Bone-In Pork Loin Baked in Foil

Cooking method

1. Step 1:

   

   How do you make bone-in pork loin baked in foil? Start by gathering the ingredients. You can buy the bone-in loin as one whole piece and cut it into portions yourself, or pick up pre-cut chops.

2. Step 2:

   

   Rinse the pork chops and pat them dry with paper towels.

3. Step 3:

   

   Lay the pork on a cutting board, cover it with plastic wrap, and gently pound the meat on both sides — try to keep the chops in their original shape and the meat attached to the bone.

4. Step 4:

   

   Coat the meat all over with mayonnaise and refrigerate to marinate for 1–2 hours. The longer it marinates, the better. If you're leaving it more than 2 hours or overnight, cover the bowl with plastic wrap so the mayonnaise doesn't dry out and form a crust.

5. Step 5:

   

   Heat a skillet over high heat. There's no need to grease it, since the chops are already coated in sauce. Lay in the chops and sear over high heat until golden brown, about 4 minutes.

6. Step 6:

   

   Then flip the pork and sear the other side for another 3 minutes. A quick sear over high heat seals in the juices and keeps the loin moist. That said, you can skip the pan-searing entirely and go straight to baking the meat in the oven.

7. Step 7:

   

   Transfer the meat to a sheet of foil. It should be large enough to wrap the meat completely.

8. Step 8:

   

   Season the pork with salt and pepper and sprinkle with paprika.

9. Step 9:

   

   Wrap the bone-in chops in the foil, sealing it so the juices don't leak out during baking. Gather all the edges of the foil up over the meat.

10. Step 10:

    

    Put the pork chops in an oven preheated to 400°F (200°C) for 20 minutes. If you decided not to sear the meat in a skillet, increase the baking time from 20 minutes to 40.

11. Step 11:

    

    Then open up the foil and finish the pork under the broiler for another 5–7 minutes. Serve the meat right away with any side dish. Don't pour out the juices left in the foil — spoon them over the finished chops instead. Enjoy!