Pan-Seared Thick-Cut Pork Chops

By LRay

Thick pork chops may boast a juicy interior or a nicely caramelized exterior—but rarely both. We wanted it all, in one recipe.

NOTE FROM THE TEST KITCHEN Buy chops of similar thickness so that they cook at the same rate. If using table salt, sprinkle each chop with 1/2 teaspoon salt. We prefer the flavor of natural chops over that of enhanced chops (which have been injected with a salt solution and sodium phosphate to increase moistness and flavor), but if processed pork is all you can find, skip the salting step below. Serve the chops with one of our sauces or with applesauce.

Ingredients

• Pan-Seared Thick-Cut Pork Chops
• 4 4
• bone-in rib loin pork chops, 1 1/2 inches thick (about 12 ounces each) (see note)
• Kosher salt and ground black pepper, (see note)
• 1 - 2 1 - 2
• tablespoons vegetable oil
• Garlic and Thyme Sauce
• 1 1
• large shallot, minced (about 4 tablespoons)
• 2 2
• medium garlic cloves, minced or pressed through a garlic press (about 2 teaspoons)
• 3/4 3/4
• cup low-sodium chicken broth
• 1/2 1/2
• cup dry white wine
• 1 1
• teaspoon minced fresh thyme leaves
• 1/4 1/4
• teaspoon white wine vinegar
• 3 3
• tablespoons unsalted butter, chilled and cut into 3 pieces
• Table salt and ground black pepper

Preparation

Step 1

1. Adjust oven rack to middle position and heat oven to 275 degrees. Pat chops dry with paper towels. Using sharp knife, cut 2 slits, about 2 inches apart, through outer layer of fat and silver skin (see “Avoiding Buckled Chops,” below). Sprinkle entire surface of each chop with 1 teaspoon salt. Place chops on wire rack set in rimmed baking sheet and let stand at room temperature 45 minutes.

2. Season chops liberally with pepper; transfer baking sheet to oven. Cook until instant-read thermometer inserted into centers of chops and away from bones registers 120 to 125 degrees, 30 to 45 minutes.

3. Heat 1 tablespoon oil in 12-inch heavy-bottomed skillet over high heat until smoking. Place 2 chops in skillet and sear until well browned and crusty, 1½ to 3 minutes, lifting once halfway through to redistribute fat underneath each chop. (Reduce heat if browned bits in pan bottom start to burn.) Using tongs, turn chops and cook until well browned on second side, 2 to 3 minutes. Transfer chops to plate and repeat with remaining 2 chops, adding extra tablespoon oil if pan is dry.

4. Reduce heat to medium. Use tongs to stand 2 pork chops on their sides. Holding chops together with tongs, return to skillet and sear sides of chops (with exception of bone side) until browned and instant-read thermometer inserted into center of chop and away from bone registers 140 to 145 degrees, about 1½ minutes. Repeat with remaining 2 chops. Let chops rest, loosely tented with foil, for 10 minutes while preparing sauce.

5. Pour off all but 1 teaspoon oil from the pan and return pan to medium heat. Add the shallot and garlic and cook, stirring constantly, until softened, about 1 minute. Add the broth and wine, scraping up any browned bits. Bring to a simmer and cook until the sauce measures 1/2 cup, 6 to 7 minutes. Off heat, stir in the thyme and vinegar; whisk in the butter, 1 tablespoon at a time. Season with salt and pepper to taste and serve with the pork chops.

Techniques
Avoiding Buckled Chops

Meat often comes covered in a thin membrane called silver skin. This membrane contracts faster than the rest of the meat, causing buckling and leading to unevenly cooked chops. Cutting slits in the silver skin prevents the problem.

Cut slits about 2 inches apart into the fat and underlying silver skin, opposite the bone of the chop.
Juicy, Crisp-Crusted Thick-Cut Pork Chops

1. SALTING
pork chops draws out moisture that, 45 minutes later, is pulled back in, producing juicy, well-seasoned meat.

2. SLOW-ROASTING
increases enzymatic activity that breaks down connective tissue, leading to more tender chops.

3. SEARING
the chops after roasting them at a low temperature ensures a crisp crust, as the meat now has a drier surface.