These Baked Pork Chops are one of my favorite go-to pork chop recipes. They’re great for cooking pork chops in the oven. Slathered in a country-style sauce then baked until caramelised on the outside and juicy inside.
Pork shoulder chops are an underrated cut of meat that can make for an easy, tasty weeknight dinner when cooked right These chops come from the shoulder of the pig, so they contain a good amount of fat and connective tissue. This makes them perfect for braising, grilling, or roasting low and slow Follow this guide to learn foolproof methods for cooking up succulent, flavorful pork shoulder chops using simple ingredients you likely have on hand.
Choosing the Right Pork Shoulder Chops
When selecting pork shoulder chops at the butcher or grocery store, you want them to be at least 2 cm thick. Thinner chops tend to dry out quickly, while thicker chops will have a better ratio of juicy meat to crispy browned exterior.
Opt for chops that are similar in size and thickness to ensure even cooking. Bone-in chops will have more flavor as the bone lends richness, but boneless chops work just as well. Look for meat that is pinkish-red with liberal white marbling throughout.
Grilling for Quick, Smoky Flavor
Grilling is one of the quickest and easiest cooking methods for pork shoulder chops The dry heat from the grill sears the exterior to a crispy char while the interior stays nice and juicy The smoke infuses the meat with extra flavor,
Start by coating the chops all over with a spice rub. A simple blend of brown sugar chili powder, garlic powder onion powder, smoked paprika, salt, and pepper is perfect. Let them marinate for at least 30 minutes or up to overnight.
Preheat your grill to medium-high. Clean and lightly oil the grates. Place the chops on the grill and cook for 4-6 minutes until well browned. Flip and cook another 3-5 minutes until browned on the second side and the internal temperature reaches 63°C. Transfer to a plate and let rest 5 minutes before serving.
While grilling, keep a close watch as pork shoulder chops are prone to flare-ups. Have a spray bottle of water handy to tame any flames. If they start to burn, move them to a cooler part of the grill.
Pan Searing for Maximum Browning
For deeply caramelized, browned chops, use a cast iron skillet or heavy stainless steel pan. Coat the chops with olive oil and generously season both sides with salt and pepper. Heat the skillet over medium-high heat until very hot. Add the oiled chops and cook undisturbed for 4-5 minutes per side until well browned.
Turn the heat down to medium if the pan seems too hot. Cook to an internal temperature of 63°C. Let rest before serving. Make a pan sauce from the flavorful browned bits left behind in the pan after cooking. Deglaze with chicken broth, wine, or acid like lemon juice, then mount with butter.
Low and Slow Braising for Ultra-Tender Meat
Braising uses both dry and moist heat to break down the collagen in pork shoulder chops, resulting in fall-off-the-bone tender meat. First, pat the chops dry and season all over with salt and pepper. Sear them in batches in hot oil to caramelize the exterior. Transfer to a Dutch oven or braiser.
Add aromatics like diced onions, garlic, carrots, and celery. Pour in enough chicken or vegetable broth to come halfway up the sides of the chops. Bring to a boil then cover and transfer to a 300°F oven. Braise for 45-60 minutes until very tender when pierced with a fork. Transfer the chops to a serving plate.
To make an easy pan sauce, boil down the braising liquid until slightly thickened. Mix together cornstarch and cold water to form a slurry. Whisk this into the hot liquid and simmer briefly until thick enough to coat the back of a spoon. Season the sauce to taste. Spoon it over the braised pork shoulder chops before serving.
Roasting for Hassle-Free, Hands-Off Cooking
Roasting is one of the simplest cooking methods for pork shoulder chops. It delivers tender, juicy meat with a nicely browned crust using the dry, ambient heat of the oven.
Pat pork shoulder chops dry and season on both sides with salt, pepper, and spices like garlic powder, paprika, thyme, and rosemary. Place them on a rack set inside a roasting pan or rimmed baking sheet. This allows air to circulate under the chops for even cooking.
Roast at 450°F for 10 minutes to sear the exterior. Reduce heat to 350°F and continue roasting until the internal temperature reaches 63°C, about 10-15 more minutes. Allow chops to rest 5-10 minutes before serving. The temperature will rise slightly as they rest, resulting in juicy, perfectly cooked pork.
Flavorful Marinades and Sauces
A simple, homemade marinade is a great way to infuse extra flavor into pork shoulder chops before cooking. Try mixing balsamic vinegar, olive oil, soy sauce, honey, garlic, and herbs like rosemary.
