Pork Chop Recipe Pork Chop
Short Intro Paragraph
Tender, juicy pork chops seasoned to perfection and ready in under 40 minutes—whether you bake or grill them, this easy, delicious Pork Chop Recipe Pork Chop will be your new weeknight favorite.
Full Recipe Introduction
There’s something comforting about a perfectly cooked pork chop, especially when you’re juggling work, school runs, and maybe a little “me time” in the kitchen. This pork chop recipe is uniquely versatile: you can pop these chops in the oven for a hands-off bake or fire up the grill for that charred, smoky flavor. I first whipped up this blend of garlic, paprika, and fresh herbs on a balmy July evening, inspired by my grandmother’s backyard cookouts. What makes it special? A quick brine step that locks in moisture, plus a simple spice rub that’s gluten-free and low in added sugar—so you get all the flavor without fuss or guilt.
Why You’ll Love This Recipe
- Super easy prep—just a 15-minute brine and spice rub
- Juicy, tender meat every time thanks to a light brine
- Flexible cooking: baked or grilled for that perfect sear
- Ready in under 40 minutes from start to finish
- Family-friendly flavors, no weird ingredients
- Gluten-free and low-sugar—great for clean-eating plans
- Makes 4 generous servings, ideal for leftovers
- Customizable spice level; you control the heat
Ingredients
• 4 bone-in pork chops (about 6 ounces each; look for 1-inch thickness)
• 4 cups cold water
• 2 tablespoons kosher salt (Diamond Crystal or Morton)
• 2 tablespoons brown sugar (light or dark)
• 2 cloves garlic, smashed (or 1 teaspoon garlic powder)
• 1 teaspoon smoked paprika (or sweet paprika)
• 1 teaspoon onion powder
• ½ teaspoon freshly ground black pepper
• ½ teaspoon dried thyme (or 1 teaspoon chopped fresh)
• 2 tablespoons extra-virgin olive oil or avocado oil
• Lemon wedges and chopped parsley, for garnish
Tips on ingredients:
– Choose bone-in chops—they stay juicier.
– Measure salt and sugar precisely for balanced brine.
– If you prefer grilled chops, swap olive oil for high-heat avocado oil.
Directions
- Make the brine: In a large bowl, whisk together cold water, kosher salt, and brown sugar until dissolved. Add smashed garlic. Submerge the pork chops, cover, and chill for 15 minutes—this locks in juiciness.
- Prep the rub: While the chops brine, mix paprika, onion powder, pepper, and thyme in a small dish. That bright red color really pops on grilled meat!
- Dry and rub: Remove pork chops from brine, pat completely dry with paper towels (key for a good sear), then drizzle oil over both sides. Sprinkle rub evenly, pressing gently so it adheres.
- Bake or grill—your choice!
– BAKED: Preheat oven to 400°F. Lay chops on a rimmed baking sheet lined with foil. Bake for 15–18 minutes, flipping once halfway, until the internal temperature reads 145°F.
– GRILLED: Preheat grill to medium-high (around 400°F). Oil grates lightly. Grill chops 4–5 minutes per side with lid closed, aiming for 145°F inside. - Rest before serving: Transfer chops to a plate, tent loosely with foil, and rest 5 minutes. This lets the juices redistribute—trust me, it’s worth the wait.
- Plate and garnish: Arrange chops on a platter, squeeze lemon wedges over top, and sprinkle parsley for a fresh touch.
Servings & Timing
Makes 4 servings
Prep Time: 20 minutes (including brine)
Cook Time: 15–18 minutes (baked) or 10 minutes (grilled)
Rest Time: 5 minutes
Total Time: About 40 minutes from fridge to table
Variations
• Maple-mustard glaze: Brush chops with equal parts maple syrup and Dijon during the last 2 minutes of cooking.
• Spicy kick: Add ¼ teaspoon cayenne pepper to the rub for extra heat.
