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I made this last night, and it’s yet another winner from Shaw’s and America’s Test Kitchen.
For some reason, thick-cut pork chops are difficult to find around here. All of the packaged ones at supermarkets seem to be too thin, and therefore run the risk of drying out from being overcooked. I solve this problem by buying a whole pork loin and cutting my own chops.
A whole pork loin is a big hunk o’meat, about two feet long. But it’s often a great bargain, when it’s on sale for $1.99 a pound. You can get several meals out of this, cut off what you need to make the pork chops, cut the rest into meal-sized portions, and freeze. You’ll have enough to cook as a roast, or more chops.
If you don’t want to buy a whole loin, they do sell half-loin roasts. But they usually cost more per pound. Both the whole and half-loin roasts are usually sold boneless…I know this recipe calls for bone-in, but boneless chops work well, too.
You can save time by buying pre-sliced mushrooms, often they are the same price as whole ones. But if you buy whole ones, you can make quick work of slicing them by using a gadget like this. That’s the slicing tool I have, I like how it can slice eggs and mushrooms in slices and wedges. I use it enough to justify its existence in my kitchen.
The ideal pan for this recipe is the trusty old 12″ cast iron skillet, as it gives the chops that nice brown sear that you want here. I do not recommend using a pan with a nonstick coating, as it will never give you that sear. If you do not have a cast iron pan (and why not?), you can use a stainless steel pan. A good one will have an aluminum and/or copper clad bottom, to help distribute the hear evenly.
If you can’t find fresh thyme, you can use dried. I don’t know what it is, but every time I go to the store to look for a specific fresh herb for a recipe, that’s the one they never seem to have. When I want tarragon, they have tons of thyme, when I want thyme, they have tons of tarragon, etc.
I think 2009 will be the year I finally get in gear and plant a small container herb garden.
Anyhoo, I hope you enjoy this recipe! 
