Pan-Seared Thick-Cut Boneless Pork Chops
We always knew that the key to chops with a deep sear is a screaming-hot pan. What we didn’t know is that it’s also the trick to producing a juicy, tender interior.
Gather Your Ingredients
Key Equipment
Before You Begin
Look for a pork loin that is 7 to 8 inches long and 3 to 3½ inches in diameter. We strongly prefer using natural pork here. Using pork that is enhanced (injected with a salt solution) will inhibit browning. This recipe works best in a cast-iron skillet, but a 12-inch stainless-steel skillet will work. Serve the chops with Roasted Red Pepper-Vinegar Sauce, if desired.
Instructions
1.
Adjust oven rack to middle position, place 12-inch cast-iron skillet on rack, and heat oven to 500 degrees. Meanwhile, cut roast crosswise into 4 chops of equal thickness.
2.
When oven reaches 500 degrees, pat chops dry with paper towels and season with salt and pepper. Using potholders, remove skillet from oven and place over high heat. Being careful of hot skillet handle, add oil and heat until just smoking. Add chops and cook, without moving them, until lightly browned on first side, about 2 minutes. Flip chops and cook until lightly browned on second side, about 2 minutes.
3.
Flip chops and continue to cook, flipping every 2 minutes and adjusting heat as necessary if chops brown too quickly or slowly, until exteriors are well browned and meat registers 125 to 130 degrees, 10 to 12 minutes longer. Transfer chops to platter, tent with aluminum foil, and let rest for 15 minutes (temperature will climb to 140 degrees). Serve.
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