Ahh, the other white meat. Pork chops are an awesome weeknight dish and weekend grilling staple — so why do so many people end up with dry, bland, can’t-get-the-knife-through-it entrees? Ahead, we’re covering some of the best tips (and worst mistakes) for cooking pork chops.
DO consider bone-in for moistness and flavor.
While boneless chops are generally less expensive and easier to cut through, bone-in offers a distinctly moist and flavorful end product when it’s prepared correctly. For a mouth-wateringly moist and delicious bone-in option, don’t skip our Sakura selection.
DO let your chops warm up a bit.
Pork chops are relatively lean — a blessing for your waistline, but a curse for ill-prepared chefs. If you throw a pork chop on the stove or grill when they are ice-cold, they will easily overcook. The answer: Take your pork chops out of the fridge about 30 minutes before you plan to cook them. During this time, you can season or marinate them and prepare your side dishes.
DO rest your pork chops after cooking.
You’ve likely heard of this tip for your filet Mignon, but did you know that you should also give your pork chops time to “rest” after cooking? This helps the meat’s juices evenly distribute, so that each bite is as juicy as the last. Give your pork chops just a few minutes on a cutting board or plate to hang out before you go in with a knife.
DO add plenty of salt and seasonings.
If you’re thinking of skimping on seasonings, forget it. Because of its lean nature, you want to use a hearty shake of salt and other spices to bring out the pork’s flavor to the max. Get creative with your seasonings (include pepper and your favorite dry herbs), or put your pork in a quick brine for about 30 minutes. This will help achieve that delightfully crispy crust on the outermost layer of the chop.
DON’T overcook.
Nobody likes an overcooked pork chop — and yet this is so often what ends up on our plates. This is partly due to people overcooking pork in fear of a food-borne illness called trichinosis. Good news: The issue has long since been eradicated in pork. In 2011, the USDA updated its cooking guidelines to say that pork should be cooked to an internal temperature of 145 degrees Fahrenheit (compared to the 160 degrees Fahrenheit it was in the years prior). So, there’s no need to cook those chops to be well, well done.
DON’T count out boneless pork chops.
Boneless chops couldn’t be easier to work with — but you should be picky with your pork chop selection. To avoid the dreaded dry chop, go with a reputable brand for ultimate flavor experience. Our Boneless Sakura Pork Chops have a deep red color with magnificent marbling, and they always have a consistent size and taste. Additionally, it’s humanely raised and bred to the highest standards with no antibiotics, growth hormones, or animal byproducts used in feed
Shop Boneless Sakura Pork Chops now.
DON’T get a low-quality piece of meat.
The key ingredient to good pork chops is …. good pork chops. No amount of salt is going to mask a cheap, low-quality cut! Now is not the time to cut corners. The quality of your meat directly affects the flavor, moisture level, and tenderness of your meal — so choose pork chops you can trust.
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