Pan-Seared Thick-Cut Pork Chops | America's Test Kitchen

Name: Pan-Seared Thick-Cut Pork Chops | America's Test Kitchen
Ingredients: 4 bone-in rib loin pork chops, 1 1/2 inches thick (about 12 ounces each) (see note); Kosher salt and ground black pepper (see note); 1 - 2 tablespoons vegetable oil; 1 large shallot, minced (about 4 tablespoons); 2 medium garlic cloves, minced or pressed through a garlic press (about 2 teaspoons); 3/4 cup low-sodium chicken broth; 1/2 cup dry white wine; 1 teaspoon minced fresh thyme leaves; 1/4 teaspoon white wine vinegar; 3 tablespoons unsalted butter, chilled and cut into 3 pieces; Table salt and ground black pepper

www.americastestkitchen.com

Thick pork chops may boast a juicy interior or a nicely caramelized exterior—but rarely both. We wanted it all, in one recipe.

Keywords

Main Courses
Pork

View full recipe on www.americastestkitchen.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.americastestkitchen.com.

Share this recipe:

Ingredients

4 bone-in rib loin pork chops, 1 1/2 inches thick (about 12 ounces each) (see note)
Kosher salt and ground black pepper (see note)
1 - 2 tablespoons vegetable oil
1 large shallot, minced (about 4 tablespoons)
2 medium garlic cloves, minced or pressed through a garlic press (about 2 teaspoons)
3/4 cup low-sodium chicken broth
1/2 cup dry white wine
1 teaspoon minced fresh thyme leaves
1/4 teaspoon white wine vinegar
3 tablespoons unsalted butter, chilled and cut into 3 pieces
Table salt and ground black pepper