Category: Daily Living
So I am going to have company and wonder how to make juicy pork chops in the oven. I thought about wrapping them up and baking at 350 degrees but am not sure. When I make them for myself, I put a little garlic powder on them and pay attention to them by timing them, then turn them over. Don't put foil over the top but just wonder about other ideas for making them juicy.
The best way to make meat stay juicy is to cook it hot and fast. So, get a pan
that you can put into the oven. I always use cast iron, and suggest it to anyone.
You should always have at least one cast iron skillet. Take your pan and put it in
the oven, then heat the oven to 500 degrees. You want that pan nice and hot.
While its heating up, take your pork and some good oil. I like peanut for this,
cuz you need something with a high smoke point. Olive oil will just burn and
taste gross. Most of the seed oils will work. You don't need a lot, just get your
palm oily and rub both sides of your pork. This will help give you a nice seer on
the meat. Then sprinkle on some good salt, some freshly ground pepper, and
make sure both sides are good and salted and peppered.
Now, take your pan out of the oven and put it on high heat on your stove top.
Let it sit their for about five minutes. You want that thing hot as a rocket. This is
why cast iron is so good, cuz you can cook on anything with it. Once its good
and hot, you're ready to cook.
Place your pork chops in, making sure they have plenty of room. You want
about an inch surrounding each one. Do them one at a time if you need to. Put
them in, wait thirty seconds, then flip them over. Wait another thirty seconds,
then put them straight into the oven. pan and all. Cook them for two, maybe
three minutes if they're really thick chops. Then flip them again and do it for
another two minutes.
take them out of the oven, and put them on a plate you've flipped upside
down. That will let the juices run off and not ruin your good crusty seer. Cover
them with foil and wait five minutes. Then enjoy.
The times will change depending on your oven and how well done you like
your meat. So experiment, but this is the fastest and best way I know of. and
trust me, if you start with good meat, they will be as juicy as you can imagine.
A few notes, you can use other spices if you want to, but not too many. And
make sure to bring your meat up to room temperature before cooking.
Hope this helps.
Good.
You can also place them in a deep pan. Season, and cover that pan with foil. Let them cook at about 350,.
You don't want much water, just a bit, maybe the tip of your finger raised.
In this way you just can cook them.
Buy good ones with some fat. Maybe ask the butcher to pick them for you.
Love that cast iron stuff. I keep my pans oiled, so don't need to oil them when I cook.
Once washed, I apply a light coat of oil.
I wash them by hand and dry them right away, not allowing them to sit in a drain board.
If I have to much oil, I wipe them with some paper to soak it up.
Cast iron is great. Once seasoned nothing sticks to them and if taken care of properly, as mentioned above, is almost indestructible.