Pan-Seared, Oven-Roasted Thick-Cut Pork Chops
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 salt for a short time, improving flavor and gaining a desirable degree of caramelization during pan-searing. Then we cooked the chops to a fairly low temperature—125 degrees—and allowed them to finish cooking off heat, covered with aluminum foil, while they rested to let the juices redistribute throughout the meat.