Pan-Seared Thick-Cut Boneless Pork Chops

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Appears in Cook's Illustrated January/February 2017, America's Test Kitchen TV

We always knew that the key to chops with a deep sear is a screaming-hot pan. What we didn’t know is that it’s also the trick to producing a juicy, tender interior.

SERVES 4

TIME 1¼ hours

has video

WHY THIS RECIPE WORKS

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...

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