Pan-Seared Thick-Cut Pork Chops

Published March 1, 2009. From Cook's Illustrated.

Why this recipe works:

In search of a perfect seared pork chop recipe, we turned the conventional cooking method upside down, first cooking salted chops in a low oven, then searing them in a smoking pan. Slowly cooking the meat allowed enzymes to break down protein, tenderizing the chops. The salted surface gently… read more

In search of a perfect seared pork chop recipe, we turned the conventional cooking method upside down, first cooking salted chops in a low oven, then searing them in a smoking pan. Slowly cooking the meat allowed enzymes to break down protein, tenderizing the chops. The salted surface gently dried out in the oven and became beautifully caramelized in the pan. The result was a pan-seared pork chop recipe that was perfect inside and out.

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Serves 4

Buy chops of similar thickness so that they cook at the same rate. If using table salt, sprinkle each chop with 1/2 teaspoon salt. We prefer the flavor of natural chops over that of enhanced chops (which have been injected with a salt solution and sodium phosphate to increase moistness and flavor), but if processed pork is all you can find, skip the salting step below. Serve the chops with one of our sauces or with applesauce.

Ingredients

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