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Boneless Center Cut Pork Chops (America’s Cut)
(Adapted from Cook’s Illustrated)

Serves 4

4 boneless “America’s cut” pork chops, each 1 inch thick (about 2 lbs), patted dry with paper towels
½ teaspoon salt
½ teaspoon ground black pepper
1 tablespoon unsalted butter
1 tablespoon vegetable oil
2 large shallots, minced (1/4 cup)
1 medium garlic clove, minced
1/3 cup dry white wine or ¼ cup dry vermouth
½ cup chicken stock or low-sodium canned broth
2-3 tablespoons unsalted butter, cut into pieces and softened
1 small wedge lemon

1. Season pork chops with salt and pepper. Melt 1-tablespoon butter in a 10-12 inch skillet over a strong medium-high heat. Add oil; swirl skillet occasionally until fat turns nut brown and just begins to smoke.

2. Lay pork chops in skillet; sauté until browned on one side, about 1 minute. Turn chops with tongs and sauté until browned on other side, about 1 minute. Reduce heat to medium; cover and cook chops 4 minutes. Turn chops; cover and cook until firm but not hard when pressed with finger, about 5 minutes longer. Transfer chops to a plate; set aside in a warm spot while preparing sauce.

3. Spoon all but 1 tablespoon of the fat from the skillet. Add shallots; sauté until softened, about 1 minute. Add garlic; sauté until fragrant, about 30 seconds. Add wine; boil until reduced by half, about 1 minute, scraping skillet with wooden spoon to dislodge browned bits. Pour in stock and accumulated juices from around chops; boil to a thin syrupy texture (about 1/3 cup), 2 to 3 minutes. Off heat, scatter butter pieces over sauce; swirl skillet until butter melts and sauce thickens slightly. Squeeze a few drops of lemon juice over sauce and swirl in. Adjust seasonings. Spoon over chops and serve.

Note: When the chops feel firm but not hard, they are done to the chef’s taste - an internal temperature of 145-150 degrees. If you prefer them done to the point where the juices run clear, cook them another minute or two until the juices begin to collect on top of the chops and spill into the pan. At this point, the temperature is nearing the 160 degree range. Don’t cook beyond this point!

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