This technique produces chops that are incredible flavorful, glazed and slightly crisp on the outside, tender and moist on the inside. I’ve been making chops this way for years and haven’t found another producing chop more mouthwatering than these. They are made with an easy four step process using few ingredients and minimal pampering. Pork chops are rubbed with Tuscany seasoning and refrigerated for several hours or more. When ready to cook, chops are placed in a pan with high sides. Chicken stock is added, the pan covered and burner set to high heat. Once broth is evaporated, chops are seared on both sides in their own fat. Lastly wine is added to deglaze and caramelized. Finished chops are absolutely delicious. Rib eye chops are also economical. Selecting chops well marbled in their large centers will be more most when finished. Recipe below is made with 4 large chops and will generously serve four hardy eaters.