For thick-cut pork chops that boasted both a juicy interior and a nicely caramelized exterior, we started the chops in a low oven and slowly roasted them until they were nearly cooked through. Then we transferred them to a hot skillet and seared them until we had a good crust and the interior was cooked to perfection. We paired our chops with a simple yet potent red pepper relish made with sweet bell peppers and spicy jalapeños, along with onion, garlic, and mustard seeds in a sweet and sour base of sugar and vinegar. Be sure to buy chops of equal thickness to ensure they all cook at the same rate.
- Yield: 4 Servings
- Total Time: 2 Hours
- 1 large red bell pepper, stemmed, seeded, and cut into 1-inch pieces
- 1 jalapeño chile, stemmed, seeded, and cut into 1-inch pieces
- 2 garlic cloves, peeled
- ¼ cup distilled white vinegar
- ¼ cup sugar
- ½ teaspoon yellow mustard seeds
- ½ teaspoon salt
- 1 tablespoon salt
- 1 teaspoon garlic powder
- 1 teaspoon ground coriander
- ¼ teaspoon pepper
- 4 (12-ounce) bone-in pork rib chops, 1½ inches thick
- 1–2 tablespoons vegetable oil
For the Relish
- Pulse bell pepper, jalapeño, onion, and garlic in food processor until chopped into ¼-inch pieces, 8 to 10 pulses. Bring vinegar,sugar, mustard seeds, and salt to boil in large saucepan over medium-high heat.Add processed vegetables, reduce heat to medium, and simmer until mixture has thickened, 15 to 18 minutes. Transfer to serving bowl and let cool. For the Pork chops
- Combine salt, garlic powder, coriander, and pepper in bowl. Pat chops dry with paper towels. Using sharp knife, cut 2 slits, about 2 inches apart, through outer layer of fat and silverskin. Rub chops evenly with spice mixture.
- Place chops on wire rack set in rimmed baking sheet and let stand at room temperature for 45 minutes.
- Adjust oven rack to middle position and heat oven to 275 degrees. Transfer chops to oven and roast until pork registers 120 to 125 degrees, 30 to 45 minutes.
- Heat 1 tablespoon oil in 12-inch skillet over high heat until just smoking. Place 2 chops in skillet and sear, lifting chops periodically to prevent sticking, until well browned, 3½ to 6 minutes, flipping chops halfway through cooking (Reduce heat if browned bits in pan bottom start to burn.) Transfer chops to plate and repeat with remaining 2 chops, adding extra 1 tablespoon oil if pan is dry.
- Reduce heat to medium. Use tongs to stand 2 pork chops on their sides. Holding chops together with tongs, return to skillet and sear sides of chops (with exception of bone side) until browned and chops register 145 degrees, about 1½ minutes. Repeat with remaining 2 chops. Let chops rest, tented with foil, for 10 minutes. Serve with relish.