Pan-Seared Thick-Cut Pork Chops
By America's Test KitchenPublished on November 24, 2011
Time
2 hours
Yield
Serves 4
Ingredients
Pork Chops
4 bone-in rib loin pork chops, 1 ½ inches thick (about 12 ounces each)4 teaspoons kosher salt 2 teaspoons pepper 1 tablespoon vegetable oil, plus extra as neededGarlic and Thyme Pan Sauce
1 large shallot, minced (about ¼ cup)2 garlic cloves, minced½ cup dry white wine ¾ cup low-sodium chicken broth 1 teaspoon minced fresh thyme leaves ¼ teaspoon white wine vinegar 3 tablespoons unsalted butter, cut into 3 pieces and chilledBefore You Begin
Buy chops of similar thickness so that they cook at the same rate. If using table salt, sprinkle each chop with 1/2 teaspoon salt. We prefer the flavor of natural chops over that of enhanced chops (which have been injected with a salt solution and sodium phosphate to increase moistness and flavor), but if processed pork is all you can find, skip the salting step below. Serve the chops with one of our sauces or with applesauce.
Instructions
- Adjust oven rack to middle position and heat oven to 275 degrees. Pat chops dry with paper towels. Using sharp knife, cut 2 slits, about 2 inches apart, through outer layer of fat and silver skin. Sprinkle entire surface of each chop with 1 teaspoon salt. Place chops on wire rack set in rimmed baking sheet and let stand at room temperature for at least 15 and up to 45 minutes.
- Sprinkle chops with pepper; transfer baking sheet to oven. Cook until meat registers 120 to 125 degrees, 30 to 45 minutes.
- Heat oil in 12-inch heavy-bottomed skillet over high heat until smoking. Place 2 chops in skillet and sear until well browned and crusty, 1½ to 3 minutes, lifting once halfway through to redistribute fat underneath each chop. (Reduce heat if browned bits in pan bottom start to burn.) Using tongs, turn chops and cook until well browned on second side, 2 to 3 minutes. Transfer chops to plate and repeat with remaining 2 chops, adding 1 extra tablespoon oil if pan is dry.
- Reduce heat to medium. Use tongs to stand 2 pork chops on their sides. Holding chops together with tongs, return to skillet and sear sides of chops (with exception of bone side) until browned and meat registers 140 to 145 degrees, about 1½ minutes. Repeat with remaining 2 chops. Let chops rest, loosely tented with foil, for 10 minutes while preparing sauce.
- Pour off all but 1 teaspoon oil from pan used to cook chops and return pan to medium heat. Add shallot and garlic and cook, stirring constantly, until softened, about 1 minute. Add wine and broth, scraping pan bottom to loosen browned bits. Simmer until reduced to ½ cup, 6 to 7 minutes. Off heat, stir in thyme and vinegar, then whisk in butter, 1 tablespoon at a time. Season with salt and pepper and serve with chops.
for the pork chops
for the garlic and thyme pan sauce
Time
2 hoursYield
Serves 4Ingredients
Pork Chops
Garlic and Thyme Pan Sauce
Test Kitchen Techniques
Ingredients
Pork Chops
Garlic and Thyme Pan Sauce
Test Kitchen Techniques
Ingredients
Pork Chops
Garlic and Thyme Pan Sauce
Test Kitchen Techniques
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 protein, tenderizing the chops. The salted surface gently dried out in the oven and became beautifully caramelized in the pan. The result was a pan-seared pork chop recipe that was perfect inside and out.
Before You Begin
Buy chops of similar thickness so that they cook at the same rate. If using table salt, sprinkle each chop with 1/2 teaspoon salt. We prefer the flavor of natural chops over that of enhanced chops (which have been injected with a salt solution and sodium phosphate to increase moistness and flavor), but if processed pork is all you can find, skip the salting step below. Serve the chops with one of our sauces or with applesauce.
Instructions
- Adjust oven rack to middle position and heat oven to 275 degrees. Pat chops dry with paper towels. Using sharp knife, cut 2 slits, about 2 inches apart, through outer layer of fat and silver skin. Sprinkle entire surface of each chop with 1 teaspoon salt. Place chops on wire rack set in rimmed baking sheet and let stand at room temperature for at least 15 and up to 45 minutes.
- Sprinkle chops with pepper; transfer baking sheet to oven. Cook until meat registers 120 to 125 degrees, 30 to 45 minutes.
- Heat oil in 12-inch heavy-bottomed skillet over high heat until smoking. Place 2 chops in skillet and sear until well browned and crusty, 1½ to 3 minutes, lifting once halfway through to redistribute fat underneath each chop. (Reduce heat if browned bits in pan bottom start to burn.) Using tongs, turn chops and cook until well browned on second side, 2 to 3 minutes. Transfer chops to plate and repeat with remaining 2 chops, adding 1 extra tablespoon oil if pan is dry.
- Reduce heat to medium. Use tongs to stand 2 pork chops on their sides. Holding chops together with tongs, return to skillet and sear sides of chops (with exception of bone side) until browned and meat registers 140 to 145 degrees, about 1½ minutes. Repeat with remaining 2 chops. Let chops rest, loosely tented with foil, for 10 minutes while preparing sauce.
- Pour off all but 1 teaspoon oil from pan used to cook chops and return pan to medium heat. Add shallot and garlic and cook, stirring constantly, until softened, about 1 minute. Add wine and broth, scraping pan bottom to loosen browned bits. Simmer until reduced to ½ cup, 6 to 7 minutes. Off heat, stir in thyme and vinegar, then whisk in butter, 1 tablespoon at a time. Season with salt and pepper and serve with chops.
for the pork chops
for the garlic and thyme pan sauce
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