KENJI'S PERFECT PAN-SEARED PORK CHOPS

Kenji's Perfect Pan-Seared Pork Chops image

Provided by KateL

Categories Pork

Time 8h35m

Yield 2 serving(s)

Number Of Ingredients 8

2 bone-in pork rib chops, preferably blade-end and 1 1/2 inches thick (12-16 oz. each)
2 tablespoons kosher salt
1 1/2 teaspoons sugar
fresh ground black pepper
2 tablespoons vegetable oil
2 tablespoons butter
1 medium shallot, thinly sliced
8 sprigs fresh thyme

Steps:

NIGHT OR MORNING BEFORE COOKING.
Pat pork chops with a paper towel. Combine salt and pepper in a small bowl. Season pork chops generously on all sides with the salt and sugar mixture. Transfer to a wire rack set in a rimmed baking sheet and refrigerate, UNCOVERED, at least 8 hours and up to 24.
COOKING.
Preheat oven to 250°F
Place baking sheet with pork chops in oven and cook until an instant read thermometer inserted into the center of the chops registers 100-110°F for medium-rare (about 30 minutes), or 110-120°F for medium (about 35 minutes). To prevent overcooking, start checking temperature 5-10 minutes before suggested time.
Remove chops from oven.
Heat oil in a large stainless steel or cast iron skillet over high heat until smoking.
Place pork chops in skillet and cook, turning occasionally, until starting to brown, about 1 1/2 minutes.
Add butter, shallots, and thyme to skillet. Continue cooking, spooning shallots and thyme on top of chops and basting with butter until golden brown on both sides and well-crusted, about 2 minutes longer.
Remove pan from heat, transfer chops to a clean rack set in a rimmed baking sheet, and let rest for 3-5 minutes.
Just before serving, reheat dripping in pan until smoking. Pour hot drippings over chops. They should sizzle and crisp a bit. Serve immediately.