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Pan-Seared Thick-Cut Pork Chops

Source of Recipe

From "The Cook's Illustrated Meat Book" by America's Test Kitchen


Recipe Introduction

"Pork rib chops are known as rib cut chops or pork chops end cut. Buy chops of similar thickness so that they cook at the same rate. If the pork is enhanced (injected with a salt solution), do not salt in step 1, but season with salt in step 2. Serve the chops with a pan sauce or with applesauce."

List of Ingredients

◦ 4 (12-ounce) bone-in pork rib chops, 1 � inches thick, trimmed
◦ Kosher salt and pepper
◦ 1 to 2 tablespoons vegetable oil


Recipe

Adjust oven rack to middle position and heat oven to 275 degrees. Pat chops dry with paper towels. Cut two slits, about 2 inches apart, through outer layer of fat and silverskin on each chop. Sprinkle each chop with 1 teaspoon salt. Place chops on wire rack set in rimmed baking sheet and let stand at room temperature for 45 minutes.

Season chops with pepper; transfer sheet to oven. Cook until chops register 120 to 125 degrees, 30 to 45 minutes.

Heat 1 tablespoon oil in 12-inch skillet over high heat until just smoking. Place two chops in skillet and sear until well browned and crusty, 1 � to 3 minutes, lifting once halfway through to redistribute fat underneath each chop. (Reduce heat if browned bits in pan 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 two chops, adding 1 tablespoon oil if pan is dry.

Reduce heat to medium. Use tongs to stand two 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 chops register 145 degrees, about 1 � minutes. Repeat with remaining two chops. Let chops rest, tented loosely with aluminum foil, for 10 minutes, then serve.

Serves 4






❧ Garlic and Thyme Pan Sauce:

"A dry white wine ensures the sauce doesn't turn out too sweet."

◦ 1 large shallot, minced
◦ 2 cloves garlic, minced
◦ � cup chicken broth
◦ � cup dry white wine
◦ 1 teaspoon minced fresh thyme
◦ � teaspoon white wine vinegar
◦ 3 tablespoons unsalted butter, cut into 3 pieces and chilled

Pour off all but 1 teaspoon fat from pan used to cook chops and return pan to medium heat. Add shallot and garlic and cook, stirring constantly, until softened, about 1 minute. Add broth and wine, scraping bottom of pan with wooden spoon to loosen any browned bits. Simmer until reduced to � cup, 6 to 7 minutes. Off heat, stir in thyme and vinegar, then whisk in butter, 1 tablespoon at a time. Season with salt and pepper to taste, and serve with chops.

Makes about � cup