Pan-Seared, Oven-Roasted Thick-Cut Pork Chops
Appears in Cook's Illustrated September/October 1999
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...