Description
Dry-brined pork chops get a perfect sear after a low-and-slow oven bake. The result? Juicy, flavorful chops with a crispy crust.
Ingredients
Scale
- 4 bone-in pork chops, about 1 1/2 inches thick
- 2 teaspoons kosher salt
- 1 teaspoon sugar
- 2 tablespoons neutral oil (such as canola or grapeseed)
Instructions
- Place a wire rack on a rimmed baking sheet and lay pork chops on top. Combine salt and sugar and rub evenly over chops. Place, uncovered, in the refrigerator overnight.
- Remove pork chops from the refrigerator one hour before cooking.
- Preheat oven to 250°F (121°C) with a rack in the center.
- Place the baking sheet with pork chops in the oven and bake until an instant meat thermometer reads 110°F (43°C), about 30 minutes (start checking after 25 minutes).
- Heat two tablespoons of oil in a 12-inch cast iron skillet over high heat.
- Add two pork chops to the hot skillet and sear for about one minute per side, until deep golden brown.
- Stack the chops and sear the fatty side against the bottom of the pan.
- Remove chops to a plate and cook remaining chops in the same way.
For the sauce
Notes
- For even cooking, ensure pork chops are of uniform thickness. Trim excess fat if necessary.
- Substitute brown sugar for granulated sugar in the dry brine for a deeper, molasses-like flavor.
- Rest the seared pork chops for 5-10 minutes before serving to allow the juices to redistribute, resulting in a more tender chop.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 pork chop
- Calories: 400
- Sugar: 2
- Sodium: 400
- Fat: 25
- Saturated Fat: 8
- Unsaturated Fat: 12
- Carbohydrates: 5
- Fiber: 1
- Protein: 35
- Cholesterol: 100