As a home cook and food blogger, I’m always on the lookout for recipes that are flavorful, easy to make, and budget-friendly. That’s why slow cooked pork chops are one of my go-to meals. The oven does all the work while you sit back, relax, and wait for deliciously tender pork chops to emerge.
In this detailed guide, I’ll walk through my foolproof method for slow cooking pork chops in the oven so you can enjoy melt-in-your-mouth meat and savory gravy every time
Why Slow Cook Pork Chops?
There are several advantages to slow cooking pork chops in the oven rather than pan frying or grilling them
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Tenderize tougher cuts Slow cooking allows time for the collagen in tougher cuts of pork to break down resulting in a more tender and moist chop.
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Render out fat: The lengthy cooking period renders out excess fat, keeping the chops from tasting greasy.
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Infuse flavor: The chops baste in their own juices and aromatics for hours, developing a more complex, hearty taste.
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Convenience: Simply prepare everything at the start and let the oven do the work. You don’t have to monitor pans on the stovetop.
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More forgiveness: There’s more leeway if you occasionally peek or your oven temp fluctuates. The low, gradual cooking leads to consistent results.
Step-By-Step Guide
Follow these simple steps for foolproof oven baked pork chops every time:
1. Choose the Right Chops
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Opt for bone-in, center cut pork chops that are at least 1 inch thick. The bone adds flavor and keeps the meat moist. Thinner chops can dry out.
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Avoid pre-packaged “thin” chops. Go to the butcher counter and pick chops cut to the thickness you need.
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Buy a few more chops than needed to allow room when arranging in the pan. Extras can be leftovers.
2. Season the Pork Chops
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Generously sprinkle both sides of the chops with seasoning. I like to use garlic powder, onion powder, dried sage, salt, and pepper.
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For more flavor, coat the chops with a dry rub the night before. My Brown Sugar Pork Dry Rub is a favorite.
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You can also marinate the chops for added flavor. Just pat off excess moisture before cooking.
3. Brown the Chops
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Heat 1-2 Tbsp oil in a large skillet over medium-high heat.
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Working in batches, add the chops and brown for 2-3 minutes per side until nicely seared.
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The brown crust adds a depth of flavor and gives a more appetizing appearance.
4. Arrange in Roasting Pan
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Place the browned pork chops in a single layer in a roasting pan or baking dish.
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Try not to overcrowd. Some space in between helps them cook evenly.
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If needed, use two pans or cook in batches for even cooking.
5. Add Aromatics
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Scatter sliced onions, carrots, celery or other aromatics around the chops. This adds moisture and flavor.
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You can also place fresh herb sprigs, garlic cloves, lemon slices or apple chunks around the chops.
6. Whisk Together Sauce
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In a bowl, whisk together broth (chicken or pork), condensed soup, gravy mix, and any desired seasonings.
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For added richness, melt in a tablespoon or two of butter.
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The sauce will both flavor the chops and create a luscious gravy.
7. Pour Sauce Over Chops
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Pour the sauce mixture evenly over the pork chops. This will both cook down into gravy and keep the meat moist.
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If needed, add a little extra broth so the chops are almost submerged in liquid.
8. Cover and Cook
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Cover the roasting pan very tightly with foil to seal in moisture.
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Bake for 2 1/2 – 3 hours at 275°F until chops are fork tender.
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Resist lifting the foil or you’ll lose heat and moisture. Let the pan be!
9. Check for Doneness
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After 2 1/2 hours, carefully remove foil and test chops for doneness.
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Use a meat thermometer to check the internal temperature. It should reach 145°F.
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If needed, re-cover and continue cooking until done.
10. Make the Gravy
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Transfer cooked chops to a platter and tent with foil to keep warm.
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Pour the pan liquids into a fat separator or gravy separator.
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For a smooth gravy, whisk in a bit of cornstarch slurry to the defatted liquids.
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Season gravy with salt and pepper to taste.
11. Let Rest and Serve
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Allow the chops to rest for 5 minutes before serving.
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Slice or serve chops whole with the savory gravy spooned over top.
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Pair with mashed potatoes, rice, or egg noodles to soak up the gravy.
And that’s it – slow cooked pork chops with gravy made completely in the oven. No monitoring required! The hands-off method, lengthy cook time, and steamy covered environment combines for reliably tender, fall-off-the-bone pork perfection.
Common Questions
If you’re new to slow cooked pork chops, you may be wondering…
Can I use boneless chops?
Yes, you can use boneless or bone-in chops. Boneless may cook slightly quicker. Monitor tenderness after 2 hours.
Do I need to flip halfway through?
Flipping isn’t necessary since the chops are fully submerged in liquid. This allows even, moisture-infused cooking.
Should I sear before baking?
Browning first is optional but adds deeper flavor from the fond and caramelization.
What if my chops are partially frozen?
Increase total cook time by 30 minutes to allow for the extra time needed to thaw.
Can I cook from fully frozen?
Yes, but increase cook time substantially, up to 4 hours. Thaw first for best results.
Can I use pork tenderloin instead?
Tenderloin doesn’t have enough fat or connective tissue for braising. Stick to chops for best results.
Recipe Adaptations
Once you master the basic technique, try these tasty adaptations:
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Use apple cider, beer, wine or juice instead of broth for the braising liquid.
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Add sliced apples, onion, whole garlic cloves, or pepperoncini to the roasting pan.
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Whisk barbecue sauce, teriyaki sauce, or soy sauce into the braising liquid.
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Top chops with sauteed peppers and onions for the last 30 minutes.
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Stir roasted vegetables like potatoes or carrots into the gravy.
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Shred leftover chops to make luau pork, carnitas, or pulled pork sandwiches.
The possibilities are endless! Now that you know exactly how to slow cook pork chops in the oven, you can look forward to many delicious and stress-free dinners ahead. Just sit back while the oven transforms affordable pork into a mouthwatering family meal.