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Pork Chop Recipe Pork Chop
Meet your new weeknight hero: this Pork Chop Recipe Pork Chop delivers juicy, delicious pork chops that are easy to whip up—whether you bake or grill them.
A solid, crowd-pleasing dish, this recipe turns simple bone-in chops into a flavor-packed meal in under 30 minutes. I first developed it during a busy summer when I needed dinner on the table fast but still wanted that homey comfort. Lean protein, a punchy marinade, and straightforward cooking mean you get wholesome nutrition without fuss. Plus, with toggles for baked or grilled, you can adapt to your kitchen gear or weather—ideal whether you’re feeding family on a cool fall evening or hosting friends on a sunny patio.
Why You’ll Love This Recipe
• Ready in under 30 minutes, perfect for busy weeknights
• Flexible: bake in the oven or grill outdoors for smoky char
• Utilizes pantry staples—no specialty stores required
• Yields juicy, tender pork chops every time (thanks to a quick brine)
• Kid-approved mild spice with optional heat boost for adults
• Low-carb and high-protein, fitting paleo or keto tweaks
• Minimal cleanup: one bowl for marinade, one pan or grill grate
• Versatile: pairs with salads, mashed potatoes, or sautéed greens
Ingredients
• 4 bone-in pork chops (1-inch thick; center-cut, about 6 oz each)
• 1 cup low-sodium chicken broth (or vegetable broth)
• 2 tablespoons apple cider vinegar (adds brightness)
• 1 tablespoon Dijon mustard (whole-grain adds texture)
• 2 tablespoons olive oil (extra virgin for flavor)
• 1 tablespoon brown sugar (light or dark; balances acidity)
• 1 teaspoon smoked paprika (for a subtle smoky note)
• ½ teaspoon garlic powder (fresh minced garlic works too)
• ½ teaspoon onion powder
• ½ teaspoon kosher salt (Diamond Crystal preferred)
• ¼ teaspoon black pepper (freshly cracked)
• Optional pinch cayenne pepper (for a gentle kick)
Tip: Let chops sit at room temperature for 15 minutes before cooking—this ensures even doneness. Choose chops with a bit of fat around the edge for extra juiciness.
Directions
- In a medium bowl, whisk together chicken broth, apple cider vinegar, Dijon mustard, olive oil, brown sugar, smoked paprika, garlic powder, onion powder, salt and pepper. Mix until sugar dissolves and marinade is uniform—this pH-balanced blend both seasons and tenderizes.
- Place pork chops in a large resealable bag or shallow dish. Pour marinade over chops, turning to coat evenly. Seal or cover, and refrigerate for at least 20 minutes (up to 2 hours). Note: even a short soak does wonders; longer yields deeper flavor.
- Preheat your oven to 400°F if baking, or heat a gas/grill charcoal grill to medium-high (around 425°F). Brush grill grates or skillet with a little oil to prevent sticking.
- For baked chops: transfer marinated chops (discard excess liquid) to a rimmed baking sheet lined with foil. Bake 12–15 minutes, flipping halfway, until internal temperature reaches 145°F. For grilled chops: sear each side for 3–4 minutes with lid closed, then move to indirect heat and cook 4–6 more minutes.
- Remove chops from heat and let rest on a cutting board for 5 minutes—this redistributes juices and ensures a tender bite.
- Slice against the grain or serve whole. Spoon any pan juices or a fresh squeeze of lemon over the top for added brightness.
Chef’s tip: Use an instant-read thermometer (ThermoWorks Thermapen or similar) for foolproof results—no guesswork about doneness.
Servings & Timing
Makes: 4 servings
Prep Time: 10 minutes (+ marinating time)
Cook Time: 12–15 minutes (baked) or 8–12 minutes (grilled)
Total Time: About 30 minutes (with a 20-minute marinade)
Variations
• Honey-Mustard Glaze: swap Dijon and brown sugar for 2 tbsp honey and 1 tbsp whole-grain mustard.
• Citrus Twist: add zest and juice of one orange for a bright, tangy profile.
• Herb-Crusted: press 1 tbsp chopped fresh rosemary and thyme onto chops before cooking.
