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Tender & Juicy Pork Chops in the Oven Recipe

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This recipe for Tender & Juicy Pork Chops in the Oven, by , is from The Anderson/Tarpley Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

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3 cups cold water, divided
3 tablespoons course kosher salt (or 2 1/2 tablespoons table salt)
2 smashed garlic cloves
teaspoon black peppercorns

2-4 pork chops--center cut, bone-in, about 1- inch thick
Olive oil

1. Brine the pork chops if you have time. Brining the pork for even a brief period adds flavor and juiciness in the finished chop.
Bring 1 cup of the water to a boil, add the salt and other flavorings and stir to dissolve the salt. Add 2 more cups of cold water to bring the temperature of the brine down to room temperature. Place the pork chops in a shallow dish and pour the brine over top. The brine should cover the chops--if not, add additional water and salt (1 cup of water to 1 tablespoon salt) until the chops are submerged. Cover the dish and refrigerate for 30 minutes or up to 4 hours.

2. Heat the oven and skillet: Position a rack in the middle of the oven and preheat to 400. Place the cast iron skillet in the oven to preheat as well.

3. Season the pork chops: While the oven heats, prepare the pork chops. Remove the chops from the brine: if you didn't brine, remove the chops from their packaging. Pat dry with paper towels. rub both sides with olive oil, then sprinkle with salt and pepper.

4. Remove the skillet from the oven: Using oven mitts, carefully remove the ot skillet from the oven and set it over medium-high heat on the stovetop.

5. Sear the pork chops: Lay the pork chops in the hot skillet, they should sizzle. Sear until the undersides of the chops are seared golden, 3 minutes.

6. Flip the chops and transfer to the oven: Use tongs to flip the pork chops to the other side. Immediately transfer the skillet to the oven using oven mitts.

7. Roast the chops until cooked through: Roast until the pork chops are cooked through and register 140 in the thickest part of the chop. cooking time will be 6-10 minutes depending on the thickness of the chops. Start checking the chops at 6 minutes and continue checking every minute or two until the chops are cooked through.

8. Rest the chops: Transfer the cooked pork chops to a plate and pour any pan juices over the top. Tent loosely with foil and let the chops rest for at least 5 minutes before serving.




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