Pan-Seared Thick-Cut Boneless Pork Chops
Thick-cut pork chops can be hard to find, so we cut them ourselves from a boneless center-cut pork loin roast. To maximize the crust, we avoided brining or salting and patted the chops dry with paper towels so that the exteriors were as dry as possible before the chops went into the pan. We also used a cast-iron skillet, preheated in a 500-degree oven, and a generous 2 tablespoons of oil to maximize heat transfer to the chops’ exteriors. Finally, to keep the interiors juicy, we flipped the chops every 2 minutes and removed them from the pan once they hit 125 degrees, relying on carryover cooking to bring them to the serving temperature of 140 degrees. We like serving these pork chops with Mint Persillade, Walnut-Raisin Pesto, or Roasted Red Pepper-Vinegar Sauce.
How to Clean a Cast-Iron Pan
What's not to love about cooking in cast iron? We love this pan for its exceptional heat retention, naturally nonstick surface, and unbeatable durability and value. Cast iron is virtually indestructible and is easily restored if mistreated. Plus, a good skillet can be had for well under $50 and should last for generations. Caring for a cast-iron skillet is like caring for a car: Service it regularly and it will last a long time; use it hard (or neglect it) and it will need more heavy-duty repair work. These care guidelines will bring your skillet back to life, no matter what condition it’s in.