oven baked pork chops in cast iron skillet

#OVEN BAKED PORK CHOPS IN CAST IRON SKILLET HOW TO#

Storing: Your leftover baked pork chops will keep in the refrigerator for up to 5 days, if wrapped properly.įreezing : Your oven-roasted pork chops will also freeze well if they are wrapped properly in a plastic container along with a ziploc freezer bag…double protection. Using the microwave for 1-2 minutes with a paper towel over the top will also heat them up. Add the oil to a large cast iron skillet over medium-high heat. Just stick your leftover baked pork chops in the oven at 350 degrees for only about 5-10 minutes which is just enough to heat them up but not dry them out. Instructions Rub both sides of the chops with lime juice. Resting after oven pork chops are cooked will help your pork chops to remain moist. The chops will continue to cook a little while they are resting. If you have a cast iron frying pan, then you can sear and bake all in the same pan.īe sure not to overcook your baked pork chops in the oven by using a thermometer, taking it up to 145 degrees. Make sure to start off by making sure that your chops are not too cold, so take them out of the refrigerator 20 minutes ahead of time to warm up a bit. Serve them on a plate with your favorite vegetables or side dish and you are done. STEP 5: Once the pork chops are cooked, remove them from the pan and let them cool/rest for 10-15 minutes. Test them to see if they are done with a meat thermometer which should read 145 degrees before taking them out of the oven. STEP 4: Bake them in a preheated oven at 400 degrees for about 10 minutes. If not, then you will have to move them into a baking dish or tray. If you use a cast iron pan or a dutch oven then you can just bake the pork chops in the oven in the same pan. It should take about 3 minutes on each side. Now place the pork chops in the pan and sear on both sides, just until they are seared but not too dark and crispy because we want the chops to remain moist and juicy.

STEP 3: Pour the oil in your pan and put your burner on medium-medium high heat. Rub the spice blend on all sides of the pork chops until they are completely covered. STEP 2: Now take all of your spices and mix them together in a small bowl.

STEP 1: The first thing you need to do is to dry the pork chops off with a paper towel so that your spices will stick to them better.

#OVEN BAKED PORK CHOPS IN CAST IRON SKILLET HOW TO#

Let’s look at the step by step instructions about how to make them. You want to stay away.It is very easy to make pork chops in the oven. Muscle fibrils tense up very tight, expelling internal moisture in copious amounts-a chop can lose up to 30% of its moisture when cooked to 150☏ or higher.

Above 140☏ things start to go south pretty fast.

The temperature of the meat will continue to rise to about 155☏. Take out, place chops on a cutting board, and let the, sit for 5 minutes. Place in oven and cook for 15 minutes, until a meat thermometer reads 145☏. Add back in the chops, spreading the potatoes around the chops. It's a good range-solidly in the comfort zone for those afraid of pink or undercooked pork, but still quite juicy. Add in the potatoes and cook, growing lightly, for 5-6 minutes. This is generally how I cook pork chops for guests unless they specifically ask for them less cooked. After that you will place them in the oven at 400 degrees F for about 20-25 minutes or until the. Your meat will be mostly white with a faint pink hue quite firm, but still plenty juicy. First you will sear the pork chops on each side in a skillet.

Between 130 and 140☏ you're in medium territory.

The meat is firmer and no longer translucent, but rather a pleasant rosy pink with tons of moisture.

Between 120 and 130☏ you're at medium-rare.

Some folks like the very center of their chops to be rare. The meat is starting to firm up a bit, but is still translucent and deep pink or red.

Between 110 and 120☏ you're in rare territory.

It'll be translucent in color, like raw meat, and have a soft, unpleasant texture.

Below 110☏ your pork chop is still very close to raw.

They contain many different muscle groups, some of which can be quite tough.

Sirloin chops: come from the end closest to the rump.

Because tenderloin and loin cook so differently, it's very difficult to cook a center-cut chop evenly without over- or under-cooking one side or the other.

Center-cut chops: The porcine equivalent of a T-bone steak, with a large eye of meat on one side of the bone, and a smaller eye of tenderloin on the other side.Depending on which end of the rib section the chops are cut from, they can have either a ton of fat and connective tissue around them (when cut from the blade end), or very little (when cut from the sirloin end).

Rib chops are easily identified by their large eye of tender meat.

Rib chops: Cut from behind the shoulder.

They're packed with flavor, but can have some tough or stringy bits. These chops tend to have the darkest meat, and plenty of surrounding fat and connective tissue.

Blade chops: Cut from the shoulder-end of the loin.

Oven baked pork chops in cast iron skillet