Not Dry Boneless Pork Chops

Not Dry Boneless Pork Chops Recipe

Ingredients:

• 4 boneless pork chops (about 1-inch thick)
• 1/4 cup olive oil
• 1/4 cup soy sauce
• 2 tablespoons honey (or brown sugar)
• 2 tablespoons Dijon mustard (optional, for a bit of tang)
• 1 tablespoon apple cider vinegar (or lemon juice)
• 2 cloves garlic, minced
• 1 teaspoon dried thyme (or fresh if you have it)
• 1 teaspoon smoked paprika (or regular paprika)
• Salt and freshly ground black pepper, to taste
• 1 tablespoon butter (for finishing)

Instructions:

Step 1: Brine (The secret to moist pork chops!)

Brining the pork chops will help them retain moisture during cooking.

• In a bowl, dissolve 1/4 cup salt and 1/4 cup sugar in 2 cups of warm water. Stir to dissolve.
• Submerge the pork chops in the brine, cover, and refrigerate for 30 minutes to 2 hours. 

Step 2: Marinate the Pork Chops

• In a bowl, mix together the olive oil, soy sauce, honey, Dijon mustard, apple cider vinegar, garlic, thyme, paprika, salt, and pepper.
• Add the pork chops to the marinade and coat them well. Cover and refrigerate for at least 30 minutes, up to 4 hours.

Step 3: Sear the Pork Chops

• Preheat a skillet over medium-high heat. A cast-iron skillet works best, but any heavy-bottomed pan will do.
• Remove the pork chops from the marinade (let any excess drip off) and add a little oil to the pan.
• Once the skillet is hot, add the pork chops and sear them for about 2-3 minutes per side, until they are golden brown and a little crust forms.
• Important: Don't overcrowd the pan. If you need to cook them in batches, do so.

Step 4: Cook Through (Reduce Heat)

• After searing, lower the heat to medium-low, cover the skillet with a lid, and cook for an additional 4-5 minutes, flipping halfway through. This ensures the chops cook through without drying out.
• Optional: For extra flavor, add a tablespoon of butter to the skillet during the last minute of cooking and spoon it over the chops.

Step 5: Rest the Pork Chops

• Remove the pork chops from the skillet and let them rest for 5 minutes. This helps redistribute the juices and keeps them moist.

Tips:

• Don’t overcook: Pork chops can go from juicy to dry quickly if overcooked. An internal temperature of 145°F (63°C) is perfect for juicy pork.
• Resting is crucial: Always let the pork chops rest after cooking to keep the juices in.

Serving Suggestions:

• Serve these pork chops with mashed potatoes, sautéed green beans, or a fresh salad.
• Drizzle any pan juices or a quick pan sauce (made with a little broth and mustard) over the chops for extra flavor.

This recipe should give you tender, juicy boneless pork chops every time! Enjoy!