Pan-Seared Thick-Cut, Bone-In Pork Chops

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 (no... Read More

Pan-Seared Thick-Cut Pork Chops

subheading: GATHER YOUR INGREDIENTS:

2 (14- to 16-ounce) bone-in pork rib chops, 1½ inches thick, trimmed

½ teaspoon pepper

View Nutritional Information i

subheading: KEY EQUIPMENT:

Carving Boards

Kitchen Tongs

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note: 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. 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.

Directions at cooksillustrated.com

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