PAN-SEARED, OVEN-ROASTED THICK-CUT PORK CHOPS

Pan-Seared, Oven-Roasted Thick-Cut Pork Chops image

Number Of Ingredients 8

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3/4 cup ¾cup dark brown sugar (lightly packed)
1/2 cups ½cup kosher salt (or ¼ cup table salt)
10 cloves 10medium cloves garlic, crushed
4 pieces 4 bay leaves, crumbled
8 pieces 8 whole cloves
3 tablespoon 3tablespoons whole black peppercorns, crushed
4 pieces 4 bone-in rib loin pork chops (12-ounces each), 1 ½-inches-thick
2 tablespoon 2tablespoons vegetable oil

Steps:

1. In gallon-sized zipper-lock plastic bag, dissolve sugar and salt in 2 cups hot water. Add garlic, bay leaves, cloves, peppercorns, and 4 cups cold water; cool mixture to room temperature. Add pork chops, then seal bag, pressing out as much air as possible; refrigerate until fully seasoned, about 1 hour, turning bag once. Remove chops from brine and dry thoroughly with paper towels.
2. Adjust oven rack to lower-middle position, place shallow roasting pan or jelly-roll pan on oven rack, and heat oven to 450 degrees. When oven reaches 450 degrees, heat oil in 12-inch heavy-bottomed skillet over high heat until shimmering but not smoking, about 2 minutes. Place chops in skillet; cook until well-browned and nice crust has formed on surface, about 2 minutes. Turn chops over with tongs; cook until well-browned and a nice crust has formed on second side, about 2 minutes longer. Using tongs, transfer chops to preheated pan in oven. Roast until instant-read thermometer inserted into the center of each chop registers 125-127 degrees, 8 to 10 minutes, turning chops over once halfway through cooking time. Transfer each chop to platter; cover loosely with foil (be sure not to wrap foil tightly around meat), and let rest about 5 minutes. (Check internal temperature; it should register about 145 degrees).
3. Transfer the browned chops to a preheated baking sheet. To check internal temperatures, insert an instant-read thermometer into the center of the chop from the side.