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Sweet and Spicy Thick-Cut Pork Chops

From

February/March 2008

Sweet and Spicy Thick-Cut Pork Chops

We love to cook glazed thick-cut pork chops recipes, but the glaze is often a watery mess and the meat is usually dry. We wanted to find a foolproof technique for cooking the chops without drying them out. Starting the pork in a cold pan and cooking it at a relatively low temperature maximized the retention of juices in our Sweet and Spicy Thick-Cut Pork Chops recipe. To keep the chops from curling and cooking unevenly, we cut two slits about 2 inches apart through the exterior fat before placing them in the cold skillet. When the chops have seared on the first side, flip them and add the glaze—this keeps the exterior of the chops moist as they finish cooking in the liquid. Once our thick-cut pork chops reached an internal temperature of 145 degrees, we let them rest on a plate to allow the juices to redistribute while the glaze simmered. The glaze had the proper consistency when a spatula dragged through it left a trail.

Serves 4

Frank's RedHot, the test kitchen's favorite hot sauce, is relatively mild; for a spicier glaze substitute a hotter sauce.

Ingredients

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