Select Category

Oven-Cooked Pork Chops

Oven-Cooked Pork Chops

  • Print


Pork Chops
  • 2-4 Center-cut, bone-in pork chops (about 1-inch thick each)
  • Olive Oil
  • Salt
  • Pepper
  • 3 cups Cold water, divided
  • 3 tbsp Kosher salt
  • Optional: 2 crushed garlic cloves, 1/2 tsp black peppercorns, 1 bay leaf


  1. Boil 1 cup of the water add the salt and any optional seasonings.
  2. Once the salt has dissolves, remove from heat and add another cup of water to cool brine.
  3. Add 2 more cups of cold water to bring the temperature of the brine down to room temperature.
  4. Submerge the pork chops in the brine, cover and refrigerate at least 30 minutes, or up to 4 hours.
  5. When ready to cook, place a large oven safe skillet in the oven and preheat to 400F.
  6. Remove the pork chops from the brine and pat dry with paper towels. Rub with olive oil and season with salt and pepper.
  7. Remove the hot skillet from the oven and set it over medium-high heat on the stovetop. Sear the chops on both sides until golden brown, about 3 minutes per side. Place the skillet into the hot oven.
  8. Roast 6-10 minutes, until the pork chops are cooked through and register 140F to 145F in the thickest part of the meat.
  9. Transfer to a plate, tent with foil and let rest 5 minutes before serving.


Recipe Adapted from