Today’s pork chops are at least 30 percent leaner than the chops sold in supermarkets a few decades go. Old-fashioned methods for preparing pork yield tough, dry chops. Lean chops require gentle handling.

But no one wants to eat a pale chop. How do you get a great crust on pan-seared chops without making them tough and dry? The secret is to cook the chops in a very low oven and then quickly sear them just before serving. The gentle oven heat minimizes moisture loss and promotes a natural enzymatic reaction that breaks down connective tissue in the chops and makes them especially tender.

The long stint in the oven also dries the surface of the chops so they brown in record time in a hot pan. And since the chops are in the pan for just a few minutes, there isn’t time for them to lose moisture.

In this recipe, you will learn how to cook thick pork chops and create a simple white wine pan sauce flavored with garlic and thyme. Of course, this method can be paired with countless sauces and glazes.

This oven-to-skillet method is also great for cooking extra-thick steaks because it reduces the gray band of overcooked meat around the edges of thick steaks cooked entirely in a the skillet. The result: Steaks that are cooked uniformly and extra juicy.

Total Cooking Time: 105

Preparation Time: 15

Active Cooking Time: 60

Make Ahead: Serve immediately

Yield: 4 servings

Difficulty: Intermediate