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

With a cold pan and the right cut, you’ll attain juicy, tender chops in minutes—without even dirtying your cooktop. 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 (not preheated) nonstick skillet over high heat and flipped them every 2 minutes so that the meat's temperature increased gradually, allowing a crust to build up on the outside without overcooking the interior. Starting the chops in a cold pan helped the meat heat up slowly and evenly, and using a nonstick pan meant that no oil was necessary. Starting over high heat drove off moisture and prevented the chops from steaming, and lowering the heat to medium encouraged browning without smoking. Slicing the chops and sprinkling with coarse or flake sea salt ensured that they were well seasoned.

Good

% Daily Values based on a 2,000 calorie diet