Pan-Seared, Oven-Roasted Thick-Cut Pork Chops

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Appears in Cook's Illustrated September/October 1999

SERVES4

TIME1 hour, plus 1 hour brining

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WHY THIS RECIPE WORKS

We knew our pork chop recipe would have to take into consideration today’s leaner pork and employ a cooking method that would maximize flavor while preserving moisture. So we brined the pork in a concentrated solution of water, sugar, and s...

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