Pan-Fried Pork Chops
Cooking extra-thick chops to juicy perfection is easy with this technique.
About this recipe
Since childhood, pork chops have been a special treat for me. I especially enjoy them grilled, but grilling works best with chops up to about an inch thick. Grilling the center of thicker chops to the magic 140° F (see Notes) typically overcooks the outside.
Pan-frying one side, and then finishing in a hot oven, overcomes this limitation and allows you to prepare juicy chops of almost any thickness. I prefer 1½-inch thick chops, but you can order them any size. I know your butcher will be happy to oblige.
This technique works equally well with thick steaks, too.
Pan-Fried Pork Chops with Sautéed Mushrooms.
Posted: March 2014.