Bone-in pork chops are one of our favorite cuts of meat to cook for dinner on a weeknight. They’re quick cooking yet incredibly satisfying, and they play nice with basically any flavor profile you want to throw at them. Following the general rules of pre-seasoning, tempering, using a meat thermometer, and resting the meat before carving will give you a crowd-pleasing pork chop to serve for dinner again and again. This pork chop recipe has you sear the chops in a hot skillet to brown the outside, then place the skillet directly into the oven to finish roasting.
- 4 pork chops bone-in
- 2 teaspoons kosher salt
- 1 tablespoon high-heat cooking oil (we like ghee or avocado oil)
- A day before you're planning to cook, toss the pork chops with the salt (add any optional spices here) and refrigerate in a zip-top bag overnight. (Note: This step can be skipped if you forgot to plan ahead.)
- About 20 to 30 minutes before cooking, take the chops out of the fridge and pat dry. Set oven to 375°F.
- Preheat a cast iron skillet over medium-high heat for about 5 minutes. Add the ghee or oil, and when it's hot, sear the pork chops for about 2 minutes on each side.
- Place the skillet in the oven and roast for about 10 minutes, or until a meat thermometer inserted in the thickest section registers 145°F.
- Rest the meat for 5 to 10 minutes, then carve (if serving sliced) and serve.