Pan-Seared Thick-Cut Boneless Pork Chops
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 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.