Tender Cuts Class

Grant Crilly is the Executive Director and cofounder of ChefSteps. Grant is a classically trained chef and, prior to ChefSteps, he worked on the award-winning cookbook series Modernist Cuisine and cooked at various restaurants, including L’Astrance in Paris, Busaba in Mumbai, and Mistral Kitchen in Seattle.

Grant Crilly

Pork is making a powerful comeback in restaurants and home kitchens everywhere, and, lucky for the chop, times have changed—you no longer have to cook the crap out of the pig to make it edible. We like our pork chops with a pink, juicy center, a golden-brown surface, and delectable bit of fat clinging on to the edge. But the beauty of living in the 21st century is you can cook it to any level of pinkness and doneness you like.

Here we show you how to cook a 1-inch pork chop, but the steps will work for thinner or thicker pieces, too. As with steak, the only thing that changes is cook time: The thicker the cut, the longer it needs to cook. And if you do still like your chop well-done (we won&#39;t judge), crank the heat up to [f 225] instead of [f 175].

Pork Chop