Name: Pan-Seared Thick-Cut, Bone-In Pork Chops for Two
Total time: 30 min
Ingredients: 1 (14- to 16-ounce) bone-in pork rib chop , 1½ inches thick, trimmed; 1/4 teaspoon pepper

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 (not preheated) nonstick skillet over high heat and flipped them every 2 minutes so that the meat's temperature increased gradually, allowing a crust to build up on the outside without overcooking the interior. Starting the chops in a cold pan helped the meat heat up slowly and evenly, and using a nonstick pan meant that no oil was necessary. Starting over high heat drove off moisture and prevented the chops from steaming, and lowering the heat to medium encouraged browning without smoking. Slicing the chops and sprinkling with coarse or flake sea salt ensured that they were well seasoned.

Before You Begin

Bone-in rib chops may also be labeled as rib-cut pork chops. To be sure that you are purchasing the correct chop, look for ones that feature one large eye of loin muscle. If you have time, salt the chop for at least 1 hour or up to 24 hours before cooking: Sprinkle the chop with 1½ teaspoons of Diamond Crystal Kosher Salt (if using Morton, which is denser, use only 1⅛ teaspoons), refrigerate it, and pat it dry with paper towels before cooking. If the pork is enhanced (injected with a salt solution), do not salt the chop ahead. Make sure to include the bone when serving; it's great for nibbling. The chops can be served plain, with our Creamy Apple-Mustard Sauce, or Maple Agrodolce.

Instructions

Pat chop dry with paper towels and sprinkle both sides with pepper. Place chop in cold 10-inch nonstick or carbon-steel skillet. Place skillet over high heat and cook chop for 2 minutes. Flip chop and cook on second side for 2 minutes. (Neither side of chop will be browned at this point.)

Flip chop; reduce heat to medium; and continue to cook, flipping chop every 2 minutes, until exterior is well browned and meat registers 140 degrees, 10 to 15 minutes longer. (Chop should be sizzling; if not, increase heat slightly. Reduce heat if skillet starts to smoke.)

Transfer chop to carving board and let rest for 5 minutes. Carve meat from bone and slice ½ inch thick. (When carving chop, meat at tapered end near bone may retain slightly pink hue despite being cooked.) Season meat with coarse or flake sea salt to taste. Serve with bone.