BASIC PAN-SEARED
PORK CHOPS
Just as with beef, it’s better to cook pork bone-in. While
the bone won’t add flavor to your meat, it does act as an
insulator, and there is less exposed surface area with a
bone-in chop, which helps it to retain more moisture as it
cooks. For best results, season the chops, place them on a
wire rack set in a rimmed baking sheet, and refrigerate,
uncovered, for at least 45 minutes and up to 3 days.
SERVES 4
Four 6- to 8-ounce bone-in pork chops (blade-end or rib),
about 1 inch thick, brined if desired (see here)
Kosher salt and freshly ground black pepper
1 tablespoon vegetable oil
1 tablespoon unsalted butter
1 teaspoon minced fresh thyme (optional)
Pat the pork chops dry and season with salt (omit the salt
if the chops were brined) and pepper. Heat the oil in a
12-inch cast-iron or heavy-bottomed stainless steel skillet
over high heat until smoking. Carefully add the chops
and cook, flipping them frequently, until both sides have
developed a light brown crust (if the oil starts to burn or
smokes incessantly, reduce the heat to medium-low),