Ingredients
- 4 bone-in pork rib or center-cut chops, about 7 ounces each and 1⁄2 to 3⁄4 inch thick, patted dry with paper towels and prepared
- 1 teaspoon vegetable oil
Preparation
Baking Directions:
If using electric stove, turn burner to medium heat.
Rub both sides of each chop with 1/8 teaspoon oil and sprinkle with salt and pepper.
Sprinkle one side of each chop evenly with 1/8 teaspoon sugar, avoiding the bone.
Place chops, sugared-side down, in 12-inch nonstick skillet.
Using hands, press meat of each chop into pan.
Set skillet with chops over medium heat; cook until lightly browned, 4 to 9 minutes (chops should be sizzling after 2 minutes).
Using tongs, flip chops, positioning them in same manner.
Cover skillet, reduce heat to low, and cook until center of each chop registers 140 degrees F on instant-read thermometer, 3 to 6 minutes (begin checking temperature after 2 minutes); chops will barely brown on second side.
Transfer chops to platter, tent with foil, and let rest 5 minutes; do not discard liquid in skillet.
Add any juices accumulated on platter to skillet.
Set skillet over high heat and simmer vigorously until reduced to about 3 tablespoons, 30 seconds to 90 seconds; adjust seasonings with salt and pepper to taste.
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.
Tips:
In this recipe, "natural" pork chops — not "enhanced" — work best; the liquid injected into enhanced pork inhibits browning.
Electric burners are slower to heat than gas burners, so, if using one, begin heating the burner before seasoning the chops.
When cooking the first side of the chops, use color as an indicator of when to flip them; to determine doneness, use an instant-read thermometer — do not go solely by cooking times.
Serve these simple pork chops with chutney or applesauce, or try one of the variations.