Pan-Seared Pork Chops
Pan-seared pork chops finish in the oven, so the crust forms on the stovetop and the inside cooks gently. The thick-cut, bone-in rib chops stay juicy, and a quick brush of cider vinegar helps the rub cling and adds a light tang. A probe thermometer takes the guesswork out of doneness. Everything happens in one skillet, which keeps the cleanup short.
Instructions
Brush the pork chops on both sides with cider vinegar. Coat each chop with the chop rub, pressing it lightly so it sticks to the meat.
Heat the olive oil in a very large oven-proof skillet, either cast iron or stainless steel, over medium high heat. Add the chops and sear them for 3 minutes on each side.
Push an oven-safe probe thermometer into one of the chops and set the pan in a 350°F oven. Bake until the probe reads an internal temperature of 145°F.
Take the pan out of the oven and let the chops rest for 5 minutes. Serve them while they are still hot.
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