I prefer bone-in pork chops because they tend to be juicier and more flavorful. The bone
helps retain moisture, and the fat/bone marrow adds flavor during cooking. Bone-in
chops are usually more affordable than boneless, as they require less processing by the
butcher. However, a boneless chop works well too—just be more mindful during
cooking, as they can overcook quickly.
INGREDIENTS:
Bone-in pork chops
Paper towel
Avocado or neutral high heat oil
Plate or cutting board
INSTRUCTIONS:
1. Remove your chops from the refrigerator and leave in their package on the
counter for about 20 minutes to reach room temperature before cooking them.
This allows for even cooking and prevents the outside from overcooking while
the inside remains cold.
2. Set your oven to 350°F and allow it to preheat while you prep the pork chops.
3. Pat the pork chops dry with a paper towel to remove excess moisture.
4. Apply a little avocado or canola oil on each side. It sounds counter intuitive
since you just patted the chop dry, but the paper towel removes moisture
allowing the oil to adhere better to the chop.
5. Generously season both sides of the chops with Honey’d Heat. I also like to
roll the sides of the chop on any lose blend on the plate or board.
6. Place a cast-iron skillet (or any oven-safe pan) on the stove over medium-
high heat.
7. Add 1-2 tablespoons of oil (I prefer avocado as it has a higher smoke temp)
add let it heat until shimmering.
8. Add the pork chops to the hot pan and sear them for 2-3 minutes per side, or
until a golden-brown crust forms. It is best not to move the chops during this
process as you are searing the meat and creating a crust.
9. Once both sides are seared, transfer the skillet directly to the preheated oven.
10. Bake the pork chops for 6-10 minutes, depending on their thickness, until the
internal temperature reaches 145°F (63°C) for medium or 160°F (71°C) for
well-done. Use a meat thermometer to check the temperature.
11 Remove the skillet from the oven and transfer the chops to a cutting board or
plate. Cover them loosely with aluminum foil and let them rest for 5 minutes
before serving. This allows the juices to redistribute.