A good pork chop is a thing of beauty. When handled properly – with a nicely caramelised crust encasing moist, flavourful meat – it can give even your favourite cut of steak a run for its money. But anyone who has eaten this cut of meat often has likely encountered at least one tough, dry chop, compelling them to try to choke it down anyway to save face or avoid food waste.
The oven is one avenue for avoiding dried-out pork chops, but that can take more time than I am willing to devote on a weeknight. When I’m hungry, cooking pork chops on the stove can get them onto my plate in minutes, but without the right care these weeknight warriors can easily turn into shoe leather.
