Pan-Seared Thick-Cut Pork Chops

Ingredients

• 4 bone-in rib loin pork chops (1 1/2 inches thick, about 12 ounces each)
• 4 tsp kosher salt (if using table salt, use 1/2 tsp per chop)
• 2 tsp pepper (freshly ground)
• 1 tbsp vegetable oil (plus extra as needed)
• 1 shallot (large, minced (about 1/4 cup))
• 2 garlic cloves (minced)
• 0.5 cup dry white wine (such as Sauvignon Blanc)
• 0.75 cup low-sodium chicken broth
• 1 tsp fresh thyme leaves (minced)
• 0.25 tsp white wine vinegar
• 3 tbsp unsalted butter (cut into 3 pieces and chilled)

Steps

1. 1

   Adjust oven rack to middle position and heat oven to 275 degrees.

2. 2

   Pat chops dry with paper towels. Using a sharp knife, cut 2 slits, about 2 inches apart, through the outer layer of fat and silver skin to prevent buckling.

3. 3

   Sprinkle the entire surface of each chop with 1 teaspoon kosher salt.

4. 4

   Place chops on a wire rack set in a rimmed baking sheet and let stand at room temperature for at least 15 and up to 45 minutes.

5. 5

   Sprinkle chops with pepper and transfer the baking sheet to the oven.

6. 6

   Cook until the meat registers 120 to 125 degrees, which should take 30 to 45 minutes.

7. 7

   Heat 1 tablespoon vegetable oil in a 12-inch heavy-bottomed skillet over high heat until smoking.

8. 8

   Place 2 chops in the 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 the pan bottom start to burn.

9. 9

   Using tongs, turn chops and cook until well browned on the second side, 2 to 3 minutes. Transfer chops to a plate.

10. 10

    Repeat the searing process with the remaining 2 chops, adding 1 extra tablespoon of oil if the pan is dry.

11. 11

    Reduce heat to medium. Use tongs to stand 2 pork chops on their sides. Holding chops together with tongs, return to the skillet and sear the sides of the chops (except the bone side) until browned and meat registers 140 to 145 degrees, about 1 1/2 minutes.

12. 12

    Repeat the side-searing with the remaining 2 chops. Let all chops rest, loosely tented with foil, for 10 minutes while preparing the sauce.

13. 13

    Pour off all but 1 teaspoon of oil from the pan used to cook the chops and return the pan to medium heat.

14. 14

    Add minced shallot and garlic and cook, stirring constantly, until softened, about 1 minute.

15. 15

    Add white wine and chicken broth, scraping the pan bottom with a wooden spoon to loosen browned bits (fond).

16. 16

    Simmer the liquid until reduced to 1/2 cup, about 6 to 7 minutes.

17. 17

    Remove the pan from heat and stir in the minced thyme and white wine vinegar.

18. 18

    Whisk in the chilled butter, 1 tablespoon at a time, until fully incorporated and the sauce is glossy.

19. 19

    Season the sauce with salt and pepper to taste and serve immediately over the chops.

Notes

Buy chops of similar thickness so they cook at the same rate. We prefer natural chops over 'enhanced' chops (injected with salt solution); if using enhanced pork, skip the initial salting step. The slits in the fat cap prevent the chops from curling or buckling during the sear.

Nutrition per serving

• main
• pork
• pan-seared
• dinner
• thick-cut
• reverse-sear