Cumin-Baked Pork Chops Recipe (2024)

FAQs

Is it better to bake pork chops at 350 or 400? ›

Baking pork chops at 400 degrees F will result in a slightly crisper, more caramelized exterior. It's the ideal temperature for breaded pork chops, because the hotter temperature will crisp up the crumbs, as well as complete sheet pan meals, since 400 degrees F is the best temperature for roasting most vegetables.

Fat is key to keeping pork chops moist

Basting them with fat, such as butter. Add in aromatics while basting for more flavor — similar to how you might cook a steak — and then you have the added bonus of browned butter and crispy garlic and/or herbs to serve with the meat.

Rosemary, oregano, and marjoram are great herbs on pork chops. Consider swapping out the thyme or sage for one of these to switch things up.

Pork chops tend to dry out and burn when you cook them on the stove-top alone, but by frying one side first and getting it good and brown, then turning it over and putting it in the oven to finish cooking, you get the best of both worlds.

Salt will help your meat retain moisture. You can add salt directly, or use a salty liquid like soy sauce or Worcestershire sauce. And aromatics like garlic, shallots, herbs, and spices will impart flavor. When your marinade is ready, place your pork chops in a zipper bag and pour the marinade over top.

Some baked pork chop recipes do require that the pan is covered with either foil or a lid. It creates steam and ensures that the meat is tender and juicy. Those recipes typically require a long cook time and may add vegetables to the pan, and some uncover the chops to finish browning them at a higher temperature.

Bake pork chops that are about 1¼-inch thick at 350 degrees Fahrenheit for 14 to 17 minutes or until an instant-read thermometer registers 145 degrees Fahrenheit. If you're concerned about the bake time varying because the chops are boneless or bone-in, stop worrying.

If you've never been a fan of pork chops, it's likely because you've eaten overcooked meat. Start with pan-searing them to get a crisp exterior and finish them off in the oven to guarantee a non-rubbery chop.

Brine the pork to maintain moisture by soaking it in a mixture of salt and water, baking soda, vinegar or even milk. You can also pour hot water over the loin to shrink the rind, which can enable better absorption of brine, milk, oil or marinade.

What liquid should I cook pork in? ›

Aside from barbecue sauce, something tangy and sweet is a good go-to for slow-cooked pork. Apple cider vinegar has the right amount of acidity to break down the fattiness and is equipped with a bright flavor that pairs beautifully with pork. Using liquids you would normally drink is also a good choice.

This comes from the five ingredients in Five Spice, namely star anise, fennel, cloves, cinnamon and Sichuan peppercorns. The mix of flavours binds to pork well. Pork has a distinct taste, but it really works well as a blank canvas for the spices to do their thing.

For thin chops use med-high heat. For thicker chops use medium heat. Brush pork chops with vinegar and then brush with a thin coat of olive oil. Lightly sprinkle the pork chops with each of the seasonings.

Pork chops are lean, so seasoning with salt before cooking is essential for making the most flavorful chops. Tip #3: Rub the chops with spices and some flour. Here's where your favorite spice rub can come in. Alternatively, you can use our spice blend suggested in the recipe below or try this homemade Cajun seasoning.

The quickest way to cook pork chops is to pan-fry or griddle them. As the chops can be quite large, this method is best when serving one or two people. If you're cooking for more you might want to try roasting or grilling.

To bake pork chops without breading, sear them in a cast iron skillet before baking. The brown crust that develops when searing is where the great flavor comes from. Sear on each side for 2 to 3 minutes. For easy clean-up you can bake your chops right in the pan you used for searing.

Some consumers may wash or rinse their raw meat or poultry because it's a habit or because a family member they trust has always washed their meat. USDA research has found that washing or rinsing meat or poultry increases the risk for cross-contamination in the kitchen, which can cause foodborne illness.

Wondering how long to bake pork chops in the oven? Our recipe developers find that 15 to 20 minutes is a good guideline, but the exact timing will vary based on the size and thickness of your chops and temperature fluctuations in your oven. That's why we use an instant-read thermometer to check for doneness.

Brining is a method of soaking meat in salt water that is largely intended for increasing juiciness and flavor. It's a popular alternative to marinating that requires fewer ingredients. However, brining also offers a mild tenderizing effect that is great for all kinds of boneless pork chops. What is this?

Vinegar and citrus tenderize the pork, and the spices and dried herbs add loads of flavor. Marta has 25 years of experience in the food service industry and has been developing recipes for 3 years. She is the author of Taste & See Cooks: Recipes to Inspire, Equip and Enjoy. Why Brine Pork Chops?

Is it better to bake pork chops covered or uncovered? ›

Unless you want to steam the chops, bake pork chops uncovered. This allows moisture to evaporate which enhances the malliard reaction, or browning of the meat. Is it better to bake pork chops at 350 or 400? Unless a meat or vegetable is being covered for a “Low and Slow” approach, I like higher-temp cooking.

If you throw a pork chop on the stove or grill when they are ice-cold, they will easily overcook. The answer: Take your pork chops out of the fridge about 30 minutes before you plan to cook them. During this time, you can season or marinate them and prepare your side dishes. DO rest your pork chops after cooking.

Overcooked Pork Chops Are Tough

When they're cooked for even a few minutes too long, whether it's in the oven or on the stovetop or grill, they're quick to dry out, and — you guessed it — become tough, chewy, and less than appealing. This is partly due to carry-over cooking.

At 400 degrees F you can count on 7 to 8 minutes for each 1/2 inch of thickness your pork chops are. So, 3/4-inch-thick chops will take 10 to 12 minutes, 1-inch-thick cooks in 15 to 16 minutes, and so on.

Pre-heat oven to 325F (165C). Bake pork chops in the oven for approximately 30 MINUTES, flipping at the 15-minute mark. Or until internal temperature reaches 155F (68C), rested to a final 160F (71C).

As with my dad's pork chops, grilling is a high temperature cooking method. While I recommend cooking low and slow, I emphasize the word slow. This will not be a fast cooking process, so try it when you aren't rushed. I put them in the oven, covered on the lowest bake setting, which happens to be 170 degrees.

Pork chops are a tender, quick-cooking cut of meat — so quick-cooking, in fact, that they're very easy to overcook.