Pan-Seared Pork Chops
A good pork chop depends on balancing a hard crust with a tender, pale-pink center. By starting on the stovetop and finishing in a hot oven, you control the cook without drying out the edges.
Room temperature is your best friend.
Pull the chops from the refrigerator 20 minutes before cooking; cold meat drops the pan temperature too quickly and results in gray, steamed edges instead of a crust.
- cast-iron skillet
- tongs
- meat thermometer
- heavy-duty oven mitts
What goes in.
- 2bone-in pork chops, 1-inch thick
- 1 tbspneutral high-smoke-point oil, such as grapeseed
- 2 tbspunsalted butter
- 1 tspkosher salt
- 1/2 tspcracked black pepper
- 2 sprigsfresh thyme
- 1garlic clove, smashed
Don't touch the meat
Place the chops in the pan and leave them undisturbed for four minutes. If they are sticking, they are not finished searing; the meat will release naturally once the Maillard reaction creates a proper crust.
The method.
Preheat the oven
Set your oven to 400°F and place the skillet inside while it heats up.
Season heavily
Pat the chops dry with paper towels to ensure a dry surface for browning. Rub salt and pepper into every side, including the thin fat strip on the edge.
Sear the fat
Carefully remove the hot skillet from the oven. Set it over medium-high heat. Place the chops on their sides, using tongs to press the fat strips against the pan until they render and crisp.
Brown the faces
Lay the chops flat in the pan. Sear for 3-4 minutes per side without moving them. Add the butter, thyme, and garlic during the final minute, spooning the foaming butter over the meat.
Finish in the oven
Transfer the skillet into the oven. Roast until an instant-read thermometer inserted into the thickest part reads 140°F.
Rest
Move the chops to a cutting board. Let them sit for five minutes before cutting; the internal heat will carry them to 145°F.
Other turns to take.
Pan Sauce
After removing the chops, deglaze the skillet with a splash of dry white wine or chicken stock, scraping the browned bits with a wooden spoon until the liquid reduces by half.
When it doesn't go to plan.
Always buy bone-in chops; the bone acts as a heat sink and prevents the meat from cooking too rapidly.
If your pan starts smoking heavily, turn the heat down to medium; you want a slow, golden brown rather than charred, bitter edges.
Do not crowd the skillet; if the chops are touching, they will steam instead of sear.
The ones that keep coming up.
How do I know if the chop is cooked enough?
Use a digital thermometer. Visual cues like clear juices are not reliable. 145°F is the point where the meat is safe and remains succulent.
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