Pan-seared, oven-roasted thick-cut pork chops from The Best Recipe (page 541) by Cook's Illustrated Magazine

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Lemon-caper sauce for pork chops; Spicy citrus pan sauce for pork chops; Sweet and sour pan sauce with bacon and tomatoes for pork chops

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Choose which of the sauces you prefer.

  • spharo00 on July 03, 2012

    These turned out very dry, but I believe it had more to do with my meat thermometer than the recipe itself. The brine smelled sweet and spicy and gave a good flavor to the meat. I bought a new thermometer so I'll be trying these again to see if they are any better.

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