If you are looking for a delicious way to cook pork chops then try this baked bone in pork chops recipe. This main dish recipe is easy to make, perfect for those busy weeknights.
- ▢3 bone-in pork chops
- ▢1 tablespoon canola oil
- ▢1 teaspoon kosher salt
- ▢½ teaspoon ground black pepper
- ▢½ teaspoon cumin powder
- ▢½ teaspoon ground paprika
- ▢1 tablespoon grain dijon mustard
- ▢1½ teaspoon brown sugar
- ▢1 teaspoon canola oil
- In a small bowl, combine black pepper, cumin, paprika, grain dijon mustard, brown sugar, and 1 teaspoon of oil. Set aside.
- Preheat the oven to 450°F. Rinse the pork in cold water and pat dry with paper towels.Season both sides of pork chops with salt and a pinch of black pepper.
- In a large cast-iron skillet, heat 1 tablespoon of oil over medium-high heat. When it’s hot, cook the pork chops for about 2 minutes per side. Turn off the heat.
- Brush both sides of pork chops with spice blend. Transfer the skillet to the oven, cook for 6-10 minutes or longer depending on the thickness, until the internal temperature reaches 140°F.
- Transfer the meat to a platter or cutting board. Cover the meat loosely with foil. Let it rest for at least 5 minutes before cutting/serving. The residual heat will bring it to the USDA’s recommended safe minimum temperature 145°F.
Cast-iron skillet: Use the right size of the skillet. If the skillet is too large, the juices will dry out in the oven.
How to store the leftover: Properly stored, the leftover cooked pork can last 3-4 days in the refrigerator or up to 6 months in the freezer.
Calories: 357kcalCarbohydrates: 3gProtein: 36gFat: 22gSaturated Fat: 6gTrans Fat: 1gCholesterol: 117mgSodium: 927mgPotassium: 618mgFiber: 1gSugar: 2gVitamin A: 190IUVitamin C: 1mgCalcium: 47mgIron: 2mg