Pan-Seared, Oven-Roasted Thick-Cut Pork Chops with Sweet and Sour Pan Sauce with Bacon and Tomatoes
Why This Recipe Works
We knew our pork chop recipe would have to take into consideration today’s leaner pork and employ a cooking method that would maximize flavor while preserving moisture. So we brined the pork in a concentrated solution of water, sugar, and salt for a short time, improving the flavor and gaining a desirable degree of caramelization during pan-searing. Then we cooked the chops to a fairly low temperature—125 degrees—and allowed them to finish cooking off heat, covered with aluminum foil, while they rested to let the juices redistribute throughout the meat.