These tender and juicy Pan Roasted Pork Loin Chops are perfect for weeknight meals. Flavor them with your favorite dry rub. Only minutes to prepare.
These tender and juicy Pan Roasted Pork Loin Chops are perfect for weeknight meals. They take only minutes to prepare and the flavor can be tailored to suit your palate. Make them unique by using your own blend of dry rubs. I am sure your family will enjoy them just as much as we do.
Technique and timing is of utmost importance when cooking pork chops as they can be easily over cooked. Since it takes only minutes, do not be tempted to continue cooking as the meat will dry out very quickly and become chewy. If you are concerned that they are not cooked through, use an instant read thermometer. The thickest part of the chops should register between 140°F to 145°F (60°C to 63°C).
Always use pork loin chops that are at least ¾ inch thick so that they do not dry out during the cooking process. You will have to increase the roasting time to about 12 minutes for 1 inch thick chops.
INGREDIENTS
- 2 to 4 boneless pork loin chops (each about ¾-inch thick)
- Salt
- 2 to 4 tsp dry rub of choice
- 1 tbsp vegetable oil for searing
INSTRUCTIONS
- Preheat oven to 375°F (190°C).
- Wash and pat dry chops with paper towels. Sprinkle chops with salt and dry rub on both sides.
- Heat a large cast iron or stainless steel skillet to medium high. Add vegetable oil. Sear chops for 3 minutes on each side.
- Transfer skillet to the oven for 10 minutes or until pork chops register a temperature between 140°F to 145°F (60°C to 63°C).
- Allow chops to rest for a few minutes before serving.
These Pan Roasted Pork Loin Chops are tasty as is but I served ours drizzled with the reduced spiced red wine syrup from these Red Wine Poached Pears.
I also made some Whole Baked Sweet Potatoes and a salad as side dishes. It was a truly delicious meal!
Here are the two other recipes mentioned above. Simply click on the link or image to view the recipe.
Enjoy…..and have a wonderful day! 😎
Lovely dinner…. perfectly hearty for all that cold weather your having… we’re having some cold weather here too. 🙁
Looks lovely as I’d imagined them to be, and I am sure they taste delicious too. The cinnamon and chile dry rub on the pork must have complemented very well with the pear in wine syrup.
Pleasantly suprised! Excellent results and so easy. Definitely a keeper recipe. Best chops ive ever made. Tender and moist and tasty with the rub. Served with applesauce on the side.
Glad to hear you enjoyed the recipe. 🙂
Finally, someone that knows how to cook a pork loin chop… Deliciously crusted exterior, tender interior, spiced to the individual preference, and appropriate fantastic side dish pairings. This is basically how I make them, making them right now. I’d buy a huge 8 pound pork loin and cut it into chops myself, then put them in individual freezer bags with a little olive oil and different spices collections Plus some salt to simultaneously dry brine them, marinate them overnight in the refrigerator, then freeze them and defrost them in a bowl of warm water for maybe 15 minutes or so before I cook them up whenever I need one or more of them.