Get the best pork chops you can, and the thickest, and give yourself a good 12 hours oven fried pork chops with flour more of lead time to soak them in the brine. If you are omitting the anise in the brine, you could add some flavor to the dredging flour — chili powder, say, or smoked paprika. As a subscriber, you have 10 gift recipes to give each month.
Anyone can view them – even nonsubscribers. 20the best pork chops you can, and the thickest, and give yourself a good 12 hours or more of lead time to soak them in the brine. In a large nonreactive container, submerge the pork in the brine and place in refrigerator for at least 12 hours or overnight, then remove the chops and dry well with paper towels. Heat the oil or lard in a large ovenproof pot or Dutch oven set over medium heat. Dredge the chops in the flour, shaking off the excess. Cook the chops in the fat, about 4 minutes per side, until they are brown and crisp on the exterior, and transfer to a plate. Add the onions and bay leaf and cook, stirring often, until the onions are softened, about 15 minutes.
Season well with salt and pepper. Add 6 tablespoons flour to the onions, stir well and allow to cook 3 or 4 minutes. Slowly add the stock, stirring and scraping the pan well, until it is incorporated and the mixture is slightly thickened. Return chops to the pot and bring to a simmer, then cover tightly and cook in the oven until very tender, 2 or more hours.
Transfer chops to a plate and place pot on stovetop, over medium heat. Reduce sauce until it is thick enough to resemble gravy, skimming excess oil and foam if necessary. Return chops to pot to reheat, then serve with their gravy over rice or mashed potatoes. Garnish with parsley if you like.
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Vanna Tran is a home cook who started cooking with her mother at a very young age. She has catered events and hosted pop-up dinners in the San Francisco Bay Area for over 5 years. There are 20 references cited in this article, which can be found at the bottom of the page. How marks an article as reader-approved once it receives enough positive feedback.
This article has been viewed 2,296,801 times. Pork chops make a fast, easy, and scrumptious meal for hectic weeknight dinners and special occasions alike. And because pork is such a versatile meat, it can be prepared a variety of different ways, making it easy to adapt to your busy schedule or dietary restraints. Baking pork chops is one of the simplest ways to go, and results in a tender, juicy finish. If your oven has a convection setting, select it rather than standard bake. Convection baking allows heat to circulate better, which will help your chops cook quicker and more evenly. Make sure frozen chops have had a chance to thaw completely before you begin cooking.
Season the pork chops to taste. While the oven is heating up, you can add any herbs, spices, and seasonings that you think will enhance the recipe you’re preparing. Place the chops on a large serving plate, then sprinkle them with flavorings like minced garlic, parmesan cheese, oregano, or red pepper flakes. You could also keep things simple with a dash of kosher salt and coarse ground black pepper. Rub or brush the pork chops with about a tablespoon of oil to help your seasonings stick.
Arrange the seasoned pork chops on a baking sheet. Lay out the chops across the entire surface, leaving a few inches of space between each. They should have plenty of room to breathe while they cook. Situating the chops too close together may cause them to heat more slowly. Grease the baking sheet with a small amount of olive or canola oil to keep the meat from sticking if you didn’t already coat the pork chops during the seasoning process. Cook the pork chops for 10-15 minutes on the first side. Slide the baking sheet into the oven on the center rack.