Reverse Seared Pork Chops

1. 1

   Pat chops dry with a paper towel. Combine salt and sugar and season pork generously on all sides. Put on wire rack on rimmed baking sheet and refrigerate uncovered at least 8 hours and up to 24.

2. 2

   The next day, preheat oven to 250* F Place baking sheet with pork chops in oven and cook until an instant read thermometer inserted in the center of a chop registers 100-110*F for medium rare, about 30 minute or 110-120*F for medium, about 35 minute.

3. 3

   Heat oil in a stainless steel or cast iron skillet over high heat until smoking. Place 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. Hold chops with tongs and sear the fat on the sides about another minute. Transfer chops to a clean rack set in a rimmed baking sheet and let rest 3-5 minutes.

4. 4

   Reheat drippings in pan and pour over chops just before serving.

* Per serving · 4 servings · Values may vary.