Kenji'S Perfect Pan-Seared Pork Chops

1. 1

   NIGHT OR MORNING BEFORE COOKING.

2. 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.

3. 3

   COOKING.

4. 4

   Preheat oven to 250u00b0F

5. 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.

6. 6

   Remove chops from oven.

7. 7

   Heat oil in a large stainless steel or cast iron skillet over high heat until smoking.

8. 8

   Place pork chops in skillet and cook, turning occasionally, until starting to brown, about 1 1/2 minutes.

9. 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.

10. 10

    Remove pan from heat, transfer chops to a clean rack set in a rimmed baking sheet, and let rest for 3-5 minutes.

11. 11

    Just before serving, reheat dripping in pan until smoking. Pour hot drippings over chops. They should sizzle and crisp a bit. Serve immediately.

* Per serving · 4 servings · Values may vary.