Published September 1, 1994.
We wanted to find a pork chop recipe that would render juicy, tender pork chops. We tried broiling, grilling, and braising as well as a number of precooking strategies without success. The best method, we found, was to sauté the pork chops. First we browned them over high heat for one minute on each side. Then we covered the chops and cooked them relatively slowly for about 10 minutes more, turning the chops only once.