Published March 1, 2006.
Thin boneless chops cook up dry and bland, but their convenience is enticing. Could we turn them into a flavorful weeknight meal?
Thin boneless pork chops, easily overcooked, usually end up dry and bland.
Our goal was to find a way to produce both a pronounced sear and a moist, juicy interior on convenient thin, boneless chops. And we wanted to get them on the table in about 30 minutes.
Because of our time limit, we eliminated any thought of brining, grilling, or pan-roasting and turned to the technique of pan-searing. To add flavor, we chose a glaze. The challenge now was to marry the pan-seared chops with the sticky glaze without drying out the chops. The solution was to sear the chops on just one side until well browned, add the glaze mixture, then gently "poach" the chops in the glaze. This approach helped the chops retain moisture and reduced the glaze to the right consistency. With the master recipe nailed down, we developed a couple of interesting variations, one with German and one with Asian flavors.
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