How to Cook Pork Chops

Pork chops are very easy to make. They don’t require much attention to turn out delicious! In our easy pork chop recipe, we’ll pay special attention to the marinade to prepare our pork chops for fail-safe juiciness and tenderness.

How to Make a Pork Chop Marinade

This marinade adds a sweet and zesty flavor to your pork chops. Without proper seasoning, pork chops can turn out bland and flavorless. Take the time to dress your pork chops in this well-seasoned blend and you’ll end up with mouthwatering results!

What Ingredients go into Pork Chop Marinade?

• Olive Oil – 1/2 Cup Pompeian Robust Extra Virgin Olive Oil
• Worcestershire Sauce – 1/4 Cup Lea & Perrins Worcestershire Sauce
• Fresh Garlic – 2 to 4 cloves diced
• Freshly Ground Black Pepper – 1 teaspoon ground pepper
• Fresh Rosemary – 1 to 2 sprigs, diced to release flavor
• Fresh Lemon Juice – 1/3 cup fresh squeezed lemon juice
• Fresh Thyme – to taste
• Brown Sugar – 1/2 Cup Light or Dark according to taste

Combine the olive oil, lemon juice, Worcestershire sauce, diced garlic, rosemary, thyme, brown sugar and pepper in a sealable freezer bag. Close bag and shake aggressively to blend. Add pork chops to bag and massage marinade until the pork chops are fully covered. Refrigerate for up to 6 hours. Cook meat as desired.

How to Fry Pork Chops

*For best results, only fry thinner pork chops (about 1 inch)

Ingredients

BUTTERMILK SOAK

• 3 cups buttermilk
• 2 tablespoons kosher salt
• 1 tablespoon freshly ground black pepper
• 1 tablespoon smoked paprika (optional)
• 1 tablespoon Tony Chachere’s Original Creole Seasoning

FLOUR MIX

• 2 cups all-purpose flour
• 1 tablespoon Badia Seasoning Complete
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
• 1/2 teaspoon cayenne pepper
• Vegetable oil, for frying

Place buttermilk mix and flour mix in separate bowls. Place pork chops in buttermilk mix and refrigerate for 4-6 hours.

Remove marinated pork chops one at a time from the buttermilk, allowing excess marinade to run off. Dip the pork chop into the seasoned flour mix and coat generously. For a thicker, crunchier crust, dip each pork chop into the buttermilk a second time and then dredge in the flour mix a second time. Set pork aside until skillet is hot.

Pour 1-2 inches of vegetable oil into a cast-iron skillet and warm to medium-high heat. When the oil is hot, place each flour-dredged pork chop into the cast-iron skillet and fry for 5-7 minutes or until desired browning is reached. Turn over each pork chop and repeat frying on the other side.

When both sides are browned, remove the pork chops from the hot oil and place them on a paper towel to drain excess oil for 5 minutes. Serve hot.

How Long to Fry Pork Chops

Cook on each side for about 5 to 7 minutes, or until golden on the outside, and juices run clear. Cooking times will vary depending on the thickness of the pork chops and whether or not they are boneless.

How to Cook Pork Chops in the Oven

*For best results, bake thicker pork chops (2-inches or more)

The length of time necessary to bake a pork chop depends on the thickness of your meat and also whether or not it is bone-in. Searing your meat in a skillet before baking will also impact the cooking time.

Preheat oven to 350 degrees F.

Preheat a lightly oiled cast-iron skillet to medium-high.

Remove marinated pork chops one at a time from the plastic bag. Place the pork chops into the hot skillet for 2-3 minutes or until lightly browned crust forms. Flip each pork chops and repeat on the other side.

Once each side is lightly browned, remove the cast-iron skillet from the stovetop and place in the preheated oven for 20-30 minutes. Optional: Add fresh rosemary and garlic cloves to the skillet and top each pork chop with a teaspoon of butter for added flavor before placing it in the oven.

The pork chops are done when the internal temperature reaches 145 degrees. Remove from the oven and let rest for 5 minutes before serving.

Additional GospelChops Articles

• The Only Jambalaya Recipe You’ll Ever Need
• How Church Mothers Make the Best Fried Chicken (Recipe)
• Church Mothers’ Meaty Green Beans Recipe
• Christmas Snickerdoodle Cookies in 20 Minutes
• The Ultimate Spicy Chicken Sandwich
• How to Cook a Perfect Steak Every Time
• Love is Patient, Love is Kind
• What Does it Mean to Be Fearfully and Wonderfully Made?