Thick Pork Chops

Preparation

1. Step 1

   When your meat is thicker than 1/2 inch, it takes longer to cook, which means you could be burning the outside before the inside is done. You have two choices. Either brown the meat on both sides and set it in its pan in a 375°F oven to finish cooking—which works very well for steaks, chops, and fish—or brown the meat over high heat, then cover-cook it to finish more slowly, as it simmers in its sauce.

   Step 2

   For 4 pork chops about 1 1/4 inches thick. First give them a 1/2-hour dry marinade by rubbing in a little salt and pepper, allspice, and dried thyme. Dry them off and brown them on both sides. Then pour around them 3/4 cup of dry white vermouth, 1/2 cup of chicken broth, and 2 tablespoons of minced shallots. Cover the pan and let simmer slowly, basting rapidly every 4 to 5 minutes, until the meat is done to the medium stage—faintly pink. The best way to test is to make a slit in one chop close to the bone. Remove the chops to hot plates, and spoon excess fat out of the pan. Reduce the liquid to a syrup and pour over the chops.