Pan-Seared Thick-Cut, Bone-In Pork Chops
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By Appears in Cook's Illustrated January/February 2022, America's Test Kitchen TV
With a cold pan and the right cut, you’ll attain juicy, tender chops in minutes—without even dirtying your cooktop.
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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...
