Glazed Pork Chops Recipe - Budget Bytes (2024)

FAQs

What is the secret to moist pork chops? ›

How to Keep Pork Chops from Drying Out? Brine Them! After you bring your pork chops home, time to brine! Brining pork chops is one of the best ways way to guarantee a juicy cooked pork chop.

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.

A 3 pound pork loin can be cut into 10 pork chops of equal weight.

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.

Butter, with its luxurious richness and distinctive nutty flavor, is a classic choice for frying pork chops, whether they are breaded or not. As the butter melts and sputters in the pan, it imparts a depth of flavor to the dish.

Is it better to bake pork chops at 350 or 400? Unless a meat or vegetable is being covered for a “Low and Slow” approach, I like higher-temp cooking. 400 degrees is efficient at maintaining the sear on the outside while cooking the meat through for juicy results.

To tenderize pork before cooking it, try breaking up the tough muscle by hitting it with a meat mallet evenly across the surface of the meat. Then, if you want your pork to be extra tender, you can marinate it in a tenderizing marinade made with acids, like citrus juices, vinegar, or wine.

How do you season pork chops before cooking? ›

On their own, pork chops are a lean, bland cut of meat. Seasoning with salt before cooking is an essential step in bringing out the meat's natural flavors. Season generously, and remember that even a very short brine (just 30 minutes) will improve the taste and texture of the meat.

Bake your pork chops at 425 degrees for 10 minutes. If you want to add an extra step, sear your pork chops in a pan first and transfer to a baking sheet to cook for about 6-8 more minutes or until the internal temperature reaches 145 degrees.

While the cost of pork chops (center cut, bone-in) has fluctuated over the past few decades, the average price has been closer to the four-dollar mark in recent years and was closer to the three U.S. dollars per pound in the 90s and early 2000s.

What Part of the Pig Is a Pork Chop? Pork chops all come from the loin, which runs from the hip to the shoulder and contains the small strip of meat called the tenderloin. The most common chops you see in the butcher case are from the ribs and the loin.

Side/Belly: The underside is the fattiest part of the animal and is the source of bacon and spareribs.

Try a Marinade or Brine. A marinade or brine can introduce more moisture or lots of flavor into your meat before you cook it. A marinade is a sauce that introduces extra flavor to your pork, depending on the aromatics or herbs you choose to include. A brine pulls more moisture into the meat, which keeps your pork juicy ...

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.

Marinate the Pork Chops

Mild tenderizing is accomplished through the use of acidic ingredients. Lemon juice, flavored vinegar, red wine, and coffee are all recommended as marinade ingredients that can soften the meat a little.