Make Perfect Juicy Pork Chops With This Easy Recipe

Gather the ingredients. The Spruce / Victoria Heydt Twenty minutes before you start cooking, remove your pork chops from the refrigerator and let them sit at room temperature. The Spruce / Victoria Heydt Preheat the oven to 400 F. Thoroughly dry the pork chops with paper towels. Season generously with kosher salt and freshly ground black pepper. The Spruce / Victoria Heydt Heat an ovenproof skillet (cast iron is ideal) on the stovetop for about 5 minutes. It's really important to get the pan as hot as you possibly can before adding the chops. Once the pan is preheated, add about 2 teaspoons of vegetable oil. The pan will immediately start to smoke, but this is OK. The Spruce / Victoria Heydt Add the pork chops to the pan and don't move them for 3 minutes. The Spruce / Victoria Heydt Flip the chops over with a pair of tongs and transfer the pan to the oven. The Spruce / Victoria Heydt Roast 6 to 7 minutes in the preheated oven. Test for doneness by pressing your thumb in the center of a pork chop. It should spring back firmly against your thumb. If it feels soft, let it roast for another minute. The internal temperature with a thermometer should register 145 F to 155 F. The Spruce / Victoria Heydt Remove the pan from the oven, transfer the chops to a plate, and cover with foil. The Spruce / Victoria Heydt Let the chops rest for 3 or 4 minutes before serving. The Spruce / Victoria Heydt Serve and enjoy. The Spruce / Victoria Heydt