Pan to Oven Baked Pork Chops Recipe

Pan to Oven Baked Pork Chops

When I created this pan to oven baked pork chop recipe, I was celebrating something special. Here in the Bay Area we’re lucky enough to have dozens of farm-fresh CSA boxes to choose from, but recently a group of pork ranchers and foodie organizations banded together to bring us a bi-monthly pork CSA program. The CSA provides some of the best meat I’ve ever eaten – organic, free-range, locally-raised pork from a handful of different heritage breeds (Berkshires, Ossabaws, and Mangalitsas, in case you’re interested).

Sage Pork Chops with Pumpkin and Cream on http://www.theculinarylife.com
To show my appreciation for these pigs and the folks who put so much time and energy into raising them, I decided to cook them simply and let their brilliant flavor and texture speak for themself. I put this recipe together based on a method I adapted from the Grand Poobah of meat: Hugh Fearnley-Whittingstall. My love for his River Cottage Meat Book is no secret (check my loving cookbook review), and I can’t recommend it enough. If you love meat, go and get it. Now. I’ll wait till you get back.

And in case you’re wondering how long you should cook your pork chops for, here’s a great post on pork chop cooking times.

 

4.0 from 1 reviews

Pan to Oven Baked Pork Chops Recipe
 
Author:
Recipe type: Entree
Cuisine: American
Serves: 4
Prep time:
Cook time:
Total time:

 
These deliciously juicy pork chops couldn’t be easier to make – you take them from pan to oven in less than 20 minutes. Perfectly seasoned and full of flavor!
Ingredients
  • 4 fresh, thick pork chops
  • Salt and pepper
  • 1 large whole head of garlic
  • Olive oil
  • 1 cup dry white wine (I use Sauvignon Blanc)
  • 1 tablespoon rosemary, chopped fine
Instructions
  1. Preheat your oven to 425°F. Lightly salt and pepper your chops on both sides and set aside.
  2. Pop all of the little cloves out of your head of garlic. Don’t peel them – leaving the peel on will protect them from burning and will roast them to a perfect consistency while the chops cook. Instead, crush them gently with the side of a heavy knife.
  3. In a Dutch oven or other stove-to-oven-proof skillet that won’t react to alcohol (sorry – your cast iron is out, unless it’s enameled), heat a few tablespoons of olive oil over medium-high heat and toss in the whole, crushed garlic cloves. Fry for three minutes, then remove with a slotted spoon and set aside in a bowl.
  4. Place chops in the pan and brown for one minute per side, then pull them out with a pair of tongs and set aside on a plate.
  5. Reduce heat to medium and add wine to pan. Use a spatula to deglaze and get up all the savory little bits on the bottom. Simmer until the wine reduces by half.
  6. Add the chops back into the pan, allowing the boney ends to stick up and out of the wine so that they get nice and crispy. Ideally the ends will stick out of the pan, but if you’re using a tall Dutch oven, just make sure they’re a few inches above the liquid.
  7. Sprinkle cooked garlic (still in the paper peel) and chopped rosemary over the top of the chops and put the pan in the oven. Cook until the chops reach an internal temperature of 145°F, about 15-20 minutes, basting with pan juices halfway through. Cooking time depends on how thick your chops are. If you’re using a digital meat thermometer, insert the probe and set the beeper-thingie* to 150°F 145F.*
  8. Once the meat has reached the proper temperature, remove from the oven and cover the main meaty parts with foil, leaving the [hopefully] crispy ends poking out where they won’t get soggy. Allow to rest for ten minutes.
  9. Serve each chop topped with a few whole cloves of garlic, some colcannon mashed potatoes and a salad. Drizzle absolutely everything with the juices from the pan – this stuff is liquid love!
  10. *The USDA recently lowered their advisory for safe pork cooking temperatures to 145°F, so that means more tender pork for all of us!

 

*Sometimes the word “thingie” just works best. :)

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Comments

  1. Alexandra says:

    These pork chops look awesome. I wish Cape Cod had as many food options as the Bay Area. I will now know to keep my eyes peeling for CSA when I shop for meat. Thanks for the tip!
    .-= Check out Alexandra´s last blog post: High-Court Corporate-Money Decision On My Mind =-.

  2. Barb Freda says:

    I did pan to oven chicken last night–it was so good that this seems genius to me…I’ll do it on a day my daughter (who won’t eat porK) gets leftovers…Yum.

  3. Casey@Good. Food. Stories. says:

    Still plowing my way through River Cottage Meat – it’s way too heavy to take on the train, so that takes away a lot of my reading time. But I will persevere, if only to give a beautiful raw chop like that the roasting it deserves.
    .-= Check out Casey@Good. Food. Stories.´s last blog post: Well-Stocked: Pancetta at the ready =-.

  4. This sounds delish! We love pork with garlic at our house! I’ve got some chops in the fridge and a half bottle of white wine, we’ll give it a go tonight!
    Cheers!

