Thick, bone-in pork chops can be tender and juicy or dry as dust. What’s the easiest way to achieve the former? In recent talk on Chowhound, users described browning chops on the the stove before finishing them in the oven. That’s the method used in CHOW’s Easy Baked Pork Chops with White Wine–Mustard Sauce (pictured), which meldrape tried and calls “absolutely fabulous.” As CHOW recipe developer lisalavery notes, you can use almost any liquid besides white wine for deglazing the pan to tailor the dish to your taste.
In a different stove-to-oven take, nlgardener browns chops in an ovenproof skillet, spreads on a generous amount of Dijon mustard and a thick layer of seasoned panko breadcrumbs, before finishing in a 325-degree-Fahrenheit oven until they’re juicy and tender under crisp crumbs.
Other Chowhounds get good results from cooking chops entirely on the stove. Westminstress loves these braised pork chops with sage and tomatoes, while scbeachnuts is a fan of this recipe with mustard and pickles. And though the original calls for boneless ones, this recipe for cider-glazed chops was “a big hit” when made with bone-in chops, kmlmgm reports.
Photo by Chris Rochelle / CHOW.com