Skillet-Glazed Pork Chops
Lean, boneless pork chops are convenient and cook quickly, but how do you keep them moist and flavorful?
Why This Recipe Works
To prevent our Skillet-Glazed Pork Chops from curling, we made a few slashes through the fat and silver skin; this prevented each chop from bending as it cooks. We didn’t want to spend the time to brine or marinate our chops, so we seared them over high heat, then gently simmered them in a glaze to keep them from drying out. For the glaze, we returned the meat juices to the pan once the meat had rested and reduced the glaze until it was thick and glossy, but not overly syrupy.
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