How to Cook Pork Chops without Drying Them Out



2 bone-in pork chops (1 1/2 to 2 inches thick)

1 tablespoon Dijon mustard

1/4 cup soy sauce

1/4 cup balsamic vinegar

1/4 cup olive oil + 1 tablespoon

4 garlic cloves, smashed

6 sprigs fresh thyme

1/2 cup chicken stock

2 tablespoons butter

Salt and freshly ground black pepper


1. In a large bowl, whisk together Dijon mustard, soy sauce, balsamic vinegar, 1/4 cup olive oil, garlic cloves and thyme sprigs.

2. Add pork chops to large plastic bag. Pour marinade over pork chops, making sure to coat each one. Seal bag and refrigerate for at least 3 to 4 hours.

3. Remove pork chops from marinade and pat dry with paper towel. Let come to room temperature, then season generously with salt and pepper. Meanwhile, preheat oven to 375 degrees F.

4. Heat a large, oven-safe skillet with remaining olive oil over medium-high heat. Add pork chops and cook 2 to 3 minutes per side until golden brown.

5. Remove from heat and pour chicken stock into pan. Add 1 tablespoon of butter to the top of each pork chop.

6. Transfer skillet to oven and cook until pork reaches 140 degrees, about 6 to 10 minutes, depending on thickness.

7. Transfer pork chops to plate, cover with foil and let rest for at least 10 minutes before carving.