This Technique Makes Pork Chops Taste Better Than Steak

I feel bad for pork chops. They’re often overlooked for steak or chicken and feel weirdly uncool, having a PR team — truly! — pushing them as the "other white meat" for years. Who wants to be labeled as the "other"? But here's the truth: If I’m out to dinner and there’s a pork chop on the menu, I’m rarely passing it up. Yeah, yeah, I've had my share of dry, over-cooked chops, too, but when cooked right, they’re magic. This is how to make a perfect pork chop every time.

1. SEASON THE SH*T OUT OF THEM.

Like steak or chicken, pork also needs a lot of salt to bring out all the flavor. If you really want to be fancy, you can brine the pork chops in some salt water (season it with other stuff like whole peppercorns and bay leaves).

2. COOK 'EM KINDA LOW AND KINDA SLOW. 

No, I'm not talking about slow-roasting, but pork chops tend to be so thin that they can dry out super fast when cooked over high heat in a skillet. Instead, we like to sear them FAST in a hot skillet, just long enough to develop a crust, and then transfer to the oven to finish cooking. Sear-roasting will help seal in the juices and prevent them from drying out before the center is fully cooked through.

3. GARLIC BUTTER THEM UP. 

Once the chops are seared, you have a very important task: Brush 'em with garlic butter. We realize that, yes, butter makes everything better, and these are no exception. We like to stir in a fresh herb (rosemary, thyme, oregano) or two, too — we can't get enough of these garlic butter pork chops and have a feeling you'll love them too. 

You probably thought that was going to be more complicated, but we're really glad it isn't.