• Spicy Kick: stir in ½ tsp chipotle powder or cayenne for more heat.
• Keto-Style: omit brown sugar and replace with 1 tsp powdered erythritol.
• Air-Fryer Friendly: cook at 400°F for 10–12 minutes, flipping once.
Storage & Reheating
Refrigerator: Store leftovers in an airtight container for up to 3 days.
Freezer: Freeze cooked chops (wrapped tightly in foil plus a freezer bag) for up to 2 months.
Reheat: Warm in a 325°F oven for 10 minutes or until internal temp hits 135°F; avoid microwaving to preserve texture.
Make-Ahead: Marinate chops up to 2 hours ahead, then bring to room temp before cooking for the best sear.
Notes
I discovered on test #3 that letting chops rest at room temperature greatly reduces cooking time variance—no more overcooked edges with raw centers. If you prefer a crispier crust, pat chops dry just before searing and dust lightly with cornstarch. For salt lovers, bump the kosher salt to ¾ teaspoon, but start lower if you’re watching sodium.
FAQs
Q: Can I use boneless pork chops?
A: Absolutely—reduce cook time by 2–3 minutes since they’re thinner; aim for 145°F internal temp.
Q: Why marinate?
A: Even a quick soak adds moisture and infuses flavor deep into the meat, preventing dry bites.
Q: What’s the best side dish?
A: Roasted Brussels sprouts or garlic mashed cauliflower complement the savory chops beautifully.
Q: How can I tell when pork is done?
A: Use an instant-read thermometer and pull at 145°F; it will rise a few degrees while resting.
Q: Can I prepare this without a grill?
A: Yes—baking or pan-searing on the stovetop work just as well; adjust times as directed above.
Q: Is this recipe kid-friendly?
A: Definitely—keep cayenne out of the marinade and they’ll love the mild, sweet notes.
Q: How long to marinate?
A: Minimum 20 minutes for flavor; up to 2 hours for a deeper punch—overnight can make chops too soft.
Q: Any tips for more char?
A: For grill lovers, rub a touch of brown sugar on the searing side only to encourage caramelization.
Conclusion
This Pork Chop Recipe Pork Chop is your ticket to an easy, delicious dinner that feels gourmet without fuss. Whether you’re baking in the oven or firing up the grill, these chops come out tender, juicy, and bursting with flavor. Give it a try tonight—then pop back to share your tweaks or ask questions. I can’t wait to hear how it turns out!
Pork Chop Recipe Pork Chop
Ingredients
- 4 bone-in pork chops (1-inch thick; center-cut, about 6 oz each)
- 1 cup low-sodium chicken broth (or vegetable broth)
- 2 tablespoons apple cider vinegar (adds brightness)
- 1 tablespoon Dijon mustard (whole-grain adds texture)
- 2 tablespoons olive oil (extra virgin for flavor)
- 1 tablespoon brown sugar (light or dark; balances acidity)
- 1 teaspoon smoked paprika (for a subtle smoky note)
- 1/2 teaspoon garlic powder (fresh minced garlic works too)
- 1/2 teaspoon onion powder
- 1/2 teaspoon kosher salt (Diamond Crystal preferred)
- 1/4 teaspoon black pepper (freshly cracked)
- Optional pinch cayenne pepper (for a gentle kick)
Instructions
- In a medium bowl, whisk together chicken broth, apple cider vinegar, Dijon mustard, olive oil, brown sugar, smoked paprika, garlic powder, onion powder, salt and pepper. Mix until sugar dissolves and marinade is uniform.
- Place pork chops in a large resealable bag or shallow dish. Pour marinade over chops, turning to coat evenly. Seal or cover, and refrigerate for at least 20 minutes (up to 2 hours).
- Preheat your oven to 400°F if baking, or heat a gas/grill charcoal grill to medium-high (around 425°F). For baked chops, transfer marinated chops to a rimmed baking sheet and bake for 12–15 minutes. For grilled chops, sear each side for 3–4 minutes, then move to indirect heat and cook for an additional 4–6 minutes.
- Remove chops from heat and let rest on a cutting board for 5 minutes. Slice against the grain or serve whole. Spoon any pan juices or a fresh squeeze of lemon over the top for added brightness.
