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Easy Pork Chops
Nb persons: 4
Yield:
Preparation time:
Total time:
Source: Cooks Illustrated
| 4 | pork chops rib or center cut, bone in, about 7 oz each, 1/2 to 3/4 inches thick |
| 1 teaspoon | vegetable oil |
| 1/2 teaspoon | sugar |
| salt & pepper |
Pat chops dry and then for each chop, cut 2 slits about 2 inches appart through fat and connective tissue. Rub both sides with oil, salt and pepper. Sprinkle one side of each chop evenly with 1/8 teaspoon of sugar, avoiding the bone.
Place chops, sugared-side down, in 12 inch skillet, bony ribs facing center. Using hands, press meat of each chop into pan. Set skillet with chops over medium heat, cook till lightly brown, 4-9 minutes (chops should be sizzling after 2 minutes, if not increase heat. Using tongs, flip chops. COVER skillet, reduce heat to low and and cook until center of each chop registers 140 degrees, 3-6 minutes. Chops will barely brown on second side. Transfer chops to platter, tent with foil and let rest for 5 minutes.
Add juices accumulated on the platter to the skillet. Set skillet over high heat and simmer until reduced to about 3 tablespoons, 30-90 seconds. adjust seasoning with salt and pepper. Off heat, return pork chops to skillet, turning chops to coat with reduced juices. Serve chops immediately, browned side up, pouring any remaining juices over.
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