Pork Chops With Maple-Black Pepper Gravy
Look for pork chops with a rosy pink hue and no gray undertones. We like bone-in chops for searing because they retain moisture and a meaty flavor even after time in a hot skillet. Don’t be afraid to aggressively season the chops with salt. The salt will dissolve, tenderize the meat, and add a ton of flavor. If you’ve seared pork chops before, you might have noticed that they tend to brown around the edges but not the center. That’s because they buckle up when they hit a hot pan. To get an even brown all over, press the chop flat with a spatula while you’re searing it.
Look for pork chops with a rosy pink hue and no gray undertones. We like bone-in chops for searing because they retain moisture and a meaty flavor even after time in a hot skillet. Don’t be afraid to aggressively season the chops with salt. The salt will dissolve, tenderize the meat, and add a ton of flavor. If you’ve seared pork chops before, you might have noticed that they tend to brown around the edges but not the center. That’s because they buckle up when they hit a hot pan. To get an even brown all over, press the chop flat with a spatula while you’re searing it.
