Double-Cut Pork Chops
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Make restaurant quality bone-in double-cut pork chops with ease using this simple recipe. Brine, season, sear and bake to perfection.
Ever since one of our favorite restaurants, Houston’s, permanently closed January 31, 2017, in Kansas City, Missouri, we’ve missed their double-cut pork chops. So, here we are now at 2023 and I have come up with my own recipe. Although my pork chop recipe doesn’t have the grill marks like Houston’s it still has that wonderful and juicy flavor.
How To Keep Pork Chops From Drying Out?
There are two simple methods that help to keep pork chops from drying out. These two methods are brining and cooking to perfection. Allowing pork chops to rest in a salty brine bath for about an hour prior to cooking helps in tenderizing the pork and allows the pork chops to absorb and hold onto moisture making them less dry and more juicy. And then, searing all sides of the pork chop and then bake in the oven until the internal temperatures ranges from 145 – 160 degrees Fahrenheit.
Does A Salt Brine Bath Make Pork Chops Salty?
Generally, by placing the double cut pork chops in a salt brine for an hour or two does not make the pork chops taste salty. If desired, after brining the pork rinse the cutlet under cool water to remove excess brine prior to searing.
Double-Cut Pork Chop Recipe
Ingredients
Brine Ingredients
- 4 cups water
- 2 double-cut pork chops bone-in
- 1/4 cups table salt
Searing Ingredients
- 3 Tablespoons lard
- fresh ground pepper to taste
Instructions
Brine Pork Chops
In a large bowl add water and salt and stir until salt has dissolved. Place chops in water making sure they are completely covered with water. Then place bowl in refrigerator and allow the chops to rest for at least 1-hour.
Sear Pork Chops
Preheat oven to 350 degrees Fahrenheit. Remove bowl from refrigerator, remove cutlets from water and pat dry with paper towel and discard towel. Place lard in a Dutch oven over medium high heat and melt. Add double cut pork chops to hot oil, season entire cutlet with freshly ground pepper and sear on all four sides for about 2-3 minutes or until chops are slightly browned.
Bake
Place double cut pork chops on a baking sheet lined with oversized foil. Pull the foil up around the sides of the chop to make a bowl. Spray foil with non-stick cooking spray. Place chops in hot oven and bake. Using a high quality and affordable thermometer bake chops until internal temperature for well done reaches 160 degrees Fahrenheit. Carefully remove from oven and tent with foil and allow to rest for about 10-minutes.
I AM EXCITED YOU ARE VIEWING JETT’S RECIPE FOR DOUBLE CUT PORK CHOPS BONE-IN AND WOULD LOVE TO HEAR HOW YOURS TURNS OUT SHOULD YOU DECIDE TO MAKE IT!
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Double Cut Pork Chops
Make restaurant quality bone-in double-cut pork chops with ease using this simple recipe. Brine, season, sear and bake to perfection.
Ingredients
Brine Ingredients
- 4 cups water
- 2 double-cut pork chops
- 1/4 cup table salt
Searing Ingredients
- 3 Tablespoons lard
- fresh ground pepper to taste
Instructions
-
Brine Pork Chops
In a large bowl add water and salt and stir until salt has dissolved. Place chops in water making sure they are completely covered with water. Then place bowl in refrigerator and allow the chops to rest for at least 1-hour.
-
Sear Pork Chops
Preheat oven to 350 degrees Fahrenheit. Remove bowl from refrigerator, remove cutlets from water and pat dry with paper towel and discard towel. Place lard in a Dutch oven over medium high heat and melt. Add double cut pork chops to hot oil, season entire cutlet with freshly ground pepper and sear on all four sides for about 2-3 minutes or until chops are slightly browned.
-
Bake
Place double cut pork chops on a baking sheet lined with oversized foil. Pull the foil up around the sides of the chop to make a bowl. Spray foil with non-stick cooking spray. Place chops in hot oven and bake. Using a high quality and affordable thermometer bake chops until internal temperature for well done reaches 160 degrees Fahrenheit. Carefully remove from oven and tent with foil and allow to rest for about 10-minutes.
