We understand that pork steaks can have a negative reputation at times. When overcooked, they may become dried, tasteless, and uninteresting. However, when properly prepared, pork steaks can be incredibly flavorful and tender. When pork chops are baked, their interiors will be precisely cooked and their crusts will be crisp and delectable. Perhaps no greater illustration of this is present in this recipe for rosemary and garlic baked goods. For the simplest weeknight meal, complement these pork chops with roasted vegetables and our buttery mashed potatoes; you’ll find yourself adding them to your weekly meal rotation.
Seeking to perfect these pork steaks in the oven? Follow our top four success-oriented tips:
1. Buy them bone-in and thick
Chops of pork with the bone in are generally denser than those that have the bone removed. It is challenging to achieve ideal cooking of a thin pork chop using this method due to the demanding sear that is applied to both sides prior to placing it in the oven. If a chop is overly thin, it is virtually overcooked by the time both sides have been seared. Selecting a thick chop guarantees an aesthetically pleasing golden crust on all surfaces and an impeccably prepared, tender interior. Make certain to modify the cooking time if the pork chops become thinner. Reduce the cooking time and monitor the internal temperature to determine when the food is fully cooked.
2. Season well
Be generous with your use of salt and pepper. For the majority of cuts of meat to be correctly seasoned, more is required than one might expect. Additionally, season your pork chops prior to adding them to the skillet. Feel free to season both sides with additional spices besides pepper and salt; for a unique twist, try adding paprika or cumin.
3. Get your skillet HOT
This initial sear is intended to achieve a golden, crisp exterior on the chop without burning the interior. A pan that is heated is CRUCIAL. Observe as the golden crust develops after allowing it to simmer for a few minutes without being replaced. Once the sear is satisfactory, invert the cut and allow it to become golden on the opposite side.
4. Use a meat thermometer
This additional phase may appear cumbersome at first, but believe us when we say that it is well worth it. The application of a meat thermometer eliminates uncertainty when preparing pork steaks. Always allow the flesh to rest for a while prior to slicing. (Five to ten minutes ought to be sufficient.) The desired temperature range is 140°-150° F.
Not even fuchsia! While the flesh should be entirely white on the inside, it is neither necessary nor desirable to overcook it. Even at this temperature, pork chops retain the capacity to remain juicy; however, remove them from the oven on the lower end of this temperature range, as they will continue to roast thereafter. Beyond 145° F, there is a danger zone (also known as the arid zone), so maintain vigilance.
Storage
Allow the pork chops to return to room temperature prior to placing them in an airtight container and preserving them in the refrigerator. Your pork steaks can be refrigerated for several days. Reheat with a small amount of additional butter to restore their juiciness.
Made it? Let us know how it went in the comment section below!
Ingredients
- 4 pork loin chops
- Kosher salt
- Freshly ground black pepper
- 1 tbsp. freshly minced rosemary
- 2 cloves garlic, minced
- 1/2 c. (1 stick) butter, melted
- 1 tbsp. extra-virgin olive oil
- See All Nutritional Information
Directions
Step 1
Preheat oven to 375°. Season pork chops generously with salt and pepper.
Step 2
In a small bowl mix together butter, rosemary, and garlic. Set aside.
Step 3
In an oven safe skillet over medium-high heat, heat olive oil then add pork chops. Sear until golden, 4 minutes, flip and cook 4 minutes more. Brush pork chops generously with garlic butter.
Step 4
Place skillet in oven and cook until cooked through (145° for medium), 10-12 minutes. Serve with more garlic butter.
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