Essential these just go into the oven first, to allow them to come to temp more slowly and evenly.
1 Like
You mean the chops in the oven first? Or the pan? I wouldn’t do neither. If you start the chops in the oven, you won’t get a nice sear. Plus there is more chance of tougher chops, as you’ll have less visible clues as to how the chops are doing.
In my routine, if I need the oven at the end, it does need to be preheated of course.
I think your pork in Europe is better than my pork in Canada. I know a pork chop in Germany or Greece would be juicier and tastier than what I can make with regular Canadian pork from a regular grocery store. Lucky you!
2 Likes
The link above labled Serious Eats perfect pork chops goes into i great detail about the pros and cons of pan first vs. The reverse sear, including great pictures, but in essence, a low oven acts like a sous vide so it’s pink from the outside the middle rather than more done closer to the surface, and you finish in a hot pan for the sear.
I’m no great cook but here’s pictures I’ve taken.
Night before with salt and sugar left uncovered several hours or overnight
After pan sear, basted with ghee, shallots, sometimes thyme.
9 Likes
I like garlic but you must really love garlic. 
2 Likes
I think those are tiny shallots.
1 Like
You do refrigerate overnight don’t you? They look terrific.
1 Like
What you’ve done is terrific, and it captures what I was attempting. As I said, I’ve done reverse-sear on steak many times, but this was my first with pork.
Let me also re-recommend Shio Koji as an additional entity.
3 Likes
Based on your pictures I must deeply disagree.
After this quarrel, I hope we can still be Internet acquaintances.
4 Likes
I will! And thank you 
@Aubergine , I do refrigerate overnight. Sometimes longer if I change my mind about dinner.
I still “stump” for Serious Eats!
I usually add 5 spice or a BBQ rub I mix up, and add thyme to the baste.
1 Like
I get thin chops, pound them even thinner, and treat them as scallopine (no more than 2 or 2 1/2 minutes total cooking for both sides, plus a brief return to the pan sauce to coat, and they are tender. Anything else turns out like a rock, no matter what I do. I’ve not seen heritage pork in my local markets- only on menus.
1 Like
That’s pretty much how I cook my pork chops. Maybe your grocer buys different quality pork?
I’ve never seen shoulder pork chops.
Ditto @mig. 3-4 minutes a side for 1-inch center cut boneless chops. Rest covered on a plate 5 minutes while I make a pan sauce, then rewarm briefly - 2 minutes - in the sauce.
Most of the methods mentioned, especially using both oven AND stovetop, seem like they’d overcook the chops, which are done/safe-to-eat at 145 degrees. (I see @BierMonk said128 degrees? - I rechecked the safe-temps guides and those still say 145 F).
I have to track them down as well, but a supermarket near me sells them. They are perfect for grilling, especially with Greek seasoning 
I use a Nathalie Dupree recipe that browns the pork chops and then they cook in a covered casserole dish with broth, vinegar, onions, garlic, for an hour. The ideal smothered pork chops. But it is not fast food.
Does not matter how cheap the pork chops are, though I do avoid buying the thin ones.
1 Like
The thin ones are really popular at Vietnamese restaurants,
too, often prepared with lemongrass. I get them as part of bun.
1 Like
I go 130 f for me, and 140&145 f for husband, using a Meater thermometer. The instructions are to pull from oven about 10 degrees under, and then pan sear. With the overnight rest, the surface is dry when they go in the oven, they come out of oven with the surface fairly dry, but if sugar in the dry brine, so they sear and brown nicely.
This is a picture from the link above; said to be a 30 second sear.
I haven’t gotten that good.
The article goes on to say why it doesn’t need much resting.
2 Likes
When Pan searing you will have carry over cooking heat which will finish the cooking during the resting Time. Especially if they are then ‘braised briefly in the sauce’
Looks terrific. Now, in addition to Kewpie mayonnaise, I have a second reason to visit the local Japanese store.
1 Like