  5. Melanie McMinn says:

    As a good Southerner, there is nothing I love more than some beautifully cooked pork. Looks amazingly delicious.
    .-= Check out Melanie McMinn´s last blog post: First Thursdays =-.

  6. Sam (The Second Lunch) says:

    Yum Yum Yum!
    I too love those River Cottage Books with a passion.
    .-= Check out Sam (The Second Lunch)´s last blog post: Winter Fancy Food Show 2010 =-.

  7. Wow, what a gorgeous chop. How much meat are you getting in the CSA?
    .-= Check out maggie´s last blog post: Citrus Salad with Slow-Cooked Pork Belly and Balsamic Onions =-.

    • A lot! Ten pound shares go for $70 each – $7/lb isn’t bad for the quality of the meat. They went up $1/lb from last time, but they’ve improved the administrivia of the program, which I imagine was expensive.

  8. OMG this looks so good! I’m sitting here on my couch nursing a cold and too tired to cook dinner, but this may just make me get up off my butt and put something together, although all I want now are pan fried pork chops!!
    .-= Check out Fran´s last blog post: It’s What Soothes Me =-.

  9. Heather in SF @HeatherHAL says:

    Oh, kill me now, those chops sound so good! I need to get sone good pork. What does Hugh say to do with sausage?
    .-= Check out Heather in SF @HeatherHAL´s last blog post: In Search Of: The Yeti =-.

  10. I love pork. I wish we had a pork CSA where I am from (MN).

  11. MarthaAndMe says:

    Delish! I have to try this one

  12. Jennifer Margulis says:

    I’ve never–not once–made pork chops. But this post is an inspiration. Maybe I’ll be brave enough to buy some next time I”m at the grocery store?!
    .-= Check out Jennifer Margulis´s last blog post: PBS “Frontline” Will Focus on Ashland =-.

    • Oh, definitely report back and share how your first cooking goes! I avoided them for years because I’d grown up on dry pork chops, but with these tips, it was pretty straightforward.

  13. MyKidsEatSquid says:

    This looks fabulous. I love pork–shredded, stuffed, baked. This recipe looks so simple and tasty.
    .-= Check out MyKidsEatSquid´s last blog post: Better than Pizzeria Pizza =-.

  14. I made a gorgeous pork roast in a wood oven a few weeks ago, and it turned amazing. Simple spices, rosemary and pepper. I’ve been feeling pork dishes lately, it’s a great ingredient. This post got me thinking about pork chops for this weekend, thank you for the inspiration! Happy February!
    .-= Check out tiina´s last blog post: { bacon onion biscuits } =-.

    • A wood oven? That sounds divine. I will definitely have to look into that.

      Happy February! Where did January go??

  15. I’ve never made pork chops, either. I don’t eat them – although I must admit that your description and photos make them look oh, so good.
    How would you do this with chicken – would you use pieces or cutlets??

    • I would definitely use cutlets – you could do it with thighs as well, though I think that this would give you some crazy-succulent breast pieces. Thighs are pretty tender on their own and tough to dry out.

  16. Kris Bordessa says:

    I love that you’ve got a port CSA! These look great. I’m usually not a big fan of chops, but I may have to try this.
    .-= Check out Kris Bordessa´s last blog post: Coconut Bay Resort & Spa =-.

  17. hey, this looks delicious, i have a question however.

    you mention that you need an enameled dutch because cast iron would react to the alcohol? how? is my question. ive never heard that so im just curious why? Ive been looking for a good pork chop recipe i could make in my cast iron dutch.

    Thank you =)

  18. The Montrose Courtesan says:

    Hello, Made this tonight with four gorgeous pork chops from the rancher’s cooperative, Homestead Natural Meats, in Delta, Colorado. The sauce is awesome, the pork chops yummy, but they got a teensy little bit dried out. Question: Should the pan be covered when you put them in the oven? This seems basically like a braising recipe, where the pan has a cover. Thanks. Glad to have discovered your delicious website.
    The Montrose Courtesan

    • Stephanie Stiavetti says:

      Hello! I don’t cover my pan – I’d say take them out three or four minutes earlier, to keep them from drying out. I use a meat thermometer, so I know exactly when to remove them from the oven. If you are going by eye/nose, it can be a little tougher to gauge.

      Let me know how it goes if you make them again! :)

  19. I came across your recipe when I was looking for a baked pork chop recipe without some sort of cream soup. This is wonderful! I would never have thought of using Sauvignon Blanc!

    I made one minor modification you may want to try. I toss in some chopped shallots (I chop them into thin little strings) after removing the pork chops and before adding the wine. I let them sauté until soft then add the wine to deglaze the pan. The shallots caramelize during cooking and add a wonderful extra flavor to this dish.

    Once again, many thanks for an excellent recipe!

  20. Rachel Byetta says:

    I like the helpful information you present in your article. Bookmarked for future use.

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