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Pan-Seared, Oven-Roasted Thick-Cut Pork Chops Recipe

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This recipe for Pan-Seared, Oven-Roasted Thick-Cut Pork Chops is from Mixing it Up with TopRank: Favorite Recipes from our Table to Yours, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3/4 c packed light brown sugar
1/4 c salt
4 bone-in rib pork chops, 1 1/2-inch thick (about 12 oz each)
1/2 tsp ground black pepper
1 Tbsp vegetable oil
Directions:
Directions:
1. Dissolve the brown sugar and salt in 6 cups cold water in a gallon-size zipper-lock plastic bag. Add the pork chops and seal the bag, pressing out as much air as possible. Refrigerate until fully seasoned, about 1 hour. Remove the chops from the brine, rinse, and pat thoroughly dry with paper towels. Season the chops with the pepper.
2. Adjust an oven rack to the lower-middle position, place a shallow roasting pan or rimmed backing sheet on the rack, and heat the oven to 450º. When the oven reaches 450º, heat the oil in a heavy-bottomed 12-inch skillet over high heat until shimmering. Lay the chops in the skillet and cook until well browned and a nice crust has formed on the surface, about 3 minutes. Turn the chops over with tongs and cook until well browned and a nice crust has formed on the second side, about 2 - 3 minutes longer.
3. Using the tongs, transfer the chops to the pre-heated pan in the oven. Roast until an instant-read thermometer inserted into the center of a chop registers 125º to 127º, 8 - 10 minutes, turning the chops over once halfway through the cooking time. Transfer the chops to a platter, tent loosely with foil, and let rest for 5 minutes. Check the internal temperature; it should register 145º. Serve immediately with Spicy Citrus Pan Sauce (see recipe in this book).

 

 

 

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