Published March 1, 2004.
Dry and tough pork chops are the reality. Our dream was juicy, tender pork chops on the table in 20 minutes.
There are two kinds of pork chops. The glamorous, double thick chops--with a dark, caramelized exterior and a juicy, succulent interior--that are great when you've got the time to brine, rub, sear, roast, or grill. Then there are pork chops grabbed in haste at the supermarket and thrown in a hot skillet for a quick weeknight dinner, but these usually cook up dry as leather and tough as nails. We wanted quick--we just didn't want dry and tough.
Juicy, tender pork chops on the table in 20 minutes.
Start with 1/2-inch-thick, bone-in rib chops. For juicy meat, place the chops in a cold pan over medium heat, then cover. Although starting meat in a cold pan sounds odd, if not downright weird, it makes quick-cooking a weeknight pork chop almost foolproof.
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