Yield: 4 servings (depending on chop size)

Ingredients

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4 boneless pork chops, about 1½ inches thick

1 tbsp avocado oil or other neutral oil

1 tsp kosher salt

1 tsp garlic powder

1 tsp onion powder

½ tsp black pepper

½ tsp white pepper

½ tsp smoked paprika (optional)

½ tsp sugar (optional, for light browning)

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Instructions

1. Remove pork chops from the refrigerator 20–30 minutes before cooking.

2. Pat dry with paper towels.

3. Rub with oil and coat evenly with the seasonings.

4. Cook using one of the methods below.

5. Let rest 10 minutes before slicing or cubing.

   Option 1: Bake Only (Easiest)

   Best for meal prep and soup

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Preheat oven to 375°F (or 350°F convection).

Place chops in a cast iron skillet or baking dish.

Bake 20–28 minutes, depending on thickness.

Begin checking the internal temperature around 20 minutes.

Remove at 140–145°F.

Rest 10 minutes.

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Option 2: Sear + Finish in Oven

Best if serving as a main dish

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Preheat oven to 375°F (or 350°F convection).

Heat a cast iron skillet over medium-high heat.

Add 1 tbsp oil.

Sear pork chops 2–3 minutes per side.

Transfer skillet to oven.

Bake 8–12 minutes, or until 140–145°F.

Rest 10 minutes.

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Option 3: Reverse Sear

Best for the juiciest pork chops

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Preheat oven to 275°F.

Bake pork chops until they reach 130–135°F, about 30–40 minutes.

Heat a cast iron skillet over high heat with 1 tbsp oil.

Sear 60–90 seconds per side.

Rest 10 minutes before serving or slicing.

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Internal Temperature Guide

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Remove from oven: 140–145°F

After resting: about 145°F

USDA safe final temperature: 145°F after a rest

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Freezing for Soup

1. Cool completely.

2. Slice thinly or cut into bite-sized cubes.

3. Portion into freezer bags (about 4–6 oz per serving).

4. Freeze for up to 3 months.

Reheating in Soup

Bring your soup to a gentle simmer, then add the frozen pork during the last 2–3 minutes—just long enough to heat through. Avoid boiling it for an extended time, as that can make it dry and chewy.

Great Soup Pairings

This pork works well in:

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Momofuku-style ramen

Miso noodle soup

Shoyu ramen

Tonkotsu-style broth

Udon soup

Wonton soup

Ginger-garlic chicken broth with noodles

Taiwanese-inspired pork noodle soup

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