Reverse-seared pork chops recipe:
Get a thick (1.5 to 2") rib cut pork chop, preferably on the bone. If your butcher/supermarket don't have any really thick ones out for display, the meat department will usually cut them thicker for you if you ask. Make sure you have a meat thermometer or probe at home.
Heavily salt the chops and let them sit unwrapped in your fridge for a few hours to preferably overnight (dry brining).
Pre-heat oven to 250. No need to rinse or wipe off the chops as the salt should have been absorbed into the meat. Place them on a sheet pan, and put the pan into the oven. Start checking the temp after about 25 minutes in the oven, depending on thickness. Cook until chops are 115F in the thickest part.
About the same time, but before you take out the chops, start pre-heating a skillet pan with a couple tablespoons of oil (peanut or avocado if you have it, canola next best, then olive) on high, preferably a cast iron or stainless skillet (don't use non-stick). Make sure the skillet is clean, your fan is on, and windows are open if necessary. Get that pan reeaaallly hot. The oil should be at least lightly smoking. When in doubt, get the pan hotter than you think (but make sure you remember not to touch the pan without oven mitts).
Set aside a tablespoon of butter and chop up a couple of shallots (1 per 2 pieces of pork). Grab some rosemary and thyme if you want and set them aside, also. Add the pork chops two at a time to the pan and sear for about 90 seconds, flipping fairly often with tongs and allowing the oil to run back under each time you flip. Keep the skillet on high heat. After 90 seconds, add the butter, herbs, and shallots. Use a metal spoon and spoon the quickly browning butter onto the chops, flipping and continuing to baste after 30 seconds for another 30. If the chops have a section of fat on the side, use your tongs and place the fat directly on the hot pan for 20-30 more seconds. The chops should be a deep golden to light brown, but don't let them burn or cook in the skillet for longer than about 3-4 minutes in total. You don't want to be doing anything else at the same time when you are searing these.
Remove chops from the pan and let them sit on a plate or cutting board for a few minutes. If you need to cook more chops, take the pan off the heat and carefully use a paper towel and wipe out the residue and any burnt bits. Put more oil in, let pan re-heat on high until again smoking, and repeat the process for the remaining chops.
Enjoy with crispy roast potatoes or rice pilaf, steamed or roasted veggies, alongside a Chianti or brown ale.
