Pan-Seared Thick-Cut Pork Chops

Submitted by: admin on April 2, 2020

Serves 4

Ingredients

4 (12-ounce) bone-in pork rib chops, 1-1⁄2 inches thick, trimmed
Kosher salt and pepper
1–2 tablespoons vegetable oil
1 recipe pan sauce (recipes follow)

Instructions

  1. Adjust oven rack to middle position and heat oven to 275 degrees. Pat chops dry with paper towels. Cut 2 slits, about 2 inches apart, through outer layer of fat and silver skin on each chop. Sprinkle each chop with 1 teaspoon salt. Place chops on wire rack set in rimmed baking sheet and let stand at room temperature for 45 minutes.
  2. Season chops with pepper; transfer baking sheet to oven. Cook until chops register 120 to 125 degrees, 30 to 45 minutes.
  3. Heat 1 tablespoon oil in 12-inch skillet over high heat until just smoking. Place 2 chops in skillet and sear until well browned and crusty, 1-1⁄2 to 3 minutes, lifting once halfway through to redistribute fat underneath each chop. (Reduce heat if browned bits in pan start to burn.) Using tongs, turn chops and cook until well browned on second side, 2 to 3 minutes. Transfer chops to plate and repeat with remaining 2 chops, adding extra 1 tablespoon oil if pan is dry.
  4. Reduce heat to medium. Use tongs to stand 2 pork chops on their sides. Holding chops together with tongs, return to skillet and sear sides of chops (with exception of bone side) until browned and chops register 145 degrees, about 1-1⁄2 minutes. Repeat with remaining 2 chops. Let chops rest, tented loosely with aluminum foil, for 10 minutes while preparing sauce.

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