Pan-Roasted Pork Chops
serves 2-4
This is one of the quickest and easiest ways to cook pork chops indoors. Take care to season and brown the chops well, and check their temperature early and often.
2 (2-inch thick) pork chops
2 teaspoons olive oil
1 tablespoon unsalted butter
prep: 10 minutes
total: 30 minutes
large, oven-safe sauté pan
tongs
digital, instant-read meat thermometer
aluminum foil
1. Preheat the oven to 400F and put the rack in the middle position. Season the chops generously on both sides with kosher salt and freshly ground pepper.
2. Heat the oil and butter in a large sauté pan over medium-high heat. When the oil is hot and shimmering, add the pork chops. Leave them alone to develop a rich brown crust on the first side, 3-5 minutes. Turn them over and brown another 2 minutes.
3. Put the pan in the oven and roast the chops until they reach an internal temperature of 145F in the thickest part.
4. Remove the chops to a plate. Cover them with any pan juices, and let them rest, loosely covered with aluminum foil, for 5 minutes.
2. Heat the oil and butter in a large sauté pan over medium-high heat. When the oil is hot and shimmering, add the pork chops. Leave them alone to develop a rich brown crust on the first side, 3-5 minutes. Turn them over and brown another 2 minutes.
3. Put the pan in the oven and roast the chops until they reach an internal temperature of 145F in the thickest part.
4. Remove the chops to a plate. Cover them with any pan juices, and let them rest, loosely covered with aluminum foil, for 5 minutes.
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