Glazed Pork Chops Recipe - Budget Bytes (2024)

FAQs

What is the secret to moist pork chops? ›

Fat is key to keeping pork chops moist

Basting them with fat, such as butter. Add in aromatics while basting for more flavor — similar to how you might cook a steak — and then you have the added bonus of browned butter and crispy garlic and/or herbs to serve with the meat.

While there are a number of ways to cook pork chops for dinner, baking is arguably the easiest path to perfection. The hands-off cooking method cooks pork chops gently and evenly without the need for extra fat, resulting in juicy, healthier pork chops that pair well with practically any side dish.

When cooking something like steak, turkey or pork, where meat is the main dish of the meal and paired with a few side dishes, we recommend about 1/2 pound (eight ounces) per person, or up to 3/4 (12 ounces) pound for bigger appetites and those who love leftovers.

A 3 pound pork loin can be cut into 10 pork chops of equal weight.

A dredge in a mixture of all-purpose flour and cornstarch increases the ability for the pork chop to crisp, followed by a quick dip in an egg wash means the panko breadcrumbs will adhere easily.

Apple cider vinegar: Adds a little tanginess and helps to tenderize the pork. Without it, the pork tastes flat. Adding the vinegar wakes everything up. Fish sauce or Worcestershire: Seasons our cooking liquid and adds a nice burts of umami, which makes the pulled pork even more delicious.

Butter, with its luxurious richness and distinctive nutty flavor, is a classic choice for frying pork chops, whether they are breaded or not. As the butter melts and sputters in the pan, it imparts a depth of flavor to the dish.

If you pick boneless just make sure you watch the pork chops so they don't overcook. I find that boneless pork chops can cook quicker and become dry easier. I suggest you cook them around the 375 degree temperature or even 400 for a crispier skin.

Some baked pork chop recipes do require that the pan is covered with either foil or a lid. It creates steam and ensures that the meat is tender and juicy.

How many people does 1lb of pork feed? ›

How many people does a pound of pork feed? Well, it depends on the person, but on average 3-5 people.

Generally speaking, I would portion about 1/2–3/4 lbs. of pork per person depending on what else is being served.

While the cost of pork chops (center cut, bone-in) has fluctuated over the past few decades, the average price has been closer to the four-dollar mark in recent years and was closer to the three U.S. dollars per pound in the 90s and early 2000s.

Twenty minutes before you start cooking, remove 4 (1-inch thick) bone-in pork chops from the refrigerator and bring to room temperature. Position a rack in the center of the oven and heat to 400 F. Thoroughly dry the pork chops with paper towels. Season to taste with fine salt and freshly ground black pepper.

3 oz meat portion is similar in size to a deck of cards 1 oz of cooked meat is similar in size to 3 dice. 1-inch meatball is about 1 oz. 4 oz of raw, lean meat is about 3 oz after cooking.

Brining pork chops is one of the best ways way to guarantee a juicy cooked pork chop. Even a quick 30-minute brine (or up to four hours) makes a big difference.

High-heat frying sears them to a golden brown; and a moderately hot oven (400 degrees F) bakes the pork chops gently enough to keep them from drying out. This "sear-roasting" method is a great way to cook pork chops in the oven: Fry one side to golden brown, then flip, and place the chops directly in the oven.

Try a Marinade or Brine. A marinade or brine can introduce more moisture or lots of flavor into your meat before you cook it. A marinade is a sauce that introduces extra flavor to your pork, depending on the aromatics or herbs you choose to include. A brine pulls more moisture into the meat, which keeps your pork juicy ...

How do you make pork soft and tender? Soak your pork in a salt-based brine before cooking it using your desired method. Pork chops need to soak between 12–24 hours, an entire pork tenderloin needs to soak for 6–12 hours, and an entire pork loin requires 2–4 days of soaking.