Let the chops marinate in the fridge for 1-2 hours. The acid helps tenderize the meat, while the oil and seasonings add lots of flavor. Pat off excess marinade before cooking.
For serving, classics like chimichurri, peach salsa, and chimichurri sauce pair especially well with roasted or grilled pork chops. A creamy mustard sauce also complements the rich pork flavor.
Cooking Times for Perfectly Done Pork
Pork needs to reach an internal temperature of 63°C to be safe to eat and properly cooked through without drying out. For 2 cm thick pork shoulder chops, the approximate cooking times are:
- Grill or pan sear: 6-8 minutes per side
- Braise: 45-60 minutes
- Roast at 450°/350°F: 10 minutes + 10-15 minutes
Use an instant-read thermometer to check the temperature after cooking. If underdone, return to heat until 63°C is reached. Rest chops for 5 minutes before slicing and serving for juicy, tender meat.
With these easy methods, you can cook moist and delicious pork shoulder chops for any night of the week. Their rich flavor pairs wonderfully with sweet or tangy sauces and glazes. Enjoy this underappreciated cut for a hearty, satisfying meal.
Cooking Pork Chops in the oven
The key to making really great pork chops in the oven is:
- the right sauce – one that will caramelise well;
- start it in the oven; and
- Finish off by putting it under the grill or broiler to get a great caramelization. If not, the pork cops won’t have any color when they come out of the oven, and we all know that caramelization means flavor.
So baked pork chops are as simple as this:
- Mix together the magic country-style sauce;
- Slather on both sides then bake for 15 minutes;
- Spread the rest of the sauce on top, then flip and grill or broil for 5 to 10 minutes, until cooked all the way through and beautifully caramelized. There will be enough juices on the tray to baste the chops and drizzle them with when they’re ready to be served.
When the internal temperature of the pork chops is 145F / 63C.
You can add potatoes if you want to. There’s room on the tray, and I love how the potatoes get crispy on top and almost glaze over on the bottom.
And they taste even better than they look!
However, baking is my favorite way to use this sauce. I also grill and cook chops on the stove. After being baked, there aren’t many sauces or rubs that make pork chops look and taste this good. Normally they lack colour and therefore flavour.
Any way you look at it, this sauce, rub, or glaze is meant to be baked pork chops.
For a really quick salad, try a Rocket Parmesan Salad, pictured above. Just grab a handful of rocket lettuce (arugula), toss with Balsamic Dressing and garnish with shavings of parmesan. Other simple green foods that I think would go well are Magic Broccoli, German Cucumber Salad, White Bean Tabbouleh, or Sautéed Spinach with Garlic! – Nagi x
Glaze for pork chops
So here’s what you need for this magic pork chop glaze. These are all pantry staples in my world – and I’m hoping they are in yours too!.
A lot of the same things go into both my favorite Sticky Grilled Chicken and Sticky Baked Chicken recipes. It’s a terrific all-rounder!.
No need to marinate! The sauce is already full of flavor, and you can use the juices from the tray as a sauce. So there’s plenty of flavor even if you don’t marinate. ”.
The best way to cook PORK SHOULDER STEAKS
FAQ
What is the best way to cook pork chops without them drying out?
How to cook pork chops so they are tender nz?
What is the best method to cook pork chops?
How to cook pork shoulder chops?
Baking pork shoulder chops is a simple and easy way to create a delicious and flavorful meal. To begin, preheat your oven to 350°F. Make sure that the meat is clean and dry before cooking. Drizzle olive oil over the pork chops and rub it all over the meat.
How to cook pork shoulder chops in a Dutch oven?
1. Preheat your oven to 400 degrees Fahrenheit. 2. Heat some oil in a large Dutch oven or heavy pot with a tight-fitting lid over high heat. 3. Season your pork shoulder chops with salt and pepper. 4. In batches, cook your pork shoulder chops until they are browned on both sides, flipping them once. This should take about 5 minutes per batch. 5.
How do you braise pork shoulder chops?
Braising is a moist heat cooking method that is perfect for pork shoulder chops. This method involves searing the chops on both sides to enhance their color and flavor, and then slowly cooking them in liquid until they become fork-tender. To braise pork shoulder chops, follow these steps: 1. Preheat your oven to 400 degrees Fahrenheit. 2.
How do you cook a Pork Chop for dinner?
Here’s a little video showing you how easy it is to cook the perfect Pork Chop for dinner. If you are cooking a Pork Roast your thermometer should show 71 degrees celsius in the centre of the thickest part of the roast. Once your temperature hits 71*C take the pork out and rest it for 3 minutes before carving. New Zealand Pork is simply delicious!