Tender & Juicy Pork Chops in the Oven

INGREDIENTS

Brine (optional)

• 3 cups cold water, divided
• 3 tablespoons coarse kosher salt (or 2 1/2 tablespoons table salt)

Pork Chops

• 2 to 4 center cut, bone-in pork chops (3/4-inch to 1-inch thick, about 1 pound each)
• Olive oil
• Salt
• Pepper

INSTRUCTIONS

1. Brine the pork chops (optional). Boil 1 cup of water, add the salt and optional flavorings, stir to dissolve salt. Add 2 cups of cold water to bring down to room temperature. Place the pork chops in a shallow dish and pour the brine over top. The brine should cover the chops — if not, add additional water and salt (1c water to 1 Tbsp salt) until the chops are submerged. Cover and refrigerate for 30 min to 4 hours.
2. Arrange a rack in the middle of the oven and heat to 400°F. Place a large ovensafe skillet in the oven to heat as well.
3. Pat pork chops dry with paper towels. Rub both sides with olive oil, then season with salt and pepper.
4. Remove the skillet from the oven. Using oven mitts, carefully remove the hot skillet from the oven and set it over medium-high heat on the stovetop.
5. Place the pork chops in the hot skillet. You should hear them immediately begin to sizzle. Sear until the bottom of the chops are golden-brown, ~3 min. The chops may start to smoke a little. Turn down the heat if it becomes excessive.
6. Flip the chops and using oven mitts, immediately place the skillet in the oven.
7. Roast until the pork chops are cooked through and register 140°F to 145°F on a thermometer. Cooking time will be 6-10 minutes depending on thickness, how cool they were at the start of cooking, and whether they were brined. Start checking the chops at 6 minutes and continue checking every minute or two until the chops are ready.
8. Rest the chops for 5 minutes before serving.