broiling
Broiling is similar to grilling but done inside the oven. Place seasoned chops on a broiler pan under the oven’s high-heat broiler. Broil for approximately 3-4 minutes per side until browned and cooked through. Watch closely to avoid over-broiling.
Slow Cooking
Slow cooking pork chops for hours renders the meat incredibly tender. Brown the chops on the stovetop first, then add to a slow cooker with broth, onions, and seasonings. Cook on low heat for 7-8 hours. The extended cooking time at low temp gives amazing texture.
Add Flavor
There are endless ways to add flavor to pork chops while also helping retain moisture:
- Marinate – Soak chops for 30+ minutes in a marinade made with oil, acid, and herbs/spices.
- Rub – Coat chops with a dry seasoning rub before cooking.
- Brine – See brining instructions above.
- Sear – Brown the chops in a skillet before baking or slow cooking.
- Sauce – Top cooked chops with gravy, pan sauce, or condiments.
- Inject – Inject marinade deep into the chops using a syringe.
Avoid Overcooking
It can be tempting to cook pork chops longer to ensure they are fully cooked. But overcooking is one of the biggest causes of dry, tough pork. Use a meat thermometer and remove chops from heat before they exceed the safe minimum internal temperature. The temperature will continue rising as they rest.
Let Meat Rest Before Cutting or Eating
As mentioned previously, allowing pork chops to rest after cooking is vitally important to prevent dryness. The juices need time to redistribute through the meat fibers. Never slice or consume pork chops straight from the heat source or the juices will spill out onto the cutting board or plate.
Cook Larger Chops Slower
Thicker pork chops take longer to cook through to the center than thinner chops. Use lower heat and cook them slowly to give the inside time to cook without burning the outside. Thinner chops can be cooked more quickly at slightly higher heat.
Use a Meat Thermometer
Taking the guesswork out of determining when pork chops are fully cooked helps prevent accidental overcooking. Invest in a good digital instant-read meat thermometer. Test chops by inserting the probe into the thickest part of the meat.
Keep Them Moving
If pan frying or grilling pork chops, resist the urge to press down on them constantly with a spatula. Moving them too often can cause moisture loss. Carefully flip only once during cooking for the best texture.
Pick the Right Pan
A heavy, thick pan is best for pan frying pork chops as it will heat evenly and hold that heat during cooking. Cast iron or stainless steel skillets are ideal. Avoid using thin, lightweight pans that cause hot spots.
Let Them Brown
Browning creates tons of flavor when pan frying pork chops. Don’t try to flip them constantly; allow the chops to develop a nice brown crust before turning. If the pan is overcrowded, they will steam instead of browning.
Choose Bone-In Chops
Chops containing a portion of loin and rib bone tend to stay juicier than boneless chops. The bone acts as insulation during cooking. Plus you can gnaw on it afterward for more flavor and fun.
Watch the Heat
High heat can overcook pork quickly, squeezing out moisture and toughening the texture. Maintain a lower temperature when cooking pork chops on the stovetop or in the oven so they cook through gently.
Pat Dry Before Cooking
Always pat pork chops thoroughly dry with paper towels before cooking. Any excess moisture on the surface can cause splattering when pan frying and inhibit browning. Dry chops will sear and brown much better.
Limit Salt
While pork does need some salt for enhanced flavor and moisture, going overboard can dry it out. Use care when salting pork chops before cooking. It’s easy to always add more later if needed.
Try a Dry Brine
Dry brining pork with salt for several hours in the fridge will tenderize and boost moisture just like a wet brine. Simply coat both sides with a little salt and refrigerate up to 24 hours.
Cook Evenly
Whether pan frying or baking, try to cook pork chops as evenly as possible on both sides. Flipping frequently or rotating pans can help prevent hot spots and uneven cooking.
Rest on a Wire Rack
Allow cooked pork chops to rest on a wire rack over a baking sheet rather than stacked on a plate. This allows air circulation all around to keep the crust crisp.
Choose Thick Chops
Thin pork chops become very tough and dry out easily during cooking. Select chops that are at least 1 inch thick for the best texture and moisture retention when cooked.
Prevent Curled Chops
Trimming excess fat and scoring the fat around the edges of chops before cooking can help prevent them from curling up as they cook.
Go Low and Slow
The most tender and moist pork chops are cooked gently at lower temperatures. High heat will cause the exterior to overcook before the inside finishes. Keep temps between 300-375°F.
Blot Fat During Cooking
If pan-frying, use a spoon to scoop up and blot away excess fat that cooks out in the pan as the chops cook. Excess grease can make the chops soggy.
Cook Just Until Pink is Gone
Pork chops are safely cooked and ready to eat when they reach the minimum internal temperature of 145°F. At this point, the interior should show no pink. Stop cooking as soon as they reach this point.
Conclusion
Cooking moist, tender pork chops is easy when you follow a few simple guidelines. Choose thicker bone-in chops, brine or marinate them, use gentler heat, and monitor temperature carefully. Before you know it, you’ll have mastered the method for making irresistible chops that never end up tough or dry.