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

Name: Pan-Seared, Oven-Roasted Thick-Cut Pork Chops
Yield: Serves 4
Ingredients: 3/4 cup, dark brown sugar (lightly packed); 1/2 cup, kosher salt (or 1/4 cup table salt); 10 medium cloves, garlic, crushed; 4 , bay leaves, crumbled; 8 , whole cloves; 3 tablespoons, whole black peppercorns, crushed; 4 , bone-in rib loin pork chops (12-ounces each), 1 1/2-inches-thick; 2 tablespoons, vegetable oil

33 comments

Appears in Cook's Illustrated September/October 1999, America's Test Kitchen TV

Main Courses

Pork

Today's pork chops are so lean it seemed all but impossible to produce cook up a tender, juicy chop. Could we do it?

SERVES4

TIME1 hour, plus 1 hour brining

has video

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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