I prefer Yukon gold potatoes, but red skin potatoes work as well. Another option would be to use fingerling potatoes, but usually I don’t find these often at the grocery store. The pork chops used here were 1 inch in thickness.
Grill the pork chops over direct heat, with the lid closed, until the pork chops are well-marked, for 8-12 minutes total, turning once. For juicy pork chops, the chops should still be barely pink in the middle and 140°F. Rest the chops for 5 minutes for the juices to set into the meat before cutting, and serve.
For six diners, three sides is enough, so you will need to be judicious about which sides you pick. Aim for at least one starch, like a Neapolitan pasta with lentils; one vegetable dish; and a bright salad, like Michael Solomonov’s kale tabbouleh to break everything up.
Much like cinnamon, allspice compliments the inherent sweetness of pork. Caraway is a spice that’s mildly anisey, so it adds that licorice flavor to what it touches. This is very compatible with pork-based dishes. Ginger is good with pork because of its mildly sweet heat.
Use garlic powder, minced garlic, or roasted garlic to give pork dishes more flavor. Garlic works well with Italian seasoning; or with any combination of basil, parsley, rosemary, sage, and thyme.
Season the pork chops with salt 30 minutes before cooking.
This way, the salt has a chance to improve the flavor and texture of the meat. Pork chops are pretty lean, so seasoning with salt before cooking is essential for making the most flavorful chops.
High-heat frying sears them to a golden brown; and a moderately hot oven (400 degrees F) bakes the pork chops gently enough to keep them from drying out. This “sear-roasting” method is a great way to cook pork chops in the oven: Fry one side to golden brown, then flip, and place the chops directly in the oven.
Fresh cut muscle meats such as pork chops, pork roasts, pork loin, and tenderloin should measure 145° F, ensuring the maximum amount of flavor. Ground pork should always be cooked to 160° F.
How long do you bake pork chops in the oven? I bake my chops in the oven at 375 degrees for 30-35 minutes or until they reach an internal temperature of 145-150 degrees. I usually turn off the oven and leave the oven door open about 30% to let it sit for 3-5 minutes before serving.
Place pork chops on grill and cook for 2 to 3 minutes on each side. Move pork chops to indirect heat (or lower temp to medium) and cook for 8-12 more minutes, flipping once, or until pork chops reach 145 degrees F. Remove pork chops from the grill and allow them to rest for at least 5 minutes.
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.
Preheat the oven to 425ºF. Coat an ovenproof skillet with oil and sear the tenderloin over medium-high heat until the exterior is browned. Place the skillet in the oven and roast the tenderloin for 15 to 20 minutes until the internal temperature reads 145ºF. Let the tenderloin sit for 5 to 10 minutes before serving.
Place pork on rack in shallow roasting pan. Roast 25 to 30 minutes per pound. Grill: Heat charcoal or gas grill to medium. Grill tenderloin 18 to 30 minutes.
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. This is partly due to carry-over cooking.
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