Coat your pork chops with your preferred mix of spices and seasonings.
Before grilling, your chops should be at room temperature.
Place chops on a medium high heated grill and grill with closed lid.
No need to turn the chops more than once.
Turn chops when they are grilled, roughly 5-7 minutes, depending on thickness.
Chops will be medium when the center is slightly soft when pushed.
Befor cutting, allow your chops to rest so juices can redistribute.
Pork Chops Three Ways
Pork chops are a classic staple in many different cuisines, and it’s no surprise why. Not only are they incredibly tasty and juicy, but they’re also incredibly versatile- perfect for almost any meal or in any recipe. In this article, we’ll explore three different ways to cook pork chops, each of which offers something unique and delicious.
Grilled Pork Chops
Nothing says summer like grilling up some delicious, juicy pork chops! Start by seasoning the chops with your favorite spices, and let them sit in the refrigerator for a few hours for the flavors to develop. Next, heat up your grill and lightly oil the grates so the chops don’t stick. Lay the chops on the grill and cook them for 5-7 minutes per side, or until the internal temperature reaches 145°F. When the chops are finished cooking, let them rest for 5-10 minutes before serving.
Grilling pork chops is an easy and delicious way to make this classic cut of meat. The cooking process is simple and only takes a few minutes, and the smoky flavor from the grill will take the flavor to the next level. If you’re looking for a simple and satisfying meal, grilled pork chops are definitely the way to go!
Bagged Pork Chops
If you’re short on time but still want to enjoy a delicious pork chop dinner, bagged pork chops are a great option. Start by placing the frozen chops in a large, resealable bag and adding your favorite herbs and spices. Seal the bag and shake it vigorously to coat the chops evenly with the spices. Then, pour the contents of the bag into a roasting pan and bake in the oven at 400°F for 45 minutes.
Bagged pork chops are an incredibly simple and quick way to get a delicious dinner on the table in no time. The spices in the bag will give the pork chops a bold flavor and the low and slow cooking process ensures that the chops will be juicy and tender. Serve the chops with a side of veggies or a potato dish and you have an easy and healthy dinner in just 45 minutes!
Fried Pork Chops
Fried pork chops are a classic comfort food dish that never goes out of style. Start by dredging the chops in a bowl of seasoned flour. In a large skillet over medium heat, add about a tablespoon of oil and let it heat up. Once the oil is hot, add the pork chops and cook for about 4 minutes per side, or until they’re golden brown and the internal temperature reaches 145°F. When the chops are finished cooking, transfer them to a paper towel-lined plate to soak up the excess oil. Serve with a side of mashed potatoes or mac and cheese and you have a delicious fried pork chop dinner!
Fried pork chops are a tasty and indulgent way to enjoy this classic cut of meat. The crispy exterior and juicy interior are a match made in heaven, and the amount of time it takes to prepare the dish means you can get it on the table in no time!
Frequently Asked Questions
Q: How long should I cook pork chops in the oven?
A: The cooking time for pork chops in the oven depends on the thickness of the chops. For a standard 1-inch thick pork chop, bake them in a preheated 400°F oven for 25-30 minutes or until the internal temperature reaches 145°F.
Q: What temperature should pork chops be cooked to?
A: Pork chops should be cooked to an internal temperature of 145°F to ensure that they are safe to eat. Use a digital meat thermometer to check the internal temperature of the chops and remove them from the heat when they reach 145°F.
Q: How do I know when my pork chops are done cooking?
A: The easiest way to check if a pork chop is done cooking is to use a digital meat thermometer. Insert the thermometer into the thickest part of the chop and remove the chop from the heat when it reaches an internal temperature of 145°F.
4 pork chops (bone-in or boneless)
4 tablespoons olive oil
1 teaspoon sea salt
1/2 teaspoon black pepper
1. Bring pork chops to room temperature before cooking.
2. Heat a large skillet over medium-high heat and add olive oil.
3. Season pork chops with salt and pepper.
4. Place pork chops in the skillet and cook for 5-7 minutes, or until the pork chops are slightly softened when pushed in the center.
5. To coat with Bell Pepper & Herb rub: mix together 1/4 teaspoon of each of the following herbs – rosemary, oregano, basil, parsley, garlic powder, onion powder, sea salt, paprika, black pepper – with 2 tablespoons of olive oil. Gently rub the mixture onto the pork chops.
6. To coat with BBQ rub: mix together 1/4 teaspoon each of the following spices – paprika, garlic powder, onion powder, chili powder, black pepper, sugar – with 2 tablespoons olive oil. Gently rub the mixture onto the pork chops.
7. To coat with Greek Rub: mix together 1/4 teaspoon each of the following herbs – oregano, garlic powder, onion powder, dried thyme, sea salt – with 2 tablespoons olive oil. Gently rub the mixture onto the pork chops.
8. Turn the pork chops once to ensure even grilling.
9. Grill for 5-7 minutes, or until desired doneness. Pork chops will be medium when slightly soft when pushed in the center.
10. Remove pork chops from grill and let rest for 5-7 minutes to redistribute the juices before cutting.
For best results, let the pork chops sit at room temperature for 30 minutes before grilling.
To achieve a smoky flavor, add a few wood chips to the grill.
- Prep Time: 10 minutes
- Cook Time: 15-20 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
- Diet: Halal
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 0g
- Sodium: 550mg
- Fat: 29g
- Saturated Fat: 6g
- Unsaturated Fat: 21g
- Trans Fat: 0g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 26g
- Cholesterol: 90mg
Keywords: Pork Chops Three Ways, American Cuisine, Grilling Recipes, , , ,