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I cannot quite understand the thick pork chops. We used to stuff them but there is a problem with that. Today’s pork flesh is fat free and cooks up dry and tough. You can’t do it up rare or medium unless you are prepared to ingest some intestinal parasite. Fatty acids make for softer meat and if you recently had thick pork chops, you will agree the chops were tough and dry. Smothered in barbecue sauce they will still be dry. No matter what you add to it, the chops will not reabsorb the moisture they lost, no matter what you do. The solution is to lock the moisture in.

The first thing is seasoning. Seasoning locks the moisture inside the pork chop, which helps make it soft and tender. I rubsalt right into it and let it stand for a couple of hours on the counter. The next thing is searing the pork chops. Sear each side in a non-stick skillet for 3 minutes or until brown. After that transfer the chops to an ovenproof dish and bake in a preheated 350F oven for 20 minutes. In the end, it will be worth it.

Baked Pork Cops

2 thick cut pork chops
salt and pepper to taste
2 Tbsp extra virgin olive oil

  • Wash the pork chops.
  • Dry with paper towels.
  • Season both sides  and place on a plate.
  • Let the chops stand on the counter for two hours.
  • Heat the oven to 350F.
  • Meanwhile heat a non-stick skillet and add the olive oil.
  • Place the pork chops in the skillet and sear for 3 minutes on both sides or until slightly brown.
  • Transfer to an ovenproof dish and bake pork chops in the preheated oven for 20 minutes.
  • Meanwhile lightly fry some mushrooms or onions in the non-stick skillet. I reheated some steamed wax beans instead.
  • Remove chops from the oven and transfer to the skillet. Shake the chops together with the choice of vegetables and serve.



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It began with posting a few recipes on line for my family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized my recipes into an on-line cookbook. On top of the page click on the cookbook to access the recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. This is to my old on-line friends and visitors: policing the comment section for spam and answering questions has become a chore. Good wishes to you all, happy cooking and keep on feeding your people with good food.

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