Pan-Seared, Oven-Roasted Thick-Cut Pork Chops with Sweet and Sour Pan Sauce with Bacon and Tomatoes

5 comments

Appears in Cook's Illustrated September/October 1999

Today's pork chops are so lean it seemed all but impossible to produce cook up a tender, juicy chop. Could we do it?

SERVES 4

TIME 1½ hours, plus 1 hour brining

WHY THIS RECIPE WORKS

We knew our pork chop recipe would have to take into consideration today’s leaner pork and employ a cooking method that would maximize flavor while preserving moisture. So we brined the pork in a concentrated solution of water, sugar, and s...

Print