How to Make Pan-Seared Thick-Cut Boneless Pork Chops
Bridget shows Julia how to revamp boneless pork chops for a weeknight treat.
Get the recipe for Pan-Seared Thick-Cut Boneless Pork Chops:
Buy our winning cast-iron skillet:
ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America’s Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version.
If you like us, follow us:
pawkchopsh and appleshawshe, shwell!
I sure hope that those four poorly cooked chops were eaten and not tossed. I'd eat it. Waste not, want not.
On Fridays I have masturbation by seeing Bridget and Julia videos .
Without some sort of brining those very lean chops will turn out to be chalky. Where did this moisture come from? Certainly not that very lean meat. This is BS.
i thought 2022 USDA guidlines recommend a min. of 145 internal temp?
No on the sauce😩…. Yes on a good pan milk gravy, pass the mashed potatoes👍
Does it make sense to saute the chops and then finish in the oven or for that matter, to cook partially in the oven first and then saute ?
Not all that helpful, since I'm not going to buy a big slab of pork or serve those huge slices. I'd prefer a method for frying up a couple normal-size chops in a tasty way.
A great company dinner! Sauce is good for fish, cheese, etc. also. This is my new go to when my body craves steak; just as good if not better. Very cost effective. Thanks!
thank you I tried my hand at your method tonight for the first time making pork chops. It would have been a 5-star dinner but I didn't add enough spices. I'm glad you made it easy to follow and looking forward to trying again. My sauce was fried onion, pineapple and carrots
Been looking for a good boneless pork chop recipe. This fits the bill. Delicious!
Great information on the pork & a Delicious looking, versatile sauce…served with humor 🙂
It looks like you eat all the fat!
These chops came out perfect and the Roasted Red Pepper Sauce would be good with so many dishes. Couldn't find cherry peppers or anchovies so I used all Roasted Red Peppers and some Kalamata olives for the salt. Side of cauliflower fried rice and sauteed asparagus and it was the best meal! Love your show..Tks!
looks great. will try
Hello Bridget and Julia what size of cast iron pan do you use for the pork chop recipe? Thank you
Thanks Bridget and Julia
Their relationship looks forced to me. Not comfortable to watch. I do Love the recipes👍
America's Test Kitchen — Have you ever heard of pork button ribs baked in oven with stuffing layered between button ribs? We called it Mock Duck.
After resting you guys wanted 140°¿
Ahhhhh no not trying DIE🙃…
amazing. Thank you so much for existing America's test kitchen. By the way, you two ladies are my favorite. I never learned how to cook from Kelly and Ryan or Marilyn Dannis show .
Lesson should be learnt. Don’t borrow if you can’t make the payments
Too thick
I love it when Bridgette points out cuts of meat on her own anatomy – that's a real chef right there….
Hello Ladies
What handle guard is that?
I love you guys. Please keep on showing more pork steak recipe. But I like them too be quick and easy. To do. O can you also do bon in also. And can you also do it in cast iron skillet or a cast iron pan. Don't forget about center clutch pork steak recipe. Like you get out of a ham. I would love to to learn on how to do that stuff. Because before my ant die. She was trying to tech me on how to do that. And I would love to know how.
I love my Lodge skillet but dang they are heavy…..
I love this show…I could hang with these ladies in the kitchen for days, learning, laughing and cooking. Absolutely terrific recipes, content and presentation.
Wow. I’ve wondered how my favorite restaurant makes thick pork chops. Now I know! Wonderful.
Yum! Should the pork be room temperature or just out of the fridge? Thanks
What a way to ruin a nice thick chop.
These two are my favorite.
I did the exact same thing and after 2 minutes they were burnt! 🥺
I knew why you flipped them. I don't know why you heated the pan in the oven. You can do that on the stove top faster. Don't tell me it was so it was exactly 500 degrees from the oven either. That has no bearing as long as it is really hot. They also make infrared thermometers if an exact temp is required.