Pan-Seared Thick-Cut, Bone-In Pork Chops
With a cold pan and the right cut, you’ll attain juicy, tender chops in minutes—without even dirtying your cooktop.
Gather Your Ingredients
Key Equipment
Before You Begin
If you have time, salt the chops for at least 1 hour or up to 24 hours before cooking: Sprinkle each chop with 1½ teaspoons of Diamond Crystal Kosher Salt (if using Morton, which is denser, use only 1⅛ teaspoons), refrigerate them, and pat them dry with paper towels before cooking. If the pork is enhanced (injected with a salt solution), do not salt the chops ahead. Make sure to include the bones when serving; they're great for nibbling. The chops can be served plain, with our Creamy Apple-Mustard Sauce, or Maple Agrodolce.
Instructions
1.
Pat chops dry with paper towels and sprinkle both sides with pepper. Place chops 1 inch apart in cold 12-inch nonstick or carbon-steel skillet, arranging so narrow part of 1 chop is opposite wider part of second. Place skillet over high heat and cook chops for 2 minutes. Flip chops and cook on second side for 2 minutes. (Neither side of chops will be browned at this point.)
2.
Flip chops; reduce heat to medium; and continue to cook, flipping chops every 2 minutes, until exterior is well browned and meat registers 140 degrees, 10 to 15 minutes longer. (Chops should be sizzling; if not, increase heat slightly. Reduce heat if skillet starts to smoke.)
3.
Transfer chops to carving board and let rest for 5 minutes. Carve meat from bone and slice ½ inch thick. (When carving chops, 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 bones.
Test Kitchen Techniques
Recommended Reading
More From America's Test Kitchen
0 Comments
Posting GuidelinesFROM OUR TV SPONSORS
We are thankful to the sponsors who make it possible for us to bring you the America's Test Kitchen TV series on public television. Read more about why we have sponsors.