As home cooks, we’re always looking for ways to make cooking easier and get better results. One trick that has become popular recently is baking pork chops on parchment paper. But does it really work? And is it the best method for cooking juicy, flavorful pork chops? In this article, we’ll take an in-depth look at baking these chops on parchment paper so you can decide if it’s right for you.
What is Parchment Paper?
Parchment paper is a non-stick paper that is coated with silicone to prevent food from sticking. It’s oven-safe up to 420°F, which makes it perfect for baking. Parchment paper is a great alternative to greasing pans or using foil. The non-stick surface allows food to gently lift off after cooking without falling apart or leaving behind any baked-on residue.
Benefits of Cooking Pork Chops on Parchment Paper
There are several benefits to baking pork chops on parchment paper
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Prevents sticking and burning: The parchment paper creates a protective barrier between the hot pan and the chops. This prevents burning and sticking, which can lead to dry pork chops.
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Allows even heat circulation With foil or a bare pan hot spots can develop that lead to uneven cooking. The parchment paper helps diffuse the heat more evenly around the chops.
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Holds in moisture Pork chops baked directly on a pan often dry out quickly The parchment paper traps in moisture and steam to keep the chops tender and juicy.
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Easy cleanup: After cooking, simply throw away the parchment paper. No need to scrub burnt, stuck-on bits from pans!
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Infuses flavors: Parchment paper packets allow you to add herbs, citrus, broth, or other flavorings right in with the chops for maximum infusion of flavors.
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Retains shape: Delicate foods like fish and chops can break apart when flipped or moved on a pan. Parchment paper keeps them intact.
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Saves fat and calories: Cooking en papillote style in parchment means you don’t need to grease the pan or use oils that add calories.
Step-by-Step Guide to Baking Pork Chops on Parchment Paper
Baking pork chops in parchment paper packets is easy but there are some tips to get the best results:
1. Preheat Oven and Prepare Parchment Paper
- Preheat your oven to 425°F.
- Cut two pieces of parchment paper into a heart shape (or large enough to fully wrap each chop).
2. Pat Chops Dry and Season
- Pat pork chops dry with paper towels.
- Season as desired, on both sides. Try salt, pepper, garlic powder, paprika, oregano, etc.
3. Place Chops on Paper and Add Flavorings
- Place each seasoned chop in the middle of a parchment paper heart.
- Top with pats of butter, sliced lemons, sprigs of herbs, sliced onions, etc.
4. Wrap Paper Packets
- Fold paper over each chop and crimp edges to seal tightly.
- Place sealed packets directly on oven rack or a baking sheet.
5. Bake and Rest
- Bake for 15-20 minutes until thermometer reads 145°F.
- Let rest 5 minutes before opening packets. Be careful of hot steam.
- Enjoy your tender, juicy pork chops!
Tip: For bone-in chops, bake 20-25 minutes. For 1-inch thick chops, bake 25-30 minutes.
Other Tips for Juicy Baked Pork Chops
Beyond using parchment paper, there are some other easy tips to ensure your baked pork chops turn out juicy and flavorful:
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Use thick chops: Thin chops overcook quickly. Choose chops at least 1-inch thick for best results.
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Leave uncrowded: Don’t overcrowd chops on the baking sheet. Leave space between them to allow air circulation.
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Brush with oil: Brushing chops lightly with oil helps browning and seals in juices.
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Don’t overcook: Use a meat thermometer and stop cooking at 145°F for juicy chops.
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Let rest: Always let chops rest 5 minutes before cutting to allow juices to redistribute.
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Keep boneless skinless chicken breasts on hand: They make a quick, easy substitute for pork chops in most recipes.
Recipes to Try
To get you started, here are two delicious recipes for baking pork chops in parchment paper:
1. Lemon Garlic Baked Pork Chops
Ingredients:
- 4 bone-in pork chops, patted dry
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 tsp dried oregano
- Salt and pepper to taste
- 1 lemon, thinly sliced
- 2 tbsp fresh parsley, chopped
Directions:
- Combine olive oil, garlic, oregano, salt, and pepper. Rub mixture on both sides of pork chops.
- Place chops in the middle of parchment paper hearts. Top with lemon slices.
- Seal parchment tightly and bake at 425°F for 20-25 minutes until 145°F.
- Let rest before opening packets. Garnish with parsley.
2. Brown Sugar & Apple Baked Pork Chops
Ingredients:
- 4 boneless pork chops
- 1 Granny Smith apple, cored and sliced
- 1⁄4 cup brown sugar
- 2 tbsp melted butter or olive oil
- 1⁄2 tsp cinnamon
- 1⁄4 tsp allspice
- Salt and pepper to taste
Directions:
- Brush pork chops with butter or olive oil and season with salt and pepper.
- Place in parchment packets and top with apple slices, brown sugar, cinnamon, and allspice.
- Seal packets and bake at 425°F for 15 minutes or until 145°F.
- Rest before opening packets and serving.
Frequently Asked Questions
Should I Use Parchment Paper or Foil?
Parchment paper is the better choice for baking chops. Foil can react with acids in foods and impart a metallic taste. Parchment also allows better heat circulation for more even cooking.
What Temperature Should I Bake Pork Chops?
425°F is ideal, ensuring a nice sear on the chops while cooking them through without drying them out.
What If I Don’t Have Parchment Paper?
You can bake chops directly on a baking sheet lined with foil. Just be sure to coat it lightly with oil or spray to prevent sticking. Also, watch closely to avoid overcooking.
What Thickness of Pork Chops Should I Buy?
Look for chops that are at least 1-inch thick. Thinner chops will dry out quickly when baked. Bone-in chops are also great since the bone helps insulate the meat.
Can I Cook Chops from Frozen?
Yes, but add 5 extra minutes to the baking time if starting with frozen chops. And make sure they are fully thawed before checking temperature.
The Takeaway on Baking Pork Chops on Parchment Paper
Baking pork chops in parchment paper is an easy cooking hack that locks in moisture and flavor. The chops steam perfectly in their individual packets, resulting in tender and juicy meat every time.
While it does require a few extra minutes of prep time to make the packets, the benefits are well worth it. Your chops won’t stick or burn, cleanup is easier, and it’s a healthier cooking method that requires little added fat.
The parchment paper also allows you to add herbs, spices, citrus and other flavorings right in with the chops. Overall, this technique consistently produces delicious and foolproof baked pork chops. I’d encourage all home cooks to give it a try!