We haven’t made pork chops in a long time. A really long time. When I think of pork chops, I think of dry, chewy white meat smothered in apple sauce or gravy. That’s how they were served (at least to me) when I was a kid. But it doesn’t have to be that way!
Our new favorite method of cooking steaks is reserve searing, and it worked beautifully for these pork chops. It does take a while, but most of that time is the baking process. I like that because it means I can spend time reading to or playing with Otto while dinner cooks—parenting win!