Pork Chops with Mustard-Sage Sauce
Why This Recipe Works
For a pork chop recipe that would produce juicy, tender pork chops quickly, we passed over hefty chops in favor of 1/2-inch-thick, bone-in rib chops. For juicy meat, we placed the chops in a cold pan over medium heat, then covered them. Although starting meat in a cold pan sounds odd, if not downright weird, we found that this unconventional method was the key to a foolproof, quick-cooking, weeknight pork chop recipe.