Sweet and Spicy Thick-Cut Pork Chops
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Appears in Cook's Country February/March 2008
Starting these big chops in a cold pan and cooking them at a relatively low temperature helps keep them moist and juicy.
WHY THIS RECIPE WORKS
We love to cook glazed thick-cut pork chops recipes, but the glaze is often a watery mess and the meat is usually dry. We wanted to find a foolproof technique for cooking the chops without drying them out. Starting the pork in a cold pan an...
