Easy Baked Pork Chops

Name: Easy Baked Pork Chops
Prep time: 20 min
Total time: 30 min
Yield: 2 servings
Ingredients: 2 (1-inch-thick) bone-in pork loin chops; 1 teaspoon olive oil; Kosher salt; Freshly ground black pepper; 1/2 cup dry white wine; 3 tablespoons unsalted butter, cut into small pieces and at room temperature; 2 teaspoons finely chopped fresh Italian parsley leaves; 1 1/2 teaspoons Dijon mustard

Pork Oktoberfest Baking Roasting Dinner Party White Wine Butter Parsley Pork Chop Weeknight Dinner Winter Comfort Food Main Dish Easy Dijon Mustard

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2 servings Easy

Total: 30 mins Active: 20 mins

46 Ratings

Ingredients (8)

2 (1-inch-thick) bone-in pork loin chops
1 teaspoon olive oil
Kosher salt
Freshly ground black pepper
1/2 cup dry white wine
3 tablespoons unsalted butter, cut into small pieces and at room temperature
2 teaspoons finely chopped fresh Italian parsley leaves
1 1/2 teaspoons Dijon mustard

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Nutritional Information

Calories546
Fat37.66g
Saturated fat17.23g
Trans fat0.88g
Carbs1.77g
Fiber0.39g
Sugar0.42g
Protein41.68g
Cholesterol183.11mg
Sodium616.51mg
Nutritional Analysis per serving (2 servings) Powered by

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Pork chops seem easygoing—the ultimate weeknight dinner option—but they’re easy to get wrong, ending up tough, dry, and flavorless. Here’s a two-part cooking method (searing on the stovetop, finishing in the oven) that produces a brown crust with a juicy center and only uses one pan. Deglazing the pan with white wine makes an easy pan sauce out of the porky bits left behind after the chops are done. Tangy Dijon mustard, butter, and fresh parsley are whisked in to the reduced sauce. Serve these juicy chops with Herb Spaetzle, Roasted Butternut Squash, or Easy Glazed Carrots for a meal with old-fashioned comfort.

What to buy: Ask your butcher for pork chops of the same relative size and thickness so that they cook evenly and in the same amount of time. Also, be sure to use a higher-quality Dijon like Fallot’s for the best results.

by Lisa Lavery

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Tips for Pork and Pork Chop

Tip

How to Freeze Pork

Pork fares best in the freezer if packaged with freezer-friendly materials like waxed paper, aluminum foil, or heavy-duty plastic bags. Wrap any meat tightly so that air does not escape and freeze at 0°F. Generally, fresh cuts of pork can last up to six months, while ground pork can last up to three.

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Next: How to Thaw Pork

Tip

How to Thaw Pork

Pork is easiest to thaw when placed in the refrigerator in its original wrapping. Small roasts will take three to five hours per pound, while larger roasts can take up to seven hours per pound. Thawing ground pork depends entirely on the thickness of its packaging.

It is safe to cook frozen or partially-frozen pork, but its cooking time may take 50 percent longer. Frozen pork should not be cooked in a slow cooker.

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Next: How to Store Pork

Tip

How to Store Pork

Sealed pork products can typically last in the fridge for two to four days, with ground pork having a slightly shorter shelf life at one to three. Ham or other smoked pork products like bacon can be stored for up to a week, though this only applies to products that aren’t vacuum sealed or prepared with preservatives. The latter can obviously last a lot longer.

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Next: How to Freeze Pork Chops

Tip

How to Freeze Pork Chops

Pork chops can stay in their original packaging, but must be overwrapped with air-tight plastic wrap, aluminum foil, or freezer paper. Place the wrapped the chops in a freezer bag for another layer of protection against freezer burn. They will generally be safe to cook within four to six months.

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Next: How to Store Pork Chops

Tip

How to Store Pork Chops

Sealed pork products can typically last in the fridge for up to three days. Like loins and other cuts of meat, ensure that the pork is wrapped tightly in its original packaging and either freeze or cook immediately upon opening.

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Next: How to Freeze Pork

Instructions

1Heat the oven to 400°F and arrange a rack in the middle.
2Pat the pork chops dry with a paper towel and rub them all over with the oil. Season both sides generously with salt and pepper.
3Heat a large oven-safe frying pan over medium-high heat until several drops of water sprinkled in the pan skitter around and converge into one big drop or the pan is smoking, about 3 to 4 minutes. Place the chops in the pan and cook undisturbed until they’re golden brown on the bottom, about 3 minutes.
4Flip the chops over and immediately place the pan in the oven. Bake until the chops are golden brown on the second side and the temperature registers 145°F on an instant-read thermometer inserted into the thickest part of each chop, about 7 to 10 minutes.
5Using a kitchen towel or potholder, take the pan out of the oven and return it to the stovetop. Transfer the chops to a plate and tent them loosely with foil; set aside.
6Using the kitchen towel or potholder to grasp the handle of the pan (be careful not to touch the handle with your bare hands for the remainder of the cooking time), pour off and discard any fat. Add the wine, place the pan over medium-high heat, and cook, scraping up any browned bits that have accumulated on the bottom of the pan, until the wine is reduced by half, about 3 minutes. Remove the pan from the heat.
7Whisk in the butter 1 piece at a time, letting each melt before adding the next, until all of the butter has been added and the sauce has thickened. Whisk in the parsley and mustard. Taste and season with salt and pepper as needed. Divide the sauce between 2 plates, place a pork chop on top of the sauce on each plate, and serve immediately.

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