Nowadays, I usually buy my pork chops from Huber’s Butchery . Their pork chop is chilled unlike the ones from supermarkets that are normally frozen or thawed. Though I need to pay a few extra bucks, I get good quality meat. I like to get pork chops with bone-in because the latter gives extra flavor to the meat.
If you store your meat in a fridge (chiller, not freezer) before cooking, you must let it rest at room temperature for 30 minutes before cooking. Resting will give the meat a nice crust outside and more importantly, it will be tender and juicy. If you cook meat while it’s still cold, the outside will get overcooked while the inside is just starting to get the right temperature. While the meat is resting, you can utilize this time to season the chops and prepare the table.
Another thing to keep in mind is, after roasting the pork chops, you must let it rest for 5-10 minutes before serving.
Enjoy your Roasted Pork Chops!
- Cooking oil
- 2 pork chops
- 1 tablespoon chopped rosemary
- 1/4 tablespoon paprika
- Salt and pepper to taste
- Season pork chops with rosemary, paprika, salt and pepper.
- Preheat oven to 375F (190C).
- Heat oil in an oven-safe frying pan over medium to high heat. Place in hot oil, and brown on both sides. (If the handle isn’t oven-safe, transfer the chops onto a baking tray.)
- Bake in preheated oven for 25 minutes. Remove chops to a plate.
- Transfer the cooked pork chops to a plate and rest for 5-10 minutes before serving.