You Can't Go Wrong With These Tender Pork Chops

Discover how you can make juicy, tender pork chops that turn out perfect every time. Not tough, not chewy! Just melt-in-your mouth yummy pork chops!

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The methods you choose for cooking meats can significantly impact the preparation and flavor of the meat. That is particularly true for cooking tender pork chops.

Here you will learn different cooking methods for cooking pork chops that will have you adding this all-time favorite meat to your dinner rotation.

Pork chops are one of the most cost-effective cuts of meat you can buy these days and are very popular.

But all too often, the result is a piece of dry, chewy meat. As is the case, people become gun-shy and just give up on cooking pork chops altogether.

Fortunately, this need not be the case. You can get better at cooking pork chops that are melt-in-your-mouth tender and taste just as good as steak.

Why Are My Pork Chops Tough?

Pork chops are easy to cook, but quite often they are hard to get just right. One reason why pork chops are tough is simply that they’ve been cooked too long. Secondly, the right cooking method is not being applied for the type of pork chop they are cooking.

What Types of Pork Chops Are There?

Without going into the anatomy of a pig we’ll leave it to say that pork chops all come from the loin. It works its way from the hip to the shoulder to the back of the pig. The pork chops you buy in the store are typically from the loin or the ribs.

Different Cuts of Pork Chops

How many kinds of pork chops are there?

There are a variety of pork chops ranging from names like loin, rib, sirloin, top loin, and blade chops. Thickness can vary from a half inch to two inches. All this can get a little confusing when you just want to buy plain, ordinary pork chops. The list below explains the different cuts of the pork chop and the best way to cook that particular chop.

Rib Chops (also referred to as bone-in ribeye or rib end cut)

When you can’t afford steak, a rib chop is the next best alternative. Great for the barbeque or broiling, these lean, tender chops demand quick cooking.

Loin Chops (also called porterhouse, center-cut or top loin chop)

This is another choice chop containing tenderloin sections. Like the rib chops, this should be cooked quickly and is ideal for barbequing or broiling.

Sirloin Chop (may be called sirloin steak)

Coming from the back of the loin, the sirloin chop contains muscles and is not as tender as other chops. It favors well with braising or cooked in the slow cooker. If you do want to barbeque, it’s best to marinate the chops for several hours before grilling.

Shoulder Chop (often called blade chops or pork shoulder steaks)

With these chops, you will find tough gristle and bone. While they are flavorful, they are tough. Therefore, it is strongly advised to tenderize before cooking.

Boneless Chops (also called pork loin fillet)

Boneless chops are a lean meat with little fat and of course no bones. With the lack of bone, these chops aren’t as flavorful as bone-in cuts but can be amped up with seasoning or marinade. Using the technique of brining the chops before cooking would be beneficial, particularly if grilling.

Rule of Thumb for How to Cook Tender Pork Chops

As noted above, some cuts of pork chops are more tender than others. For that reason, you want to pick the best cooking method for a particular chop.

Regardless of the cooking method you choose, here are some preliminary tips that will ready your pork chops for the most tenderness.

- Buy loin or rib chops if you want to cook quickly without having to tenderize.
- Choose a bone-in cut for the most flavor and juiciness.
- Select a thicker cut–at least 1 to 1-1/2 inches thick. Thin chops are too easy to overcook and dry out.
- For tougher cuts brine your chops. This will help to keep the meat moist, flavorful and tender.
- Take chops out of refrigerator and bring to room temperature before cooking. Thirty minutes or so should be sufficient.
- Briefly rest your chops after cooking. This will allow the moisture to shift around making the chops juicy. Otherwise, they tend to be moist only in the middle.

With these prepping suggestions, you are ready to cook tender pork chops.

How to Cook Tender Pork Chops in the Oven

The secret to tender oven-baked pork chops is to sear them in oil at medium-high heat for two to three minutes before putting in the oven. This will give them a slightly crispy outside and a nice flavorful inside.

Rubbing some olive oil and spices over the chops before searing (such as paprika, onion powder, garlic powder, thyme, salt & pepper or any preferred spices) will also enhance the flavor.

Temperature for Pork Chops in Oven

If you are following a recipe, it should have the appropriate temperature for that recipe. Otherwise, the ideal temperature for baking pork chops in the oven can vary from 350° to 400°. This depends on the thickness of the pork chop, whether they have been seared, and your personal preference.

The lower temperature of 350° is fitting for thicker chops of 1 to 2 inches and chops that have been seared beforehand. Cooking at the lower temperature of course takes longer but will ensure that the chops are cooked all the way through.

A higher temperate of 375°, on the other hand, is ideal for breaded pork chops, as the higher heat will crisp up the topping.

