n 2020, my former colleague Andrew Janjigian developed a recipe that was nothing short of game-changing: splatterless, smokeless, perfectly pan-seared steaks. Unlike the reverse-sear method, his technique doesn’t even require an oven: just a dry pan on the stovetop, in which the steaks are flipped frequently during cooking. In minutes, you end up with beautifully browned steaks with rosy interiors and no mess to boot. This “cold-sear” method, as we’ve come to call it at , is so simple yet foolproof that I was eager to apply it to other cuts of meat, and I wondered if it might be particularly beneficial for leaner cuts that are prone to drying out during a traditional sear. Enter: pork chops. Through the cold-sear method, I hoped to achieve chops with even, flavorful browning and juicy, tender interiors, a
