Pork Chops

[George K]

I saw a video on America's Test Kitchen in which they cold-seared a thick bone-in pork chop. It looks wonderful, but I'd probably forgo the sauce.

Is a pork tenderloin the same piece of meat?

I ask because I'm looking for something thick that I can cold sear.

Link to video

Is there any reason I couldn't use this?

[Jolly]

That's a center cut pork chop. An analogous cut would be a T-bone or a porterhouse (thicker). It's got both tenderloin and loin.

A loin is just a loin (or pork backstrap). Not as much flavor and a bit tougher.

[George K]

Yeah, I'm thinking I could cut my own about 1 1/2 inches thick and cold sear it as the video suggests.

[Mik]

It cooks a lot more quickly than a chop and can easily dry out. Wet brine it(any pork, really). I’ll have to watch the video.

[Mik]

Ok, I watched it. You could do this with tenderloin, but cook the whole piece. Medallions do not work as well imo. Also remember you will have to cook it on all four sides, not just two. Not sure the cold start really helps all that much, plus you should not use high heat on a nonstick pan.