Question 1

How long should I bake pork chops?

Accepted Answer

For perfectly juicy pork chops every time, you have to follow the golden rule of seven or eight minutes per half-inch baked at 400 degrees F. This means pork chops that are one inch thick should be cooked for 14 to 16 minutes. However, this does not include any pre-cooking or searing as this recipe calls for.

Question 2

Is it better to cook pork chops uncovered or covered?

Accepted Answer

In this recipe, you will cook it uncovered in the skillet on the stove first and then in the oven. However, if you are worried about your pork chops being dry, especially if you use boneless, you can cover them for the first few minutes on the stove and in the oven. But you may need to take them out sooner. Start checking the internal temperature with a thermometer after seven or eight minutes.

Question 3

Why are my oven-baked pork chops dry?

Accepted Answer

If you are using boneless pork chops, they have a tendency to dry out faster than bone-in chops. The most important step is to sear them in the skillet or frying pan first to keep the juices inside where they belong. Thin chops are the same way. Choose thicker, bone-in pork chops for juicier meat. Also, do not skip the resting period. This draws all the juices back into the pork chop.

Question 4

Can I add breading to my pork chops?

Accepted Answer

Yes, you can use your favorite breading or try one of our recipes on the blog. First, dry your pork chop and season it with salt and pepper before you dip it in whisked eggs. Then, dredge it in your flour or breading. After that, dip it in whisked egg again and let it sit for five minutes to settle before baking.

Question 5

Why does lemon go so well with pork?

Accepted Answer

Lemon juice accentuates all kinds of meat dishes as well as vegetables, other fruits, and desserts. Pork has such a mild flavor that the lemony taste is evident in every bite. Also, it is a really good meat tenderizer as well. The acid in them breaks down the muscle fibers when marinated. However, do not marinate it too long or it will get mushy.

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