Entered for safe-keeping, from J. Kenji López-Alt, Chief Creative Officer of Serious Eats. Use 1-1/2-inch thick chops (might need to request double-cut chops from the butcher). Long dry brining, uncovered, in the refrigerator helps to retain moistness. More at: http://www.seriouseats.com/2014/03/the-food-lab-pork-chops-blah.html. Prep time includes refrigerator dry-brining time.
Ingredients: [‘pork rib chops’, ‘kosher salt’, ‘sugar’, ‘fresh ground black pepper’, ‘vegetable oil’, ‘butter’, ‘shallot’, ‘fresh thyme’]
Quantity of Ingredients: [“2 bone-in pork rib chops, preferably blade-end and 1 1/2 inches thick (12-16 oz. each)”,”2 tablespoons kosher salt”,”1 1/2 teaspoons sugar”,” fresh ground black pepper”,”2 tablespoons vegetable oil”,”2 tablespoons butter”,”1 medium shallot, thinly sliced “,”8 sprigs fresh thyme”]
Number of Servings: 2
Steps: [‘NIGHT OR MORNING BEFORE COOKING.’, ‘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.’, ‘COOKING.’, ‘Preheat oven to 250°F’, ‘Place baking sheet with pork chops in oven and cook until an instant read thermometer inserted into the center of the chops registers 100-110°F for medium-rare (about 30 minutes), or 110-120°F for medium (about 35 minutes). To prevent overcooking, start checking temperature 5-10 minutes before suggested time.’, ‘Remove chops from oven.’, ‘Heat oil in a large stainless steel or cast iron skillet over high heat until smoking.’, ‘Place pork 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.’, ‘Remove pan from heat, transfer chops to a clean rack set in a rimmed baking sheet, and let rest for 3-5 minutes.’, ‘Just before serving, reheat dripping in pan until smoking. Pour hot drippings over chops. They should sizzle and crisp a bit. Serve immediately.’]