Pro Tips
**Chef's Tips & Troubleshooting:**
- Let the oven fully preheat before putting the dish in for consistent cooking.
- Use a meat thermometer to check doneness rather than relying on cooking time alone.
- Render the pork fat first over medium heat until golden-brown before adding other ingredients for deeper flavor.
- Fry pork in batches to avoid overcrowding the pan, which lowers the oil temperature.
Cooking Tips
Score the fat cap in a crosshatch pattern before cooking — this helps render the fat evenly and creates a crisper texture. Let pork rest for 5–10 minutes after cooking before slicing. This redistributes juices so every bite stays moist.
Ingredient Substitutions
Pork alternatives: Chicken thighs work well in most pork recipes (they stay moist like pork does). For a leaner option, use turkey breast or firm tofu. Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
Store in an airtight container in the refrigerator for up to 3–4 days. The flavors often deepen overnight, making leftovers even more delicious. Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
Baked Pork Chops with Italian Seasoning
Baked Pork Chops with Italian Seasoning features bone-in pork chops coated in Italian seasoning, garlic powder, and paprika, seared then baked. Butter-rosemary basting keeps the meat moist during cooking.
Instructions
- Combine the water and kosher salt in a bowl. Stir until the salt dissolves completely. Submerge the pork chops in the brine and refrigerate for 1 hour.
- Remove the pork chops from the brine and pat them completely dry with paper towels.
- Combine the ground black pepper, Italian seasoning, garlic powder, paprika, and brown sugar in a small bowl. Drizzle olive oil over the pork chops and rub to coat. Sprinkle the seasoning mixture evenly over both sides and gently press it into the meat.
- Let the seasoned pork chops sit at room temperature for 30 minutes.
- Preheat the oven to 375°F.
- Heat a cast iron skillet over medium-high heat until very hot. Place the pork chops in the skillet and sear without moving for 2 to 3 minutes until a golden-brown crust forms. Flip and sear the other side for 2 minutes.
- Reduce the heat to medium. Add the butter, smashed garlic, and rosemary to the skillet. Once the butter melts, tilt the pan slightly and use a spoon to baste the pork chops with the melted butter for about 1 minute.
- Transfer the skillet to the oven and bake for 8 minutes or until the internal temperature reaches 140°F.
- Take off from the oven and transfer the pork chops to a serving plate. Let rest for 5 minutes. Spoon the pan juices over the pork chops before serving.
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Pro Tips & Troubleshooting
- Let the oven fully preheat before putting the dish in for consistent cooking.
- Use a meat thermometer to check doneness rather than relying on cooking time alone.
- Render the pork fat first over medium heat until golden-brown before adding other ingredients for deeper flavor.
- Fry pork in batches to avoid overcrowding the pan, which lowers the oil temperature.
Cooking Tips
Let pork rest for 5–10 minutes after cooking before slicing. This redistributes juices so every bite stays moist.
Substitutions
Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
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