Easy Pork Chops

By Thom7747

Published March 1, 2004.
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.

In this recipe, “natural” pork chops -- not “enhanced” -- work best; the liquid injected into enhanced pork inhibits browning. Electric burners are slower to heat than gas burners, so, if using one, begin heating the burner before seasoning the chops. When cooking the first side of the chops, use color as an indicator of when to flip them; to determine doneness, use an instant-read thermometer -- do not go solely by cooking times. Serve these simple pork chops with chutney or applesauce, or try one of the variations.

Ingredients

• 4 bone-in pork rib chops or center-cut chops, about 7 ounces each and 1/2 to 3/4 inch thick, patted dry with paper towels, and prepared according to illustration 1 below
• 1 teaspoon vegetable oil
• Salt and ground black pepper
• 1/2 teaspoon granulated sugar

Preparation

Step 1

1. If using electric stove, turn burner to medium heat. Rub both sides of each chop with 1/8 teaspoon oil and sprinkle with salt and pepper. Sprinkle one side of each chop evenly with 1/8 teaspoon sugar, avoiding the bone.
2. Place chops, sugared-side down, in 12-inch nonstick skillet (see illustration 2). Using hands, press meat of each chop into pan. Set skillet with chops over medium heat; cook until lightly browned, 4 to 9 minutes. (Chops should be sizziling after 2 minutes, if not, see note below, "Do You Hear What I Hear?") Using tongs, flip chops, positioning them in same manner. Cover skillet, reduce heat to low, and cook until center of each chop registers 140 degrees on instant-read thermometer, 3 to 6 minutes (begin checking temperature -- as shown in illustration 3 -- after 2 minutes); chops will barely brown on second side. Transfer chops to platter, tent with foil, and let rest 5 minutes; do not discard liquid in skillet.
3. Add any juices accumulated on platter to skillet. Set skillet over high heat and simmer vigorously until reduced to about 3 tablespoons, 30 seconds to 90 seconds; adjust seasonings with salt and pepper to taste. Off heat, return pork chops to skillet, turning chops to coat with reduced juices. Serve chops immediately, browned-side up, pouring any remaining juices over.

STEP-BY-STEP

COOKING THE CHOPS

1. Cut two slits about 2 inches apart through fat and connective tissue.

2. Place pork chops in cold pan with bony ribs facing center.

3. Rely on temperature, not timing to judge when chops are done.