Creating a pan sauce that has body and richness doesn't just happen by mistake: You have to use certain techniques to get there. In this easy dinner, pork chops are served with a light, bright pan sauce made from leeks, white wine, chicken stock, and lemon zest. The leeks, though, add more than just flavor: they also fortify the sauce with bulk and texture, adding body and substance where there might not otherwise be any.
'pork chop' on Serious Eats
Whether you decide to go the extra mile by dry-brining these meaty, thick-cut pork chops overnight or opt for speed and convenience by cooking them right after seasoning, you won't regret the extra-juicy results.
These pork chops are seared on the stovetop, finished in the oven and served with a warm, briny, muffuletta-inspired relish.
For the ultimate pork chops with a deep brown crust and juicy interior, dry-brine them overnight in a mixture of salt and sugar, let them air-dry, cook them in a gentle oven, and finish them off with a sear in a hot skillet.
Pork chops with fried eggs and a bourbon glaze are the perfect excuse to bring out the bourbon before noon.
Sticky, hoisin-glazed chops are baked in the oven and served with a quick, spicy stir-fry of chopped, Sichuan-style green beans.
A double-cut pork chop can be an impressive centerpiece to a meal. Cooking it through traditional means can be tough, but with a sous-vide cooker, juicy results are guaranteed. Here's how to do it.