Pan-Seared Thick-Cut, Bone-In Pork Chops for Two
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
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
1.
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.)
2.
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.)
3.
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.
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