To keep thin pork chops from drying out in the oven start by searing the thin pork chops and then cook the thin pork chops quickly at around 375 F to 400 F.
Cook the thin pork chops until they reach an internal temperature of at least 145 F and cooking them above that temperature can overcook them and cause them to dry out.
Also brine the thin pork chops to help retain moisture and let the thin pork chops rest for a few minutes to allow the juices to redistribute.
To tenderize thin pork chops use a brine or marinade and soak the think pork chops in the brine or marinade for 30 minutes to a few hours.
Also avoid overcooking the thin pork chops which can cause them to dry out and become tough.
It's crucial to cook the thin pork chops quickly and evenly for tender pork chops.
To brine the thin pork chops you submerge the thin pork chops in a salt and water solution for a few hours and it helps to tenderize the meat and retain moisture.
Cooking thin pork chops at 350 F takes between 20 to 30 minutes and baking thin pork chops at 400 F takes 14 to 16 minutes or 7 to 8 minutes per side until they reach an internal temperature of 145 F.
1/2 inch thick pork chops take 7 to 8 minutes per side or 14 to 16 minutes to cook fully.
3/4 inch thick pork chops take 10 to 12 minutes per side or 20 to 24 minutes to cook fully.
The temperature that thin pork chops should be cooked at is to 145 F internal temperature.
You don't need to sear pork chops before baking them although it's highly recommended that you do sear the pork chops in a pan before you bake them.
Searing your pork chops before baking them seals in the juices and creates a flavorful crust and prevents the pork chops from drying out when baking.
Searing the pork chops is also known as a Maillard reaction and develops a rich browning and delicious flavor to the pork chops.
You should cover your pork chops when baking them in the oven as it helps to retain moisture and ensures the pork chops come out tender and juicy.
You can cover the pork chops with tin foil or parchment paper during baking.
To not overcook pork chops in the oven you should cook the pork chops at 350 F degrees for 20 to 30 minutes or until the internal temperature is at least 145 F.
Cooking the pork chops until they are over 145 F internal temperature can result in overcooked and dry and tough pork chops.
When cooking pork chops in the oven at 350 degrees you cook the pork chops at 350 degrees for 20 to 30 minutes until they reach an internal temperature of at least 145 F.
Also allow the pork chops to rest a few minutes after cooking and brine the pork chops for at least 30 minutes to add moisture and flavor.
To cook pork chops so they don't come out dry make sure to brine or marinate the pork chops in a salt water solution for 30 minutes to a few hours.
And if cooking the pork chops in a skillet you should sear the pork chops on high heat.
The pan should be hot enough so that when you add a few drops of water the drops of water sizzle and evaporate quickly.
Sear the pork chops for 3 to 4 minutes per side which helps seal in moisture and creates a flavorful crust.
When baking the pork chops you should bake the pork chops at a lower temperature around 325 F to 350 F and use a meat thermometer and cook to an internal temperature of 145 F.
And be sure that the pork chops are at room temperature before cooking and thawed out to ensure even cooking.
The secret to cooking juicy and tender pork chops is to brine the pork chops and to only cook the pork chops until the internal temperature of the pork chops regardless of thickness is 145 F.
You can also use a dry rub or meat tenderizer and allow the pork chops to rest for awhile.
The most common reason for oven baked pork chops to be tough is because the pork chops were overcooked and cooked too long.
Pork chops are a lean cut of meat which can very quickly become tough and dry if they are cooked too long even at a lower temperature in the oven.
Think pork chops will dry out faster and make them more prone to toughness.
Also failing to let your pork chops rest after cooking allows the juices in the pork chops to escape and results in a tougher texture.
Cooking at too high of a temperature and not using a brine or marinade can also lead to oven baked pork chops being tough.
Marinating the pork chops before baking them helps the pork chops retain moisture when it's cooked.
And cooking at a very high heat temperature for too long can lead to the pork chops being too tough.
The temperature that pork chops are the most tender is when the pork chops are cooked to a temperature of 145 F degrees.
The secret to making juicy and tender pork chops is to only cook the pork chops until the internal temperature of the pork chops regardless of thickness is 145 F.
When cooking pork chops in the oven you should flip the pork chops in the oven to ensure even cooking of the pork chops.
When the pork chops are cooked evenly by flipping them over in the oven it ensures that the pork chops come out tender instead of being overcooked in one spot.
When baking your pork chops, flip the pork chops in the oven halfway through cooking.
When you flip the pork chops halfway through cooking in the oven it will result in pork chops with a tender, browned crust on both sides of the pork chops instead of having a soggy bottom crust on the pork chops.
Baking pork chops at a lower temperature of 350 F helps keep the pork chops juicy and moist.
While the pork chops will cook much faster at 400 F it's best to bake the pork chops at 350 F because it guarantees that you will have juicy pork chops every time you bake them.
Also for best results the pork chops should be at room temperature before baking them.
Bringing the pork chops up to room temperature helps to ensure that the pork chops are cooked more evenly throughout the meat.
Brining the pork chops before baking is also one of the secrets to most pork chops which also ensures that you have juicy cooked pork chops.
You can brine the pork chops in a 30 minute quick brine or up to 4 hours which makes a huge difference in how the pork chops turn out.