How Long to Cook Pork Chops in the Oven

Factors that influence the cooking time would be the oven temperature, the thickness of the chops and your preference for level of doneness. Just as a general guideline for a 1″ to 2 1/2″ bone-in pork chop:

- 350° 25-30 minutes
- 375° 23-25 minutes
- 400° 20-22 minutes

The same size for a bone-less chop would be around:

- 350° 20-22 minutes
- 375° 18-20 minutes
- 400° 12-15 minutes

As you can see, due to variables there is no set time limit. Therefore, you might want to use a meat thermometer to check for doneness. Medium-rare to well-done ranges from 145° to 160°.

How to Grill Tender Pork Chops

The best cuts for grilling pork chops are rib chops and center-cut loin chops. Brining or marinading your chops a couple of hours before putting on the grill is recommended. Once the chops have been brined, thoroughly pat dry. Then you will want to slather your pork chops with olive oil and seasonings to enhance the flavor. A good mixture of seasoning is paprika, onion powder, garlic powder, thyme, and salt and pepper, but feel free to add whatever you like. If you want a hint of sweetness you might want to add some brown sugar. You will need about two teaspoons seasoning for each chop. Let sit for about 20 minutes to let the seasonings penetrate the meat. When ready, you want to place your chops on the hottest part of the grill and sear for a couple minutes per side. Once browned, move to a cooler part of the grate and grill for 12 to 14 minutes depending on size and preference. The internal temperature should be at least 145°. For tender, juicy chops, it is recommended to place the cooked meat on a plate, cover loosely with aluminum foil and let rest for five minutes. This will distribute moisture throughout the whole chop. And that is how to cook tender pork chops on the grill.

How to Fry Tender Pork Chops

The process for frying tender pork chops is similar to that of grilling. You want to opt for rib chops or loin chops and season as noted above for the grilled chops. Make sure to use a heavy non-stick skillet that can accommodate your chops without crowding them. Alternatively, a cast iron griddle works very well for large quantities.

Coat your skillet with some butter or oil. Actually, I like to use both. Preheat the skillet over medium-high heat. Add the chops and reduce the heat to medium. There is no need to cover the pan. The chops will cook quickly, and you want to be sure to keep an eye on them.

Cook for 6 to 10 minutes turning occasionally. Less time if chops are on the thin side. If chops are browning too quickly reduce the heat to medium low.

The trick to cooking tender pork chops in a skillet is to check the internal temperature and stop cooking when the desired temperature is reached. When frying pork chops it is easy to overcook them and ending up with dry meat. The temperature should read at least 145° depending on your preference.

Once done, immediately remove from pan and let rest for a couple minutes.

Cast Iron Seared Skillet Pork Chops

Cooking pork chops on cast iron serves up delicious tender pork chops for a real gourmet meal. And it couldn’t be easier.

Simply coat bone-in chops with seasonings of your choice. The bone-in cut adds lots of flavor and the chops will be juicy. If you’re not sure about the seasoning, you won’t go wrong with thyme and parsley which complement the meat. You’ll also want to add salt and pepper of your choice. About 2 teaspoons of the rub per chop is sufficient.

Spread a little bit of olive oil on both sides of the chops and rub in the seasonings. Let sit for about 30 minutes to allow the marinade to penetrate the chops.

Now, heat your cast iron skillet to medium-high heat with a couple tablespoons of olive oil. When hot, add the chops and sear for a minute or two per side. This will give them a nice crusty outside while retaining flavor inside. Once seared, reduce heat to medium and cook about 6 minutes depending on the size of the pork chops.

For an extra flavor boost, turn off heat and add some butter to the pan. When melted, pour the butter over the chops.

This could very well be your go-to method for cooking pork chops from now on. It’s easy, quick, and so good.

Cooking Pork Chops in the Slow Cooker

The advantage of cooking pork chops in the slow cooker is you don’t have to tend to them. Once they hit the crockpot, they are pretty much on their own.

Another reason to use the slow cooker is if you are cooking blade chops or any type of shoulder cut, they tend to be somewhat tough. Slow cooker pork chops are melt-in-your mouth tender. Plus, you can add vegetables or potatoes and have the bonus of a gravy.

Cooking pork chops in a crockpot is a popular choice for home cooks, so you won’t have any trouble finding recipes you might want to try.

Why Do Pork Chops and Applesauce Go Together?

Have you ever wondered why when pork chops are served you will find a bowl of applesauce on the table? It turns out pork has a natural sweetness that complements the tart flavor of apples.

In fact, the popularity of pork chops and applesauce has been around for a very long time. In 1896, the first recipe for pork chops with applesauce was published in “The Boston Cooking School Cook Book” by Fannie Merrit Farmer.

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