The food lab better home cooking through science ( PDFDrive ) 428
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P
ork chops have a tendency to buckle as they
cook, making it hard to maintain even contact with
the pan.This happens when the layer of fat around
the chop’s exterior shrinks faster than the meat
inside, squeezing it and causing it to buckle. To
preventthisfromhappening,scorethefatintwoor
three places with a sharp knife. Your chops won’t
lookasflawless,butthey’llcookaheckofalotmore
evenly.
BASICPAN-SEARED
PORKCHOPS
Just as with beef, it’s better to cook pork bone-in.While
thebonewon’taddflavortoyourmeat,itdoesactasan
insulator, and there is less exposed surface area with a
bone-inchop,whichhelpsittoretainmoremoistureasit
cooks.Forbestresults,seasonthechops,placethemona
wire rack set in a rimmed baking sheet, and refrigerate,
uncovered,foratleast45minutesandupto3days.
SERVES4
Four6-to8-ouncebone-inporkchops(blade-endorrib),
about1inchthick,brinedifdesired(seehere)
Koshersaltandfreshlygroundblackpepper
1tablespoonvegetableoil
1tablespoonunsaltedbutter
1teaspoonmincedfreshthyme(optional)
1.Pattheporkchopsdryandseasonwithsalt(omitthesalt
if the chops were brined) and pepper. Heat the oil in a
12-inchcast-ironorheavy-bottomedstainlesssteelskillet
over high heat until smoking. Carefully add the chops
andcook,flippingthemfrequently,untilbothsideshave
developedalightbrowncrust(iftheoilstartstoburnor
smokes incessantly, reduce the heat to medium-low),
