Pork Chops Fairly Plain

While cooking the different pork chop recipes – Pork Chop Evelyn and Pork Chop Breaded– I felt my understanding of cooking the meat still lacked something. Yes, the recipes are good and flavorful, and I strongly recommend them. Herein, I am going to look at cooking pork chops with a minimum of flavor. And did they ever come out moist! And yes, I am sorry that I didn’t take any pictures of the cooked pork chops.

Pork Chops Fairly Plain


  • an Oven Safe skillet
  • 1/2 teaspoon paprika
  • 1/2 teaspoon garlic salt
  • 1 inch thick pork chops

Preheat oven to 425 degrees.

On a plate, mix the spices and spread them for dipping the pork chops. Dip both sides of the pork chops into the seasoning.

Spray a skillet with non-stick spray. Place the pork chops in the skillet and cook over medium-high heat for 3 minutes on each side.

Place the skillet with pork chops in the oven and bake them for about 20 minutes; the internal temperature of the chops should be about 150 degrees.

Remove the skillet from the oven and tent the chops while the meat relaxes and stops losing moisture- about 5 minutes. Then serve.

If you lack an oven-safe skillet, you can move the pork chops from the skillet to a baking dish that has been sprayed with non-stick spray.

I actually used my thermometer that I introduced you to when I published my Dilly Bread recipe in the center of a pork chop to establish the time it took for the internal temperature to get to 150 degrees. In my oven, that was only about 15 minutes. I strongly suspect with the times I give in the other pork chop recipes that we might be over-cooking the chops. That could be because the recipes come from my parents’ generation when pork was cooked well in all cases.

Pork should be cooked from 145 degrees (rare) to 160 degrees (well done) in the center of the meat. If at all possible, I would recommend using an oven safe thermometer the first time you try this recipe; then you will have knowledge of your ovens heat transfer characteristic. Also, the thickness of the chops will make a big difference- thicker taking longer and thinner taking less time. As I noted, my chops were about 1 inch thick.

Once you develop this technique for cooking your pork chops, you can try other seasonings. Almost always you will find that garlic as one of the flavors. I believe that rosemary is also quite common. I have noted soy sauce and ginger are also common in marinating pork, so they might be flavors to include.

I hope that this recipe can give you a starting point for understanding pork chops and how to cook them with a minimum of flavoring to go with the other dishes of your meal.

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