How to Cook Juicy, Flavorful Pork Rib Chops

Pork rib chops can be an absolutely delicious dinner when cooked properly. However, it’s easy to end up with dry, tough pork chops if you don’t know what you’re doing Follow this guide to learn how to cook pork rib chops so they turn out juicy, flavorful and tender every time.

Choosing the Right Pork Rib Chops

The first step is selecting high-quality pork rib chops at the store Here are some tips

• Go for chops that are at least 1 inch thick. Thinner chops tend to overcook and dry out very quickly.

• Choose bone-in chops. The bone helps keep the meat moist and adds flavor.

• Look for chops from the loin end, which will be more tender than chops from the shoulder end.

• Pick chops with some marbling or fat streaks running through them The fat keeps the meat juicy and tender

• Avoid chops with a lot of surface moisture, which indicates they’ve been frozen and thawed.

Once you’ve got great chops, proper seasoning and cooking technique are key for maximum juiciness.

Seasoning Your Pork Rib Chops

Seasoning builds flavor and helps keep pork chops moist. Here are two easy seasoning methods:

Simple Dry Rub

• Take the chops out of the fridge and let them come closer to room temperature. Pat dry with paper towels.

• Generously coat both sides with salt and pepper. Go heavier on the salt than normal since it will help draw moisture into the meat.

• You can also add garlic powder, smoked paprika or other spice rubs.

• Let the seasoned chops sit for 15-30 minutes before cooking. The salt will get drawn into the meat.

Quick Brine

• In a bowl, stir together 1 cup water, 3 tbsp salt and 2 tbsp sugar until dissolved.

• Add chops and let soak 10-30 minutes. This helps seasoning penetrate and retains moisture.

• Pat chops dry before cooking. Proceed with dry rub if desired.

How to Cook Pork Rib Chops on the Stove

Pan searing and finishing in the oven is a foolproof way to cook pork chops with a nice sear and tender interior.

• Take chop(s) out of the refrigerator and liberally salt and pepper on both sides. Let sit 15-30 minutes.

• Heat the oven to 425°F.

• Heat a heavy skillet or cast iron pan over high heat until very hot.

• Add just enough oil to coat the bottom of pan. Let it get hot.

• Carefully add the chops. Resist moving them for at least 3 minutes to get a good sear.

• Flip and sear the other side, about 2 minutes more.

• Transfer the pan to the oven and roast 5-8 minutes until chops are just slightly pink in center.

• Remove chops to a plate. Let rest 5 minutes before serving.

Pan Sauce

While the chops rest, you can make an easy pan sauce:

• Pour off excess grease from the pan.

• Over medium heat, add 1⁄2 cup wine, stock or water and scrape up any browned bits in the pan.

• Cook 2-3 minutes until slightly reduced.

• Off heat, stir in a tablespoon of butter and freshly chopped herbs.

• Pour sauce over plated chops.

How to Grill Pork Rib Chops

Grilling is another excellent cooking method that imparts smoky flavor.

• Let chops sit out so they lose chill before grilling. Generously season with dry rub.

• Preheat gas grill to medium-high heat. Clean grates and oil them.

• Place chops on hot grill. Resist moving for 2-3 minutes to get grill marks.

• Flip and grill another 2-3 minutes. Move to cooler part of grill if they brown too fast.

• Grill until chops are just slightly pink inside, about 145°F on a meat thermometer.

• Let rest 5 minutes before digging in.

Grilled Chop Tips

• If using charcoal, let coals get very hot before grilling.

• Avoid flare-ups from fatty drippings by trimming excess fat and moving chops to cooler spot if needed.

• Bring chops to room temp before grilling so inside cooks at same pace as outside.

• Resist poking or piercing the chops while grilling. This releases juices.

• Let chops rest after grilling. This allows juices to redistribute evenly.

How to Bake Pork Rib Chops

Baking is a more hands-off cooking method for boneless or bone-in chops.

• Preheat oven to 425°F. Line a baking sheet with foil.

• Pat chops dry and coat all over with oil. Season as desired.

• Place on baking sheet without overlapping.

• Bake 15 minutes then flip chops and bake 10-15 minutes more.

• Check temperature and bake until 145°F internally.

• Optional: For crispy chops, dredge in flour before baking.

Baking Tips

• Elevate chops on a rack over the baking sheet for better browning.

• Bake chops on upper rack position so tops brown under broiler.

• Brining really helps retain moisture for baked chops.

• Coat chops in panko breadcrumbs or parmesan for a crispy crust.

How to Know When Pork Chops Are Done

An instant-read thermometer takes the guesswork out of determining doneness. Look for:

• 145°F – The safe temperature for juicy, tender pork. Pink but not red inside.

• 150°F – For pork with just a hint of pink. Many people prefer this.

• 160°F – The old standard, but results in dry, overcooked pork. Avoid cooking this high.

The short final cooking time for chops makes overcooking easy. Watch carefully if not using a thermometer. And always let chops rest before cutting into them.

Complementary Side Dishes

What pairs well with succulent pork rib chops? Here are some excellent options:

• Roasted potatoes – Crispy, well-browned roasted potatoes are a perfect match. Toss in oil and roast at 450°F.

• Sauteed apples – Sweat chopped apples with butter, brown sugar, and cinnamon for a sweet counterpoint.

• Cole slaw – A vinegar-based slaw cuts through the richness. Toss green cabbage with cider vinegar dressing.

• Brussels sprouts – Roast halved Brussels sprouts in the oven with olive oil until caramelized. Toss with lemon juice.

• Skillet corn – Char corn in a hot skillet with diced bacon and chopped herbs. The sweet corn balances the savory pork.

• Rice pilaf – A simple rice pilaf with spices and veggies soaks up any tasty pan juices.

• Citrus salad – A refreshing salad with citrus sections, onion and olive oil cleans the palate.

Helpful Tips for Perfect Pork Rib Chops

Follow these handy tips for pork chop success:

• Let chops sit out for 20-30 minutes before cooking so they cook evenly.

• Pat chops very dry before seasoning or cooking. Moisture prevents browning.

• Avoid poking chops as they cook. This releases juices. Use tongs for flipping instead.

• Cook chops in a single layer with space between them. Crowding causes steaming.

• Use a meat thermometer for perfect doneness. Remove from heat just before desired temp.

• Always let chops rest for 5+ minutes before slicing to allow juices to redistribute.

• Sear chops thoroughly to develop that delicious, caramelized exterior.

• Add aromatics to the pan for extra flavor. Try garlic, rosemary, thyme, sage.

Common Pork Chop Mistakes

It’s easy to go wrong with pork chops. Watch out for these common errors:

• Cooking chops straight from the fridge. Let them lose chill first.

• Skipping the sear and just baking chops. You miss out on that tasty browned exterior.

• Crowding chops in the pan. They won’t brown properly and will overcook.

• Cutting into chops immediately instead of letting them rest. This causes juice loss.

• Overcooking beyond 145°F internal temperature. Results in dry, tough pork.

• Using too much oil in the pan. Just a light coating is sufficient.

• Forgetting to season chops before cooking. Flavor won’t penetrate cooked meat well.

• Grilling over high heat the whole time. Move to cooler part of grill as needed.

When prepared with care and cooked properly, pork rib chops are a true culinary treat. Crispy, caramelized exterior giving way to tender, juicy meat – what’s not to love? Just remember to start with quality pork chops at their ideal thickness, nail down seasoning and temperature control, and avoid overcooking. Master these keys for pork chop perfection every time you cook them. What are you waiting for? Go forth and make some