Embrace the comfort of home cooking with this mouth-watering and simple-to-follow recipe for Bone-in Pork Chops.
Do you ever watch food shows on TV and think, I bet I could do that? I’m a sucker for food show competitions, and one of the things I noticed is that chefs are always spooning butter and other liquids over their meats. I had never done that before I tried this recipe, and now that have, I’ll never stop. It makes the meat so juicy and tender—and it makes me look like a total pro. Win-win.
Pork chops are one of our family favorites, and I particularly like the flavor that comes from the stove-and-oven combination in this recipe. When I want to mix things up a bit, I’ll make Stuffed Pork Chops or Crispy Pork Chops. But I often come back to this one. There’s something about the browning of the meat that gives it a deeper, richer flavor. And for those looking for something a bit different, the Sheet Pan Pork Tenderloin or a lamb alternative might just be the perfectway to change up the dinner routine.
Why You Will Love This Recipe
With a symphony of flavors coming together in one tasty dish, your taste buds will thank you. And your future self will be happy too because clean-up is pretty simple and leftovers heat right up, just as good as the first time.
Ingredients
- 4 bone-in pork loin chops
- 2 tsp paprika
- 1 tsp thyme
- 1 tsp ground mustard
- ¼ tsp salt
- ½ tsp ground black pepper
- 1 Tbsp olive oil
- 2 Tbsp butter
- 2 sprigs rosemary
How to Make – The Steps
Step 1: Preheat the oven to 375°. While the oven is heating, mix the paprika, thyme, mustard powder, salt, and pepper together in a small bowl.
Step 2: Pat the pork chops dry with a paper towel and then sprinkle the seasoning over the meat and rub in so that they are coated all over.
Step 3: Heat a cast iron pan to medium-high, then drizzle in the olive oil and brown the chops all over – 2-3 minutes on each side, using tongs to turn them.
Step 4: Put the butter and rosemary into the pan and place into the oven to bake for 12-15 minutes. Scoop the butter over the chops again and let the chops rest for a few minutes before serving.
Tips & Tricks for a Perfect Bone-in Pork Chop
- I like to cover the pork chops at the beginning of the cook to create a little steam pocket. Then, remove the foil and let it continue baking.
- Get out that meat thermometer. Make sure your pork is cooked to an internal temperature of 145°F.
- Make sure to let your pork chops rest for a few minutes after cooking. This helps the juices redistribute throughout the meat.
FAQs
Any skillet that can brave the oven heat will work fine. If you don’t think you have a skillet that will work, you can always use a baking dish after searing.
Absolutely! While rosemary tastes great with pork, feel free to experiment with any herbs like thyme, sage, or parsley.
Play around with the rub: you can add garlic or onion powder or even a bit of cayenne. You might also consider stuffing the pork chops with sautéed apples and onions.
Browning the meat creates what’s called the Maillard reaction. Essentially, this chemical reaction between amino acids and sugars creates melanoidins, which is a 50-cent word that basically describes one of the reasons browned food tastes delicious.
Serving Suggestions
Pork chops are a great centerpiece for any meal. Whip up some mashed potatoes, steamed vegetables, or a fresh salad as companions. Drizzle any leftover sauce from the pan on top of the chops to give them an extra oomph.
Make Ahead and How to Store
You can make these pork chops up to four days in advance—as long as they’re stored in the fridge in an airtight container. When you’re ready to reheat, place them in the oven on low (around 275°F) until they’re nice and warm, or zap them in the microwave. Take care not to overheat so they don’t dry out.
Bone-in Pork Chops
Ingredients
- 4 bone-in pork loin chops
- 2 tsp paprika
- 1 tsp thyme
- 1 tsp ground mustard
- ¼ tsp salt
- ½ tsp ground black pepper
- 1 Tbsp olive oil
- 2 Tbsp butter
- 2 sprigs rosemary
Instructions
- Preheat the oven to 375°F. While the oven is heating, mix the paprika, thyme, mustard powder, salt, and pepper together in a small bowl.
- Pat the pork chops dry with a paper towel and then sprinkle the seasoning over the pork chops and rub in so that they are coated all over.
- Heat a cast iron pan to medium-high, then drizzle in the olive oil and brown the chops all over for about 2-3 minutes on each side, using tongs to turn them.
- Put the butter and rosemary into the pan and place into the oven to bake for 12-15 minutes. Scoop the butter over the chops again and let the chops rest for a few minutes before serving.
