Servings: 2
Prep: 15 minutes
Total: 12 hours 45 minutesIngredients2 tablespoons kosher salt
2 teaspoons light brown sugar
1/2 teaspoon freshly ground black pepper
2 pork chops sliced 1 1/4-inch thick (about 12 ounces)
2 tablespoons canola oilDirections1. In a small bowl, mix the salt, sugar, and pepper. Coat the pork all over with the rub and place on a rack set over a tray. Refrigerate overnight.2. The next day, heat the oven to 250°F. Place the pork chops on a baking sheet and heat until they reach an internal temperature of 110°F, about 20 minutes.3. Heat the oil a cast-iron skillet over medium-high. Add the pork chops and cook, flipping every 30 seconds or so, until they reach an internal temperature of 135°F, about 3 to 5 minutes. Transfer to a cutting board to rest for 10 minutes before carving.From How To: Brine and Cook Pork Chops
Prep: 15 minutes
Total: 12 hours 45 minutesIngredients2 tablespoons kosher salt
2 teaspoons light brown sugar
1/2 teaspoon freshly ground black pepper
2 pork chops sliced 1 1/4-inch thick (about 12 ounces)
2 tablespoons canola oilDirections1. In a small bowl, mix the salt, sugar, and pepper. Coat the pork all over with the rub and place on a rack set over a tray. Refrigerate overnight.2. The next day, heat the oven to 250°F. Place the pork chops on a baking sheet and heat until they reach an internal temperature of 110°F, about 20 minutes.3. Heat the oil a cast-iron skillet over medium-high. Add the pork chops and cook, flipping every 30 seconds or so, until they reach an internal temperature of 135°F, about 3 to 5 minutes. Transfer to a cutting board to rest for 10 minutes before carving.From How To: Brine and Cook Pork Chops