An instant-read thermometer inserted into the center should read 145 degrees F. We highly recommend our spice rub and pan sauce, but you can use your favorite spices instead. Pat pork chops dry with a paper towel, and season on both sides with salt and pepper.
#Tender baked pork chops recipe how to
I love how juicy these are Watch The Video How To Cook Pork Chops So That They Are Juicy and Tender We are sharing more of a method rather than a recipe. Spray a large baking dish with cooking spray and set aside. Pour the mushroom sauce over the pork chops, cover, and return to the oven.īake for about 30 minutes more until no longer pink in the center. With a few simple tricks, you can make juicy and tender pork chops with very little fuss. Remove the pork chops from the oven, then drain and discard the chicken broth. Step 9 -Bake the coated pork chops until an instant thermometer inserted into the center reads 145 degrees F, about 12-15 minutes, or depending on the thickness. 6 thick cut boneless, center cut (sirloin) pork chops (about 1-1/2 inch thick) 1/2 cup all purpose flour 6 TBSP liquid egg substitute (OR 2 large eggs. Lower the heat and simmer the sauce until the pork chops are ready. Cover the pan tightly.īake in the preheated oven for 30 minutes.Ĭombine the chicken broth, milk, white wine, and cremini and white mushrooms in a saucepan over medium heat, then cook for 4 to 5 minutes.Īdd the flour and bring to a boil, stirring often until thickened. Transfer to the prepared roasting pan and top with onion slices. Brown the pork chops for 3 minutes on each side. Heat the remaining olive oil in a large skillet over medium-high heat. Remove pork chops from the marinade and shake off excess. Start by lightly pounding the chops between two pieces of plastic wrap.
Pour the chicken broth in the bottom of a shallow roasting pan. How to bake boneless pork chops in the oven. Marinate in the refrigerator for 1 hour, turning chops after 30 minutes.
Place the pork chops in a glass or ceramic baking dish and pour marinade over top. Whisk together ⅓ cup of olive oil, vinegar, garlic, thyme, parsley, and pepper flakes in a bowl.
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