A BIG BONE-IN PORK CHOP IS IMPRESSIVE—BUT ONLY IF IT’S STILL JUICY ON THE INSIDE. LEAN PORK SHOULD BE SERVED WHEN SLIGHTLY PINK, SO PULL THESE CHOPS WHEN THEY REACH 145°F.
BONE-IN & BONELESS
We tested this recipe with both bone-in chops and boneless chops. As long as they’re the same thickness, the cooking time is the same for both.
PORK CHOPS
Ingredients
- 4 bone-in pork loin or rib chops cut 1¼ inches thick (about 3 lb. total), or 4 boneless pork loin chops, cut 1¼ inches thick (about 2½ lb. total)
- ¼ tsp. salt
- ¼ tsp. black pepper
- 1 Tbsp. olive oil
Instructions
- 1. Preheat oven to 350°F. Trim fat from chops; pat dry with paper towels. Sprinkle chops with salt and pepper.
- 2. In a 12-inch skillet heat the oil over medium-high heat. Add 2 bone-in chops or all of the boneless chops. Cook 6 minutes or until browned, turning to brown evenly. Transfer chops to a 15×10-inch baking pan. Repeat with remaining chops if necessary.
- 3. Bake chops, uncovered, 14 to 17 minutes or until done (145°F). Cover and let stand 3 minutes. Makes 4 servings (1 chop each).
- EACH SERVING 271 cal., 10 g fat (3 g sat. fat), 131 mg chol., 0 g carb., 235 mg sodium, 0 g sugars, 0 g fiber, 41 g pro.
