Pan-Seared Thick-Cut Pork Chops

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Appears in Cook's Illustrated March/April 2009

Thick pork chops may boast a juicy interior or a nicely caramelized exterior—but rarely both. We wanted it all, in one recipe.

SERVES4

TIME1½ hours

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WHY THIS RECIPE WORKS

In search of a perfect seared pork chop recipe, we turned the conventional cooking method upside down, first cooking salted chops in a low oven, then searing them in a smoking pan. Slowly cooking the meat allowed enzymes to break down prote...

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