Juicy Pork Chops

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Get ready for a mouthwatering journey with this brined juicy pork chops recipe! Pork chops, those tender cuts of meat, might seem quick to cook, but they can easily turn tough if not handled right. That’s why I’ve got a cool two-step method up my sleeve. We kick things off on the stovetop, giving those chops a fantastic sear, and then we shift the party to the oven to finish things off. The oven’s gentle heat is like our kitchen conductor, making sure everything cooks up just perfect – no dry and tough chops on our watch!

And guess what? We’re keeping it easy-peasy by sticking to just one pan. Pop that skillet into the oven while you prep the rest of your feast, then carefully move it onto the stovetop to work its magic on the pork chops.

Once those chops have soaked up a gorgeous golden hue on one side, it’s showtime for the flip. Back to the oven goes the skillet, ready to rock the sear on the other side. The skillet’s leftover warmth teams up with the oven’s even cooking to create juicy pork chops – crispy on the outside, juicy and tender inside. Your taste buds are in for a real treat!

Serve these tasty pork chops with Slow Cooker Garlic Parmesan Potatoes, Lyonnaise Potatoes or Fried Smashed Potatoes with Lemons. Also goes well with Oven Roasted Broccoli or Roasted Asparagus.


Juicy Pork Chops

Juicy Pork Chops

Say goodbye to dry and flavorless pork chops. With a few simple tricks, you can make juicy and tender pork chops with very little fuss. I love how juicy these are! Try this Juicy Pork Chops recipe for your next family dinner.

  • Author: The Kitchen
  • Prep Time: :15
  • Cook Time: :15
  • Total Time: :30
  • Yield: 2-4 1x
  • Category: Entree
  • Method: Oven / Stovetop


Units Scale

For the brine (optional)

  • 3 cups cold water, divided
  • 3 tablespoons salt
  • Optional flavorings: 2 smashed garlic cloves, 1/2 teaspoon black peppercorns, 1 bay leaf

For the pork chops

  • 2 to 4 pork chops — center cut, bone-on, 3/4-inch to 1-inch thick (about 1 pound each)
  • Olive oil
  • Salt
  • Pepper


  1. Brine the pork chops (optional): If you have time, brining the pork for even a brief period adds flavor and ensures juiciness in the finished chop. Bring 1 cup of the water to a boil, add the salt and optional flavorings, and stir to dissolve the salt. Add 2 more cups of cold water to bring the temperature of the brine down to room temperature. Place the pork chops in a shallow dish and pour the brine over top. The brine should cover the chops — if not, add additional water and salt (1 cup water to 1 tablespoon salt) until the chops are submerged. Cover the dish and refrigerate for 30 minutes or up to 4 hours.
  2. Heat the oven and skillet: Position a rack in the middle of the oven and preheat to 400°F. Place the skillet in the oven to preheat as well.
  3. Season the pork chops: While the oven heats, prepare the pork chops. Remove the chops from the brine; if you didn’t brine, remove the chops from their packaging. Pat dry with paper towels. Rub both sides with olive oil, then sprinkle with salt and pepper. Set the chops aside to warm while the oven finishes heating.
  4. Remove the skillet from the oven: Using oven mitts, carefully remove the hot skillet from the oven and set it over medium-high heat on the stove top. Turn on a vent fan or open a window.
  5. Sear the pork chops: Lay the pork chops in the hot skillet. You should hear them immediately begin to sizzle. Sear until the undersides of the chops are seared golden, 3 minutes. The chops may start to smoke a little — that’s ok. Turn down the heat if it becomes excessive.
  6. Flip the chops and transfer to the oven: Use tongs to flip the pork chops to the other side. Immediately transfer the skillet to the oven using oven mitts.
  7. Roast the chops until cooked through: Roast until the pork chops are cooked through and register 140°F to 145°F in the thickest part of the meat with an instant-read thermometer. Cooking time will be 6 to 10 minutes depending on the thickness of the chops, how cool they were at the start of cooking, and whether they were brined. Start checking the chops at 6 minutes and continue checking every minute or two until the chops are cooked through.
  8. Rest the chops: Transfer the cooked pork chops to a plate and pour any pan juices over the top (or reserve for making a pan sauce or gravy). Tent loosely with foil and let the chops rest for at least 5 minutes before serving.


  • TIP: Don’t cook chops straight from the refrigerator. Thirty minutes before you plan to cook, take the chops out of the fridge. The time out of the refrigerator lets you bring the meat up to room temperature, which helps the pork cook more evenly throughout.
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