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1
NIGHT OR MORNING BEFORE COOKING.
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2
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.
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3
COOKING.
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4
Preheat oven to 250u00b0F
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5
Place baking sheet with pork chops in oven and cook until an instant read thermometer inserted into the center of the chops registers 100-110u00b0F for medium-rare (about 30 minutes), or 110-120u00b0F for medium (about 35 minutes). To prevent overcooking, start checking temperature 5-10 minutes before suggested time.
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6
Remove chops from oven.
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7
Heat oil in a large stainless steel or cast iron skillet over high heat until smoking.
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8
Place pork chops in skillet and cook, turning occasionally, until starting to brown, about 1 1/2 minutes.
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9
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.
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10
Remove pan from heat, transfer chops to a clean rack set in a rimmed baking sheet, and let rest for 3-5 minutes.
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11
Just before serving, reheat dripping in pan until smoking. Pour hot drippings over chops. They should sizzle and crisp a bit. Serve immediately.