• Citrus herby: Replace lemon squeeze with orange zest and fresh rosemary.
• Keto crunch: Top with toasted almond slivers and chopped cilantro.
• Asian twist: Swap paprika for five-spice powder and finish with a drizzle of sesame oil.
Storage & Reheating
• Fridge: Store chops in an airtight container for up to 3 days.
• Freezer: Wrap individually in foil and freeze up to 2 months—thaw overnight in fridge.
• Reheat: Warm in a 300°F oven for 8–10 minutes, or microwave on medium power in 30-second bursts to keep meat tender.
• Make-ahead: Complete steps 1–3, refrigerate overnight, then cook fresh when you’re ready (brine early for deeper flavor).
Notes
• I learned that bone-in chops really hold moisture better—boneless versions can dry out if you’re not careful.
• If you skip the brine, raise the oil to 3 tablespoons and pat extra dry for a decent sear.
• For foolproof temperature checks, an instant-read thermometer is a game-changer (ThermoWorks makes a great one).
• Letting the meat rest is non-negotiable; rushing this step leads to juice loss.
FAQs
Q: Can I use boneless chops?
A: Yes—just reduce cooking time by 2–3 minutes per side, and watch closely to avoid overcooking.
Q: What if I don’t have smoked paprika?
A: Sweet paprika works fine; add a pinch of liquid smoke if you want that extra smokiness.
Q: Is brining necessary?
A: It’s optional but highly recommended for maximum juiciness and flavor penetration.
Q: How do I know when chops are done?
A: Aim for an internal temp of 145°F, then let rest to reach about 150°F.
Q: Can I double the recipe?
A: Absolutely—just use a larger brining vessel and more baking sheets or grill space.
Q: What sides pair well?
A: Roasted veggies, mashed sweet potatoes, or a crisp green salad all complement these pork chops beautifully.
Q: Can I marinate longer than 15 minutes?
A: Yes, you can brine up to 1 hour, but don’t exceed 2 hours or saltiness may intensify.
Q: Any tip for grill marks?
A: Press chops gently on grates, don’t move them for the first 2 minutes per side to get those classic diamonds.
Conclusion
This Pork Chop Recipe Pork Chop really brings together ease, flavor, and that homey touch we all crave on busy nights. Whether you bake or grill, you’ll get tender chops that feel like a treat. Give it a try, leave a comment below with your favorite variation, and don’t forget to explore my other grilled and roasted mains for more dinner inspiration!
Pork Chop Recipe Pork Chop
Ingredients
- 4 bone-in pork chops (about 6 ounces each) look for 1-inch thickness
- 4 cups cold water
- 2 tablespoons kosher salt (Diamond Crystal or Morton)
- 2 tablespoons brown sugar (light or dark)
- 2 cloves garlic, smashed (or 1 teaspoon garlic powder)
- 1 teaspoon smoked paprika (or sweet paprika)
- 1 teaspoon onion powder
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon dried thyme (or 1 teaspoon chopped fresh)
- 2 tablespoons extra-virgin olive oil or avocado oil
- Lemon wedges and chopped parsley, for garnish
Instructions
- In a large bowl, whisk together cold water, kosher salt, and brown sugar until dissolved. Add smashed garlic. Submerge the pork chops, cover, and chill for 15 minutes.
- While the chops brine, mix paprika, onion powder, pepper, and thyme in a small dish.
- Remove pork chops from brine, pat completely dry with paper towels, then drizzle oil over both sides. Sprinkle rub evenly, pressing gently so it adheres.
- BAKED: Preheat oven to 400°F. Lay chops on a baking sheet lined with foil. Bake for 15–18 minutes. GRILLED: Preheat grill to medium-high. Grill chops 4–5 minutes per side.
- Transfer chops to a plate, tent loosely with foil, and rest 5 minutes.
- Arrange chops on a platter, squeeze lemon wedges over top, and sprinkle parsley for garnish.
