Nothing is more sumptuous than seeing slabs of baked pork chops oozing with its natural juices fresh from the oven! Unfortunately, not everyone is aware of the proper way to bake pork chops in the oven with the bone in. To help you prepare and cook pork chops like a professional chef, here are a few things to keep in mind.
Choosing the Right Cut of Pork
The secret to great tasting oven baked pork chops is having the right piece of meat to work with. You need to know how to buy the right cut for the dish, otherwise you will lose a significant amount of flavor.
For the best oven baked pork chops, there are two things to look for in the cut: first, there has to be plenty of meat attached on the bone and second, there should be plenty of fat rind on the meat. The chop should also be at least an inch thick, and the bone should be firmly attached to the meat.
Do not be fooled by those thin and boneless slices of chops you see in the supermarket these days, because they are tasteless and tend to end up dry after grilling or baking. If you want to taste the real thing, go for the thick, fatty ones.
Preparing the Oven
Slit the rind for about an inch or so around the chop, but be very careful not to cut the meat. Cutting off the rind will prevent the chops from curling up while cooking. Put some olive oil on the chops and rub each one with black pepper and salt. Preheat your oven as high as possible, and put your chops in a baking pan.
Cooking the Pork Chops
When the oven is hot enough, put the pork chops inside. While there is no specific time for the chops to cook, you can tell it’s done when the fat turns crispy and brown. Let it stay for another 15 minutes with the oven temperature a little lower (about 300 degrees Fahrenheit), then slowly take it out of the oven and let it cool.
Never forget the importance of letting the baked chops rest before serving, because this is the time that all the juices of the meat are drawn back to its very center locking in all the flavors.
You can be as creative as you want when baking pork chops. You can stick with the basics – salt, oil, and pepper – or you can use whatever secret concoction of spices and herbs you prefer.