Although very delicious, pork, like chicken, is very easy to over cook!
Don't cook it long enough it can be dangerous, cook it just a bit too long and a perfect cut of meat can be completely ruined!
CAN'T IT EVER JUST BE EASY?????
Yes!! With my simple method it absolutely can!!
Unlike chicken, and much like beef, pork can be cooked medium rare without any danger of food poisoning!!! To be completely honest , in my opinion it's actually much more enjoyable to have a bit of pale pink in my chops!
Say goodbye to dry tasteless pork chops and hello to juicy tender delicious "PERFECT " chops! Just FOLLOW my method to perfect and let me know how it went!
Perfect pan seared and oven finished pork chops
Heat the oven and skillet or oven safe pan... rack the middle of the oven and preheat to 400°F. Place the skillet or pan in the oven to preheat.
Pat the pork dry with paper towels. Rub both sides with olive oil and season well with with salt, pepper and seasonings of choice.
Remove the skillet or pan from the oven using oven mitts, carefully remove the hot skillet from the oven and set it over medium-high heat on the stovetop.
Sear the pork chops: Lay the pork chops in the hot skillet. You should hear them begin to sizzle right away. Sear one side of chops until chops are seared golden, approx 3 minutes. If they smoke a bit it's normal. Turn down the heat if it is too much smoke.
Flip the chops and transfer to the oven.
Roast until the pork chops are cooked through and read 140°F to 145°F in the thickest part of the meat with an instant-read thermometer about 6 to 10 minutes depending on the thickness of the chops, and the temperature they were before cooking (if they were rested and brought to room temp or cooked right from fridge). Start checking the chops at 6 minutes and continue checking every minute or two until the chops are cooked through.
Transfer the cooked pork chops to plate and cover loosely with foil and let the chops rest for at least 5 min