Pan-Seared Thick-Cut, Bone-In Pork Chops
Appears in Cook's Illustrated January/February 2022
WHY THIS RECIPE WORKS
Achieving deeply browned, juicy bone-in pork chops starts with choosing the right chop: We settled on 1½-inch-thick rib chops, which were thick enough to build up a browned exterior before cooking through. We started the chops in a cold (no...