Easy Italian-Style Pork Chops

Tips To Cook Pork Chops

Pounding: To make your chops extra tender, use a meat mallet or a rolling pin to gently pound the pork chops before searing. This process helps break down the muscle fibers and makes the meat more tender and even in thickness. To avoid damaging the meat, place the chops between two sheets of plastic wrap or wax paper before pounding.

Allow the Chops to Reach Room Temperature: Let the pork chops sit at room temperature for about 30 minutes before cooking. This will ensure more even cooking throughout the meat.

Pat Dry Before Seasoning: Before seasoning the chops, pat them dry with a paper towel. Dry surfaces will help achieve better sear and browning during cooking.

Season Generously: Rub or season the pork chops with your favorite herbs, spices, and aromatics to add flavor.

Don’t Overcook: Overcooked pork chops can become dry and tough. Use a meat thermometer to check the internal temperature and remove them from heat when they reach 145°F (63°C). Remember that thicker pork chops will require longer cooking times, and thinner ones will cook faster. It’s essential to use a meat thermometer to check the internal temperature at the thickest part of the chop to ensure it’s fully cooked but not overdone.

Resting Time: Allow the cooked pork chops to rest for a few minutes before serving. This lets the juices redistribute throughout the meat, resulting in a more succulent chop.